Italian Breaded Steak Um Recipes

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ITALIAN STEAK SANDWICHES



Italian Steak Sandwiches image

My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 pound sliced deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese. Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 440 calories, Fat 20g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 1261mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

THE COMISKEY BREADED STEAK SANDWICH



The Comiskey Breaded Steak Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 sandwiches

Number Of Ingredients 27

Canola oil, for frying
1 1/2 pounds top sirloin, cut against the grain on the bias into eight 1/8-inch strips or fingers
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 eggs
3 cups Italian-style breadcrumbs
1/4 cup smoked almonds
1/4 grated Parmesan
2 tablespoons extra-virgin olive oil
1/4 teaspoon paprika
3 red bell peppers, fire roasted, from a jar
1 clove garlic, smashed
1/2 shallot, chopped
Kosher salt and freshly ground black pepper
4 ounces gorgonzola dolce, at room temperature
Four 6-inch tomato focaccia rolls, split and toasted (or your favorite focaccia bread)
Homemade Hot Giardiniera, recipe follows (or your favorite oil-packed hot giardiniera), finely chopped
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

  • For the steak: Preheat the oven to 200 degrees F. Fill a large cast-iron skillet with 1 1/2 inches of oil and heat over medium-high heat. Sprinkle the steak strips with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the breadcrumbs. Lightly coat both sides of the steak in the flour, then in the egg and then in the breadcrumbs.
  • Pan-fry the steaks, however many can fit at a time, until golden brown on both sides, about 3 minutes per side. Remove the steaks from the oil and onto a baking sheet lined with a wire rack or paper towels. Season the fried steaks with salt and keep warm in the oven while you cook the rest, if need be.
  • For the roasted red pepper sauce: Combine the almonds, Parmesan, oil, paprika, bell peppers, garlic and shallot in a food processor and blend until smooth, about 15 seconds. Season, and then place into a small saucepan and simmer for 5 minutes to take away the raw garlic bite and intensify the flavors. Set aside.
  • For the sandwich build: Schmear some of the gorgonzola on the bottom half of the bread. Place the hot breaded steak on the cheese, then the roasted red pepper sauce and then the giardiniera. Repeat with the remaining ingredients. Cut in half and serve with extra red pepper sauce for smothering.
  • 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 pepper to the salt water and stir to combine. Cover and refrigerate overnight.
  • Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate 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.

SICILIAN STYLE STEAK



Sicilian Style Steak image

Any good cut of steak breaded with a mixture of bread crumbs and Parmesan cheese. You can use tenderloin fillet or porterhouse too.

Provided by BOBBYR1

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 2

Number Of Ingredients 6

1 cup Italian seasoned dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 tablespoon garlic powder
½ cup olive oil
2 (16 ounce) t-bone steaks

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
  • Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
  • Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Nutrition Facts : Calories 1383.1 calories, Carbohydrate 46.3 g, Cholesterol 294.3 mg, Fat 63.8 g, Fiber 3.4 g, Protein 147.1 g, SaturatedFat 24.5 g, Sodium 2467 mg, Sugar 4.8 g

BREADED STEAKS



Breaded Steaks image

This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds beef top sirloin tip steaks
1/2 cup all-purpose flour
2 large eggs
1 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (15 ounces) seasoned bread crumbs
1/4 cup canola oil

Steps:

  • Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

Nutrition Facts : Calories 478 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 968mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.

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