Chicago Breaded Steak Sandwich

The Chicago Breaded Steak Sandwich brings classic Midwest comfort food right to your kitchen. This iconic sandwich features tender flank steak pounded thin, coated in seasoned breadcrumbs, and fried until golden before being smothered in marinara sauce and melty mozzarella. All these delicious components come together on a soft baguette to create a messy, indulgent meal that's worth every napkin you'll need.

I tried this recipe during a nostalgic cooking weekend, attempting to recreate the sandwiches I remembered from Chicago's South Side. My kitchen smelled amazing, and the first bite transported me straight back to those neighborhood joints with their paper-wrapped sandwiches and hearty portions.

Ingredients

• Flank steak (2½ lbs): Choose a piece with good marbling for tenderness. Flank has the perfect texture when pounded thin, creating the ideal chew in each bite.
• Italian seasoned breadcrumbs (3 cups): These provide the signature coating; look for ones with visible herbs throughout for maximum flavor.
• All-purpose flour (1½ cups): Creates the first layer that helps the egg and breadcrumbs adhere properly to the meat.
• Garlic powder (1 teaspoon): Adds depth without the burn of fresh garlic that might scorch during frying.
• Italian seasoning (2 teaspoons): Enhances the breadcrumbs with additional herbal notes; choose one with basil, oregano, and thyme.
• Onion powder (½ teaspoon): Provides subtle allium flavor throughout the coating.
• Eggs (4, beaten): Acts as the crucial binder; farm-fresh eggs create a richer coating.
• Whole milk low-moisture mozzarella (4 cups, grated): Essential for that stretchy, gooey cheese pull. Pre-shredded works but freshly grated melts more evenly.
• Marinara sauce (24 oz): Rao's brand offers a premium taste, but any good quality sauce works well.
• Soft baguettes (2, cut into rolls): Look for ones with a tender interior and just enough crust to hold up to the sauce.
• Avocado oil (for frying): Its high smoke point makes it ideal for frying at medium heat.

Step-by-Step Instructions

Step 1:

Set up three large, shallow bowls side by side. Fill the first with the flour mixture (flour, garlic powder, onion powder, and Italian seasoning whisked together), the second with beaten eggs, and the third with breadcrumbs. Line a sheet tray with parchment paper and set a wire rack nearby – this organization makes the workflow smooth and prevents your fingers from becoming too coated.

Step 2:

Trim the flank steak into 6 evenly-sized cutlets. Place each piece between two sheets of plastic wrap and pound with a meat mallet until approximately ¼-inch thick. Season both sides liberally with salt and freshly ground black pepper, ensuring even coverage across the entire surface.

Step 3:

Working with one steak at a time, dredge it completely in the seasoned flour, shaking off any excess. Next, dip into the beaten eggs, allowing extra to drip off. Finally, press firmly into the breadcrumbs, ensuring an even coating on both sides and all edges. Place the breaded steak on the wire rack and repeat with remaining pieces. Let them rest for 5-10 minutes to help the coating adhere.

Step 4:

Pour avocado oil into a wide, heavy-bottomed pan until it reaches approximately 1 inch depth. Heat over medium heat for about 2 minutes. Test the temperature by dropping a few breadcrumbs into the oil – they should sizzle immediately but not burn. Maintaining the proper temperature throughout cooking is crucial for perfect results.

Step 5:

Carefully place 1-2 steaks in the hot oil, being careful not to overcrowd the pan. Fry for exactly 2 minutes on the first side until golden brown. Flip using tongs and cook for another 2 minutes on the second side. Monitor the heat closely, adjusting as needed to maintain steady bubbling without smoking. Transfer fried steaks to the parchment-lined tray to drain excess oil.

Step 6:

Heat the marinara sauce in a saucepan until steaming hot. Transfer to a large, shallow bowl. Cut the baguettes into sandwich-sized portions and slice horizontally, keeping one edge intact. Dip each fried steak completely in the hot marinara sauce, ensuring both sides are coated. Place sauced steak onto the open baguette.

Step 7:

Generously top each sandwich with approximately ⅔ cup of grated mozzarella, covering the entire surface of the steak. Place assembled sandwiches on a baking sheet and broil 6-8 inches from the heat for 1-2 minutes, watching carefully until cheese is melted and beginning to bubble with light golden spots.

Step 8:

Remove from oven and immediately wrap each sandwich in aluminum foil. Allow to steam inside the foil for 3-5 minutes, which softens the bread slightly and marries all the flavors together. Unwrap, slice diagonally if desired, and serve immediately while still hot and gooey.

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I've always been partial to the marinara sauce component of this sandwich. My grandfather, who worked near Chicago's Bridgeport neighborhood, would bring these sandwiches home on special occasions. He insisted on extra sauce, claiming the tanginess cut through the richness of the fried steak perfectly. Following his lead, I make my version sauce-forward, sometimes even serving additional warm marinara on the side for dipping.

Perfect Pounding Technique

Properly pounding the flank steak is crucial for this sandwich's success. When I first tried making these, I was too tentative with my meat mallet, resulting in unevenly cooked steak. Now I know to use the textured side of the mallet, working from the center outward in a circular pattern. This breaks down the muscle fibers evenly without tearing the meat. The steak should increase in surface area by about 25-30% when properly pounded. This attention to detail pays off with steak that cooks quickly and remains tender throughout.

Make-Ahead Options

This Chicago classic can be adapted for busy weeknight dinners with some planning. I've found that the breaded, uncooked steaks freeze beautifully when separated by parchment paper and stored in airtight containers. They can go straight from freezer to fryer with just a couple extra minutes of cooking time. The assembled sandwiches also reheat surprisingly well. Wrap them individually in foil, excluding the marinara, and refrigerate for up to two days. Reheat in a 325°F oven for 15 minutes, then add hot marinara and cheese before the final broil. My family actually prefers the make-ahead version, as the flavors in the breading have time to develop.

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Regional Variations Worth Trying

While the classic Chicago version remains my favorite, I've experimented with regional twists that honor the original while adding unique elements. In Philadelphia-inspired versions, I've added sautéed bell peppers and onions between the steak and cheese. For an Italian-American twist popular in New York, adding a layer of ricotta beneath the mozzarella creates a creamier texture. The most controversial variation in my household involves adding giardiniera, Chicago's spicy pickled vegetable mix, as a topping after the cheese has melted. This adds acidity and crunch that balance the richness of the sandwich. Whatever variation you try, maintain the essential elements of crispy breaded steak, robust sauce, and melty cheese for an authentic experience.

Frequently Asked Questions

→ How do I ensure the steak is tender?

Pound the flank steak evenly to ensure tenderness and season it thoroughly before breading to enhance flavor.

→ Can I use a different type of steak?

Yes, thinner cuts like cube steak or thinly sliced sirloin can work well as substitutes for flank steak.

→ What’s the best way to avoid sogginess in the breading?

Make sure to thoroughly pat the steak dry before breading and keep the oil at medium heat to ensure a crispy coating.

→ Can I use a different sauce instead of marinara?

Yes, you can use other tomato-based sauces, pesto, or even a creamy sauce, depending on your flavor preference.

→ What type of bread works best for this sandwich?

Soft baguettes or Italian rolls work best to balance the texture of the crispy steak and melted cheese.

→ Can I bake the steak instead of frying?

Yes, you can bake the breaded steaks on a wire rack at 400°F for about 15-20 minutes or until golden brown.