This sandwich was inspired by the steak mafioso sub at Sabatino's, a pizza place that has several locations around Boston. It is awesome. But my version of the sub is, dare I say it, better. For one, cube steak is better than shaved steak. I mean, really. For another, if you're doing something this Italian provolone is a better choice than American cheese, I think.
Not that Sabatino's version isn't spectacular, it is. But, like I said, I think mine's better. Here is what you need for it. No recipe, no attempt at amounts. I'm feeling lazy today... er, I mean it's all a to taste thing. Right. So:
cube steak, sliced against the grain
oregano, basil, garlic powder (or fresh), salt and pepper to taste
sub or sandwich roll, toasted is delightful
First things first, fry up the pepperoni and salami a bit, just enough to get some browned edges and have them put out some fat. Mmmm, multiple sausage fats.... uh, hm. Excuse me. Next, onions. I like them nicely browned. Once they're about half done season the beef with the basil and all that, push the onions to the side of the pan and put the beef in a single layer on it.Once they're browned up on one side, flip 'em and let them almost finish up. Then, add everything back in, plus the tomato sauce.Mix it around a bit, let it sit for a minute so the flavors mingle and the beef finishes, cheese up a roll and then slap in on there. Now look at the sandwich and in your best cotton ball filled Marlon Brando voice make it an offer it can't refuse.