Where did the breaded steak sandwich come from?

The breaded steak sandwich originated in Chicago, Illinois, in 1946 at Ricobene's, a family-owned Italian-American restaurant in the Bridgeport neighborhood. It was created as a hearty and flavorful meal that combined Italian culinary traditions with American sandwich culture.

What goes well in a steak sandwich?

Common additions to a steak sandwich include sautéed onions, bell peppers, mushrooms, various cheeses (like provolone or mozzarella), and condiments such as mayonnaise, mustard, or aioli. Fresh greens like arugula or lettuce can add a crisp texture and freshness to the sandwich.

Is breaded steak a thing?

Yes, breaded steak is a popular preparation method in various cuisines. In the United States, it's known as chicken-fried steak or country-fried steak, typically served with gravy. In Latin America, the "milanesa" is a breaded and fried steak, often served in sandwiches or as a main dish.

What is traditionally on a steak sandwich?

A traditional steak sandwich includes thinly sliced or pounded steak, often grilled or fried, served on a roll or baguette. Toppings can vary but commonly include sautéed onions, peppers, mushrooms, cheese, and condiments like mayonnaise or mustard. The breaded steak sandwich variation adds marinara sauce, mozzarella cheese, and giardiniera for a unique twist.

Breaded Steak Sandwich Recipe | 5-Star Crispy Chicago Favorite

Name: Breaded Steak Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 sandwiches
Cuisine: Italian-American
Ingredients: 2 top round or sirloin steaks (pounded thin); Salt and pepper, to taste; 1 cup all-purpose flour; 2 eggs, beaten; 1 ½ cups seasoned breadcrumbs; Vegetable oil, for frying; 1 cup marinara sauce, warmed; 1 cup shredded mozzarella or provolone cheese; ½ cup giardiniera (optional, for heat); 4 Italian sandwich rolls, sliced lengthwise

Description

A crispy, saucy, and satisfying Chicago-style breaded steak sandwich packed with flavor and perfect for lunch or dinner.

Ingredients

Scale

2 top round or sirloin steaks (pounded thin)

Salt and pepper, to taste

1 cup all-purpose flour

2 eggs, beaten

1 ½ cups seasoned breadcrumbs

Vegetable oil, for frying

1 cup marinara sauce, warmed

1 cup shredded mozzarella or provolone cheese

½ cup giardiniera (optional, for heat)

4 Italian sandwich rolls, sliced lengthwise

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Instructions

1. Tenderize the steaks to about ¼-inch thickness. Season with salt and pepper.

2. Dredge each steak in flour, then dip in beaten eggs, then coat with breadcrumbs.

3. Let the breaded steaks rest for 10–15 minutes.

4. Heat oil in a skillet over medium-high. Fry steaks until golden brown and crispy on both sides (about 3–4 minutes per side).

5. Remove and drain on a paper towel-lined plate.

6. Toast the sandwich rolls lightly.

7. Assemble by placing steak on the bottom half, spooning marinara sauce over, then topping with cheese and giardiniera.

8. Close the roll and serve immediately.

Notes

Letting the breaded steak rest before frying helps the coating stick better.

Use provolone instead of mozzarella for a sharper flavor twist.

For a lighter version, bake the steaks at 425°F for 15–18 minutes instead of frying.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Sandwiches
Method: Frying
Cuisine: Italian-American

Nutrition

Serving Size: 1 sandwich
Calories: 760
Sugar: 6g
Sodium: 820mg
Fat: 39g
Saturated Fat: 12g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 38g
Cholesterol: 110mg