Slice the onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice the cube steak against the grain. Sprinkle with seasoning salt.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add the meat in a single layer. Cook one side until brown, and then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes hot sauce and 2 tablespoons butter. Add the cooked onions. Stir to combine.
Butter the halved French rolls and brown in a skillet.
To assemble, lay the bottom half of a French roll on a plate. Place the meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half and devour!
2011 Ree Drummond, All Rights Reserved
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