1. Melt 1/4 stick of regular butter in a skillet. Add the onions. Stir together. Cook over medium-low heat, stirring occasionally, until onions are soft and light brown (about 7-10 minutes.)
2. While the onions are cooking, go ahead and slice the meat. The meat has a directional grain, slice against it or perpendicular to it. Cut it all into thin strips. Now season the meat with a nice sprinkling of Lawry’s.
3. Transfer the onions from the skillet to a plate. Now it’s time to cook the meat.
4. Add 2 Tablespoons butter to the same skillet. Turn the heat to high. Let the butter melt and begin to turn brown, about two minutes. You’ll want the skillet to be hot. Now add the meat to the hot skillet in a single layer. Do not stir. Let it sit for about a minute, or long enough for one side to turn brown. Using a spatula, flip the meat to the other side.
5. Once the meat is brown, generously add Worcestershire sauce. Start with about 1/2 cup. You can always add more later if it needs more juice. Next, add Tabasco to taste. Stir to combine.
6. Then add another 2 tablespoons of butter just to finish off the sauce.
7. Next, add in the onions.
8. Stir together. Now cover (I just use foil, I don't have a lid for my skillet) the meat mixture and let it sit while you prepare the rolls. Butter the middle of the rolls (I use deli style) and toast them on a heated pan.
9. Scoop meat onto rolls and enjoy!