Cubed Steak Sandwich Recipe

Mix sauce

In a small bowl whisk together mayonnaise, prepared horseradish, Dijon mustard, lemon juice and black pepper until smooth. Taste and adjust horseradish for heat. Refrigerate until assembly.

Pat cube steaks dry with paper towels and season both sides lightly with the 1 tsp kosher salt (from steak seasoning) and 1 tsp black pepper and garlic powder. Combine the flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and smoked paprika in a shallow dish and dredge each steak piece to evenly coat, shaking off excess.

Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Add the sliced onions and 1/4 tsp kosher salt and cook, stirring occasionally, until softened and golden brown, about 12–15 minutes. If bottoms brown too quickly, reduce heat. Stir in 1 tsp balsamic vinegar during the last minute, if using, then transfer onions to a bowl.

In the same skillet add remaining 1 tablespoon butter and 1 tablespoon oil. Add sliced mushrooms, season with 1/4 tsp black pepper and a pinch of salt. Sauté over medium-high heat until browned and any released moisture evaporates, about 6–8 minutes. Mix mushrooms with the caramelized onions and keep warm.

Wipe the skillet clean and return to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot and shimmering (but not smoking), add dredged cube steaks in a single layer without crowding — work in batches if needed. Fry 2–3 minutes per side until golden brown and cooked through (internal temperature about 145°F / 63°C for medium). Transfer steaks to a plate and tent loosely with foil to rest. Repeat with remaining steaks.

Optional: for a slightly saucier finish, after removing steaks, add 1/4 cup beef broth to the hot pan and scrape up browned bits, bring to a simmer 1 minute, then spoon a little over each steak before assembling.

Preheat broiler or oven to 425°F (220°C). Place the split Kaiser rolls cut-side up on a baking sheet and lightly toast under the broiler 1–2 minutes until just golden.

Top each bottom roll with a pan-fried cubed steak, then divide the onion-mushroom mixture evenly over the steaks. Lay a slice of provolone over each sandwich. Place assembled sandwiches under the broiler or in the oven for 1–2 minutes just until the cheese melts and bubbles. Watch closely to avoid burning.

Spread horseradish mayo on the top rolls and close the sandwiches. Let rest 1 minute, then serve warm.