The sandwich blends Southern comfort food—crispy fried steak—with Italian influences like focaccia and pomodoro sauce, reflecting Charleston’s historic port city’s love for eclectic, multicultural flavors.

In South Carolina, steak sandwiches often appear as “chicken fried steak” on biscuits or rolls, while coastal areas add seafood or Italian‑style breads like focaccia, creating hybrid versions such as this one.

Restaurants typically serve it hot, sliced in half, with a side of pickles or coleslaw, and a small ramekin of extra pomodoro for dipping, emphasizing the sandwich’s juicy interior and crisp exterior.

It’s a popular lunch or dinner option for casual gatherings, weekend brunches, and food‑festival booths in Charleston, often enjoyed with a cold craft beer.

Its uniqueness lies in the marriage of a classic Southern fried steak with Italian focaccia, mozzarella, and a garden‑style vegetable sauce, offering layered textures and a cross‑cultural flavor profile.

Common errors include over‑breading the steak, frying at too low a temperature (resulting in soggy coating), and adding too much sauce which makes the focaccia soggy. Follow the critical steps for crispness and balance.

Panko creates a lighter, airier crust that stays crisp longer, especially important when the sandwich is layered with moist sauces and cheese.

Yes—prepare the pomodoro and gardenara sauces a day ahead and refrigerate. Keep the breaded steak un‑fried in the fridge, then fry and assemble just before serving to retain crispness.

The steak coating should be golden‑brown and crunchy, the focaccia lightly toasted, and the mozzarella just melted. The sauces should be glossy and not pool excessively on the bread.

The YouTube channel Devour Power TV focuses on bold, indulgent comfort food recipes, often highlighting regional specialties and creative twists on classic dishes.

Devour Power TV emphasizes high‑energy, step‑by‑step visuals and often incorporates local Charleston flavors into Italian‑style dishes, creating unique fusion recipes that aren’t typically found on standard cooking channels.