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1
Cut cube steak into strips against the grain.
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2
Season with salt and pepper.
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3
Set aside.
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4
Heat 4 tablespoons butter in a large skillet over high heat.
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5
As soon as its melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side.
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6
Remove meat to a clean plate when brown.
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7
Set aside.
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8
Reduce heat to medium-high.
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9
Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.)
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10
Remove to a clean plate.
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11
Set aside.
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12
Melt 2 addl tablespoons butter to the skillet.
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13
Add sliced mushrooms and stir.
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14
Pour in sherry, then add Worcestershire and Tabasco.
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15
Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.
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16
Add in meat and vegetables, stirring to combine.
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17
Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed.
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18
Stir in 2 tablespoons butter at the end.
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19
Keep hot.
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20
Toast halved deli rolls in plenty of butter until golden brown and crisp.
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21
Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.)
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22
Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture.
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23
Top with cheese and broil for a minute or two, until the cheese is melted.
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24
Serve immediately.
