Dive into the heart of Chicago’s culinary scene with the iconic breaded steak sandwich. This robust, intensely satisfying dish offers a unique blend of textures and flavors. Though sometimes overlooked outside its hometown, this hearty sandwich boasts a rich history and truly deserves its place in the pantheon of comfort food classics. Get ready to enjoy a culinary journey!
Why You’ll Love This Breaded Steak Sandwich
Prepare for a truly massive and intensely flavorful experience with this breaded steak sandwich.
- Enjoy the perfectly crispy breading paired with incredibly tender steak, creating a delightful textural contrast in every bite.
- Savor the rich, savory tomato sauce that generously coats the steak, adding moisture and depth.
- Relish the tangy, bright giardiniera, cutting through the richness with its pickled crunch.
- Our unique enhancements, like bacon fat in the oil, Maggi in the egg wash, Panko for extra crunch, and a hint of smoked gouda, elevate this sandwich to new heights.
- Discover why many consider this their personal “world’s best sandwich.”
Ingredients
Gather your ingredients to create this incredible breaded steak sandwich.
For the Breaded Steak Sandwich:
- ½ cup peanut oil + 2 Tbsp. bacon fat
- 6 sandwich steak or round steak cutlets, pounded to ⅛” thick
- Pepper, to season
- 1 cup flour
- 3 eggs, whipped with 2 Tbsp. Maggi seasoning
- ½ cup breadcrumbs, mixed with minced fresh rosemary, minced fresh basil, minced fresh oregano, minced fresh parsley (4 Tbsp. herbs total)
- ¼ cup Panko breadcrumbs
- 1 ½ – 2 cups of your favorite tomato sauce (Raos brand recommended)
- 6 Turano French rolls, Gonnella Italian/French rolls, or high gluten rolls
- ¾ cup shredded mozzarella cheese
- ¼ cup shredded smoked gouda
For the Homemade Giardiniera (or use 6 oz. store-bought):
- ¼ cup table salt
- 1 cup small-diced carrots
- 1 cup tiny cauliflower florets
- ½ cup sliced green pitted olives
- 6 Serrano peppers, sliced (adjust to desired heat)
- 4 cloves garlic, minced
- 1 stalk celery, de-stringed and diced small
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 Tbsp. dried Greek oregano
- 1 bay leaf
- ½ tsp. lightly-cracked coriander seeds
- ¼ tsp. lightly-cracked yellow mustard seeds
- ¼ tsp. lightly-cracked fennel seeds
- ¼ tsp. lightly-cracked black peppercorns
- ⅛ tsp. lightly-crushed celery seeds
Notes & Substitutions
- Steak: Round steak or thin sandwich steaks work best. Pounding them to ⅛-inch thickness ensures quick cooking and tender results.
- Frying Oil: Combining peanut oil with bacon fat adds an incredible depth of savory flavor that regular vegetable oil simply can’t match.
- Egg Wash: Maggi seasoning in the egg wash boosts the umami, making your breaded steak even more savory and delicious. For a deeper dive into how it enhances flavor, America’s Test Kitchen explains Maggi seasoning’s umami properties.
- Breadcrumbs: A blend of regular breadcrumbs with fresh herbs and Panko breadcrumbs provides superior crunch and aroma.
- Cheese: While mozzarella is traditional, adding smoked gouda introduces a wonderful smoky dimension that complements the rich steak perfectly.
- Rolls: High-gluten French or Italian rolls are crucial. They stand up to the sauce and fillings without becoming too soggy.
- Giardiniera: Homemade giardiniera offers unparalleled freshness and flavor, though it requires advanced preparation. Store-bought is a convenient alternative.
Equipment
You will need a few essential tools to make your flavorful breaded steak sandwich.
- Meat mallet
- Large skillet or cast iron pan
- Shallow bowls for breading
- Baking sheet
- Aluminum foil
- Whisk
Instructions
Follow these steps to create your delicious breaded steak sandwich.
Giardiniera (2 days ahead)
- Day 1: Combine 2 cups water and the salt in a glass or non-reactive bowl. Stir until the salt dissolves completely. Add the carrots, cauliflower, serrano peppers, garlic, celery, and bell pepper to the saltwater mixture. Stir everything to combine, then cover the bowl and refrigerate it overnight.
- Day 2: Drain and rinse the vegetables thoroughly under cold water. In a clean bowl, mix together the canola oil with the olives, dried oregano, bay leaf, coriander seeds, mustard seeds, fennel seeds, black peppercorns, and celery seeds. Add the drained vegetables to the seasoned oil mixture and stir to combine well. Allow the giardiniera to marinate overnight in the bowl. For the best flavor, transfer the giardiniera to air-tight mason jars after two days and refrigerate for at least 2-3 weeks before serving.
Breaded Steak Sandwich (day of)
- Preheat your oven to 350°F (175°C). Prepare your frying setup by arranging flour, egg wash, and breadcrumb mixtures in three separate shallow bowls.
- Heat the peanut oil and bacon fat in a 12-inch skillet over medium heat until shimmering. In a separate small skillet, gently warm your favorite tomato sauce over medium-low heat.
- Season the pounded steak cutlets lightly with salt and pepper. Dredge each steak in flour, shaking off any excess.
- Next, dip the floured steaks into the egg wash, allowing any excess egg to drip off. Finally, press the steaks firmly into the combined herb, breadcrumb, and Panko mixture, ensuring a complete and even coating on both sides.
- Carefully fry 2-3 breaded steaks at a time in the hot oil. Cook for about 2 minutes per side, or until they reach a deep golden brown and are crispy. Adjust heat as needed to maintain a consistent frying temperature.
- Once fried, immediately dip each steak one by one into the warm tomato sauce, ensuring it’s well coated. Transfer the sauced steak to an open French or Italian roll, folding it gently into a ‘V’ shape within the roll.
- Generously sprinkle the shredded mozzarella and smoked gouda cheese, along with a portion of the giardiniera, into the fold of the steak inside the roll.
- Wrap each assembled sandwich tightly in aluminum foil. Place the wrapped sandwiches on a baking sheet.
- Bake for 3-5 minutes in the preheated oven. This brief bake melts the cheese and helps meld all the flavors together.
- Serve your delicious breaded steak sandwich immediately and enjoy the authentic taste of Chicago.
Pro Tips & Troubleshooting
- Steak Pounding: Aim for a consistent ⅛-inch thickness. This ensures your steak cooks evenly and remains tender, never tough.
- Breading Adherence: Press the breadcrumbs firmly onto the steak after the egg wash. This helps the coating stay put during frying for a perfect breaded steak.
- Frying Technique: Maintain a consistent oil temperature, around 350-375°F (175-190°C). Avoid overcrowding the pan; fry in batches to keep the oil hot and the breading crispy.
- Sauce & Cheese: Warm your tomato sauce gently before dipping the steaks. The brief oven bake ensures the cheese melts beautifully without overcooking the steak or making the bread soggy.
- Preventing Soggy Bread: The quick bake time in foil helps warm the sandwich through and melt the cheese. Don’t bake too long, or the roll might absorb too much sauce.
Serving Suggestions, Storage, & Variations
This hearty sandwich is a meal in itself, but a few simple additions can make it even better.
Serving Suggestions
- Pair your robust breaded steak sandwich with classic sides like crispy potato chips or golden French fries.
- A fresh, crisp coleslaw or a simple green salad can also provide a nice contrast.
- Always serve with extra giardiniera on the side for those who crave more tangy crunch.
Storage & Reheating
- For best results, store leftover cooked steak and giardiniera separately in airtight containers in the refrigerator for up to 2-3 days.
- This sandwich is best enjoyed fresh. If reheating, gently warm the steak in a pan or oven. Then assemble a fresh sandwich to minimize sogginess. Avoid microwaving the assembled sandwich.
Variations
- Cheese: Experiment with different cheeses! Provolone offers a classic Italian deli flavor, or try pepper jack for a subtle spicy kick.
- Sauce: Use your favorite homemade marinara or a vibrant, spicy arrabbiata sauce for an extra zing.
- Steak Type: While round steak is traditional, thinly sliced pork tenderloin can be breaded and fried similarly for a delicious alternative.
- Extra Toppings: Elevate your sandwich with grilled onions, sautéed mushrooms, or a sprinkle of fresh grated Parmesan cheese.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this flavorful breaded steak sandwich. Please note that these values can vary based on specific ingredient brands and preparation methods.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 650-750 |
| Protein | 45-55g |
| Fat | 35-45g |
| Carbohydrates | 40-50g |
FAQ
- What kind of steak is best for breaded steak? Round steak or sandwich steak cutlets are ideal because they are lean and become tender when pounded thin.
- Can I make the breaded steak ahead of time? You can pound and bread the steaks a few hours in advance, but for optimal crispiness, fry them right before assembly.
- What is giardiniera and why is it important? Giardiniera is a mix of pickled vegetables, usually spicy. Its tangy, bright flavor is crucial for balancing the richness of the breaded steak sandwich.
- How do I prevent my sandwich from getting soggy? Fry the steak just before assembling, warm the sauce gently, and only bake the assembled sandwich for a very short time.
- Is this sandwich spicy? Can I adjust the heat? Yes, the giardiniera provides the spice. You can adjust the heat by reducing or increasing the amount of Serrano peppers in homemade giardiniera.
Conclusion
The Chicago breaded steak sandwich is more than just a meal; it’s a testament to bold flavors and satisfying textures. From the perfectly crispy crust to the tender, saucy steak and the irresistible tang of giardiniera, every bite is an experience. Understanding the origins of iconic dishes enriches the culinary experience, as detailed in this Chicago Magazine article discussing the legacy of Ricobene’s breaded steak sandwich. Don’t let this regional gem remain overlooked any longer. Gather your ingredients, follow our simple steps, and prepare to savor one of the world’s most robust and delicious sandwiches right in your own kitchen!