First, get your crock pot ready. Lightly oil the bottom of the crock and cover in onion slices (1 - 2 medium onions). Turn on "HIGH".
To prepare the cubed steak, thaw completely and separate the pieces. Pat dry and lightly season with salt & pepper before searing over high heat on a cast iron skillet or griddle coated in Avocado Oil. Sear about 30 seconds on each side, just long enough to caramelize the surface, and transfer to the crock pot. Turn the temperature to LOW and cover. Cook for 2 to 4 hours before layering with your favorite sandwich toppings.
For Cubed Steak Phillies
Slice red and green bell peppers and saute them in your choice of oil. Season with salt and pepper.
Butter the insides of your favorite sub roll and toast (whether you do it "Texas toast" style or use a toaster oven is up to you!)
Top your sub roll with sliced pepper jack or cheese of your choice, add cubed steak slices, bell peppers and onions from the crock pot
Additional condiments are up to you!
For Cubed French Dip
Slice French bread loaf lengthwise and cut into 6" lengths for each sandwich. Butter and toast as for Phillies above
Layer sandwiches with swiss cheese, cubed steak, and onions.
Serve with Au Jus sauce
- Melt the 2 T of butter over medium-high heat.
Sprinkle 1T flour over the butter and then whisk well so that a paste forms.
- Add a splash of red wine and continue cooking over medium-high heat for 2 minutes or until the alcohol smell has dissapated.
Slowly pour in about 1/2 cup of the beef broth and whisk vigorously again to combine.
Once the beef broth is incorporated, pour in the rest of the broth/
Bring to a boil and cook 5 minutes or until slightly thickened.
Season with plenty of salt.
Trim cubed steaks to fit your favorite Hawaiian burger bun and top with grilled onions, pineapple, and sriracha mayo!
It's as simple as toasting thick slices of pumpernickel (don't skimp on the butter!) and topping with cubed steak slices, sauerkraut, and Thousand Island Dressing (I love Primal Kitchen Thousand Island!)