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.

California-Style Fried Sandwich Steak

Ingredients

Directions

How to Cook

Pan-Frying

Beef Cuts

Sirloin Tip Sandwich Steak