A tasty, hearty sandwich made easy by baking the components in the oven. I spotted this recipe over at The Hill Hangout and made just a few changes to the preparation. The original recipe has you layer the meat, uncooked vegetables and gravy in a baking dish, then cook away. While this method is a time saver, I found that the mushrooms let off so much liquid in the baking dish that it compromised the gravy and made it too watery. I modified the recipe to cook the onions and mushrooms beforehand to combat this.
Notes: My cube steaks were very thick and large and just a bit frozen so I ended up baking mine closer to 60 minutes to get them all the way cooked through.
Cube Steak Hoagies with Brown Gravy, Mushrooms and Onions
Makes 4-6 sandwiches
- 4 large cube steaks, thawed
- 1 package of brown gravy mix, about 2 cups prepared
- 1 small onion
- 1 package of sliced mushrooms
- Salt & Pepper
- Garlic powder
- Hoagie rolls, toast them with butter in a pan if desired
- Sliced provolone or pepper jack cheese
- Spray a baking dish with cooking spray. Place the cube steak in it in a single layer.
- Chop the onions and mushrooms. Add them to a saute pan and add a splash of olive oil in and over medium heat until most of the water has cooked out of the mushrooms. Layer over the meat.
- Cook the gravy over medium heat in a saucepan according to package directions. When thick, pour over meat and vegetables.
- Cover tightly with foil. Bake on 375-f degrees for about 30 minutes. Vegetables will be tender and meat will be cooked through. If needed, cut the cube steak to fit in the hoagie buns. Place meat on hoagie rolls. Pile on the onions and mushrooms. Top with slices of cheese.
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