Is America’s Best Sandwich Really Hiding in Chicago? (Recipe Included)

Ingredients

• 1.5 lb Skirt Steak (inner skirt) (thinly sliced, pounded very thin)
• 1 cup All-Purpose Flour (for dredging)
• 2 large Eggs (beaten for egg wash)
• 1 cup Italian Breadcrumbs (seasoned)
• 1 tsp Kosher Salt (for seasoning flour and sauce)
• 0.5 tsp Black Pepper (freshly ground)
• 4 Tbsp Unsalted Butter (divided: 2 Tbsp for sauce, 2 Tbsp for garlic butter)
• 2 Tbsp Olive Oil (for sauce)
• 3 cloves Garlic (minced)
• 2 Tbsp Tomato Paste (adds depth to sauce)
• 1 cup Canned Crushed Tomatoes (use good quality)
• 0.5 tsp Dried Oregano (for sauce)
• 0.25 cup Red Wine (optional, adds richness)
• 1 cup Fresh Mozzarella (shredded)
• 2 Tbsp Pickled Hot Peppers (Janera) (drained, stored in oil)
• 0.25 cup Roasted Red Bell Pepper Strips (adds sweetness)
• 2 Tbsp Parmesan Cheese (freshly grated)
• 4 pieces Italian Style Roll (soft, not overly crusty (8‑inch rolls))
• 2 Tbsp Mayonnaise (spread on roll)
• 1 cup Iceberg Lettuce (shredded)
• 1 medium Tomato (thinly sliced)
• 0.25 cup Red Onion (thin slices)
• 1 Tbsp Fresh Parsley (chopped (optional for chicken version))
• 1 tsp Lemon Juice (for chicken version, optional)

Instructions

1. Moisten and Tenderize the Steak

   Place the skirt steak on a clean board, lightly spray both sides with water using the spray bottle. Run the meat tenderizer over the steak, then gently pound with a rolling pin or meat mallet until the piece is uniformly thin (about 1/8‑inch).

   Time: PT5M

2. Set Up Dredging Station

   In three shallow dishes, place flour seasoned with ½ tsp salt and ¼ tsp pepper, beaten eggs, and Italian breadcrumbs. This will be used to coat the steak.

   Time: PT5M

3. Bread the Steak

   Dredge each thin steak piece in the seasoned flour, shake off excess, dip into the egg wash, then coat thoroughly with breadcrumbs. Press lightly so the crumbs adhere.

   Time: PT5M

4. Fry the Breaded Steak

   Heat 2‑3 Tbsp oil (or butter‑oil mix) in the large skillet over medium‑high heat. Fry each steak piece 2‑3 minutes per side until golden brown and cooked through. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT8M

   Temperature: Medium‑high heat

5. Prepare Red Gravy Sauce

   In a medium saucepan melt 2 Tbsp butter with 1 Tbsp olive oil over medium heat. Add minced garlic and sauté 30 seconds. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, oregano, red wine, and a pinch of salt. Simmer, stirring occasionally, until reduced and thickened (about 12‑15 minutes).

   Time: PT15M

   Temperature: Medium heat

6. Make Garlic Butter (optional for chicken version)

   Combine 2 Tbsp softened butter with minced garlic, chopped parsley, a pinch of salt and pepper. Mix until smooth.

   Time: PT2M

7. Prepare the Rolls

   Slice each Italian roll horizontally, leaving a hinge. Lightly toast the cut sides in the skillet for 30 seconds if desired, then spread a thin layer of mayonnaise on the bottom half.

   Time: PT3M

   Temperature: Medium heat

8. Assemble the Sandwich

   Place 2‑3 fried steak pieces on the mayo‑coated roll. Drizzle generous red gravy over the steak, sprinkle shredded mozzarella, add drained janera, roasted red pepper strips, and grated Parmesan. Top with shredded lettuce, tomato slices, and onion rings. Close the roll and press gently.

   Time: PT5M

9. Rest and Serve

   Allow the assembled sandwich to sit for 2 minutes so flavors meld, then cut in half and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

35g

Carbohydrates

70g

Fat

40g

Fiber

3g