These rolls are unquestionably the greatest I’ve ever had! These are made by my neighbor’s mother, who shared the recipe with me. They taste delicious! Many rolls can be made with this recipe. After rolling up the dough, you can freeze it.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 egg
- 2 cups buttermilk
- 2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
- ½ cup all-purpose flour
- 1 ½ pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips
- 2 ½ cups all-purpose flour
- 2 teaspoons garlic powder
- salt and pepper to taste
- 3 cups canola oil for deep frying
Instructions
- Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
- Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
- Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
- Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
Nutrition Facts
| Calories | 826 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 3 g |
| Protein | 44 g |
| Saturated Fat | 10 g |
| Sodium | 1588 mg |
| Sugars | 7 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This is now in our regular rotation, we like it with white pepper gravy and mashed potatoes. Didn’t change a thing except I made my own Montreal seasoning: 2 tablespoons paprika 2 tablespoons crushed black pepper 2 tablespoons kosher salt 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon crushed coriander 1 tablespoon dill 1 tablespoon crushed red pepper flakes
These are pretty good, just take a lot of time to prep. If you want the sauce that goes with them, mix mayo with ketchup . I like to spice it up with a touch of mustard, onion powder, and garlic powder. Adjust to your taste preferences.
Very tasty!
I lived in Idaho in the 70’s, and a&w had amazing ones . Add 3/4 tsp dry mustard and 2 tsp sweet (Hungarian) paprika to the flour mix. Amazing!
These were delish! I did not freeze them before cooking them.
no changes, great
Decent recipe. But if it’s Idaho style it should only be served with fry sauce.
My goodness! This was a big hit with my family. Very tasty and easy to make.
This is an absolutely delicious recipe. The only thing I did differently, mainly cause I’m lazy and I didn’t want to have a lot to clean up, was I put the flour, buttermilk, etc. In a bag and shook it all together, and then after that I transferred the freshly floured pieces of meat into another bag to freeze, because I didn’t read the thing about putting them on a sheet to dry. After letting them sit for 40 minutes, they were mostly froze, but not together, and so I fried themlike that, worked well for me, and I’ll repeat next time I make it. Delicious all around!
I added cayene pepper. I enjoy spicy foods. Will make again.
Just like Red Steer’s finger steaks in the 70s. Forgot how tasty these were. But I don’t remember “fry sauce”? What the heck is that? I lived in Boise more years than I care to remember and for the life of me I have no recollection of “fry sauce”. I remember these being served with country gravy. Then again, it’s quite possible that I have merged the memories of finger steaks and chicken fried steak. Either way, they taste great with country gravy and I still have no idea what “fry sauce” is. 🙂 EDIT: Ok, just looked it up and yes I am familar with “Fry Sauce” but I always thought it was called “Secret Sauce”. Whatever, I’ll stick with the country gravy.
these were just okay…seems like alot of work for a neutral flavor. They were still good, I just prefer more spice
Wow, my husband and I love this recipe!!!!! I followed the directions to a tee!! I must say, I’m very impressed,! This recipe was so flavorful, I served it with cream gravy and mashed potatoes and corn!! I will be making this again!
I’ve made these finger streaks three times with sirloin steak 1st time I didn’t freeze them the other 2 times I did they hold together better when frozen. Awesome I didn’t change anything
Really great recipe, but time consuming. I followed the instructions except I added Panhandle Chicken Fried Steak Seasoning from The Savory Spice Shop to the wet batter and to the flour mix instead of the seasonings in the recipe. It took longer to fry the pieces than the recipe called. This makes a lot!! I froze half and will use at a later date. After frying the meat, I drained most of the oil, but left enough to make homemade gravy as a dipping sauce. To the drippings I added 2 Tbs. of flour to make a roux, browned it for a few minutes, added 1 cup of beef broth and 1 cup whole milk, stirring constantly and seasoned it. We used this to dip the steak fingers in and poured over mashed potatoes. Delicious!
I’ve had steak fingers before, my Mom use to make them and always really liked having them from time to time. I found this recipe and followed it not changing anything. Marinated for 2.5 hours then placed breaded fingers in the freezer. The fingers were frozen solid. Fried in an electric skillet, about half inch of oil 5 pieces at a time. They cooked fast, and came out medium rare in the middle. The fingers didn’t last long, they were eating as snacks, breakfast and anytime walking past the fridge. They are good cold too.
I’m from Idaho and moved to Michigan a couple of years ago. I was asking around as to where I could get good finger steaks. No one knew what I was talking about. Come to find out they’re not well known outside of Idaho. Who knew. Anyway – I found this recipe and it is spot on! Absolutely love it. Thank you!
So wonderful!! Love the Montreal steak seasoning. I use cubed steak & cut into fingers.
Love this recipe! I served this with mashed potatoes, gravy, and steamed broccoli. Great inexpensive meal for a family of 6!
Very good finger steaks. I did not have any buttermilk, so I used a buttermilk substitution of 4 1/2 teaspoons lemon juice with 1 cup of milk. Served with Sweet Baby Rays Sweet n’ Spicy barbecue sauce. Will certainly make again.
Excellent coating, and freezing does help it stay on before frying. I didn’t use all the steak fingers pryor to frying, so I stuck them into a freezer bag to pull out for a quick meal later on.