Marlboro Man's Sandwich made with Elk Steak

Most of you who know us, know that we don't buy much meat. Not because we don't like meat. Because the guys hunt so stinkin' much I never can get to the bottom of the dern freezer. About the time I start seeing through the pile of freezer wrapped packages, it's hunting season again.

Which brings me to the recipe.

A few years ago hubby got a nice, big elk. A bull elk is really big. Needless to say we've been eatin' on this for a few years now and are finally down to the last little bit of cube steaks. I thought I had fixed elk about every way you can fix it. Then I ran across this recipe by Ree Drummond. You know Ree...the Pioneer Woman? Yeah, that one. Anyway, it was delish with the elk. Restaurant worthy. Finger lickin' good!

So here it is.

Marlboro Man's Favorite Sandwich Made with Elk
1 large onion
Butter, lots of it
2 or 3 pounds cube steak (I used Elk)
Seasoned salt
Lemon pepper
Black pepper
Worcestershire sauce
Tabasco
4 French or deli rolls

1.Start by slicing the onion.
2. Next, melt 1/4 stick butter in a skillet over medium heat. (I always use a cast iron skillet.)
3. Add the onion and cook over medium-low heat, stirring occasionally, until it is soft and light brown, 5-7 minutes.

4. Remove the onion from the pan and set aside.

5. Cut each piece of cube steak (which is tenderized round steak run through a tenderizer by the butcher) into 1-inch strips.

6. Season the meat with a nice sprinkling of seasoned salt, lemon pepper, and black pepper.

7. Add 2 tablespoons butter to the same skillet you cooked the onion. Turn the heat to high. Let the butter begin to turn brown, about 2 minutes, so the skillet is hot.

8. Add enough hot meat to the skillet to form a single layer. Do not stir. Let it sit for about a minute, or long enough for one side to turn brown. Then, using a spatula, flip the meat over. Cook for another minute, then remove to a plate.

9. Repeat with remaining meat.

10. Return all the meat to the skillet and add the cooked onion. Pour in Worcestershire sauce, several dashes of Tabasco, and an additional 2 tablespoons of butter. Simmer the mixture over low heat for about 5 minutes until thoroughly warm.

11. Cut each roll in half and spread generously with butter, then brown on a griddle or skillet. (I browned mine under the broiler in the oven.)

12. Place the rolls face up on a plate, then place the meat mixture on the bottoom half. Spoon 2-3 tablespoons of the pan juices over the top to keep the meat moist. Top with bun and enjoy.

We may not have a working ranch with lots of hungry cowboys, but we do have lots of hungry men around here. They love this sandwich. Next time I'll try it with deer. I think that would be quite good, too. Wonder if it would be good with buffalo? Hey! Ted Turner...are you listenin'?

Happy eating! :-)