been so drastically unlike all the silly city boys I’d bothered with over the past few years, I’d feel a salty wave of disappointment. But it didn’t really matter anyway, I told myself. I was headed to Chicago. To a new life. And I really had no business getting attached to anyone around here, let alone some boot-and-Wrangler-wearing cowboy. Cowboys ride horses, after all, and they wear bandannas around their necks and name their children Dolly and Travis and whittle on the back porch every evening. Talk about my polar opposite.
It would be four months before we’d have our first date. The next night, we had our second. Before I knew it, we were married. Married and living on his ranch in the middle of nowhere, and expecting our first baby. It’s been a whirlwind ever since.
Thirteen years and four children later, I shudder to think what would have happened had we not met in that smoky bar so many years ago. Marlboro Man, who grew up with two brothers twenty miles from town, surprises me daily with his quiet confidence in marriage, fatherhood, and ranching. I’m so glad he (and his Wranglers) happened into my life.
MARLBORO MAN’S FAVORITE SANDWICH
Makes 4 sandwiches
Marlboro Man loves this sandwich. He invented it (well, I helped a little), and I make it for heads of state, dignitaries, kings, queens, and world leaders whenever they stop by our homestead on their way to a rodeo. Cowboys, too—they love it.
(Just kidding about the whole heads-of-state thing—none of those numbskulls could ever find our little house anyway!)
The point is, every man I know, with the exception of strict vegans (and even some of those have come around), loves this sandwich. It uses very simple ingredients and is so incredibly rich and satisfying that a man will forgo food for weeks (okay, hours) if he knows one is on the horizon. Just try it out—make it for a group of hungry guys and you’ll see what I mean. Eyes will roll back in heads. Engagement rings will be thrown your way. You’ll be carried on a litter the rest of your life. Love songs will be composed. Sonnets written.
1 large onion or 2 small/ medium onionsButter, lots of it2 or 3 pounds cube steak Seasoned salt, preferably Lawry’sLemon pepperBlack pepperWorcestershire sauceTabasco4 French or deli rolls
1. Start by slicing the onion.
2. Next, melt ¼ stick butter in a skillet over medium heat. This is not the last you’ll see of the butter, mark my words.
3. Add the onion and cook over medium-low heat, stirring occasionally, until it is soft and light brown, 5 to 7 minutes.
4. Remove the onion from the pan and set aside.
5. This is known as cube steak. Cube steak is tenderized round steak that’s been extra tenderized by the butcher.
6. Cut each piece against the grain into 1-inch strips.
7. Now season the meat with a nice sprinkling of seasoned salt, lemon pepper, and black pepper.
8. Add 2 tablespoons butter to the same skillet in which you cooked the onion. Turn the heat to high. Let the butter begin to turn brown, about 2 minutes. You’ll want the skillet to be hot.
9. Now add enough meat to the hot skillet to form a single layer. Do not stir. Let it sit for about a minute, or long enough for one side to turn brown. Then, using a spatula, flip the meat over. Cook for another minute, then remove to a plate.
10. Repeat until all the meat is cooked.
11. Return all the meat to the skillet and add the cooked onion. Pour in Worcestershire sauce, several dashes of Tabasco (according to taste), and an additional 2 tablespoons of butter. Simmer the mixture over low heat for about 5 minutes to thoroughly warm.
12. Cut each roll in half lengthwise. Spread generously with butter, then brown on a griddle or skillet.
13. Place the rolls face up on a plate, then place the meat mixture on the bottom half.
Spoon 2 or 3 tablespoons of the pan juices over the top. This will keep the meat moist and seep into the bread, which makes for an utterly
It would be four months before we’d have our first date. The next night, we had our second. Before I knew it, we were married. Married and living on his ranch in the middle of nowhere, and expecting our first baby. It’s been a whirlwind ever since.
Thirteen years and four children later, I shudder to think what would have happened had we not met in that smoky bar so many years ago. Marlboro Man, who grew up with two brothers twenty miles from town, surprises me daily with his quiet confidence in marriage, fatherhood, and ranching. I’m so glad he (and his Wranglers) happened into my life.
MARLBORO MAN’S FAVORITE SANDWICH
Makes 4 sandwiches
Marlboro Man loves this sandwich. He invented it (well, I helped a little), and I make it for heads of state, dignitaries, kings, queens, and world leaders whenever they stop by our homestead on their way to a rodeo. Cowboys, too—they love it.
(Just kidding about the whole heads-of-state thing—none of those numbskulls could ever find our little house anyway!)
The point is, every man I know, with the exception of strict vegans (and even some of those have come around), loves this sandwich. It uses very simple ingredients and is so incredibly rich and satisfying that a man will forgo food for weeks (okay, hours) if he knows one is on the horizon. Just try it out—make it for a group of hungry guys and you’ll see what I mean. Eyes will roll back in heads. Engagement rings will be thrown your way. You’ll be carried on a litter the rest of your life. Love songs will be composed. Sonnets written.
1 large onion or 2 small/ medium onionsButter, lots of it2 or 3 pounds cube steak Seasoned salt, preferably Lawry’sLemon pepperBlack pepperWorcestershire sauceTabasco4 French or deli rolls
1. Start by slicing the onion.
2. Next, melt ¼ stick butter in a skillet over medium heat. This is not the last you’ll see of the butter, mark my words.
3. Add the onion and cook over medium-low heat, stirring occasionally, until it is soft and light brown, 5 to 7 minutes.
4. Remove the onion from the pan and set aside.
5. This is known as cube steak. Cube steak is tenderized round steak that’s been extra tenderized by the butcher.
6. Cut each piece against the grain into 1-inch strips.
7. Now season the meat with a nice sprinkling of seasoned salt, lemon pepper, and black pepper.
8. Add 2 tablespoons butter to the same skillet in which you cooked the onion. Turn the heat to high. Let the butter begin to turn brown, about 2 minutes. You’ll want the skillet to be hot.
9. Now add enough meat to the hot skillet to form a single layer. Do not stir. Let it sit for about a minute, or long enough for one side to turn brown. Then, using a spatula, flip the meat over. Cook for another minute, then remove to a plate.
10. Repeat until all the meat is cooked.
11. Return all the meat to the skillet and add the cooked onion. Pour in Worcestershire sauce, several dashes of Tabasco (according to taste), and an additional 2 tablespoons of butter. Simmer the mixture over low heat for about 5 minutes to thoroughly warm.
12. Cut each roll in half lengthwise. Spread generously with butter, then brown on a griddle or skillet.
13. Place the rolls face up on a plate, then place the meat mixture on the bottom half.
Spoon 2 or 3 tablespoons of the pan juices over the top. This will keep the meat moist and seep into the bread, which makes for an utterly
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