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Heavenly Chicago Italian Beef sandwiches! You will love these!

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Chicago Italian Beef
Chicago Italian Beef

Consider these delectable Chicago Italian Beef sandwiches for really any occasion! They’ll elevate your weeknight dinners and delight your holiday guests. Whether cooked in a crock pot, oven, or Instant Pot, these sandwiches offer versatility. You can even prepare them ahead of time, reheating  then only the assembly left before you entertain. And let’s not forget, these sandwiches are simply irresistible!

I melted provolone cheese on top of toasted buns and briefly broiled them. To prepare for your gathering or party, have a crock pot with beef, heated Au jus, and halved buns ready. Fill the buns with cheese, meat, and peppers. Serve with hot Au jus for dipping, along with bell peppers and giardiniera.

Chicago Italian Beef
Chicago Italian Beef

What you need to prepare these:

  • boneless beef chuck roast
  • salt and pepper
  • vegetable oil
  • medium onion
  • dried Italian Seasoning
  • crushed red pepper
  • 6 cloves garlic
  • dry red wine
  • beef stock
  • fresh thyme
  • For the Sweet Peppers
  • green bell peppers
  • granulated garlic
  • salt and pepper
  • Sandwich Build
  • hoagie rolls
  • Hot Giardiniera

I purchased a boneless chuck roast that had exceptional marbling. The end result was remarkably tender! I utilized my Instant Pot to cook it, setting the timer for an hour. The Au jus is incredibly tasty! It possesses a spicy twist reminiscent of a French dip, elevated by the inclusion of the essential Giardiniera – a traditional Italian blend of pickled vegetables.

I bought my Giardiniera from Vienna Beef Company in Chicago. Here’s the link: https://www.viennabeef.com/shop-category/condiments/.

You can also get this from Amazon. Here’s the link for Amazon: https://amzn.to/37LRRXT.

Chicago Italian Beef
Chicago Italian Beef

I’ll add a recipe for the Giardiniera but i find it easier to buy. I’ve even seen it at Sams Club and HEB.

need more sandwich recipes?

Check out this link for another delicious make ahead sandwich option. It’s my Muffuletta recipe! You can find it here: https://the2spoons.com/love-a-new-orleans-muffuletta/. Plus, the Muffuletta can also be prepared in advance.

New Orleans Muffuletta
New Orleans Muffuletta

Amazing Chicago Italian Beef (Pot Roast Style)

Chicago Italian Beef
Chicago Italian Beef

Here’s the recipe for these game day sandwiches!

Chicago Italian Beef

Print Recipe
Course: Appetizer, dinner, Lunch, Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 3 lb boneless beef chuck roast
  • salt and pepper
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 tbsp dried Italian Seasoning
  • 1 tsp crushed red pepper
  • 6 cloves garlic, roughly chopped
  • 1/2 cup dry red wine
  • 3 cups beef stock
  • 2 sprigs fresh thyme
For the Sweet Peppers
  • 4 green bell peppers, seeded and cut into strips
  • 2 tbsp olive oil
  • 1 tsp granulated garlic
  • salt and pepper
Sandwich Build
  • 6 soft, hinged sub or hoagie rolls
  • Hot Giardiniera, recipe follows if you want to make
Homemade Hot Giardiniera
  • 1/4 cup table salt
  • 1 cup small diced carrots
  • 1 cup tiny cauliflower florets
  • 4-8 Serrano peppers, sliced 1/4 inch
  • 2 cloves garlic, minced
  • 1 stalk celery, diced small
  • 1 red bell pepper, diced small
  • 2 cups canola oil
  • 1 tbsp dried oregano
  • 1/2 tsp freshly ground pepper

Method
 

  1. For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.

  2. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.

  3. Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.

  4. For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.

  5. For the sandwich build: If you like, open the bun and toast it in a little butter in a skillet. Remove from the skillet and add provolone cheese and place under the broiler. Remove and place some beef on the roll, then some sweet peppers and then some Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus or serve with a bowl to each person.
    If you are serving these for a crowd, you can omit the toasting and just lay out the ingredients for everyone to build their own sandwich.
  6. Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.

  7. Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.

you gotta try these easy homemade sloppy joes!

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Sloppy Joe Grilled Cheese
Sloppy Joe Grilled Cheese

Who doesn’t love Sloppy Joes? Well, I do and these are delicious! Easy to make with ingredients you most likely have on hand in your refrigerator and pantry! You can make these spicy or cut back on the spice, depending on your heat level tolerance. I like a little spicy.

Sloppy Joe Grilled Cheese
Sloppy Joe Grilled Cheese

This makes a great weeknight meal or a great meal to feed a crowd. What about after your kids sports activities when they all head over to your house? This is one of those recipes that is even better the next day. Also, this would freeze well. Make a big batch on the weekend, stick in the freezer and let it defrost in your refrigerator for dinner that night.

Delicious Sloppy Joes!

I like to serve these on hoagie buns or on hamburger buns. Both work well. In a pinch, they are delicious on your favorite sandwich bread. The bread just doesn’t hold up as well as a bun, but just as tasty. This is a perfect ingredient for sliders for a party.

Don’t want a big hoagie bun? Make a sloppy Joe Grilled Cheese. You will not regret that!

Sloppy Joe Grilled Cheese
Sloppy Joe Grilled Cheese

Unlike most sloppy joe recipes that call for tomato sauce, these use a barbecue sauce. I make my own barbecue sauce which is Aaron Franklin’s barbecue sauce. I love it and it’s the best! If you don’t want to make it buy his bottled sauce or use your favorite barbecue sauce. If you can’t find Aaron’s barbecue sauces here’s a link for the sauce:https://amzn.to/2upieEn.

I use the Texas Style when I purchase, but I’ll include the recipe.

Here’s my smoked turkey sandwich that I use the same barbecue sauce, and I use it on brisket. It definitely is work making or the purchase. It will not disappoint. Here is the link for my Smoked Turkey Sandwich: https://the2spoons.com/amazing-the-best-ever-smoked-turkey-sandwiches/.

Smoked Turkey Sandwich
Smoked Turkey Sandwich
Leftover Smoked Turkey Sandwich

Delicious Sloppy Joes!

Here’s the recipe for the best Sloppy Joes! Enjoy

Sloppy Joes

Print Recipe
Servings: 8 servings
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Homemade Barbecue Sauce
  • 1 3/4 cups ketchup
  • 1/2 cup plus 2 tablespoons water
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 1/4 cup plus 1 tablespoon white vinegar
  • 1/4 cup plus 1 1/2 teaspoons brown sugar
  • 2 tbsp plus 1 1/2 teaspoons Worcestershire sauce
  • 1 tbsp chile powder
  • 1 tbsp ground cumin
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp coarse black pepper
For the Sloppy Joes
  • 1 lb Ground Beef
  • 1 lb ground pork
  • 3 tbsp Worcestershire sauce
  • 1/2 large onion, coarsely chopped
  • 1/2 red bell pepper, coarsely chopped
  • 1/2 yellow pepper, coarsely chopped
  • 1/2 orange pepper, coarsely chopped
  • 1/2 green peppers, coarsely chopped
  • salt
  • 1/2 tsp dried oregano
  • 1 tsp minced garlic
  • 2 cups barbecue sauce, homemade or store bought
  • 2 tbsp olive oil
  • 3 sweet or spicy Italian pork sausages, casings removed
  • 8 fresh hamburger buns or hoagie buns.
  • slices of cheese (optional)

Method
 

For the Barbecue Sauce
  1. Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.
For the Sloppy Joes
  1. Brown the meat for 3-5 minutes under a high flame. Drain most of the fat, leaving a little in for seasoning. Add the Worcestershire Sauce and mix well. Add the onions and pepper, add salt and crush the oregano and add to the pot. Add the garlic and stir everything together. Coop for 3 to 5 minutes. Add the barbecue sauce , cover and simmer over low heat for 30 minutes.

  2. Heat the olive oil in 2 large frying pans, add the sausage that the casings have been removed and cook for about 5 to 8 minutes, until no longer pink. Drain any fat from the sausages. Add the sausages to the pot of barbecue meat mixture, and continue cooking, stirring occasionally, for about an hour.
  3. I like to toast the buns but you can just serve on fresh hamburger buns. If you toast, butter the bun and toast on a hot griddle or in a skillet. Add Cheese if you like. Enjoy!

my favorite – love a double meat, double cheese smashburger.

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Double Meat, Double Cheese Smashburger
Double Meat, Double Cheese Smashburger

I’ve been eating smashburgers my entire life. This double meat, double cheese smashburger is nothing new to me. I don’t eat a double/double but for blog purposes, I forced myself! LOL!!

Before smashburgers world renowned like they are today, I grew up spending every summer at my “granny’s” cafe. She had a plate of ground beef balls on a plate in her restaurant refridgerator at all times. Fresh meat that had never been frozen that she had purchased from the local meat market next door, English’s.

Double Meat, Double Cheese Smashburger

She would place a ball of beef on the hot griddle and allow it to sit there for a few minutes so it’d begin to carmalize. Then she would turn it over, smash it on the hot griddle with a wide spatula, salt and pepper them. At that point she’d allow them to cook for a few minutes, then flip and add the cheese! Amazing! The very best burgers ever.

Double Meat, Double Cheese Smashburger

I added onions to the griddle that I will combine into the beef pattie.

my favorite – love a double meat, double cheese smashburger.

Double Meat, Double Cheese Smashburger

I have a griddle that is built into my stove top. If you don’t these Lodge gridles are great. Here’s the link for those: https://amzn.to/3ASljKf.

Want another burger recipe? Try this Hatch Green Chile Cheeseburger! Amazing! we love a new mexico green chile cheeseburger.

Green Chile Cheeseburger
Green Chile Cheeseburger
Double Meat, Double Cheese Smashburger

my favorite – love a double meat, double cheese smashburger.

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Servings: 4 Burgers
Course: Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs 80/20 ground beef (if you're making double-double)
  • salt and pepper
  • 8 slices American Cheese
  • 4 hamburger buns of your choice
  • Lettuce, sliced tomatoes, sliced pickles, sliced onions
  • Mustard, Mayonnaise, Ketchup

Method
 

  1. Divide each pound of ground beef into 4ths. Roll into 8 balls of beef.
  2. Heat your griddle to 375 to 400 degrees. You want it hot when the beef hits the grill. When the grill is hotplace the 8 ground beef balls on the hot griddle and allow them to sit there for a few minutes. The beef will start to carmalize, that's what you want.
    Double Meat, Double Cheese Smashburger
  3. In still a ball formation, flip it over, then with a solid spatula, or another type of press, smash the ground beef ball down to a pretty thin patty. Try to make them uniform as much as possible. Salt and pepper the patties after you smashed them.
    Double Meat, Double Cheese Smashburger
  4. Allow them to cook on the first side for about 5 minutes or so, then flip them over to cook on the other side. Immediately add the cheese. By the time the cheese has melted, the burgers will be done. If you're making double-double, stack a patty onto another patty. Prepare your buns.
  5. I butter my buns and heat them on the grill turning to toast both sides. Add your favorite spread to the buns. Add a lettuce leaf to the bottom, then the onions, pickles and tomatoes, topping with your double meat and double cheese patties. Place the top on and get ready for the juices to run down your arm!!! Enjoy!

love these! best texas pulled pork sandwich.

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Pulled Pork Sandwich
Pulled Pork Sandwich

Love this best Texas Pulled Pork Sandwich. I call it a “Texas” because it’s seasoned and smoked like we smoke Texas brisket. I used a pork butt, which is the shoulder. Loaded with fat, they have delicious flavor.

Texas Pulled Pork

I don’t inject this and I season it before I put it on the smoker, not over night. The rub I use is just salt and pepper along with paprika, onion powder, paprika, and garlic powder. I mix everything up in a shaker so it is evenly distributed. I love these salt and pepper shakers to keep rubs in. https://amzn.to/39m5BtM

best texas pulled pork sandwich.

Pulled Pork Sandwich

love to serve the pulled pork sandwiches with potato salad on the side. Just seems that is a must! And, we ours with a simple slaw on top. Allen likes a slaw for sandwiches with just shredded cabbage and carrots, and a dressing with just mayonnaise, a little sugar and red wine vinegar, salt and pepper. Delicious. Here’s a link for the potato salad

Southern Potato Salad
Southern Potato Salad

I make a BBQ sauce I got from Aaron Franklin’s book. If you don’t have it, it is a great learning how to smoke meats book, specifically Texas style. Here’s a link for his book. https://amzn.to/32KKiAV

Franklin Barbecue: A Meat Manifesto (Hardcover) (Aaron Franklin & Jordan Mackay) - image 1 of 2

I make my own BBQ sauce from Aaron’s book, but all of his sauces are excellent. I usually go with the original that is ketchup based, but I love his vinegar BBQ sauce and he has a delicious espresso BBQ sauce. Here’s a link for those https://amzn.to/2OQRovw

best texas pulled pork sandwich.

Best Texas Pulled Pork Sandwich
Best Texas Pulled Pork Sandwich

Here’s the recipe!! Enjoy!

Best Texas Pulled Pork Sandwich

best texas pulled pork sandwich.

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Servings: 12 sandwiches
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/4 cup salt
  • 1/4 cup black pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 10-11 bone in pork butt (shoulder)
  • olive oil
  • vinegar in spray bottle for spraying
  • Slaw, recipe follows
  • hamburger buns
  • butter for the buns
  • BBQ sauce of your choice
For the Slaw
  • 1 pound green cabbage
  • 1 large carrot, grated
  • 1 tbsp red wine vinegar or vinegar of your choice
  • 1/2 cup mayonnaise
  • 1 tbsp white sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper

Method
 

  1. Combine the spice ingredients. I like to put them in a shaker so you can really mix them and get an even spread.
  2. I used my Big Green Egg. An alternative if you don’t have a smoker would be to sear on all sides on your charcoal grill and even a gas grill, then finish in the oven wrapped in foil at 250. Degrees. Prepare your smoker for cooking. You want to smoke at about 250.
  3. Pat the pork dry and rub with olive oil all over. Shake the spice mixture on all sides. Place the pork fat side up on your smoker and cook until the bone easily comes out or an internal temperature of about 200. You want to periodically spray the pork with the vinegar. After the pork has cooked about 5 or 6 hours when the fat starts to split I like to wrap in foil. Place back on the grill and cook for another 5 hours.
  4. Remove the pork from the smoker and allow to rest. When it is cool enough to handle, shred the pork. You can probably shred it with a couple of forks, or just your hands. If you've cooked until the temperature is 200 it will just fall apart.
  5. At this point I douse with some of the vinegar and the bbq sauce and combine.
  6. Heat a pan or griddle . Butter each side of your buns and cook until lightly browned. Add about a tablespoon BBQ sauce to the top and bottom of each bun. Pile high with the pulled pork. Add more BBQ sauce. Pile some of the slaw on top, place the top bun and serve. Enjoy!
For the Slaw
  1. Combine all the ingredients for the dressing. Shred your cabbage and grate your carrot. Add to a large bowl and toss with the dressing.

Notes

  1.  

we love a new mexico green chile cheeseburger.

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Green Chile Cheeseburger
Green Chile Cheeseburger

NEW MEXICO GREEN CHILE CHEESEBURGER! Wow! If you haven’t had one, you must. Not mentioned in the title is that these are actually on homemade potato buns and here’s the recipe for the buns https://the2spoons.com/the-best-potato-hamburger-buns/

Homemade Potato Hamburger Buns
Homemade Potato Hamburger Buns

Of course, the homemade buns are not necessary, but they make a huge difference! If you don’t make them, get a good potato bun from your deli. A great potato bun I’ve bought on line before is Martin’s Potato Bun. https://amzn.to/3iQ5SJe. Buying them on line isn’t cheap, but they are the best potato buns I’ve ever had. But, a regular hamburger bun will work!

Green Chile Cheeseburger
Green Chile Cheeseburger

we love a new mexico green chile cheeseburger.

Green Chile Cheeseburger
Green Chile Cheeseburger

I’m hoping that you bought green chile in the store recently as we’ve just passed this years season. If you didn’t, you can use the canned Hatch Green chile or you can find it in the freezer section of many stores. The green chiles are roasted and the outside skin is removed leaving a beautiful chile!

Every time we are in New Mexico, green chile cheeseburgers are a requirement. Many times we are there during chile harvesting season and we load up and bring them home to keep in the freezer.

Hatch Green Chile
Hatch Green Chile
Hatch Green Chile
Hatch Green Chile

They come in mild, medium or hot. It’s just a personal preference as to the heat level you like.

we love a new mexico green chile cheeseburger.

I cooked this on a charcoal grill, but a gas grill will be great too, whatever you have available. I use 80/20 ground beef for any burger recipe If you’re going to eat a burger, you have to have that fat for flavor. If I’m making a smash burger I may even use a 73/27 ground beef which is 27% fat. Honestly, I won’t make a burger with any number above 80/20.

Green Chile Cheeseburger
Green Chile Cheeseburger

I also used two cheeses, cheddar and muenster. Also, you want to be sure and place the green chile on top of the meat patty, then place the cheese over the green chile.

Now, here’s the recipe!! If you haven’t had green chile, you are in for a treat!

Green Chile Cheeseburger

Green Chile Cheeseburgers

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Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 lb ground beef (80/20 or 73/27)
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 3 cloves garlic
  • 3 tsp olive oil
  • salt and pepper
  • 1 medium yellow onion, sliced
  • 4 whole Hatch Chile (You can use chopped if that is what is available to you)
  • 4-8 slices cheese of your choice (I used cheddar and Muenster
  • 4-5 Buns
  • lettuce
  • tomatoes
  • chipotle mayonnaise

Equipment

  • Grill of your choice

Method
 

  1. In a medium bowl combine ground beef, salt, cumin, and chili powder. Mix with hands to combine. Form into four 1/3 lb patties.
    When ready to cook, Prepare the grill of your choice.
    Toss the garlic with 1-1/2 teaspoons oil and a pinch of salt and black pepper; seal them in foil to form a pouch. Brush the onions with the remaining 1-1/2 teaspoons oil and sprinkle with salt and black pepper to taste.
    If you are using chile from the fresh point, grill the whole chiles, onions and garlic for about 15 minutes, until the chiles are blackened all over (turning them every 5 minutes), and the onions are tender and grill-marked (turning them, and the garlic pouch, after 7 or 8 minutes).
    Place the chiles in a bowl, cover with a plate or plastic wrap, and steam the skins loose, about 10 minutes. Peel and seed the chiles, chop finely and transfer to a medium bowl. If you are using purchased chile, most likely this process has been completed, You can purchase whole green chile that has been charred and skins removed, or the same with the canned chopped chle, they are ready to go. The freezer section usually has chopped ready to use also.
    Meanwhile, finely chop the garlic and the onions and add to the chiles. Add 1/2 teaspoon salt, stir to mix, and set aside until ready to use.
    Place the burger patties on the grill and cook each side 4 minutes or until desired doneness (140 degrees F for medium). In the last minute or two, top each patty with the chile mixture, then cheese to melt.
    Lightly toast the burger buns if desired.
    To build the burger, place patties on burger buns, spread the chipotle mayonnaise, layer the bottom with lettuce and tomato, and top with your burger that has the green chile mixture and cheese. Enjoy!
Chipotle Mayonnaise
  1. Combine one cup mayonnaise with one chipotle chile with 1 tsp sauce from the can.

a Texas favorite, famous chicken fried steak sandwich!

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Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich
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When I was choosing the right photo of this Chicken Fried Steak Sandwich as the header photo, I just couldn’t make up mind. Don’t the photo look amazing?

This sandwich is without a doubt a Texas favorite. Whether on a sandwich or served topped with gravy and fries or mashed potato, the chicken fried steak is served at almost every cafe, diner, mom and pops, even TexMex restaurants in Texas will have a chicken fried steak on the menu. Just the name, chicken….fried….steak….just denotes it is going to be amazing!

Today we use cube steak, the official cut you buy for chicken fried steak. My mom would use round steak that she would tenderize by beating it with the sides of a plate. It’s been around for a long time. I have another post of chicken fried steak that has a little history of the cfs and how it came about with the chuckwagon on trail rides. Best Texas Chicken Fried Steak Fingers

Texas Chicken Fried Steak Fingers
Texas Chicken Fried Steak Fingers
Texas Chicken Fried Steak
Texas Chicken Fried Steak

a Texas favorite, chicken fried steak sandwich!

So the sandwich starts with the chicken fried steak which is made by breading the cubed steak and frying it in hot oil until golden brown on all sides. The breading is key! Seasoned flour, egg mixture, back into the flour, repeat if you like, throw into the hot oil, well, not literally, but place in the oil, turning until golden brown. I like to use Peanut Oil; however, you could use vegetable oil. I also like to fry in a cast iron dutch oven. Mine is very old, it was my Grandmother’s, but you can get some really nice Lodge cast iron pieces. This is like the one I used: https://amzn.to/3D95Erh

Chicken Fried Steak Sandwich
Chicken Fried Steak Sandwich

So much for the “chicken fried steak” let’s talk about the sandwich! It starts with a buttered and toasted bun. Then it is slathered with a good mayonnaise. Add a layer of lettuce to the bottom, then the steak and last but not least top with fresh salt and peppered tomatoes and thinly sliced onions. You could add pickles, but I really don’t like pickles on this sandwich, but do what you like!

If you have leftover chicken fried steak, you have to have it for breakfast on to a homemade biscuit and then topped with gravy! Here’s my favorite buttermilk biscuit recipe:

wonderful – flaky buttermilk biscuits.

Here’s the recipe or this wonderful sandwith! Enjoy!

Buttermilk Biscuits
Buttermilk Biscuits
Texas Chicken Fried Steak Fingers
Texas Chicken Fried Steak Fingers
Biscuits with Chicken Fried Steak and Cream Gravy
Biscuits with Chicken Fried Steak and Cream Gravy

chicken fried steak sandwich!

Print Recipe
Course: Breakfast, brunch, dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb cube steak or tenderized round steak
  • 2 cups plus if needed all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 1/8 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 eggs beaten plus a splash of water
  • peanut oil for frying (up to about 1/3 in the pan you are using)
To Build the Sandwich
  • Cooked Chicken Fried Steak
  • 2-4 hamburger buns
  • butter for toasting the buns
  • good mayonnaise
  • lettuce leaves
  • sliced tomatoes
  • thinly sliced onions (I used Purple)
  • pickles (optional)

Method
 

For the Chicken Fried Steak
  1. Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
  2. Cut your cube steak or tenderized round steak into bun size pieces. They will enlarge as you bread them. Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same. 
  3. Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry. 
  4. Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan. Draining on paper towel will make them soggy. If you are frying many keep the already cooked pieces in the oven on the wire rack on warm. Continue until all have been cooked.
To Build the Sandwich
  1. Heat a griddle or skillet to medium high. spread each bun with butter. Place on the hot griddle and cook until they start to brown a little. Flip and leave on the other side for just a minute.
  2. Slather each side of the bun with a good mayonnaise. Top each bottom with lettuce, then add you steak, tomatoes, onions, more lettuce if you like.
    Place the lid on and enjoy! You'll need lots of napkins!