The Enhanced Chicago Breaded Steak Sandwich

Ingredients

• 1.5 pounds Ribeye Steak (trimmed, cut into 1‑inch thick pieces)
• 1 cup All‑Purpose Flour (for dredging)
• 2 Eggs (large, beaten)
• 1.5 cups Panko Breadcrumbs (Japanese style, for extra crunch)
• 1 teaspoon Salt (kosher or sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Vegetable Oil (for shallow frying)
• 2 tablespoons El Yukoteco Hot Sauce (adds signature heat)
• 1 Roasted Habanero Pepper (peeled, seeded, and minced)
• ½ cup Tomato Sauce (plain, no added herbs)
• 2 tablespoons Ketchup (for a sweet base in the red sauce)
• 3 Italian Rolls (soft, 6‑inch rolls, split open)
• 1 tablespoon Butter (softened, for toasting rolls)

Instructions

1. Prepare the Steak

   Pat the steak pieces dry with paper towels, then season both sides with salt and black pepper.

   Time: PT5M

2. Set Up Breading Station

   Place flour in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.

   Time: PT3M

3. Bread the Steak

   Dredge each steak piece in flour, shake off excess, dip in egg, then coat thoroughly with panko. Press lightly so crumbs adhere.

   Time: PT5M

4. Fry the Steak

   Heat vegetable oil in a shallow frying pan over medium‑high heat (about 350°F). Add the breaded steaks and fry 3‑4 minutes per side, or until golden brown and internal temperature reaches 135°F for medium‑rare.

   Time: PT7M

   Temperature: 350°F

5. Make the Habanero‑Tomato Red Sauce

   In a small saucepan, combine roasted habanero, tomato sauce, ketchup, and El Yukoteco hot sauce. Simmer over low heat for 5 minutes, stirring occasionally, until flavors meld.

   Time: PT5M

   Temperature: Low

6. Toast the Rolls

   Spread softened butter on the cut sides of each roll. Toast cut sides in the same pan used for the steak over medium heat until lightly golden, about 1 minute.

   Time: PT2M

   Temperature: Medium

7. Assemble the Sandwiches

   Place a fried steak piece on the bottom half of each roll, drizzle generously with the habanero‑tomato sauce, then cap with the top half of the roll.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

55g

Fat

30g

Fiber

2g