Chicago Style Breaded Steak Sandwich
The Chicago style breaded steak sandwich is a beloved South Side specialty—a hearty, crispy, and cheesy comfort food often found in old-school Italian-American eateries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Sandwiches & Wraps
- Method: Oven
- Cuisine: Midwestern
Ingredients
Units
Scale
1/2 cup vegetable oil
6 sandwich steaks or round steak cutlets, pounded to 1/8 inch thick
Salt and pepper, to season
1 cup all-purpose flour
3 eggs, whipped with 2 tablespoons water
1 cup Italian seasoned bread crumbs
2 tablespoons fresh rosemary, chopped (added to bread crumbs)
1 1/2 to 2 cups tomato basil spaghetti sauce
6 French rolls
1 cup shredded mozzarella cheese
6 ounces hot or mild Giardiniera
Instructions
- Heat oven to 350 degrees F.
- Heat oil in a 12-inch skillet over medium heat.
- Warm tomato basil sauce over medium heat in a skillet.
- Season steaks with salt and pepper, then lightly coat in flour, shaking off excess.
- Coat steaks in egg wash, again shaking off the excess egg, then press steaks into breadcrumbs, coating completely.
- Fry 2 or 3 steaks at a time in the oil for about 2 minutes per side, or until deep golden brown.
- Dip the steaks one by one into tomato basil sauce to coat, then transfer to French rolls, folding them into a v shape.
- Sprinkle cheese and giardiniera into the fold of the steaks or over the top of the steaks, as desired, then wrap each sandwich in foil.
- Place wrapped sandwiches in the oven.
- Bake for 3 to 5 minutes.
Notes
Photo credit: (c) Can Stock Photo bhofack