Chicken Fried Steak Melt (Printable Version)
Golden fried steak, caramelized onions, and cheddar cheese on buttery Texas toast create a hearty, comforting sandwich.
# Ingredients:
→ Steak and Coating
01 -
500 grams well-marbled minute steak or cube steak
02 -
120 grams self-rising flour
03 -
240 milliliters whole milk or buttermilk
04 -
5 grams salt
05 -
3 grams freshly ground black pepper
06 -
60 milliliters canola oil
→ Sandwich Components
07 -
8 slices thick-cut Texas toast
08 -
200 grams sharp or mild cheddar cheese, sliced
09 -
1 large white onion, thinly sliced
10 -
30 grams unsalted butter
# Steps:
01 -
In a skillet over medium-low heat, melt 15 grams of butter. Add thinly sliced onions and cook slowly, stirring occasionally, until soft, jammy, and golden brown, about 20 minutes.
02 -
Pour milk into a shallow dish and self-rising flour in another. Season flour with salt and pepper. Dip each steak into milk, then dredge thoroughly in flour, pressing lightly to coat evenly. Set aside on a plate.
03 -
Heat canola oil in a large skillet over medium-high until shimmering. Add coated steaks without crowding the pan. Fry for 2 minutes per side until a deep golden crust forms. Transfer to a wire rack to maintain crispness.
04 -
Butter one side of each Texas toast slice with remaining butter. Place toast butter-side down on a flat surface, top each with a fried steak, a generous portion of caramelized onions, and a slice of cheddar cheese. Cover with another slice of buttered toast, butter-side out.
05 -
Heat a clean skillet or griddle over medium heat. Cook sandwiches in batches, pressing gently with a spatula until toast is golden brown and cheese fully melts, about 3-4 minutes per side. Rest for one minute before slicing and serving.
# Notes:
01 -
Slowly caramelizing the onions enhances sweetness and depth of flavor essential to the character of the sandwich.
02 -
Using a wire rack after frying keeps the crust crisp by preventing steam from softening it.