The breaded steak sandwich, often called a "steak sandwich" or "Italian beef sandwich" variant, is a beloved Chicago street‑food staple that dates back to early 20th‑century Italian immigrant neighborhoods. It reflects the city’s love for hearty, portable meals and the tradition of using inexpensive cuts of beef that are tenderized and fried.

In Chicago you’ll find the classic thin‑breaded steak served on a soft hoagie roll with sweet‑spicy marinara. Some variations add giardiniera, hot peppers, or swap the cheese for provolone. Outside the city, similar sandwiches may use grilled instead of fried steak or replace the roll with a baguette.

Traditionally it’s served on a sturdy hoagie roll, layered with a generous amount of hot marinara sauce, a fried breaded steak slice, and shredded low‑moisture cheese. It’s often eaten with a side of pickled peppers or a small salad.

The sandwich is a popular lunch option for workers, a game‑day snack at local bars, and a staple at neighborhood festivals and fairs. It’s also a go‑to comfort food for family gatherings on weekends.

Its uniqueness comes from the ultra‑thin, tenderized steak that’s breaded and fried to a crisp, paired with a sweet‑spicy marinara and low‑moisture scamorza. The combination of textures—crunchy coating, juicy meat, and melty cheese—captures the hearty, no‑frills spirit of Chicago street food.

Common errors include using oil that isn’t hot enough (resulting in soggy coating), overcrowding the pan, not letting the breaded steaks rest before frying, and overcooking the thin steak so it becomes tough. Also, be sure to season the sauce and adjust sweetness.

The three‑step coating creates a sturdy, crunchy crust that adheres well to the thin steak. Flour helps the egg stick, the egg provides moisture, and the breadcrumb‑Parmesan mix adds flavor and crunch, which a single‑liquid batter would not achieve.

Yes. The marinara sauce can be made up to two days ahead and refrigerated. Breaded steaks can be assembled and kept, covered, in the fridge for up to 12 hours; fry them just before serving. Store assembled sandwiches in a paper‑towel‑lined container to keep the roll from getting soggy.

The coating should be golden‑brown and crisp, the steak interior should be pink‑just‑cooked and tender, and the cheese should be melted but not runny. The marinara should be thick enough to cling to the roll without making it soggy.

The crust will be uniformly golden and the internal temperature of the steak should read 145°F (63°C) on a meat thermometer. The cheese will be melted and the sauce hot throughout the sandwich.

The YouTube channel BEER‑N‑BBQ by Larry focuses on approachable American barbecue and comfort‑food recipes, often featuring beer‑infused marinades, grill techniques, and hearty sandwich creations that appeal to home cooks.

Larry blends classic Midwestern comfort food with a casual, beer‑centric vibe, emphasizing simple, budget‑friendly ingredients and hands‑on techniques like tenderizing cheap cuts of meat. Unlike more upscale channels, he prioritizes flavor over perfection and encourages improvisation.

Larry is known for his Chicago‑style Italian beef sandwiches, deep‑dish pizza hacks, and beer‑marinated BBQ ribs, all presented with a focus on easy, home‑cookable methods.