S&T Breaded Steak Sandwich
S&T Breaded Steak Sandwich is a medium American recipe that serves 4. 620 calories per serving. Recipe by Sandi’s Table Brought to you by S&T Provisions on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $18.90 total, $4.73 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Contains dairy, Contains eggs
Allergens: Eggs, Wheat (flour & breadcrumbs), Dairy (cheese, butter)
Ingredient Substitutions
- Instead of Ribeye Steak: Sirloin steak, Flat iron steak
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Large Eggs: Egg substitute (commercial)
- Instead of Breadcrumbs: Crushed crackers, Gluten‑free breadcrumbs
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Spaghetti Sauce: Marinara sauce, Pizza sauce
- Instead of Mozzarella Cheese: Provolone, Monterey Jack
- Instead of Italian Hoagie Rolls: Brioche buns, Ciabatta halves
- Instead of Butter: Olive oil
Equipment Needed
- Ziplock Bag
- Meat Mallet
- Cutting Board
- Sharp Knife
- Three Shallow Trays
- Skillet or Griddle
- Tongs
- Spatula
- Aluminum Foil (optional)
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Pound the steaks to an even 1/8‑inch thickness
- Maintain oil temperature around 350°F for a crisp crust
- Ensure each steak is fully coated before frying
- Flip the steak only once to avoid coating loss
Chef Tips from the Video
- Use panko breadcrumbs for extra crunch
- Add a sprinkle of grated Parmesan to the breadcrumb mix for deeper flavor
- A cast‑iron skillet retains heat better for an even crust
Troubleshooting
Coating falls off during frying
Make sure the steak is patted dry, and press the breadcrumbs onto the surface after the egg dip.
Steak is soggy instead of crispy
Heat oil to the proper temperature (≈350°F) and avoid overcrowding the pan, which drops the oil temperature.
Sauce is too watery
Simmer the sauce a few minutes longer to reduce, or add a spoonful of tomato paste.
Steak is overcooked
Cook only 2‑3 minutes per side and use a meat thermometer to check for 145°F internal temperature.
Storage
Refrigerator: Store leftover sandwiches wrapped tightly in foil or plastic wrap for up to 2 days. Keep sauce separate for best texture.
Freezer: Uncooked, breaded steaks can be frozen on a tray, then transferred to a ziplock bag for up to 1 month. Thaw before cooking.
Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and pound the steaks up to 2 hours ahead and keep refrigerated
- Bread the steaks and keep them on a tray covered with plastic wrap; fry when ready
- Warm the sauce in advance and reheat gently before assembling
Frequently Asked Questions
What is the cultural significance and history of breaded steak sandwiches in American cuisine?
Breaded steak sandwiches blend the Italian-American tradition of chicken parm with classic American steakhouse fare, creating a comfort‑food staple often enjoyed at backyard cookouts and casual diners.
What are the traditional regional variations of breaded steak sandwiches in the United States?
In the Northeast, the sandwich may be served on a hoagie roll with provolone; in the Midwest, it often appears on a soft bun with mozzarella; some Southern versions add a spicy tomato sauce or pepper jack cheese.
How is a breaded steak sandwich traditionally served in American backyard gatherings?
It is typically served hot off the griddle, with the steak topped by marinara sauce and melted cheese, placed between toasted rolls, and accompanied by chips or a simple salad.
What occasions or celebrations is the breaded steak sandwich traditionally associated with in American culture?
It is popular at casual summer barbecues, family picnics, and sports‑watching parties where outdoor grilling adds a festive element.
What makes the breaded steak sandwich special or unique in American cuisine?
It combines the tenderness of thin‑pounded steak with a crunchy breadcrumb crust, marrying the indulgence of fried foods with the heartiness of a steak sandwich, making it a crowd‑pleasing hybrid.
What are the most common mistakes to avoid when making breaded steak sandwiches?
Common errors include pounding the steak unevenly, using oil that’s not hot enough, overcrowding the pan, and overcooking the steak, all of which can lead to a soggy coating or tough meat.
Why does this breaded steak sandwich recipe use a flour‑egg‑breadcrumb coating instead of just breadcrumbs?
The flour helps the egg adhere better, creating a stronger bond for the breadcrumbs and resulting in a thicker, more durable crust that stays crisp during frying.
Can I make the breaded steak sandwiches ahead of time and how should I store them?
Yes, you can bread the steaks and keep them refrigerated for up to 2 hours before frying. Cooked steaks and sauce should be stored separately in airtight containers in the refrigerator and assembled just before serving.
What texture and appearance should I look for when making breaded steak sandwiches?
The crust should be golden‑brown and crisp, while the interior steak remains pink‑medium (145°F). The melted cheese should be glossy and just beginning to melt over the sauce.
How do I know when the breaded steak is done cooking?
The exterior will be deep golden and the internal temperature should read 145°F (63°C) on an instant‑read thermometer; the steak will feel firm but still spring back slightly when pressed.
What does the YouTube channel Sandi’s Table Brought to you by S&T Provisions specialize in?
The YouTube channel Sandi’s Table Brought to you by S&T Provisions focuses on approachable, family‑friendly recipes that often incorporate outdoor cooking techniques and seasonal ingredients.
How does the YouTube channel Sandi’s Table Brought to you by S&T Provisions' approach to American comfort food differ from other cooking channels?
Sandi’s Table emphasizes simple, outdoor‑friendly methods—like griddle cooking—and highlights practical tips for minimizing kitchen mess, setting it apart from studio‑based channels that rely on indoor appliances.
Last updated: August 30, 2026
