Chicken Fried Steak Sandwich with Cream Gravy

When I was a kid, my dad managed a Dairy Queen, which meant endless Peanut Buster Parfait (still my favorite), Dilly Bars, Buster Bars, and Banana Splits. But in addition to all the ice cream treats, my favorite menu item was always the DQ Dude sandwich. That crispy chicken fried steak nestled between two toasted buns was pure comfort food. This recipe is my version of that classic DQ favorite, but with a few upgrades that make it even better. My recipe for a chicken fried steak sandwich includes my Nana’s black pepper gravy, and trust me, one bite of this crispy, creamy sandwich, and you’ll understand why it’s become my go-to when I need a little taste of nostalgia.

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If you love hearty, comfort food sandwiches like this one, you’ll want to try my ribeye steak sandwich or my bacon blue cheese burger for more satisfying handheld meals that pack serious flavor.

Key Ingredients and Substitutions

With some cube steak, basic pantry staples, and about 30 minutes, you can create a crispy steak sandwich that satisfies those deep-fried cravings.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Cube steaks: These mechanically tenderized beef steaks are perfect for chicken fried steak. They absorb flavors well and cook quickly. Look for “cube steak” or “minute steak” at your grocery store, which are already tenderized. If unavailable, you can use round steak and tenderize it yourself with a meat mallet.
• Buttermilk: To help tenderize the meat and help the breading stick, we used a combination of egg and buttermilk. You can substitute regular milk with lemon juice if you don’t have buttermilk. Use 1 cup of milk for everyone and 1 tablespoon of lemon juice.
• Egg: An egg helps bind the breading to the steak along with the buttermilk. For an egg-free version, try using just buttermilk or a plant-based milk.
• All-purpose flour: This is the foundation of your crispy coating. It creates that golden-brown crust we all love in chicken-fried steak. The flour also helps to seal in the meat’s juices, keeping it tender and flavorful.
• Seasonings: We used a combination of garlic powder, onion powder, smoked paprika, salt, and black pepper.  This blend adds depth and flavor to the flour coating. Feel free to adjust to your taste preferences. If you don’t have smoked paprika, regular paprika works too.
• Cream gravy: The classic topping for chicken fried steak is cream gravy, so it’s a must-have for this sandwich. We used our black pepper cream gravy recipe.
• Neutral oil: Because of its high smoke point, we used grapeseed oil for frying. You can substitute it with canola, peanut, or vegetable oil, all of which have high smoke points and neutral flavors.
• Buns: Make sure your buns are sturdy enough to hold all the toppings yet soft enough to complement the chicken fried steak and cream gravy. We prefer using a brioche or potato bun.

How to Make Chicken Fried Steak Sandwich with Cream Gravy

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Refrigerate the steak for about 30 minutes after breading to allow the egg and flour to really stick to it.

1. Prep the dredge: In a medium bowl, mix up your flour flavor bomb. Combine the all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second bowl, whisk together buttermilk and egg for your wet mixture.

2. Dredge the steak: Dip each piece of cube steak in the flour mixture, then dip it in the buttermilk mixture and coat again with flour. Press the flour onto the steak to ensure good coverage.

3. Fry the steak: Heat about 1/4 inch of oil heated to 350°F in a large skillet over medium-high heat. Fry the steaks for 3-4 minutes per side until golden brown. Place the fried steaks on paper towels to remove excess oil.

4. Assemble your sandwich: Start with a toasted bun (because who likes a soggy bottom?). Spread some mayo, add a piece of lettuce, a tomato slice, and then one of the chicken-fried steaks. Spoon a generous amount of cream gravy over the steak, then top with the other half of the bun. Serve your chicken fried steak sandwich with a side of fries or onion rings.

Make-Ahead and Storage

Make-Ahead: You can bread the cube steaks up to 4 hours in advance. After dredging, refrigerate them on a baking sheet lined with parchment paper. This actually helps the coating adhere better. You can also prepare the cream gravy ahead of time and reheat it when ready to serve.

How to Store: If you have leftover fried steaks, let them cool completely on a wire rack to maintain their crispy coating. Store in an airtight container in the refrigerator for up to 2 days or freeze them for up to 3 months. For best results, store the gravy separately in another airtight container.  We don’t recommend freezing cream gravy.

How to Reheat: To maintain the crispy coating, reheat the chicken fried steak in a 375°F oven on a baking sheet for about 10-15 minutes or until heated through. Avoid microwaving, as this can make the coating soggy. Reheat the gravy in a small saucepan over medium heat, stirring occasionally and adding a splash of milk if needed to thin it out. 

Recipe Tips and Notes

• Trim the steaks. If your cube steaks are larger than your buns, trim them to fit or cut them in half for easier eating. We dredged and fried the small pieces, then made them into chicken-fried steak sliders.
• Double-dredge. For extra crispiness, double-dip your steaks in the egg mixture and flour. If you prefer a thicker coating, add a tablespoon of cornstarch to the flour mixture.
• Let the steaks rest. To help the coating adhere better, the breaded steaks should rest for at least 5 minutes before frying.
• Keep the oil hot. Maintain oil temperature around 350°F for that perfect golden-brown crust.

Frequently Asked Questions