— Garlic Oil —
1/4 cup olive oil
3 cloves garlic, crushed

— Filling —
2 1/2 pounds cube steak
1 large sweet onion, cut into 1/4-inch thick slices
1 clove garlic, crushed
2 tablespoons olive oil, divided
4 tablespoons butter, divided
Seasoned salt
2 Tbsp JB’s Fat Boy Steak Rub
1 Tbsp salt
1/2 cup Worcestershire Sauce
1/2 cup beef consomme or stock
Sriracha or your favorite hot sauce
4 crusty rolls (6 inches each), split, toasted

Preparation:
To prepare garlic oil: Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes.

Heat 1 tablespoon each of the olive oil and butter in a heavy 12- or 13-inch skillet over medium-low heat. Add sliced onions and saute, stirring frequently, until soft and light brown, about 7 to 10 minutes. Add garlic, and stir until fragrant, about 1 to 2 minutes more. Remove from skillet and set aside.

While the onions are cooking, slice the cube steak against the grain, into 1/2-inch wide strips. Generously sprinkle meat with seasoned salt and JB’s Fat Boy Steak Rub.

Using the same skillet over high heat, add another 1 tablespoon each of the olive oil and butter, heat until butter begins to brown. Add meat to the skillet in a single layer, and saute, without stirring, for about 1 to 2 minutes, or long enough for first side to brown. Using a spatula, turn meat to the other side, and saute another 1 to 2 minutes, or until browned and no longer pink. Once the meat is browned, add Worcestershire sauce, salt, consomme, and Sriracha, to taste (4 to 5 good shakes). Stir to combine and bring to a boil. Lower heat to medium, and cook until sauce is reduced by about half. Stir in remaining 2 tablespoons of butter to slightly thicken and finish the sauce. Return onions to skillet, stirring to combine, and cook until heated through. Turn off heat, cover and let sit while you prepare rolls.

Split rolls in half, brush both sides of the split rolls with garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown.

To assemble, lay bottom of the roll face-up on a plate. Cover with a layer of meat and onions, followed by a spoonful of juice from the pan. Top with other half of roll, cut sandwich in half, and enjoy!