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1
Season meat with salt and pepper.
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2
Set aside.
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3
Melt 1/3 stick of butter in a heavy skillet over medium-high heat.
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4
Cook onions for several minutes, until golden brown.
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5
Remove to a separate plate and set aside.
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6
Return skillet to stove and increase heat to high.
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7
Add another 1/3 stick of butter.
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8
When melted, add meat to pan in a single layer.
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9
Do not stir.
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10
Allow meat to sit, undisturbed, for a minute in order to brown.
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11
With a spatula, flip meat to the other side and allow to brown.
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12
Reduce heat to low.
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13
Add onions back into pan, then add Worcestershire, Tabasco, and remaining 1/3 stick of butter.
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14
Stir and allow to simmer, adding more Worcestershire or Tabasco as desired.
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15
Melt 1/2 stick of butter on griddle or in a separate skillet.
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16
Place roll halves, cut side down in butter and brown over medium-low heat until golden brown.
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17
To serve, spoon meat/onion mixture over bottom half of rolls.
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18
Spoon 1-2 tablespoons pan juice over the top.
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19
Lay two mozzarella slices on each sandwich, followed by two tomato slices.
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20
Top with a generous amount of arugula, then press the top half of the roll on top.
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21
Cut in half and serve immediately.
