Simple and Delicious Breaded Steak Sandwiches
SIMPLE and DELICIOUS Breaded Steak Sandwiches is a easy American (Chicago) recipe that serves 4. 600 calories per serving. Recipe by Racevice Smokehouse & Grill on YouTube.
Prep: 25 min | Cook: 17 min | Total: 52 min
Cost: $193.41 total, $48.35 per serving
Ingredients
- 1 lb Sirloin Tip Sandwich Steaks (Thinly sliced, tenderized with a meat mallet and cut into bite‑size pieces)
- 2 cups Italian Seasoned Breadcrumbs (Provides the double crunchy coating)
- 2 large Eggs (Beaten, used for the first dip)
- 2 cups Vegetable Shortening (Crisco) (Mild‑flavored oil for frying; can be substituted with canola or peanut oil)
- 4 pieces French Rolls (Soft rolls, split open for sandwich assembly)
- 1 cup Store‑Bought Pasta Sauce (Marinara or any tomato‑based sauce; can be homemade for extra flavor)
- 1/2 cup Jarir Peppers (Pickled pepper, carrot, celery mix; adds heat and crunch)
- 1 cup Shredded Mozzarella Cheese (Melted on top of the steak before serving)
Instructions
Tenderize and Cut Steaks
Place each thin sirloin tip steak on a cutting board and gently pound with a meat mallet until uniformly thin. Trim any overly large pieces and cut the steaks into bite‑size strips about 1‑2 inches long.
Time: PT10M
Set Up Breading Station
In one bowl beat the two eggs. In a second bowl spread the Italian seasoned breadcrumbs. Have a third shallow dish ready for the second breadcrumb coating.
Time: PT5M
Bread the Steak Pieces
Working one piece at a time, dip the steak strip into the beaten egg, then roll it in the breadcrumbs, return it to the egg, and coat again for a double layer. Place the fully coated pieces on a plate.
Time: PT5M
Heat Oil and Fry
Add vegetable shortening to the frying pan to a depth of about 1‑2 inches. Heat over medium‑high until the oil reaches 350‑375°F (use a thermometer). Fry the breaded steak strips in batches, 3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
Time: PT17M
Temperature: 350‑375°F
Drain and Rest
Using tongs, transfer the fried steak strips to a paper‑towel‑lined plate to drain excess oil. Let rest for 2 minutes.
Time: PT2M
Assemble Sandwiches
Slice each French roll lengthwise. Spread a generous spoonful of pasta sauce on the bottom half, add a handful of Jarir peppers, place 2‑3 fried steak strips, and top with shredded mozzarella. Place the top half of the roll on the sandwich.
Time: PT5M
Melt Cheese
Place assembled sandwiches on a baking sheet and broil for about 1 minute, or microwave for 30‑45 seconds, until the cheese melts and bubbles.
Time: PT2M
Temperature: 450°F (broiler)
Nutrition Facts
- Calories
- 600
- Protein
- 30g
- Carbohydrates
- 55g
- Fat
- 25g
- Fiber
- 3g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Sirloin Tip Sandwich Steaks: Flank steak, Top round steak
- Instead of Italian Seasoned Breadcrumbs: Plain breadcrumbs + Italian seasoning
- Instead of Eggs: Egg replacer, Aquafaba
- Instead of Vegetable Shortening (Crisco): Canola oil, Peanut oil
- Instead of French Rolls: Hoagie rolls, Baguette halves
- Instead of Store‑Bought Pasta Sauce: Homemade tomato sauce, Pizza sauce
- Instead of Jarir Peppers: Giardiniera, Pickled banana peppers
- Instead of Shredded Mozzarella Cheese: Provolone, Shredded cheddar
Equipment Needed
- Meat Mallet
- Cutting Board
- Sharp Knife
- Mixing Bowls
- Frying Pan
- Oil Thermometer (optional)
- Tongs
- Paper Towels
- Oven Broiler (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Tenderizing the steak ensures a bite‑through texture
- Double coating with egg and breadcrumbs creates the signature crunch
- Maintaining oil temperature at 350‑375°F prevents soggy coating
- Do not overcrowd the pan while frying
Chef Tips from the Video
- Italian seasoned breadcrumbs add herb flavor without extra seasoning.
- Crisco gives a neutral, mild taste; substitute with high‑smoke‑point oil if preferred.
- Jarir peppers add a bright, spicy crunch that balances the rich steak.
- For extra meltiness, add a thin slice of provolone under the mozzarella.
Troubleshooting
Steak pieces are tough after frying
Make sure the steaks are pounded thin and tenderized before breading; over‑cooking also toughens the meat.
Breadcrumb coating falls off during frying
Press the coating gently onto each piece after the second dip and let the breaded strips rest 5 minutes before frying.
Oil temperature is too low, resulting in soggy crust
Use a thermometer and preheat the oil to 350‑375°F; adjust burner as needed when adding meat.
Storage
Refrigerator: Store cooked steak strips in an airtight container for up to 3 days.
Freezer: Freeze cooked steak strips in a freezer‑safe bag for up to 1 month; reheat before assembling.
Room temperature: Assembled sandwiches should be eaten within 2 hours at room temperature.
Make-Ahead Tips
- Tenderize and cut the steak a day ahead; keep refrigerated in a sealed bag.
- Bread the strips, place on a tray, and freeze; fry directly from frozen for a crispier crust.
- Prepare Jarir peppers and sauce in advance to speed up assembly.
Frequently Asked Questions
What is the cultural significance and history of Breaded Steak Sandwiches in Chicago cuisine?
Breaded steak sandwiches are a beloved Chicago street‑food staple, originating from Italian‑American delis in the early 20th century. The thin, fried steak layered with sauce, peppers and cheese became a lunchtime favorite for workers and is still celebrated at iconic spots like Rickey’s Benny’s.
What are the traditional regional variations of Breaded Steak Sandwiches within the United States?
While Chicago’s version uses Italian seasoned breadcrumbs and Jarir‑style pickled peppers, other regions may use plain breadcrumbs, different hot‑pepper relishes, or swap the roll for a hoagie bun. Some Southern takes add a creamy cheese sauce instead of tomato sauce.
How is a classic Chicago Breaded Steak Sandwich traditionally served?
Traditionally it is served on a soft French or Italian roll, generously topped with marinara or pizza sauce, a mound of pickled pepper salad (often called “Giardiniera” or “Jarir”), and melted mozzarella or provolone cheese, all eaten hot.
During what occasions or celebrations is the Breaded Steak Sandwich commonly enjoyed in Chicago culture?
It’s a popular birthday or celebration dish at local delis, a go‑to lunch for workers, and often appears at sports‑watch gatherings and community fairs as a hearty, portable meal.
What makes Breaded Steak Sandwiches special or unique in American (Chicago) cuisine?
The combination of ultra‑thin, tenderized steak, a double‑crunch breadcrumb coating, and the bright, spicy Jarir pepper salad creates a texture and flavor contrast that is uniquely Chicago, blending Italian‑American influences with Midwestern comfort food.
What are the most common mistakes to avoid when making Breaded Steak Sandwiches at home?
Common errors include not pounding the steak thin enough, overcrowding the pan which drops oil temperature, skipping the second breadcrumb dip, and over‑cooking the steak which makes it tough. Follow the tenderizing and oil‑temp steps carefully.
Why does this Breaded Steak Sandwich recipe use a double coating of egg and breadcrumbs instead of a single coating?
The double coating creates a thicker, crunchier crust that stays crisp even after the steak is fried and later topped with sauce and cheese, ensuring each bite has a satisfying crunch.
Can I make the Breaded Steak Sandwiches ahead of time and how should I store them?
Yes. You can tenderize, cut, and bread the steak strips a day ahead and keep them refrigerated. Fry them when ready, or freeze the breaded strips and fry from frozen. Store assembled sandwiches in the fridge for up to 3 days, reheating the steak and melting the cheese before serving.
What does the YouTube channel Racevice Smokehouse & Grill specialize in?
The YouTube channel Racevice Smokehouse & Grill specializes in hearty American grill and smokehouse recipes, focusing on classic comfort foods like steaks, burgers, ribs, and regional specialties such as Chicago‑style sandwiches.
How does the YouTube channel Racevice Smokehouse & Grill's approach to American (Chicago) cooking differ from other cooking channels?
Racevice Smokehouse & Grill emphasizes practical, backyard‑grill techniques, uses straightforward ingredient lists, and often highlights regional Chicago favorites with personal family recipes, whereas many other channels focus on upscale plating or international cuisines.
Last updated: August 29, 2026
