Chicago breaded steak sandwich recipe by Chicago Johnnys Co

Ingredients

• 1 pound Beef Steak (ribeye or sirloin, thinly sliced) (Slice about 1/4‑inch thick, then tenderize with a meat mallet)
• 0.5 cup All-Purpose Flour (For dredging the steak)
• 2 large Eggs (Beaten, for egg wash)
• 1 cup Breadcrumbs (Italian seasoned) (For coating the steak)
• 2 tablespoons Olive Oil (For shallow frying)
• 4 ounces Whole Milk Low‑Moisture Mozzarella (Shredded)
• 4 ounces Provolone Cheese (Shredded; adds snap and bite)
• 2 tablespoons Romano Cheese (Finely grated, for topping)
• 0.25 cup Giardiniera (pickled vegetable mix) (Drained; adds tangy crunch)
• 1 teaspoon Crushed Red Pepper Flakes (Optional, for heat)
• 2 large French Baguette or Rolls (Prefer a sturdy bakery roll; slice lengthwise)
• 1 cup Sunday Gravy (rich marinara sauce) (Can be homemade or store‑bought; warmed before serving)
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Meat Tenderizer (optional) (Sprinkle on steak before pounding)

Instructions

1. Tenderize and Season the Steak

   Place the thinly sliced steak on a cutting board, sprinkle with optional meat tenderizer, then gently pound with a meat mallet until about 1/8‑inch thick. Season both sides with salt and black pepper.

   Time: PT5M

2. Set Up the Bread‑ing Station

   In three shallow dishes, place flour in the first, beaten eggs in the second, and breadcrumbs in the third. Season the flour and breadcrumbs with a pinch of salt and pepper.

   Time: PT3M

3. Bread the Steak Pieces

   Dredge each steak slice in flour, shaking off excess, dip into the egg wash, then coat thoroughly with breadcrumbs. Set the breaded pieces on a plate.

   Time: PT5M

4. Fry the Breaded Steak

   Heat olive oil in a large skillet over medium‑high heat (about 350°F). Add the breaded steak pieces in a single layer; fry 3‑4 minutes per side until golden brown and cooked through. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT8M

   Temperature: 350°F

5. Prepare the Bread

   Slice each French roll lengthwise. If you prefer a toasted interior, place the cut sides under the broiler for 1‑2 minutes until lightly browned; otherwise leave as‑is.

   Time: PT4M

   Temperature: Broiler

6. Assemble the Sandwiches

   On the bottom half of each roll, layer half of the shredded mozzarella, half of the provolone, a sprinkle of grated Romano, and a spoonful of giardiniera. Place the fried steak pieces on top, drizzle with warmed Sunday gravy, and finish with a pinch of crushed red pepper flakes if using.

   Time: PT5M

7. Wrap and Bake to Melt

   Close each sandwich, wrap tightly in aluminum foil, and place on a baking sheet. Bake in a preheated 350°F oven for 5 minutes, or until the cheese is fully melted and the bread softens.

   Time: PT5M

   Temperature: 350°F

8. Rest and Serve

   Remove the foil, let the sandwich rest for 2 minutes to settle, then slice in half if desired and serve hot with extra Sunday gravy on the side.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

70 g

Fat

35 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Steak (ribeye or sirloin, thinly sliced): Flat‑iron steak, Top round steak
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Eggs: Egg substitute, Milk with a pinch of flour
• Instead of Breadcrumbs (Italian seasoned): Panko breadcrumbs, Homemade toasted breadcrumbs
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Whole Milk Low‑Moisture Mozzarella: Low‑moisture mozzarella, String cheese (shredded)
• Instead of Provolone Cheese: Smoked provolone, Fontina
• Instead of Romano Cheese: Pecorino Romano, Parmesan
• Instead of Giardiniera (pickled vegetable mix): Pickled banana peppers, Pepperoncini
• Instead of Crushed Red Pepper Flakes: Cayenne pepper, Hot sauce
• Instead of French Baguette or Rolls: Italian hoagie roll, Ciabatta
• Instead of Sunday Gravy (rich marinara sauce): Pizza sauce, Prepared marinara
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Meat Tenderizer (optional): Paprika (for flavor), No tenderizer

Equipment Needed

• Large Cutting Board
• Sharp Chef's Knife
• Meat Mallet or Tenderizer
• Three‑Piece Bread‑ing Station (shallow dishes)
• Large Skillet or Frying Pan
• Tongs
• Baking Sheet
• Aluminum Foil
• Oven

Critical Steps — Do Not Skip

• Tenderizing the steak to the proper thickness
• Ensuring a complete breading coat before frying
• Frying at the correct temperature for a golden, crisp exterior
• Wrapping and baking just long enough to melt the cheese without drying the bread

Chef Tips from the Video

• A 60/40 blend of mozzarella to provolone gives the perfect gooey‑snap balance.
• Add a pinch of smoked paprika to the breadcrumb mix for subtle depth.
• Warm the Sunday gravy just before assembly; cold sauce can cause the bread to become soggy.

Troubleshooting

Storage

Refrigerator: Store leftover sandwich halves in an airtight container for up to 3 days. Reheat in a 350°F oven wrapped in foil.

Freezer: Wrap each assembled, unbaked sandwich tightly in foil and place in a freezer bag; freeze up to 2 months. Thaw overnight in the fridge and bake as directed.

Room temperature: Do not leave at room temperature for more than 2 hours due to the meat and cheese.

Make-Ahead Tips

• Prepare and freeze the Sunday gravy a week in advance; it deepens in flavor.
• Bread and fry the steak pieces ahead of time, then refrigerate and reheat wrapped in foil.
• Giardiniera can be made ahead and stored in the fridge for up to 2 weeks.

Frequently Asked Questions