Chicago Breaded Steak Sandwich
Chicago Breaded Steak Sandwich is a medium American recipe that serves 4. 620 calories per serving. Recipe by BEER-N-BBQ by Larry on YouTube.
Prep: 30 min | Cook: 55 min | Total: 1 hr 40 min
Cost: $9.88 total, $2.47 per serving
Ingredients
- 0.25 cup Olive Oil (extra virgin, for sautéing garlic)
- 4 cloves Garlic (minced or thinly sliced)
- 0.5 tsp Crushed Red Pepper Flakes (optional for heat)
- 1 tsp Kosher Salt (for sauce seasoning)
- 28 oz Whole Peeled Tomatoes (canned, drained slightly before adding)
- 1 tsp Dried Oregano
- 1 tsp Granulated Sugar (balances acidity of canned tomatoes)
- 8 oz Scamorza Cheese (shredded, low‑moisture mozzarella‑like cheese)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 cup Breadcrumbs (plain, for coating)
- 1 cup All-Purpose Flour (for initial dredging)
- 3 large Eggs (beaten for batter)
- 3 tbsp Water (added to egg mixture)
- 1 tsp Salt (for egg batter seasoning)
- 1 tsp Black Pepper (freshly ground for egg batter)
- 0.5 cup Vegetable Oil (for shallow frying)
- 4 pieces Hoagie Rolls (sturdy sandwich buns)
Instructions
Heat Oil and Sauté Garlic
Place the saucepan over medium‑high heat, add ¼ cup olive oil, and let it warm. Add the sliced garlic and sauté for 20‑30 seconds until fragrant, being careful not to burn.
Time: PT5M
Temperature: Medium‑high
Build and Simmer Marinara Sauce
Add the canned whole peeled tomatoes (including their juices), 1 tsp kosher salt, ½ tsp crushed red pepper flakes, 1 tsp dried oregano, and 1 tsp sugar. Use the masher to crush the tomatoes directly in the pan. Bring to a gentle boil, then reduce to a simmer and cook, stirring occasionally, for 20‑30 minutes until thickened.
Time: PT30M
Temperature: Medium
Shred Scamorza Cheese
While the sauce simmers, shred the 8 oz scamorza cheese using the box grater. Set aside.
Time: PT5M
Prepare the Steak
If the steak slices are not already thin, place them between two pieces of plastic wrap and pound with a meat mallet until about ¼‑inch thick. Season lightly with salt and pepper.
Time: PT5M
Set Up Breading Stations
Arrange three shallow dishes: (1) flour, (2) beaten eggs mixed with 3 tbsp water, 1 tsp salt, and 1 tsp black pepper, (3) a mixture of 1 cup breadcrumbs and ½ cup grated Parmesan cheese.
Time: PT5M
Bread the Steak Pieces
Take one steak slice, dredge it in flour, dip it into the egg mixture, then press it into the breadcrumb‑Parmesan mix, ensuring an even coating. Place the breaded piece on a plate and repeat with all slices.
Time: PT10M
Fry the Breaded Steaks
Heat ½ cup vegetable oil in the large frying pan over medium‑high heat until shimmering (about 350°F). Fry each breaded steak for 2‑3 minutes per side, or until golden brown and the interior reaches 145°F. Transfer to paper towels to drain.
Time: PT20M
Temperature: 350°F
Assemble the Sandwiches
Slice each hoagie roll open. Spread a generous spoonful of marinara sauce on the bottom half, place a fried steak slice, top with shredded scamorza, add another drizzle of sauce, and close the sandwich. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 32 g
- Carbohydrates
- 55 g
- Fat
- 28 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Crushed Red Pepper Flakes: cayenne pepper (¼ tsp)
- Instead of Kosher Salt: sea salt
- Instead of Whole Peeled Tomatoes: crushed tomatoes (28 oz)
- Instead of Dried Oregano: Italian seasoning (½ tsp)
- Instead of Granulated Sugar: honey (½ tsp)
- Instead of Scamorza Cheese: mozzarella (extra‑shredded), provolone
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Breadcrumbs: panko breadcrumbs (1 cup)
- Instead of All-Purpose Flour: cake flour
- Instead of Eggs: egg substitute (3 tbsp liquid)
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Hoagie Rolls: sub rolls, ciabatta halves
Equipment Needed
- Saucepan
- Large Frying Pan
- Mixing Bowl
- Whisk
- Tongs
- Paper Towels
- Cutting Board
- Chef Knife
- Box Grater
- Measuring Cups and Spoons
- Potato Masher
Critical Steps — Do Not Skip
- Simmer the marinara sauce until it thickens (about 20‑30 minutes).
- Ensure the oil is hot (≈350°F) before adding the breaded steaks.
- Coat each steak evenly with flour, egg, then breadcrumb mixture.
- Fry until golden brown and internal temperature reaches 145°F.
Chef Tips from the Video
- Low‑moisture scamorza melts nicely without making the sandwich soggy.
- A pinch of sugar in the marinara balances the acidity of canned tomatoes.
- Maintain oil temperature around 350°F; too low makes the coating greasy, too high burns it.
- If you have a second helper, set up an assembly line to speed up the breading process.
Troubleshooting
Sauce is too watery.
Continue simmering uncovered, stirring occasionally, until it reduces to the desired thickness.
Breaded steak is soggy after frying.
Make sure the oil is hot before adding the steak and do not overcrowd the pan; also let the fried pieces rest on paper towels to drain excess oil.
Coating falls off during frying.
Allow the breaded steaks to rest 2‑3 minutes after coating so the batter adheres, and pat them lightly with a paper towel before frying.
Steak is undercooked in the center.
Check the internal temperature with a thermometer; if needed, finish cooking in a preheated 350°F oven for 3‑5 minutes.
Storage
Refrigerator: Sauce: up to 4 days in an airtight container. Fried steaks: 2 days, reheated in a skillet.
Freezer: Sauce freezes well for up to 2 months. Breaded steaks can be frozen raw for 1 month; fry from frozen, adding extra cooking time.
Room temperature: Assembled sandwiches are best eaten immediately; they can sit out for up to 1 hour but may become soggy.
Make-Ahead Tips
- Prepare the marinara sauce a day ahead; reheat gently on the stove.
- Bread the steak slices, place them on a tray, cover, and refrigerate up to 12 hours before frying.
- Store shredded scamorza in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
What is the cultural significance and history of the Breaded Steak Sandwich in Chicago cuisine?
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.
What are the traditional regional variations of the Breaded Steak Sandwich in American (Chicago) cuisine?
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.
How is the authentic Breaded Steak Sandwich traditionally served in Chicago?
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.
What occasions or celebrations is the Breaded Steak Sandwich traditionally associated with in Chicago culture?
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.
What makes the Breaded Steak Sandwich special or unique in American (Chicago) cuisine?
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.
What are the most common mistakes to avoid when making the Breaded Steak Sandwich at home?
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.
Why does this Breaded Steak Sandwich recipe use a flour‑egg‑breadcrumb coating instead of a simple batter?
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.
Can I make the Breaded Steak Sandwich ahead of time and how should I store it?
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.
What texture and appearance should I look for when making the Breaded Steak Sandwich?
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.
How do I know when the Breaded Steak Sandwich is done cooking?
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.
What does the YouTube channel BEER‑N‑BBQ by Larry specialize in?
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.
How does the YouTube channel BEER‑N‑BBQ by Larry's approach to American (Chicago) cooking differ from other cooking channels?
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.
What other Chicago‑style recipes is the YouTube channel BEER‑N‑BBQ by Larry known for?
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.
Last updated: August 28, 2026
