The Enhanced Chicago Breaded Steak Sandwich

Is it possible to improve upon the traditional Chicago breaded steak sammich (sandwich)? Absolutely, it is!
With a marinara made from San Marzano tomatoes, fresh garden herbs, and a special ingredient (see below), I made a better version of the original! Recipe below. #ChicagoBreadedSteakSandwich #KingofFlavor #ElYucateco

El Yucateco Hot Sauce (Our Sponsor’s) Information:
Website: https://www.shopelyucateco.com
YouTube Channel: https://www.youtube.com/c/ElYucateco_hotsauce

Recipe:

Marinara Ingredients

  • 28 oz San Marzano tomatoes, whole peeled
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp fresh oregano, chopped
  • 2 Tbsp fresh basil, chopped
  • 1-2 Tbsp El Yucateco Red Chile Habanero Hot Sauce (https://www.shopelyucateco.com)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • olive oil for sauteeing

Marinara Directions

  • Cook onion in some olive oil over medium heat for ~10 minutes.
  • Add garlic for ~30 seconds.
  • Add everything else except fresh basil.
  • Crush up tomatoes while cooking.
  • Simmer and reduce for 20+ minutes or until sufficiently reduced.
  • Add fresh basil and cook a few more minutes.
  • If a more homogeneous consistency is desired, run an immersion blender through it.

The Sandwich Ingredients

  • ~2 cups frying oil, canola or vegetable
  • 6 sandwich steaks (or thin cut round steaks) pounded very thin (1/8” thick or less), and mechanically tenderized
  • ~1.5 cups flour
  • 3-4 eggs
  • 2+ cups Marconi Italian Seasoned Breadcrumbs
  • Salt and pepper to season
  • ~3 cups marinara
  • 6 Turano French rolls, Gonnella Italian/French rolls, or other brand of high gluten rolls
  • ~2 cups shredded scamorza, fontina, or mozzarella cheese
  • Hot or mild giardiniera, optional

The Sandwich Directions

  • Heat oven or indirect grill to 350-400 F.
  • Warm marinara in a sauce pan.
  • Cut steaks into sizes that will fit the rolls.
  • Heat frying oil in a skillet to 350-375 deg F.
  • Season steaks with salt and pepper, then lightly coat in flour.
  • Dip steaks in egg wash, shaking off the excess.
  • Press steaks into breadcrumbs on both sides.
  • Fry steaks 1-2 at a time in the oil for about 1-2 minutes per side, or until deep golden brown.
  • Add a layer of cheese to the rolls.
  • Dip the steaks one at a time into the marinara.
  • Add to the rolls, folding them if necessary.
  • Add cheese and giardiniera into the fold of the steaks.
  • Wrap each sandwich in foil.
  • Place wrapped sandwiches in the oven.
  • Bake for 3-5 minutes.
  • Mangia!

Please follow and like me:

Leave a Reply

Your email address will not be published. Required fields are marked *