Chicago Breaded Steak Sandwich

Chicago Breaded Steak Sandwich

By John Scholl

USA Today called Chicago’s breaded steak sandwich the best in the world. While our idea of “best sandwich in the world” tends to change with our mood, the breaded steak always ranks highly. What’s unique about the sandwich is how it’s rarely found outside of the Bridgeport neighborhood of Chicago. Here’s our take on the sandwich, the recipe can be found in our cookbook EAT STREET.

Makes 4 sandwiches

The Setup

3 eggs, beaten
1 teaspoon salt
1 teaspoon pepper
2 cups dry Italian bread crumbs
1/2 cup panko bread crumbs
1/4 cup grated Parmesan
Four 1/4” thick slices of top round steak
1 cup all-purpose flour
1/4 cup milk
2 cups peanut oil, to fry
Red Gravy, to top (Recipe here)
1 baguette, quartered and sliced lengthwise
2 cups shredded mozzarella cheese
Sweet peppers, hot peppers, and/or giardinera, to top


1. Preheat fryer to 350°F.

2. Mix the eggs, milk, salt, and pepper in shallow dish.

3. Combine the breadcrumbs, panko, and Parmesan in second shallow dish.

4. Pound the steaks with a meat tenderizer mallet, then pat dry.

5. Coat the steaks with flour, submerge in egg wash, shake off excess, then coat with breadcrumb mixture.

6. Fry each steak for 4 minutes.

7. Remove steaks as they finish to towel-lined plate and let cool for 1 minute.

8. Dip the steaks in red gravy, lay onto the sliced bread, then top with cheese and peppers.

9. Finish by closing the sandwich. Geologically- (meatologically?) speaking, you’ll have delicious things in this order: steak, mozzarella, peppers, steak, and bread that’s dripping with red gravy. If something has gone wrong, consult the nearest scientist.