The Breaded Steak Focaccia Sando from Porchetta Shop in Charleston, South Carolina

Ingredients

• 1 lb Thin Steak (Top round, sirloin, or minute steak, sliced into 4 pieces and pounded to 1/4‑inch thickness)
• 1 cup All-Purpose Flour (For dredging the steak)
• 2 large Eggs (Beaten)
• 1 cup Panko Breadcrumbs (For extra crispness)
• 0.25 cup Olive Oil (Extra‑virgin, for frying and drizzling)
• 1 tsp Salt (Season steak and focaccia)
• 0.5 tsp Black Pepper (Freshly ground)
• 8 oz Mozzarella Cheese (Shredded, preferably whole‑milk)
• 4 pieces Focaccia Bread (6‑inch rounds or sliced from a loaf; store‑bought or homemade)
• 1 can (28 oz) Canned Crushed Tomatoes (For pomodoro sauce)
• 5 cloves Garlic (3 for pomodoro, 2 for gardenara, minced)
• 1 small Onion (Diced, for pomodoro sauce)
• 5 leaves Fresh Basil (Torn, for pomodoro sauce)
• 1 large Red Bell Pepper (Roasted, peeled and diced for gardenara)
• 1 small Zucchini (Diced, for gardenara)
• 0.5 small Eggplant (Diced, for gardenara)
• 2 tbsp Fresh Parsley (Chopped, for gardenara)
• 2 tbsp Olive Oil (extra for gardenara) (For sautéing garden vegetables)
• 1 tsp House Seasoning (A blend of dried oregano, thyme, and a pinch of red pepper flakes)

Instructions

1. Make Pomodoro Sauce

   Heat 2 tbsp olive oil in a saucepan over medium heat. Add diced onion and sauté until translucent (3‑4 minutes). Stir in minced garlic and cook 30 seconds. Add the crushed tomatoes, torn basil, a pinch of salt and pepper. Simmer gently, uncovered, for 12‑15 minutes, stirring occasionally, until the sauce thickens.

   Time: PT15M

   Temperature: Medium

2. Prepare Gardenara (Garden Vegetable Sauce)

   While the pomodoro simmers, heat 2 tbsp olive oil in a second saucepan over medium‑high heat. Add the diced roasted red pepper, zucchini, and eggplant. Sauté 6‑8 minutes until vegetables are tender and lightly caramelized. Add minced garlic and cook another minute. Stir in chopped parsley, season with salt, pepper, and the house seasoning blend. Remove from heat and set aside.

   Time: PT10M

   Temperature: Medium‑high

3. Season and Bread the Steak

   Pat the steak pieces dry. Season both sides with salt and black pepper. Set up a breading station: one shallow dish with flour, a second with beaten eggs, and a third with panko breadcrumbs. Dredge each steak piece in flour, shaking off excess, dip in egg, then coat thoroughly with panko. Press lightly so the crumbs adhere.

   Time: PT10M

4. Fry the Breaded Steak

   In a large skillet, heat the remaining olive oil (about 1/4 cup) over medium‑high heat until shimmering. Carefully add the breaded steaks, cooking 2‑3 minutes per side until golden brown and the interior reaches 135°F (medium‑rare) or desired doneness. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT8M

   Temperature: Medium‑high

5. Warm the Focaccia

   Preheat the oven to 350°F (175°C). Place the focaccia pieces on a baking sheet and drizzle lightly with olive oil. Warm for 4‑5 minutes until just heated and slightly crisp on the edges.

   Time: PT5M

   Temperature: 350°F

6. Assemble the Sandwich

   On the bottom half of each focaccia piece, spread a thin layer of pomodoro sauce, then sprinkle shredded mozzarella. Place a fried steak slice on top, drizzle a spoonful of gardenara sauce, add an extra drizzle of olive oil, and finish with a pinch of house seasoning. Top with the focaccia lid.

   Time: PT4M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

55g

Fat

30g

Fiber

3g

Ingredient Substitutions

• Instead of Thin Steak: Chicken breast, Pork tenderloin
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Eggs: Egg replacer
• Instead of Panko Breadcrumbs: Regular breadcrumbs
• Instead of Olive Oil: Vegetable oil
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
• Instead of Focaccia Bread: Ciabatta, Italian roll
• Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallot
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Red Bell Pepper: Roasted tomato
• Instead of Zucchini: Yellow squash
• Instead of Eggplant: Portobello mushroom
• Instead of Fresh Parsley: Fresh cilantro
• Instead of Olive Oil (extra for gardenara): Vegetable oil
• Instead of House Seasoning: Italian seasoning

Equipment Needed

• Meat Mallet
• Shallow Dish
• Large Skillet
• Saucepan
• Cutting Board
• Chef's Knife
• Tongs
• Ladle
• Oven or Toaster Oven (optional)
• Baking Sheet (optional)

Critical Steps — Do Not Skip

• Making the pomodoro sauce to the right consistency
• Breaded steak coating and frying to achieve crispness without over‑cooking
• Balancing the amount of gardenara sauce so the focaccia stays crisp

Chef Tips from the Video

• Use panko breadcrumbs for an extra‑light, airy crunch.
• A quick splash of lemon juice in the pomodoro brightens the flavor.
• Let the fried steak rest for 2 minutes; this keeps it juicy.

Troubleshooting

Storage

Refrigerator: Store pomodoro and gardenara sauces in airtight containers for up to 3 days. Cooked steak can be kept for 2 days, wrapped tightly.

Freezer: Sauces freeze well for up to 2 months; reheat gently. Breaded steak can be frozen raw (unfried) for up to 1 month.

Room temperature: Assembled sandwich should be eaten within 2 hours; otherwise the focaccia may become soggy.

Make-Ahead Tips

• Prepare both pomodoro and gardenara sauces a day ahead; refrigerate and reheat gently before assembling.
• Bread the steak and keep it refrigerated; fry just before serving for maximum crispness.

Frequently Asked Questions