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1
Heat the oil in a cast iron skillet or another sturdy pan over medium heat.
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2
While you heat the oil, season the steaks with the seasoned salt and pepper. (I like to start with 1 tablespoon of salt and 1 of pepper, then go from there.) Season the flour as well (1 tablespoon of salt, 1/2 a tablespoon of pepper). Dip the cube steaks into the flour, coating both sides. Gently shake off the extra flour mixture and set aside.
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3
Slice the tomato into 1/4 inch rings. Set aside.
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4
Cut the avocado in half, remove the outer skin and pit, then cut the flesh into 1/2 inch crescents. Set aside.
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5
By this point, the oil should be hot. Flick a drop of water (only one!) into the oil to test it; if the oil crackles and spits slightly, it's ready.
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6
Just before you put the steaks in the oil, split open the rolls, spread a small amount of butter on each side. and put them in a toaster oven on low (or on the highest rack in the stove on broil and set to around 200) to toast.
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7
Carefully place the steaks into the oil. When they're brown on one side, flip them over. If they start to brown too fast (golden brown in less than 30 seconds), turn the heat down.
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8
Once the steaks are cooked all the way through, drain them on a paper towel as you assemble the sandwiches. Spread a thin layer of Miracle Whip on one of the rolls, then place the tomatoes and avocado on one side, topping with the cilantro. Place a warm steak on the other side. Do the same with the other roll. Close the sandwiches, put them on plates and eat up!
