Lunch: MM Sandwiches – PW Style!

Ingredients

4 Tablespoons Butter
2 pounds Cube Steak (round Steak That's Been Extra Tenderized)
Kosher Salt
Freshly Ground Pepper
1 whole Large Yellow Onion, Halved And Sliced Thick
2 whole Green Bell Peppers, Sliced Into Rings
2 whole Red Bell Peppers, Sliced Into Rings
3 cloves Garlic, Minced
16 ounces, weight White Mushrooms, Sliced
2 Tablespoons (additional) Butter
1-1/2 cup Sherry (regular Or Cooking Sherry Is Fine)
4 Tablespoons Worcestershire Sauce
4 dashes Tabasco (more To Taste)
8 whole Deli Rolls (the Crustier The Better)
2 Tablespoons (additional) Butter
8 slices Cheese (Provolone, Swiss, Pepper Jack)

Instructions

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.
Heat 4 tablespoons butter in a large skillet over high heat. As soon as it's melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.
Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.
Melt 2 add'l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.
Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.
Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.
Serve immediately.