2 medium onions, sliced
1¼ stick butter
2 lbs cube steak, cut into ¼-inch strips
1 tsp kosher salt
1 tsp black pepper
¼ cup Worcestershire sauce
5 dashes Tabasco sauce
4 whole deli rolls (crusty), split
8 slices (thick) fresh mozzarella
8 slices (thick) ripe tomato
1½ cup arugula
Season meat with salt and pepper. Set aside.
Melt ⅓ stick of butter in a skillet over medium-high heat. Cook onions for several minutes, until golden brown. Remove to a separate plate and set aside.
Return skillet to stove and increase heat to high. Add another ⅓ stick of butter. When melted, add meat to pan in a single layer. Do not stir. Allow meat to sit, undisturbed, for a minute in order to brown. With a spatula, flip meat to the other side and allow to brown. Reduce heat to low. Add onions back into pan, then add Worcestershire, Tabasco, and remaining ⅓ stick of butter. Stir and allow to simmer.
Melt 1/4 stick of butter on griddle. Place roll halves, cut side down in butter and brown over medium-low heat until golden brown.
Spoon meat/onion mixture over bottom half of rolls. Spoon 1-2 tbsp of the pan juice over the top. Lay two mozzarella slices on each sandwich, followed by two tomato slices. Top with arugula, then press the other half of the roll on top. Cut in half and serve immediately.
