Chicago Breaded Steak Sandwich

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

1. 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

2. 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

3. Shred Scamorza Cheese

   While the sauce simmers, shred the 8 oz scamorza cheese using the box grater. Set aside.

   Time: PT5M

4. 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

5. 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

6. 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

7. 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

8. 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