Route 66 Chicken Fried Steak Sandwich Recipe

Cube steak: A tenderized cut of beef that is ideal for frying. All-purpose flour: Used for dredging the steak and making the gravy. Salt: Enhances the flavor of both the steak and the gravy. Black pepper: Adds a bit of heat and depth to the dish. Garlic powder: Provides a subtle garlic flavor to the breading. Buttermilk: Helps tenderize the steak and adds a tangy flavor. Beaten eggs: Helps the breading adhere to the steak. Vegetable oil: Used for frying the steaks. Butter: Adds richness to the gravy. Milk: The base for the creamy gravy. Toasted hamburger buns: The vessel for your sandwich. Shredded lettuce: Adds a fresh, crisp element to the sandwich. Sliced tomato: Provides a juicy, fresh contrast to the fried steak. Sliced pickles: Adds a tangy crunch to the sandwich.

When dredging the cube steak, ensure each piece is thoroughly coated in the flour mixture before dipping it into the buttermilk mixture. This double-dredging technique creates a thicker, crispier crust. Additionally, let the coated steaks rest for a few minutes before frying to help the coating adhere better.

• cube steak - Substitute with ground beef patties: Ground beef patties can provide a similar texture and flavor when breaded and fried.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a slightly nuttier flavor and more fiber.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk.

• beaten eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg for a vegan alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor.

• butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free option with a slightly nutty flavor.

• toasted hamburger buns - Substitute with whole grain buns: Whole grain buns offer more fiber and a heartier texture.

• shredded lettuce - Substitute with baby spinach: Baby spinach provides more nutrients and a slightly different texture.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers offer a sweet and smoky flavor.

• sliced pickles - Substitute with sliced cucumbers: Sliced cucumbers provide a fresh crunch without the vinegar tang.

• Allow the fried steaks to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each fried steak individually in plastic wrap or aluminum foil to maintain their crispiness and prevent them from sticking together.
• Place the wrapped steaks in an airtight container or a resealable freezer bag. Label with the date to keep track of freshness.
• Store the gravy separately in an airtight container. Let it cool to room temperature before sealing to avoid condensation.
• For the hamburger buns, you can store them in a resealable plastic bag at room temperature if you plan to use them within a day or two. For longer storage, wrap each bun in plastic wrap and place them in a resealable freezer bag before freezing.
• Lettuce, tomato, and pickles should be stored separately in the refrigerator. Keep the lettuce in a crisper drawer or a sealed container with a paper towel to absorb excess moisture. Store tomato slices in an airtight container and pickles in their original jar or a sealed container.
• To reheat the fried steaks, preheat your oven to 375°F (190°C). Place the steaks on a baking sheet and cover them loosely with aluminum foil. Bake for 15-20 minutes or until heated through. This method helps retain their crispiness.
• Reheat the gravy in a saucepan over medium heat, stirring occasionally. If it has thickened too much, add a splash of milk to reach the desired consistency.
• Toast the hamburger buns in the oven or on a skillet until they are warm and slightly crispy.
• Assemble the sandwiches just before serving to ensure all components are fresh and maintain their texture.

• Preheat your oven to 350°F (175°C). Place the chicken fried steak on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place the chicken fried steak on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• If you prefer a crispy texture, reheat the chicken fried steak in an air fryer. Preheat the air fryer to 375°F (190°C). Place the steak in the basket and cook for 5-7 minutes, flipping halfway through, until it is hot and crispy.

• To reheat the gravy, pour it into a small saucepan. Heat over low to medium heat, stirring occasionally, until it reaches the desired temperature. If it thickens too much, add a splash of milk to thin it out.

• For the hamburger buns, wrap them in aluminum foil and place them in the preheated oven for the last 5 minutes of reheating the steak. Alternatively, you can toast them in a skillet over medium heat for 1-2 minutes per side.

• Reheat the lettuce, tomato, and pickles by simply bringing them to room temperature. Avoid microwaving or heating them as they can become soggy and lose their fresh texture.

• Shallow bowl: Used to mix the flour, salt, pepper, and garlic powder for dredging the steaks.

• Another bowl: Used to combine the buttermilk and beaten eggs for the second dredging step.

• Frying pan: Used to heat the oil and fry the steaks until golden brown and cooked through.

• Paper towels: Used to drain the excess oil from the fried steaks.

• Pan: Used to melt butter and prepare the gravy by stirring in flour and gradually whisking in milk, salt, and pepper.

• Whisk: Used to gradually whisk in milk, salt, and pepper into the melted butter and flour mixture to make the gravy.

• Toaster: Used to toast the hamburger buns.

• Knife: Used to slice the tomato and pickles.

• Cutting board: Used as a surface to slice the tomato and pickles.

• Spatula: Used to flip the steaks while frying and to assemble the sandwiches.

Prepare the dredging station: Set up your flour mixture and buttermilk mixture in advance to streamline the coating process.

Preheat the oil: Start heating the vegetable oil while you prepare the steaks to save time.

Use a thermometer: Ensure the oil is at the right temperature for frying to avoid undercooking or overcooking.

Make the gravy ahead: Prepare the gravy while the steaks are frying to multitask efficiently.

Toast buns simultaneously: Toast the hamburger buns in the oven while frying the steaks to save time.