Last Updated on March 14, 2024, 5:48 PM | Published: March 14, 2024
MIDWEST CITY, Okla — Sometimes, it feels like the metro has forgotten about the Mid-Del area. When restaurateurs open a new concept, it might be in Edmond or Norman or even Yukon, but usually, it’s right smack dab in the middle of Oklahoma City. Rarely do you hear about something exciting and new in Del City or Midwest City.
And while it’s definitely not new, I found something exciting at Chuck’s Steak Sandwiches in Midwest City—a big, honking fried pork cutlet sandwich.
A month or so back, I was pulled into a conversation on social media about pork tenderloin sandwiches, which are an Iowa delicacy. The tenderloin is cut into large chunks and then pounded out thin, breaking apart the muscle fibers and tenderizing the meat before it’s breaded and fried.
It’s a sandwich I fell in love with as a young man visiting my grandparents in the tiny town of Collins, Missouri. Whenever we’d go out to eat, it was invariably at C.A.’s (officially called Smith’s Berry Farm) and if it was breakfast, I’d get a big plate of the best biscuits and gravy I’d ever had. If it was lunch, I’d get the pork tenderloin sandwich.
But try as I might, I couldn’t find one locally. I asked around and saw a few leads, but it wasn’t until a commenter pointed me at Chuck’s Steak Sandwiches that I was satisfied.
To be clear, Chuck’s does not serve a pork tenderloin sandwich as such. They have a similar beast, the pork cutlet sandwich, which is similar in size and shape to the chicken-fried steak sandwiches that dominate their menu.
Most of us long-time Okies grew up getting the Steak Sandwich Supreme from Del Rancho, but the way they bread their steaks is different, almost closer to a beef schnitzel, with buttery breadcrumbs adhering to the cube steak.
Chuck’s goes the more classic route, with the kind of bountiful breading that is ready to soak up gravy while still retaining that satisfying crunch we all crave. And the pork cutlet is made the same way—a nice, thick piece of pork that’s tenderized and breaded before spending some quality time swimming around in hot oil. The result is a delight.
While the chicken-fried steak sandwich is a classic, it’s also a bit heavier. Both are fried, but the pork cutlet’s flavor is lighter and has a mild sweetness to it that doesn’t linger as long on the palate, urging diners to take another bite right away.
Of course, for those who are looking for something heavier, Chuck’s has a regular chicken-fried steak sandwich and a “deluxe,” which includes ranch dressing, grilled onions, bacon, and cheese. If you get one of those for lunch, you might as well cancel dinner, because you’re not going to be hungry again for a while.
Chuck’s Steak Sandwiches is also a drive-in, so don’t expect to go inside to order. You pull up to the board, hit the button, and get suddenly tongue-tied as you realize there’s a lot more to the menu than you realized.
Want that chicken-fried steak as a dinner instead of a sandwich? Done. Want to switch over to catfish or a chili-cheese coney? Can do.
They even have that modern miracle that revived the ailing Popeyes franchise, the chicken-fried chicken sandwich.
But if you’re looking to really challenge your taste buds and your stomach, look no further than the Chuck Wagon Burger, which combines a double cheeseburger with a layer of thick chili and a spread of mustard and pickle relish. What a monster. Hungry as I was, I started to lose steam about halfway through. It’s just so much meat. Next time, I’d probably ask for a side of hot sauce to drizzle on the chili and cut through some of the rich fattiness.
If you said you were going to Chuck’s just for the sides, I wouldn’t bat an eyelash. Chuck’s does onion rings about as well as they can be done with that light, flaky breading that barely clings to each sweet bite of onion. It has a nice bite of pepper, as well, but not so much that it overwhelms the rest of the flavors.
Speaking of pepper, the cheddar peppers are similar and superior to those at Sonic. Big pieces of spicy roasted peppers are stuffed with cheese before they’re breaded and fried. Just be sure to eat them first, because when the cheese cools down it’s much less texturally pleasing.
I was also taken with the “tater kegs,” which are like giant stuffed tater tots with bacon, cheese, and chives mixed in. A small order only has four kegs, but they’re big and filling enough that more would be a waste unless you were sharing.
For dessert, or, if you’re a very decadent person, your beverage, check out the chocolate malt. I love a shake, but there’s just something undeniably special about a malt. That rich, roasty flavor accentuates the sweetness of the ice cream so well that brain freeze is almost inevitable.
- Chuck’s Steak Sandwiches
- 2400 South Midwest Boulevard in Midwest City
- (405) 455-6126
- chuckssteakok.com
Long-time food enjoyer Greg Elwell writes about food, restaurants, and trends. He has his own blog "I Ate Oklahoma" and has written for The Oklahoman, The Oklahoma Gazette, and others.
