Breaded Steak Sandwich

• 1 ½ pounds thin-sliced beef top round steak
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ½ cup vegetable oil
• 4 hoagie rolls, split and lightly toasted
• 1 cup shredded provolone cheese
• ½ cup au jus for serving

Steps

1. 1 Pound the steak slices to an even thickness with a meat mallet.
2. 2 Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with garlic powder, salt, and pepper.
3. 3 Dredge each steak slice in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
4. 4 Heat oil in a large skillet over medium heat.
5. 5 Cook the breaded steak slices for 2-3 minutes per side until golden and cooked through.
6. 6 Place a few slices of steak onto each toasted hoagie roll and top with provolone cheese.
7. 7 Warm the sandwiches in a low oven until the cheese melts.
8. 8 Serve immediately with au jus on the side for dipping.

Equipment

• skillet
• meat mallet
• tongs

Variations

• Substitute provolone with Swiss cheese for a nutty twist.
• Add sautéed mushrooms or caramelized onions for extra flavor.

Substitutions

• If top round steak isn't available, use thinly sliced beef sirloin or chicken cutlets for a lighter option.

Pairings

• Crispy sweet potato fries
• Coleslaw
• Pickles

Nutrition

Tips

• For extra flavor, season the flour with a bit of paprika.
• Use a meat thermometer to ensure the steak reaches an internal temperature of 145°F for medium doneness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or au jus to keep the steak tender.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a preheated 300°F oven with a splash of au jus.

Serving Suggestions

• Pair with crispy sweet potato fries and a side of coleslaw.
• A cold beer complements the rich, savory flavors perfectly.

FAQ