Recipe: The Chicago Crispy Steak Sandwich | Andrew Zimmern

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Flank steak offers a leaner option with a similar texture.

provolone cheese

🥗Healthier: mozzarella cheese

💰Cheaper: cheddar cheese

Mozzarella is lower in fat, while cheddar is often less expensive.

Trim all exterior fat from the sirloin steaks.

Cut the sirloin steaks in half with a knife.

Pound the cutlets to about a third of an inch thick using a meat pounder.

Season flour with salt, pepper, and Italian seasoning.

Dredge the pounded cutlets first in the seasoned flour, shaking off excess.

Dip the cutlets into beaten egg mixed with a little milk.

Coat the cutlets in seasoned bread crumbs.

Heat vegetable oil in a pan to about half an inch deep until hot.

Fry the breaded cutlets in the hot oil until cooked to around medium.

Let the cutlets rest after frying to prevent steaming off the breading.

Toast a 12-inch hoagie bun briefly.

Layer two cutlets on the toasted bun.

Add sliced mozzarella on top of the cutlets and place in the oven to melt the cheese and heat the marinara sauce.

Once the cheese is melted, pour the hot marinara sauce over the cutlets.

Top with a big handful of fresh basil.

Secure the sandwich with picks and slice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens