Country-Fried Steak Sandwiches with Comeback Sauce and Pickles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A Southern diner sandwich stacked with a crispy country-fried cube steak patty, tangy comeback sauce, dill pickles, and shredded iceberg lettuce on a toasted brioche bun. Messy, satisfying, and absolutely worth it. This american-inspired cube steak ready in about 40 minutes brings together cube steak, brioche hamburger buns, all-purpose flour for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 680 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) cube steak
• 4 brioche hamburger buns
• 1 1/2 cups all-purpose flour
• 1 cup buttermilk
• 1 large egg
• 1/2 cup dill pickle chips
• 1 cup shredded iceberg lettuce
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon prepared horseradish
• 1 teaspoon hot sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup for frying vegetable oil
• 1 tablespoon for toasting buns unsalted butter

Instructions

1. Step 1: Make comeback sauce: whisk together mayonnaise, ketchup, horseradish, hot sauce, and Dijon mustard. Refrigerate.
2. Step 2: Pound cube steaks to a thin, even 1/3-inch thickness to fit buns.
3. Step 3: Set up dredging station: whisk buttermilk and egg together in one bowl; combine flour with paprika, garlic powder, cayenne, salt, and black pepper in another.
4. Step 4: Dip each steak in seasoned flour, then buttermilk, then flour again, pressing firmly.
5. Step 5: Heat oil in a large skillet over medium-high heat to 350°F. Fry steaks 3-4 minutes per side until deep golden and crispy. Drain on a wire rack and season immediately with a pinch of salt.
6. Step 6: Toast buns cut-side down in butter over medium heat until golden.
7. Step 7: Spread comeback sauce generously on both bun halves. Stack with shredded lettuce, crispy cube steak, and a generous layer of dill pickle chips. Press together and serve immediately.