Looking to elevate your sandwich game?
Shake things up with a Fried Steak Sandwich from LUXBAR Executive Chef, Noel Jaramillo-Osorio. Loaded with flavor, and made fresh with Gibsons Prime Angus Skirt Steak, it’s coated in a light batter for a satisfyingly crispy finish. Topped off with fresh veggies and spicy chipotle mayo, this sandwich is sure to become a favorite. Don’t forget a side of fries.
Ingredients
1/2 12-oz. Gibsons Prime Angus Skirt Steak
Hoagie Roll
Bibb Lettuce
Sliced Tomato
Sliced Onion
Chipotle Mayo
Chicken Flour
Buttermilk Batter
Prep & Cooking
- Dust Gibsons Skirt Steak with chicken flour
- Dip dusted steak into batter
- Fry at 350 degrees until fully cooked
- Split hoagie baguette and toast
- Once toasted, spread with chipotle mayo
- Assemble the sandwich with lettuce, tomato, onion and steak
- Cut in half
- Serve with fries
STEAK TEMPERATURE GUIDE
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Rare 110°
Medium Rare 115° - 120°
Medium 125° - 130°
Medium + 130° - 150°
Medium Well 150° - 155°
Well Done 160° - 165°
RECIPE BY
NOEL
JARAMILLO-OSORIO
Executive Chef, LUXBAR
Noel joined Gibsons Restaurant Group in 2007, working his way up at various Gibsons' locations: LUXBAR, ChiSox, Gibsons Bar & Steakhouse Oak Brook, Quartino Ristorante, and The Montgomery Club. Noel is currently the Executive Chef at LUXBAR. LUXBAR is Chicago’s Gold Coast neighborhood bar and restaurant serving all-American, feel-good food and handcrafted cocktails since 2005.
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