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.
Chicken Fried Steak Patty Melt
First, let’s clarify some frequently asked questions.
A patty melt is like a grilled cheese except with a hamburger patty and caramelized onions in it. It’s not a hamburger because it uses loaf bread instead of a bun. The beautiful is it’s delicious simplicity!
Country-fried and chicken-fried has nothing to do with what gravy is served with it. Country-fried steak is simply seasoned cube steak that is dredged in flour then pan fried on both sides until it’s done. Whereas, chicken-fried steak is cube steak that is battered like chicken, first in flour, then in either buttermilk or an egg, and then dredged in flour again. This double flour dredge gives it a thick batter. Next, you’ll fry it in a pan until golden and crispy.
You would think it is. However, it’s commonly thought to have started at a California restaurant in the late 1940s-50s.
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.
- 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.
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 them rest in the refrigerator for 10 to 15 minutes. This will help the batter stick.
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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- 4 medium minute steaks
- 1 cup self-rising flour
- 1 cup milk or buttermilk
- ⅛ teaspoon each salt and pepper
- ¼ cup canola oil
- 8 slices Texas toast
- 4 slices cheddar cheese
- 2 medium onions sliced and caramelized
- 4 to 6 Tablespoons butter
- Heat skillet on med-high, add canola oil.
- Dip steak in milk then flour then place in hot oil to cook.
- 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.
- Add steak, onions, and cheese. Grill sandwich in a separate skillet on each side until golden.