Cuban Beef-and-Potato Sandwiches
Have your meat and potatoes between the bread for a hearty weeknight meal that's ready in just 35 minutes.
Dovetailing Tip: Use the cube steaks you set aside on day 3 for todays sandwiches.
|4||beef cube steaks (about 1 pound), pounded to 1/8 inch thick|
|3 tablespoons||extra-virgin olive oil|
|3 cloves||garlic, minced|
|kosher salt and freshly ground pepper|
|1/2||sweet onion, very thinly sliced|
|1 tablespoon||white vinegar|
|1 tablespoon||green hot sauce|
|4||small hero rolls (about 6 inches long), split|
|3 cups||potatoes sticks|
|coleslaw, for serving|
Toss the steaks with 1 tablespoon olive oil and all but 1/2 teaspoon garlic in a large bowl; season with salt and a few grinds of pepper. Let sit at room temperature at least 10 minutes.
Meanwhile, toss the onion with the vinegar and a few pinches of salt in a medium bowl. Mix the mayonnaise, hot sauce, remaining garlic and a pinch each of salt and pepper in a small bowl. Heat a large nonstick skillet over medium heat. Add the rolls and place a heavy skillet on top of them; cook until browned and crisp, about 3 minutes per side. Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add 2 steaks and cook until lightly browned, about 1 minute per side; remove to a plate. Add the remaining 1 tablespoon oil to the skillet and repeat with the remaining steaks.
Spread the mayonnaise mixture on the rolls. Place some potato sticks on the bottom halves, then top with the steak, cutting as needed to fit. Top with the tomatoes, a pinch of salt, the marinated onion, more potato sticks and the roll tops. Gently press down on the sandwiches. Serve with coleslaw.