California-Style Fried Sandwich Steak

Yield 4 Servings Prep. Time 20 min Cooking Time 16 min Total Time 36 min


Here are the following ingredients:

  • 4 Beef Sirloin Tip Sandwich Steaks (4 to 6 oz/125 to 175 g EACH)
  • 2 tbsp (30 mL) Tex-Mex or Cajun spice, divided
  • ¼ cup (60 mL) all-purpose flour
  • 2 eggs, beaten
  • 1 cup (250 mL) dry seasoned bread crumbs
  • ⅓ cup (75 mL) vegetable oil, divided
  • ⅓ cup (75 mL) mayonnaise
  • 4 sun-dried tomatoes packed in oil, drained and finely chopped
  • 1 tsp (5 mL) grated lemon zest
  • 2 tsp (10 mL) fresh lemon juice
  • 4 crusty rolls, split
  • 4 lettuce leaves
  • 1 avocado, halved and sliced
  • 8 slices tomato
  • 4 thinly sliced red onion rounds

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat steaks dry with paper towel; season all over with half the Tex-Mex seasoning. Combine remaining Tex-Mex seasoning with flour in a shallow bowl. Place beaten eggs and bread crumbs in two additional separate shallow bowls. Working with one steak at a time, coat steak in flour mixture, dip in egg, then coat in bread crumbs; pressing firmly yet carefully, so that the coating adheres to the meat. Arrange steak in a single layer on a large baking sheet.

  2. Heat half the oil over medium-high heat in large nonstick skillet; cook steaks, in batches, for about 4 minutes, turning once, until meat is cooked to medium (160ºF/71ºF), coating is golden brown and crisp, and meat is still pink inside. Transfer to a paper towel-lined plate in a single layer to drain. Add more oil to skillet as needed between batches.

  3. Meanwhile, combine mayonnaise, sun-dried tomatoes, lemon zest and lemon juice in a small bowl.

  4. Spread mayo mixture all over cut sides of rolls. Layer lettuce on bottom of each roll; top with steak, avocado, tomato and onion. Cut in half on a bias to serve.