Categories: Meals

Ingredients

• 4 beef cube steaks, pounded to 1/8-inch thick
• 3 tbsp olive oil
• 3 garlic cloves, minced
• Kosher salt and black pepper
• 1/2 sweet onion, very thinly sliced
• 1 tbsp white vinegar
• 1/3 cup mayo
• 1 tbsp green hot sauce
• 4 small herb rolls, split
• 3 cups potato sticks
• 2 tomatoes, sliced
• Coleslaw, for serving

Directions

1. Toss the steaks with 1 tbsp olive oil and all but 1/2 tsp garlic in a large bowl; season with salt and pepper. Let sit at room temp for at least 10 minutes.

2. Meanwhile, toss the onion with the vinegar and a few pinches of salt in a medium bowl. Mix the mayo, hot sauce, remaining garlic and a pinch of salt and pepper in a small bowl.

3. Heat a large nonstick skillet over medium heat. Add the rolls and place a heavy skillet on top of them; cook until browned and crisp, about 3 minutes per side.

4. Wipe out the skillet and heat 1 tbsp olive oil over medium-high heat. Add 2 steaks and cook until lightly browned, about 1 minute per side; remove to a plate. Add the remaining 1 tbsp oil to the skillet and repeat with the remaining steaks.

5. Spread the mayo mixture on the rolls. Place some potato sticks on the bottom halves, then top with the steak, cutting as needed to fit. Top with the tomatoes, a pinch of salt, the marinated onion, more potato sticks and the roll tops. Gently press down on the sandwiches. Serve with coleslaw.

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