Recipe courtesy of Eat
Episode: Philadelphia
30 min
30 min
2 to 3 servings


  • 5 strips bacon 
  • 6 links pork sausage, casings removed
  • 8 ounces unsalted butter
  • 1 cup all-purpose seasoned flour
  • 3 cups milk
  • Garlic powder
  • Hot sauce, such as Tabasco
  • Fresh thyme
  • Ground black and white pepper
  • Salt
  • Vegetable oil 
  • 6 ounces steak, cubed 
  • 1 egg, beaten with a little milk for egg wash
  • 1 cup all-purpose seasoned flour
  • Eggs and potatoes, for serving


For the gravy: Fry the bacon until crispy, and then finely chop and set aside. Crumble the sausage and saute until cooked through, and then set aside.

Melt the butter in a large saucepan, and then stir in the flour over medium heat. Add the milk slowly, stirring constantly, and cook until thick, 5 minutes. Stir in the bacon and sausage, and season with garlic, hot sauce, thyme, salt and white and black pepper. Keep warm.

For the steak: Heat oil in a large heavy-bottomed skillet to 350 degrees F. Pound the meat with a meat tenderizer; it should be neither thick enough to be tough, or falling apart. Dip the steak cubes in the egg wash, followed by the flour.

Fry the steak cubes until golden brown and crispy, and then drain excess oil. Place the steak on plates, dress with the gravy and serve with eggs and potatoes. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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