Finger Steaks Sandwich
Born in Boise in the 1950s, finger steaks are Idaho's answer to chicken fingers - tender strips of beef, breaded and fried golden. Pile them on a hoagie with fry sauce (Idaho's mayo-ketchup magic), lettuce, and tomato for the ultimate Gem State sandwich.
Equipment Needed
Instructions
Prepare the steak: Cut the sirloin against the grain into strips about 1/2 inch wide and 3-4 inches long. Pat dry with paper towels.
Set up breading station: Place flour in one shallow dish. Pour buttermilk into another. Mix breadcrumbs with garlic powder, paprika, and salt in a third dish.
Bread the steaks: Dredge each strip in flour, then dip in buttermilk, then press into the breadcrumb mixture, coating all sides. Place on a wire rack and let rest 10 minutes.
Heat the oil: Fill a deep fryer or Dutch oven with 3 inches of oil. Heat to 350F. Use a thermometer to monitor - proper temperature is crucial for crispy finger steaks.
Fry the finger steaks: Working in batches, carefully lower strips into the hot oil. Fry for 3-4 minutes until golden brown and cooked through. Don't overcrowd the pot.
Drain and season: Remove finger steaks to a wire rack over a baking sheet. Season with a pinch of salt immediately while hot. Keep warm in a 200F oven while frying remaining batches.
Make the fry sauce: Whisk together mayonnaise, ketchup, pickle juice, and garlic powder until smooth. Taste and adjust seasonings.
Toast the rolls: Split the hoagie rolls and toast lightly under the broiler or in a toaster oven until just golden.
Assemble the sandwiches: Spread fry sauce generously on both halves of each roll. Add lettuce and tomato to the bottom. Pile hot finger steaks on top.
Serve immediately: Close the sandwiches and serve right away with extra fry sauce on the side for dipping. Pair with a pile of French fries for the full Idaho experience.
💡 Pro Tips & Variations
- Idaho origins: Finger steaks were invented at Milo's Torch Lounge in Boise in the 1950s. They remain a beloved local specialty.
- Cut of beef matters: Use sirloin or top round for authentic finger steaks. Tenderloin works too but is pricier.
- Fry sauce is essential: Fry sauce originated in Utah/Idaho and is the traditional accompaniment. Some add a dash of hot sauce or Worcestershire.
- Double-dip for extra crispy: For thicker breading, dip in buttermilk and breadcrumbs twice before frying.
- Don't skip the rest: Letting breaded steaks rest before frying helps the coating adhere better.
- Serve as appetizer too: Finger steaks are traditionally served as an appetizer with cocktail sauce or fry sauce for dipping.