Steak Katsu Sandwiches

Serve these breaded steak sandwiches with fries and some extra wasabi mayo for dipping.
Publish date:
steak katsu sandwich

Recipe by Jenny Park

Start to finish: 20 min

Servings: 4


  • Vegetable oil, for frying
  • 4 boneless New York strip steaks (6 oz. each; about 1 inch thick)
  • 1 cup flour
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup mayonnaise
  • 1 tbsp. wasabi paste
  • 8 slices soft country white bread, crusts removed
  • 2 cups finely shredded iceberg lettuce


1. Add enough oil to a deep pot to measure about 3 inches. Heat over medium-high until a deep-fry thermometer registers 350˚. Set a wire rack in a rimmed baking sheet. 

2. Season the steak on both sides with salt and pepper. In one shallow bowl, place the flour. In a second shallow bowl, beat the eggs. In a third shallow bowl, add the panko. Dredge one strip steak in the flour to coat; shake off any excess. Coat in the eggs; let the excess drip into the bowl. Dredge in the panko, pressing to adhere. Shake off the excess panko. Repeat with the remaining strip steaks.

3. Working with one steak at a time, carefully add to the oil and fry until golden brown and the steak is cooked to medium-rare, 3 1/2 to 4 minutes. Place on the wire rack. Season with salt. 

4. In a small mixing bowl, whisk the mayonnaise and wasabi paste. Spread a tablespoon of wasabi mayonnaise over each slice of bread. Build sandwiches with the bread, shredded lettuce, steak, and remaining bread; gently press together. Cut in half.