S&T Breaded Steak Sandwich

Ingredients

• 4 pieces Ribeye Steak (about 6 oz each, thinly sliced (≈1/8‑inch after pounding))
• 1 tsp Salt (Kosher or sea salt)
• ½ tsp Black Pepper (Freshly ground)
• ½ cup All-Purpose Flour (for dredging)
• 2 pieces Large Eggs (beaten)
• cup Breadcrumbs (seasoned; panko works well for extra crunch)
• ¼ cup Vegetable Oil (for shallow frying (about 1/4‑inch depth))
• 1 cup Spaghetti Sauce (store‑bought or homemade, warmed)
• 1 cup Mozzarella Cheese (shredded)
• 4 pieces Italian Hoagie Rolls (soft rolls, sliced horizontally)
• 2 tbsp Butter (for toasting rolls (optional))

Instructions

1. Season and Pound the Steaks

   Pat the ribeye steaks dry, season both sides with salt and pepper, place each steak in an open ziplock bag, and gently pound with a meat mallet until about 1/8‑inch thick. Chill the pounded steaks in the refrigerator for 5 minutes to firm up.

   Time: PT5M

2. Set Up the Breading Station

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

   Time: PT5M

3. Bread the Steaks

   One at a time, remove a steak from the bag, dip it first in flour, shaking off excess, then in the egg mixture, and finally coat thoroughly with breadcrumbs. Place the breaded steaks on a clean plate.

   Time: PT5M

4. Heat the Oil

   Add the vegetable oil to the skillet or griddle, spreading it to a depth of about ¼‑inch. Heat over medium‑high heat until the oil reaches roughly 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Fry the Breaded Steaks

   Carefully place the breaded steaks in the hot oil. Cook for 2‑3 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a paper‑towel‑lined plate to drain.

   Time: PT8M

   Temperature: 350°F

6. Warm the Sauce

   While the steaks finish cooking, pour the spaghetti sauce into a small saucepan and warm over low‑medium heat, stirring occasionally.

   Time: PT5M

   Temperature: Low‑medium

7. Toast the Rolls (Optional)

   If desired, spread butter on the cut sides of the rolls and toast them on the griddle until lightly golden.

   Time: PT2M

   Temperature: Medium

8. Assemble the Sandwiches

   Place a cooked steak on the bottom half of each roll, spoon warm sauce over the steak, sprinkle shredded mozzarella, then top with the roll lid. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g