Chicken Fried Steak Patty Melt
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Chicken Fried Steak Patty Melt is an old-fashioned recipe for crisp-on-the-outside tender cube steak used instead of hamburger in a traditional patty melt.
I combined two classic diner foods to make one excellent comfort food meal.
Serving ideas. I would serve this with Steakhouse Wedge Salad or Garlic Mashed Potatoes and Green Beans or Tangy Vinegar Cole Slaw.
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Minute steaks. The label may say cube steak or cubed steak. It’s pre-tenderized, inexpensive but flavorful cut of beef from the top or bottom round.
- Self-rising flour.
- Milk or buttermilk.
- Salt and pepper.
- Oil.
- Texas toast. You need a thicker slice of hearty bread. Texas toast, sour dough, and rye are all good choices.
- Cheddar cheese. Any good melty cheese is good but I like the flavor of sharp cheddar for this sandwich.
- Onions. Sliced and caramelized. I recommend sweet or yellow onion for this.
- Butter.
Dip steak in milk then flour, coating both sides.
How to make the best chicken-fried steak
- Pound the steak. This will help the steak cook more evenly and tenderize it.
- Let them rest. After you batter the steak, let it rest in the refrigerator for 10 to 15 minutes. This will help the batter stick. This step is optional.
Tools and Equipment for Chicken Fried Steak Patty Melt
- Bowls or platters
- Measuring cups and spoons
- Spatula turner
- Butter knife
- Cast iron skillet(s)/griddle -at Amazon, Walmart
I updated this post from an earlier version dated August 19, 2012. I made new photos and simplified the recipe instructions.
Chicken Fried Steak Patty Melt
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Ingredients
- 4 medium minute steaks
- 1 cup self-rising flour
- 1 cup whole milk or buttermilk
- ⅛ teaspoon each salt and pepper to taste
- ¼ cup canola oil
- 8 slices Texas toast
- 4 slices cheddar cheese
- 2 medium white onion sliced and caramelized
- 4 to 6 Tablespoons butter
Instructions
- I start caramelizing the onions before I start the steak. Once caramelized I wipe the skillet and use the same skillet for the steak.
- Heat skillet on med-high, add canola oil.¼ cup canola oil
- Salt and pepper the steak. Dip the steak in the milk, then flour, then place it in hot oil to cook. If you have time, you can let the steak rest in the fridge for 10 to 15 minutes after coating them. This helps the batter stay on the steak.4 medium minute steaks, 1 cup self-rising flour, 1 cup whole milk, ⅛ teaspoon each salt and pepper to taste
- Cook for 2 minutes on each side or until golden brown.
- Remove from skillet and drain on wire rack.
- Butter one side of each slice of bread.8 slices Texas toast, 4 to 6 Tablespoons butter
- Add steak, onions, and cheese. Grill sandwich in a separate skillet on each side until golden.4 slices cheddar cheese, 2 medium white onion
Looks like a great recipe – but I have a question. In the narrative, you say to put the battered steak in the fridge for 10-15 minutes, yet no mention is made of this in the actual recipe. Any reason for this? Just a curious old woman, from Alberta, Canada 🇨🇦
Thanks!
That step is optional, it helps the batter stay on the steak.