From Anetta at The Wanderlust Kitchen; adjustments made for Intervale Food Hub members
4 Hoagie Buns
4 Tbsp. butter, plus more for the hoagie buns
1 Large onion, sliced
2 pounds steak, sliced against the grain into thin strips
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne
1/8 tsp. garlic powder
6 good shakes of Worcestershire sauce (or more, to taste)
4 slices Mt. Mansfield Creamery Halfpipe cheese
Spread some butter on the halved French rolls and place until the broiler on low for minutes to toast.
Heat 2 tablespoons butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside.
Season the cube steak with salt, pepper, cayenne, and garlic powder.
Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook about one minute on each side, until nice and brown.
Add the Worcestershire sauce and return the cooked onions to the pan and toss together with the steak.
To assemble, lay bottom half of French roll on plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half.