Nightshade-Free Italian Steak Sandwiches | Paleo-friendly sandwiches made from breaded cube steak topped with melted dairy free or regular cheese and tomato sauce. With a nightshade-free option. |

Nightshade-Free Italian Steak Sandwiches

  • Prep Time: 20 mins
  • Cook Time: 36 mins
  • Total Time: 56 mins
  • Yield: 4 sandwiches 1x


  • 2 eggs
  • 1/4 C almond milk or other milk alternative
  • 1 C almond flour
  • 1/3 C tapioca starch
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 tsp garlic powder, divided
  • 1/2 tsp pepper
  • 1 1/4 tsp salt, divided
  • 4 small cube steaks
  • 1 C regular or dairy free mozzarella (may need to omit to make completely nightshade-free, read ingredients carefully)
  • 2 Tbsp olive oil
  • 1/2no-mato sauce (or regular spaghetti sauce if you don't need nightshade-free)
  • 4 buns of your choice * see notes


  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Whisk together egg and milk in a shallow bowl. In another bowl, whisk together almond flour, tapioca starch, oregano, thyme, 3/4 tsp garlic powder, pepper, and 1/2 tsp of salt.
  3. Season the cube steaks with 3/4 tsp of salt. Dip in egg mixture and shake off excess then coat in the flour mixture. Transfer these to the parchment lined baking sheet and bake 30 minutes or until internal temperature reaches 165°F.
  4. Once the steaks are fully cooked, top with cheese, if desired, and return to oven for 5 minutes, or until the cheese is melted.
  5. If using buns, while the cheese melts, heat olive oil on a griddle over medium-high heat. Slice buns in half and place cut-side down into the olive oil to toast for about a minute. (I like to flatten the Schär buns a little bit with a spatula.)
  6. Sprinkle the toasted side of the buns with some garlic powder and just a pinch of salt.
  7. Serve the steaks topped with sauce on the toasted buns. Garnish with fresh basil and parmesan cheese, if desired.


I used Schär gluten free hamburger buns to save time. You can use whatever buns you prefer. If you need a paleo option, my multi-purpose dough can easily be made into buns. Just be sure that your baking powder does not contain potato starch if you need this to be nightshade free: Divide the dough into 4 equal pieces. Roll each piece into a smooth ball and flatten to the diameter of a hamburger patty (they will rise in the oven). The trick is to make sure you don’t have any cracks or the dough will develop crevices when baked. Bake at 350ºF for 18-20 minutes. You will know they're done when a toothpick inserted into the center comes out clean.

Other paleo options for buns are Portobello mushrooms or simply omit the buns altogether.

Low carb: omit buns

Try adding some oregano to the no-mato sauce to make it taste more like a spaghetti sauce or pizza sauce.