Chicago Breaded Steak Sandwich

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: American cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

Italian bread

🥗Healthier: whole wheat bread

💰Cheaper: white sandwich bread

Whole wheat bread adds fiber and nutrients.

Start by making a marinara sauce. Heat a saucepan over medium-high heat.

Add about a quarter cup of olive oil to the hot pan.

Slice several cloves of garlic and add them to the oil, letting them sizzle for several seconds.

Add whole peeled tomatoes and the rest of the ingredients: crushed red pepper, kosher salt, and oregano.

Rinse the tomato can with a little water and add it to the sauce.

Crush the tomatoes with a spatula and bring the sauce to a simmer.

Let the sauce simmer for about 20 to 30 minutes until it thickens, crushing the tomatoes as it cooks.

Taste the sauce and add sugar if needed for sweetness.

Prepare the cheese by shredding about half of a scamorza cheese.

For the meat, use 2 pounds of thinly sliced mechanically tenderized steak. If unavailable, flank steak can be used, pounded thin.

Set up a breading station with flour, an egg mixture (3 eggs, 3 tablespoons water, 1 teaspoon salt, 1 teaspoon pepper), and a mixture of 1 cup bread crumbs and 1/2 cup Parmesan cheese.

Dredge a piece of meat in flour, ensuring it is well coated.

Dip the floured meat into the egg mixture, covering all sides.

Coat the meat with the bread crumb and cheese mixture, pressing gently to adhere.

Heat vegetable oil in a pan and fry the breaded meat until golden brown, about a few minutes on each side.

Remove the fried meat and drain on paper towels to absorb excess oil.

Assemble the sandwich by opening the bun, placing the steak inside, adding cheese, and topping with marinara sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens