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Restaurants›Gabby Goat American Pub & Grill›Country Fried Steak Sandwich Recipe

Country Fried Steak Sandwich Recipe

Name: Gabby Goat American Pub & Grills Country Fried Steak Sandwich Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces cube steak (tenderized beef round); 1 cups all-purpose flour (for dredging); 0.25 cups cornstarch; 1.5 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp paprika; 1 cups buttermilk; 2 pieces large eggs; 1 cups vegetable oil (for frying); 10 oz pork breakfast sausage (bulk); 2 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 1 tsp salt; 1 tsp black pepper (freshly ground); 2 tbs hot water (optional, to thin); 4 pieces Hawaiian sandwich buns (toasted); 2 tbs unsalted butter (for toasting buns); 4 servings choice of potato (mashed, fries, or home fries); 1 tsp kosher salt (for potatoes and finishing); 1 tbs fresh parsley (optional, chopped for garnish)

Inspired by Gabby Goat American Pub & Grill

Time55m

Serves4

Our house breaded country fried steak, topped with our famous sausage gravy on a toasted Hawaiian bun. Served with your choice of potato

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Ingredients

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Country Fried Steak

4 pieces cube steak (tenderized beef round)

1 cups all-purpose flour (for dredging)

1/4 cups Cornstarch

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Watkins paprika

1 cups Buttermilk

2 pieces Large eggs

1 cups vegetable oil (for frying)

Sausage Gravy

10 oz pork breakfast sausage (bulk)

2 tbs Unsalted butter

3 tbs 00 bread flour

2 cups whole milk

1 tsp Celtic sea salt

1 tsp black pepper (freshly ground)

2 tbs hot water (optional, to thin)

Assembly & Sides

4 pieces Hawaiian sandwich buns (toasted)

2 tbs unsalted butter (for toasting buns)

4 servings choice of potato (mashed, fries, or home fries)

1 tsp kosher salt (for potatoes and finishing)

1 tbs fresh parsley (optional, chopped for garnish)

Method

Country Fried Steak

Prepare steaks

Pat the cube steaks very dry with paper towels. If pieces are thicker than 1/2 inch, lightly pound to an even thickness about 1/2 inch using a meat mallet.

Make dredge and egg wash

In a shallow bowl, whisk together 1 cup flour, cornstarch, 1.5 tsp salt, 1 tsp black pepper, garlic powder, onion powder, and paprika. In a second bowl, whisk the buttermilk and 2 eggs until combined.

Dredge steaks

Working one at a time, press a steak into the flour mixture to coat both sides, then dip into the buttermilk-egg mixture, allowing excess to drip off, then press again into the flour mixture for a double coating. Set on a wire rack and repeat with remaining steaks. Let rest 10 minutes to allow coating to adhere.

Fry steaks

Heat a large skillet over medium-high heat and add vegetable oil so it reaches about 1/4 inch deep (about 3/8–1/2 cup depending on pan). Once oil reaches 350°F (or shimmering and a pinch of flour sizzles), add steaks (do not crowd) and fry 3–4 minutes per side until golden brown and internal temperature reaches 145–160°F. Adjust heat to maintain oil temperature. Transfer to a wire rack or paper towel-lined plate and keep warm while making gravy.

Sausage Gravy

Brown sausage

In a separate medium skillet over medium heat, add the bulk pork sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–8 minutes. Do not drain all fat; leave about 2 tablespoons of fat in the pan. If there is less fat, add 2 tbs butter to equal roughly 2–3 tbs fat.

Make roux

Sprinkle 3 tablespoons flour over the hot sausage and fat; stir constantly for 1–2 minutes so the raw flour cooks but does not darken too much.

Add milk and simmer

Gradually whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Reduce heat to medium-low and cook, stirring frequently, until gravy thickens, 4–6 minutes. If gravy becomes too thick, whisk in up to 2 tablespoons hot water to reach desired consistency.

Season

Season gravy with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust seasoning. Keep warm on low heat until ready to assemble.

Assembly & Sides

Toast buns and prepare potatoes

Heat a separate skillet over medium-low heat and melt the 2 tablespoons butter. Split and butter the Hawaiian buns, then toast cut-side down until golden, 1–2 minutes. Meanwhile, prepare your choice of potato (reheat mashed potatoes, cook fries or home fries) and season with kosher salt to taste.

Assemble sandwich

Place one country fried steak on the bottom half of each toasted bun. Spoon a generous ladle (about 1/3 to 1/2 cup) of hot sausage gravy over the steak — enough to cover but not completely soak the bun. Top with the bun top. If desired, sprinkle a little chopped parsley over the gravy for garnish.

Serve

Serve immediately with the choice of potatoes on the side. Provide extra gravy on the side if desired.