Chicago Breaded Steak Sandwich (Print Version)
# Ingredients:
→ Steak
01 -
2.5 lbs flank steak, trimmed into 6 large cutlets, pounded
→ Breading
02 -
3 cups Italian seasoned breadcrumbs
03 -
1.5 cups all-purpose flour
04 -
1 teaspoon garlic powder
05 -
2 teaspoons Italian seasoning
06 -
0.5 teaspoon onion powder
07 -
4 whole eggs, beaten
→ Sandwich Construction
08 -
4 cups whole milk low-moisture mozzarella, grated
09 -
24 oz Raos marinara sauce
10 -
2 soft baguettes, cut into rolls
11 -
Avocado oil, for pan frying
# Instructions:
01 -
Set up three large bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Whisk garlic, onion, and Italian seasoning into the flour.
02 -
Season pounded flank steak cutlets with salt and pepper on both sides. Dredge each steak in flour, then beaten egg, and thoroughly coat with breadcrumbs. Place onto a wire rack.
03 -
Preheat a wide skillet with 1 inch of avocado oil over medium heat for about 2 minutes.
04 -
Pan-fry steaks in the hot oil for 2 minutes on each side until golden brown. Adjust heat if necessary. Transfer cooked steaks to a parchment-lined tray. Repeat for remaining cutlets.
05 -
Warm the marinara sauce in a large bowl until hot.
06 -
Submerge cooked steaks in marinara sauce, place onto baguette rolls, top with grated mozzarella, and broil in the oven until the cheese is melted and gooey.
07 -
Wrap assembled sandwiches in aluminum foil to steam for 3-5 minutes. Serve immediately.