Serve these breaded steak sandwiches with fries and some extra wasabi mayo for dipping.
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.
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.
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.
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.