Chicago Breaded Steak Sandwich

Crispy flank steak, melty mozzarella, marinara, and toasted baguettes make this Chicago Breaded Steak Sandwich an irresistible comfort meal.

this Recipe

So, I tried my first Chicago Breaded Steak Sandwich in the middle of a total meltdown.

It was one of those days. You know the kind—when your phone battery dies at 2%, your hair is frizzy and flat at the same time, and you’re wondering why you ever thought traveling alone was a good idea? I was in Chicago, freezing, hangry, and just done. I wandered into this old-school Italian spot mostly because it smelled like garlic and warmth and I needed a win.

The guy behind the counter recommended the breaded steak sandwich. I didn’t ask questions. He could’ve suggested a shoe with marinara and I’d have said sure.

Anyway. First bite, and my brain paused. Like, full-on record scratch. Crispy steak soaked in tangy marinara, cheese melting down the sides, tucked into a soft, steamy roll. I was instantly 20% happier. I don’t know, maybe more. It was comfort food on another level.

Since then, I’ve tried recreating that moment (and that sandwich) at home. And I think I finally cracked it. It’s not identical—how could it be?—but it’s close enough to bring the same kind of joy. Or at least help salvage a crap day.

Why You’ll Love This Chicago Breaded Steak Sandwich Recipe?

Here’s the thing. This sandwich isn’t fancy. It’s not trying to impress you with truffle oil or artisan brioche. But dang, it knows who it is.

It’s bold. It’s saucy. It’s a little over-the-top and unapologetically messy. Think chicken parm meets beef Milanese—then toss that into a soft baguette, smother it in mozzarella, and give it a broiler kiss. It’s comfort food that doesn’t play coy.

And maybe it’s just me, but there’s something kind of beautiful about food that doesn’t try to be perfect. It just is. And this sandwich? It’s a glorious, unhinged mess. In the best possible way.

Ingredient Notes:

You could probably tweak this in a dozen different ways and it would still be delicious, but here’s what I use and why:

• Flank steak: You pound it out thin so it cooks fast and stays tender. I use a meat mallet, but I’ve also used the bottom of a wine bottle in a pinch. Not proud, just honest.

• Italian breadcrumbs: Already seasoned, already delicious. I could make my own, but I won’t. Life’s short.

• Flour + seasoning: A little garlic powder, onion powder, and Italian seasoning in the flour so the flavor hits even before the marinara shows up.

• Eggs: The glue that holds the whole thing together. It’s gonna get messy. Just roll with it.

• Mozzarella: Grate it fresh if you can. The pre-shredded stuff has weird dust on it that keeps it from melting right. (Still used it once, though. Not gonna lie.)

• Marinara sauce: I usually reach for Rao’s. You don’t have to, but don’t go for anything watery or bland. This sandwich deserves a rich, herby sauce.

• Soft baguettes: Not too crusty. You want something that can get a little squishy once it’s steamed, but still hold up under pressure.

How To Make Chicago Breaded Steak Sandwich?

Step 1: Set the scene (and the station)
You’ll want three bowls: one for flour + seasonings, one for beaten eggs, one for breadcrumbs. Line a baking sheet with parchment and set up a wire rack for the steaks. This part always makes me feel like I’m on a cooking show—minus the stress and makeup team.

Step 2: Bread the steak like you mean it
Season each steak cutlet with salt and pepper. Then dredge it: first flour, then egg, then breadcrumbs. Press those crumbs in like you’re tucking in a weighted blanket. Set each finished cutlet on the wire rack while you do the rest. Yes, it’s messy. That’s the fun.

Step 3: Fry things up
Heat about an inch of avocado oil in a big skillet. Not smoking hot—medium is your friend here. Fry two steaks at a time for about 2 minutes per side until they’re golden and crisp. Set them on paper towels or parchment to drain. Repeat, repeat, snack on a crispy bit, repeat.

Step 4: Sauce, cheese, and fire
Warm up that marinara until it’s bubbling. Dunk each steak into the sauce like you’re baptizing it with love. Place it on the bread, pile on mozzarella like it’s snowing cheese, and stick it under the broiler until it’s all bubbly and melted and borderline obscene.

Step 5: Wrap and wait (ugh, I know)
Wrap each sandwich in foil and let it sit for 3–5 minutes. This is the magic step—trust me. It softens the bread, melds everything together, and makes it feel like it came straight from some South Side sandwich joint with a line out the door.

Then unwrap, inhale, and try not to burn your tongue on that first glorious bite.

Storage Options:

If you somehow don’t eat all six sandwiches (you okay?), wrap the extras in foil and pop them in the fridge. Reheat them in the oven, still wrapped, at 350°F for about 15 minutes. Not quite the same as fresh, but still pretty dang good.

I wouldn’t freeze the whole sandwich, but if you want to prep ahead, you can freeze the breaded (but uncooked) steaks. That part actually works great.

Variations and Substitutions:

Let’s be honest—we all cut corners sometimes or just make do with what’s in the fridge. Here’s how to play around with the recipe:

• Use chicken or pork instead of beef. Totally changes the vibe, still delish.

• Add giardiniera or pickled jalapeños for some spicy crunch.

• Switch up the cheese. Provolone’s great. So is pepper jack, if you like a little heat.

• Try it open-faced if you’re low on rolls or just feel like being fancy.

• Air fry the steaks if you’re not into frying. Still crispy, just… healthier-ish?

What to Serve with Chicago Breaded Steak Sandwich?

Here’s what I usually throw on the plate next to my sandwich—when I’m feeling like a whole meal is necessary:

• Waffle fries or tater tots

• Coleslaw or Italian-style pasta salad

• Big dill pickles

• A cold root beer, Dr Pepper, or hey, crack open a beer

• Maybe a little arugula salad if I’m trying to trick myself into being balanced

Frequently Asked Questions:

Can I make these ahead of time?
Totally. Fry the steaks earlier in the day or even the night before, then just warm, dunk, and broil when it’s go-time.

What makes it “Chicago”?
Honestly? It’s the combo of breaded steak, marinara, and melty cheese stuffed into a roll and wrapped in foil. It’s messy and comforting and rooted in old-school neighborhood spots. Pure Chicago soul food.

What if I don’t have flank steak?
No biggie. Just grab a thin cut that you can pound out. Sirloin, round, whatever. If it’s tender and thin enough to fry, you’re good.

And that’s it. That’s the sandwich.

If you try this Chicago Breaded Steak Sandwich, I really hope it gives you the same cozy, cheesy joy it gave me on that very cold, very chaotic Chicago day. Let me know how it goes. Did you burn your tongue like I did? Did your kitchen smell amazing for hours? Tell me everything. I’m all ears—and probably still holding a sandwich.

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Chicago Breaded Steak Sandwich

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Crispy breaded flank steak, rich marinara, and melted mozzarella cheese are wrapped in soft baguette rolls for a bold and comforting Chicago-style sandwich.

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6 Servings

Ingredients

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• 2½ pounds flank steak cut into 6 large cutlets and pounded thin
• 3 cups Italian seasoned breadcrumbs
• 1½ cups all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 teaspoons Italian seasoning
• 4 large eggs beaten
• 4 cups shredded low-moisture whole milk mozzarella cheese
• 24 ounces marinara sauce such as Rao’s
• 2 soft baguettes cut into 6 sandwich rolls
• Avocado oil for pan frying
• Salt and freshly ground black pepper to taste

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Instructions

 

Prepare the breading station:

1. Arrange three shallow bowls: one with flour combined with garlic powder, onion powder, and Italian seasoning; one with beaten eggs; and one with Italian breadcrumbs. Line a sheet tray with parchment paper and place a wire rack nearby for resting the breaded cutlets.

Season and bread the steak cutlets:

1. Season both sides of each pounded flank steak cutlet with salt and pepper. Working one piece at a time, dredge each cutlet first in the seasoned flour, then dip it in the beaten eggs, and finally coat it thoroughly in the breadcrumbs. Place the breaded steaks on the prepared wire rack.

Pan fry the breaded steaks:

1. In a large skillet, heat approximately 1 inch of avocado oil over medium heat. Once hot, carefully add two steaks to the skillet and pan fry for about 2 minutes per side, or until golden brown. Adjust the heat as needed to prevent burning. Transfer the cooked steaks to the parchment-lined tray. Repeat the frying process with the remaining cutlets.

Warm the marinara sauce:

1. In a saucepan over medium heat, warm the marinara sauce until it is hot and gently simmering.

Assemble the sandwiches:

1. Submerge each fried steak in the hot marinara sauce, then transfer the steak to a sandwich roll. Top generously with shredded mozzarella cheese.

Broil to melt the cheese:

1. Place the assembled sandwiches on a baking tray and broil briefly until the cheese is melted and bubbly, watching closely to prevent burning.

Steam and serve:

1. Wrap each sandwich in aluminum foil and allow it to rest for 3 to 5 minutes. This brief steaming process softens the bread and melds the flavors. Serve immediately.

Notes

To make this Chicago Breaded Steak Sandwich gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free Italian-style breadcrumbs. Ensure that your marinara sauce and seasonings are also gluten-free, as some packaged blends may contain trace amounts of gluten or cross-contamination risk. Use gluten-free baguettes or sandwich rolls that are soft and steamable for best results.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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