Cube Steak Sandwiches with Mushrooms

Portabella mushrooms and beef broth create a very special sauce for these quick but robust sandwiches. Perfect for a last minute dinner.


3 tablespoons olive oil, separated

4 (4-6 ounce) cube steaks

2 large portabella mushrooms, sliced

1 teaspoon dried rosemary

8 scallions, chopped

1 cup canned beef broth


4 thick slices country style bread, toasted

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Heat one tablespoon olive oil in a large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot pan and sear for 2 minutes on each side. Remove to a plate. Lower heat to medium.
Add the two remaining tablespoons of oil to the skillet. Add mushrooms and rosemary to pan. Saute until mushrooms are brown. Stir in scallions, broth and honey. Bring to a boil and simmer about 8 minutes. Return steaks to pan, cover and reduce heat. Simmer 5-7 minutes or until steaks are cooked through.
To serve, place one slice of toasted bread on each plate. Top each with a steak. Spoon mushrooms and sauce over steaks.
Serves: 4