Sunday Brunch: Bartoli's Pizzeria breaded steak sandwich
Sunday Brunch: Bartoli's Pizzeria breaded steak sandwich is a medium American recipe that serves 2. 620 calories per serving. Recipe by WGN News on YouTube.
Prep: 15 min | Cook: 9 min | Total: 40 min
Cost: $15.67 total, $7.84 per serving
Ingredients
- 16 oz Skirt Steak (Trimmed; will be pounded to about 1/4 inch thickness)
- 1 cup Italian Seasoned Breadcrumbs (Store‑bought or homemade from leftover bread)
- 2 tbsp Parmesan Cheese (Finely grated; adds zing to the coating)
- 1 large Egg (Beaten for the egg wash)
- 1 tsp Salt (Season steak before breading)
- 0.5 tsp Black Pepper (Freshly ground)
- 2 tbsp Olive Oil (For pan‑frying; high‑heat tolerant)
- 0.25 tsp Garlic Powder (Optional, mixed into breadcrumb coating)
Instructions
Pound the steak thin
Place each skirt steak between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
Time: PT5M
Season the steak
Season both sides of the pounded steak with salt and freshly ground black pepper.
Time: PT2M
Prepare breadcrumb mixture
In a shallow dish combine Italian seasoned breadcrumbs, grated Parmesan, and garlic powder (if using). Mix well.
Time: PT3M
Make egg wash
Beat the egg in a separate shallow dish until smooth.
Time: PT1M
Bread the steak
Dip each steak first into the egg wash, letting excess drip off, then press into the breadcrumb mixture, coating all sides evenly.
Time: PT4M
Heat oil
Add olive oil to the skillet and heat over medium‑high until shimmering, about 350°F.
Time: PT3M
Temperature: 350°F
Fry the steak
Place the breaded steak in the hot oil. Cook 1½ minutes on the first side, then flip and cook another 1½ minutes until golden brown and the interior reaches about 130°F for medium‑rare.
Time: PT4M
Temperature: 350°F
Rest and assemble
Transfer the steak to a plate lined with paper towels, let rest 2 minutes, then slice thinly and serve on toasted rolls or ciabatta with your favorite toppings.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Contains egg
Allergens: Egg, Wheat, Dairy
Ingredient Substitutions
- Instead of Skirt Steak: Flank steak, Sirloin steak
- Instead of Italian Seasoned Breadcrumbs: Plain breadcrumbs + Italian seasoning
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Egg: 1 tbsp milk + 1 tsp flour
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Garlic Powder: Fresh minced garlic (use less)
Equipment Needed
- Meat Mallet
- Plastic Wrap
- Shallow Dish
- Skillet
- Tongs
- Paper Towels
- Thermometer (optional)
Critical Steps — Do Not Skip
- Pounding the skirt steak to an even thinness
- Ensuring the breadcrumb coating adheres by using an egg wash
- Cooking the steak quickly over hot oil to keep the interior juicy and the crust crisp
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the breadcrumb mix.
- Finish the sandwich with arugula and a drizzle of lemon‑garlic aioli for brightness.
- If you prefer a thicker crust, double‑dip: egg wash, breadcrumbs, egg wash again, then breadcrumbs.
Troubleshooting
Coating falls off during frying.
Make sure the steak is dry before the egg wash, press the breadcrumbs firmly, and let the coating set for a minute before adding to hot oil.
Steak is tough or chewy.
Do not over‑cook; aim for an internal temperature of 130‑135°F for medium‑rare and let the steak rest before slicing.
Breadcrumbs become soggy.
Use fresh, dry breadcrumbs and ensure the oil is hot enough before adding the steak.
Storage
Refrigerator: Store cooked steak slices in an airtight container for up to 2 days.
Freezer: Freeze uncooked, breaded steaks on a parchment sheet, then transfer to a zip‑top bag; use within 1 month and bake from frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the breadcrumb mixture and egg wash up to 30 minutes ahead and keep refrigerated.
- Pounded and seasoned raw steak can be wrapped tightly and refrigerated for up to 4 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of a breaded skirt steak sandwich in American brunch cuisine?
The breaded steak sandwich blends Italian‑style breading techniques with the American love of hearty brunch proteins. It became popular in Midwestern delis where steak is thinly sliced, breaded, and served on a roll for a quick, satisfying meal.
What are the traditional regional variations of a breaded steak sandwich in the United States?
In Chicago, the sandwich often uses Italian seasoned breadcrumbs and is served on a crusty roll with giardiniera. In the South, it may be fried in buttermilk batter and paired with pickles. West Coast versions add avocado and spicy mayo.
How is a breaded skirt steak sandwich traditionally served in Chicago Italian‑American eateries?
It is typically served on a toasted Italian roll, topped with provolone cheese, sautéed onions, and a drizzle of hot honey or marinara, reflecting the city’s love for bold, sweet‑savory flavors.
What occasions or celebrations is a breaded skirt steak sandwich commonly associated with in American culture?
It’s a popular brunch item for weekend gatherings, Mother’s Day brunches, and sports‑watching parties because it’s quick to fry and easy to eat handheld.
What makes the breaded skirt steak sandwich special or unique in American brunch cuisine?
The combination of a tender, thin skirt steak with a crisp, Parmesan‑infused breadcrumb crust provides a contrast of textures and a rich, savory flavor that stands out among typical egg‑based brunch dishes.
What are the most common mistakes to avoid when making a breaded skirt steak sandwich at home?
Common errors include not pounding the steak thin enough, using cold oil that causes soggy coating, and over‑cooking the steak which makes it tough. Follow the pounding, hot‑oil, and timing steps carefully.
Why does this recipe use an egg wash instead of just dipping the steak in milk or water?
Egg wash creates a protein film that binds the breadcrumbs firmly to the meat, giving a sturdier crust that stays attached during the quick high‑heat fry, whereas milk or water would not adhere as well.
Can I make the breaded skirt steak sandwich ahead of time and how should I store it?
Yes. You can bread the raw steaks, wrap them tightly, and refrigerate for up to 4 hours before frying. Cooked slices can be stored in the fridge for 2 days and reheated briefly in a hot skillet to restore crispness.
What texture and appearance should I look for when the breaded steak is done cooking?
The crust should be golden‑brown and crisp, with a slight sheen from the oil. Inside, the meat should be pink‑red and juicy, not gray or dry.
What does the YouTube channel WGN News specialize in?
The YouTube channel WGN News primarily delivers local news, community stories, and occasional lifestyle segments, including cooking demonstrations like this breaded skirt steak sandwich with local chefs.
How does the YouTube channel WGN News' approach to cooking segments differ from dedicated food channels?
WGN News presents cooking demos as part of broader community features, focusing on quick, approachable recipes that fit into everyday life, whereas dedicated food channels often dive deeper into technique and culinary theory.
Last updated: August 28, 2026
