Add the sliced onions to a skillet and cook in 2 Tbsp of the butter until onions are soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s season salt. Heat 2 Tbsp butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown (don't stir, just let the heat caramelize the meat and do it's magic!), then flip and cook until brown, about a minute on both sides.

Add in 1/2 cup Worcestershire sauce and remaining 2 Tbsp butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown on skillet. (I broiled mine, then put the cheese on it and broiled it again until the cheese melted) To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with cheese and the other half of roll.