Wednesday, January 6, 2010
Breaded Steak Sandwich with Roasted Red Peppers and Mozzarella
With sandwiches that turn out like this, I will never have to go to Taylor Street in Chicago again. These are a true winner!
4 Sirloin Tip Steaks; thinly slice and pounded
1 tablespoon water
½ cup seasoned dried bread crumbs
1 tablespoon grated parmesan cheese
¼ teaspoon salt
¼ teaspoon ground pepper
Vegetable oil for deep frying
4 6-inch lengths French bread, sliced openly horizontally
¼ cup shredded mozzarella
1/3 cup marinara sauce, warmed
Roasted red peppers
1. Spinkle a bit of flour on a smooth, clean surface. Flip the steak on the flour a few times so it has some flour on both sides and then use a meat pounder to pound it to less than ¼-inch thick.
2. Mix together the egg and water in a wide, shallow dish. In a separate wide, shallow dish, combine the bread crumbs, parmesan, salt, and pepper. Pour 1/2-inch of oil into a large skillet and heat on medium high. Dip the steak into the egg mixture, turning and folding until it is fully moistened.
3. Then dredge it in the breadcrumb mixture, turning to coat it thoroughly. Slide the steak into the hot oil and cook until it is light brown, turning it once, about 4 minutes; do not let the steak brown too much.
4. Remove the steak from the pan, place it on paper towels, and instantly fold it up so it will fit inside the bread. Immediately place it in the bread and top it with the mozzarella. Pour on the marinara and add the red peppers as desired. You may want to pop it under the broiler for a minute to melt cheese a bit more.