Frying Up A Legendary Breaded Steak Sandwich

Ingredients

• 1 lb Sirloin Steak (trimmed, cut into two 8‑oz pieces)
• 1 cup All-Purpose Flour (for dredging the steak)
• 2 Large Eggs (beaten)
• 1 cup Breadcrumbs (plain Italian style or panko, mixed with rosemary, salt and pepper)
• 1 tablespoon Fresh Rosemary (finely chopped, mixed into breadcrumbs)
• 1.5 teaspoons Salt (divided between steak seasoning and breadcrumb mix)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for pan‑frying)
• 4 oz Fresh Mozzarella (shredded or torn into small pieces)
• 1 handful Fresh Basil (torn, added after baking)
• 1 Shallot (finely diced)
• 2 Garlic Cloves (minced)
• 2 tablespoons Tomato Paste (cooked briefly to remove raw taste)
• 28 oz Crushed Tomatoes (canned, preferably San Marzano)
• 1 teaspoon Dried Oregano
• 1 teaspoon Italian Herb Blend
• 2 French Rolls (soft rolls, split lengthwise)

Instructions

1. Prepare the Marinara Base

   Finely dice the shallot and mince the garlic. Heat 1 tbsp olive oil in a saucepan over medium heat, add the shallot and sauté until translucent (about 2 minutes). Add the garlic and cook another 30 seconds until fragrant.

   Time: PT5M

   Temperature: medium

2. Build the Sauce

   Stir in the tomato paste and cook for 45 seconds to caramelize. Add the crushed tomatoes, dried oregano, Italian herb blend, and a pinch of salt. Bring to a gentle boil, then reduce to a simmer.

   Time: PT3M

   Temperature: low

3. Simmer the Marinara

   Let the sauce simmer uncovered, stirring occasionally, until it reduces and thickens (about 40 minutes). The sauce should coat the back of a spoon.

   Time: PT40M

   Temperature: low

4. Pound the Steaks Thin

   Place each steak between two sheets of plastic wrap. Using a meat mallet (or the flat side of a pan), gently pound the steak to about ¼‑inch thickness, about 5‑6 gentle strikes per side.

   Time: PT5M

5. Season and Bread the Steaks

   Season both sides of the pounded steaks with ½ tsp salt and a pinch of pepper. Set up a breading station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with chopped rosemary, ½ tsp salt, and ¼ tsp pepper in a third. Dredge each steak first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with the breadcrumb mixture.

   Time: PT10M

6. Pan‑Fry the Breaded Steaks

   Heat the remaining 1 tbsp olive oil in a large skillet over medium‑high heat. When shimmering, add the breaded steaks. Cook 2‑3 minutes per side, or until golden brown and the interior reaches 130°F (medium‑rare). Transfer to a paper‑towel‑lined plate.

   Time: PT5M

   Temperature: medium‑high

7. Assemble the Sandwiches

   Slice each French roll lengthwise, leaving a hinge. Spread a thin layer of the reduced marinara on the bottom half, place the fried steak, sprinkle shredded mozzarella, add a few torn basil leaves, and drizzle a little more sauce on top.

   Time: PT5M

8. Wrap and Finish in the Oven

   Wrap each assembled sandwich tightly in aluminum foil. Place the wrapped sandwiches on a baking sheet and bake in a pre‑heated oven at 350°F for 5 minutes, just until the cheese melts and the bread is warmed through.

   Time: PT5M

   Temperature: 350°F

9. Serve

   Unwrap, cut each sandwich diagonally for a classic presentation, and serve immediately with a cold beverage.

   Time: PT0M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

68 g

Fat

38 g

Fiber

4 g