Wow! best sandwich in Chicago Finally Trying @Ricobene’s
Wow! 😍best sandwich in Chicago FINALLY TRYING @Ricobene’s📍 is a medium American recipe that serves 2. 800 calories per serving. Recipe by biteswithbella on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $11.48 total, $5.74 per serving
Ingredients
- 1 pound Cube Steak (Thinly sliced, tenderized steak (or top round cut into thin pieces))
- 1 cup All-Purpose Flour (For the first dredge, seasoned with salt and pepper)
- 2 large Eggs (Beaten, mixed with milk for the wet batter)
- 0.25 cup Milk (Whole milk preferred for richness)
- 1 cup Panko Breadcrumbs (Provides extra crunch; can use regular breadcrumbs)
- 1 tsp Salt (Seasoning for flour and steak)
- 0.5 tsp Black Pepper (Freshly ground)
- 0.5 tsp Garlic Powder (Adds depth to the breading)
- 0.5 tsp Paprika (Smoked paprika works well)
- 4 tbsp Unsalted Butter (For buttering the rolls and finishing the steak)
- 2 large Italian Hoagie Rolls (Soft interior, sturdy crust; can use sub rolls)
- 4 slices Provolone Cheese (Mild meltable cheese; mozzarella works too)
- 0.5 cup Roasted Red Peppers (Thinly sliced; jarred or fresh‑roasted)
- 1 cup Marinara Sauce (Robust, slightly sweet; homemade or quality jarred)
- 2 tbsp Mayonnaise (Optional spread for the bottom roll)
Instructions
Season the Steak
Pat the cube steak dry with paper towels. Sprinkle both sides with salt, black pepper, garlic powder, and paprika. Let rest for 5 minutes.
Time: PT5M
Set Up Dredging Station
Place flour in a shallow dish. In a second dish, whisk together eggs and milk. Spread panko breadcrumbs in a third dish.
Time: PT3M
Coat the Steak
Dredge each steak piece in flour, shaking off excess. Dip into the egg‑milk mixture, then press firmly into the panko to fully coat. Set coated pieces on a plate.
Time: PT5M
Heat Oil for Frying
Add about 1/2 inch of vegetable oil to the skillet and heat over medium‑high until it reaches 350°F (175°C).
Time: PT3M
Temperature: 350°F
Fry the Breaded Steak
Carefully place the coated steaks in the hot oil. Fry 3‑4 minutes per side, or until golden brown and the internal temperature reaches 145°F.
Time: PT8M
Temperature: 350°F
Drain and Rest
Transfer fried steaks to a paper‑towel‑lined plate. Let rest 2 minutes; this finishes cooking and keeps the crust crisp.
Time: PT2M
Warm Marinara Sauce
While the steak rests, pour marinara into a small saucepan and heat over low heat until simmering.
Time: PT5M
Temperature: low
Butter and Toast Rolls
Split the hoagie rolls horizontally. Spread softened butter on both cut sides. Place buttered sides down on a baking sheet and toast under the broiler for 1‑2 minutes until lightly golden.
Time: PT2M
Temperature: broiler
Assemble the Sandwich
On the bottom half of each roll, spread a thin layer of mayonnaise (optional). Add a generous spoonful of warm marinara, then place the fried steak. Top with provolone slices, roasted red peppers, and the top roll.
Time: PT3M
Serve
Serve the sandwiches hot with extra marinara on the side for dipping.
Time: PT0M
Nutrition Facts
- Calories
- 800
- Protein
- 40g
- Carbohydrates
- 70g
- Fat
- 35g
- Fiber
- 4g
Dietary info: Contains gluten, Contains dairy, Contains eggs
Allergens: Wheat, Dairy, Eggs
Ingredient Substitutions
- Instead of Cube Steak: Top round steak, Sirloin steak, pounded thin
- Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
- Instead of Eggs: Egg substitute (e.g., flax egg)
- Instead of Milk: Buttermilk, Almond milk
- Instead of Panko Breadcrumbs: Regular breadcrumbs, Crushed cornflakes
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Paprika: Smoked paprika, Cayenne (use sparingly)
- Instead of Unsalted Butter: Margarine, Olive oil (for toast)
- Instead of Italian Hoagie Rolls: Brioche buns, French rolls
- Instead of Provolone Cheese: Mozzarella, American cheese
- Instead of Roasted Red Peppers: Marinated banana peppers, Sliced jalapeños
- Instead of Marinara Sauce: Tomato sauce with herbs, Pizza sauce
- Instead of Mayonnaise: Aioli, Greek yogurt
Equipment Needed
- Meat Tenderizer (optional)
- Shallow Dishes
- Large Skillet or Frying Pan
- Tongs
- Spatula
- Baking Sheet
- Oven
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Kitchen Timer
Critical Steps — Do Not Skip
- Season the steak evenly before breading
- Maintain oil temperature at 350°F for a crisp crust
- Do not overcrowd the pan while frying
- Rest the fried steak briefly to keep the breading from getting soggy
- Butter and toast the rolls just until lightly golden
Chef Tips from the Video
- Use panko breadcrumbs mixed with a pinch of grated Parmesan for extra flavor.
- Let the fried steak rest on a wire rack instead of paper towels to keep the bottom from steaming.
- For an extra kick, add a few dashes of hot sauce to the marinara.
Troubleshooting
Breaded coating falls off during frying
Make sure the steak is dry, press the breadcrumbs firmly, and let the coated steak sit 2‑3 minutes before frying.
Steak is soggy or not crispy
Maintain oil at 350°F and avoid crowding the pan; fry each piece individually.
Sandwich is too greasy
Drain fried steak on paper towels and blot excess oil before assembling.
Storage
Refrigerator: Store leftover steak and sauce in airtight containers for up to 3 days. Re‑toast rolls before serving.
Freezer: Freeze cooked steak (without roll) in a freezer‑safe bag for up to 2 months; reheat in oven.
Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.
Make-Ahead Tips
- Bread the steak up to step 3 and refrigerate for up to 24 hours; fry when ready.
- Prepare marinara sauce a day ahead and store in the fridge.
Frequently Asked Questions
What is the cultural significance and history of the breaded steak sandwich in Chicago cuisine?
The breaded steak sandwich, often called a “steak sandwich” or “Italian beef on a roll,” has been a staple of Chicago’s working‑class neighborhoods since the mid‑20th century. Restaurants like Rico Benny’s popularized the over‑the‑top version with generous cheese, peppers, and marinara, turning it into a comfort‑food icon celebrated for its hearty, indulgent nature.
What regional variations of the Chicago‑style breaded steak sandwich exist within Illinois?
In Chicago, some shops serve the steak with sweet peppers and giardiniera, while others add a drizzle of hot oil or a “wet” version that soaks the roll in broth. Suburban spots may swap provolone for mozzarella or add pickles for extra tang.
How is the authentic breaded steak sandwich traditionally served in Chicago?
Traditionally it’s served on a soft hoagie roll that’s buttered and lightly toasted, layered with a thick spoonful of marinara, a fried breaded steak, melted provolone, and sliced roasted red peppers. It’s often accompanied by a side of pickles and a cold soda.
During what occasions or celebrations is the Chicago breaded steak sandwich typically enjoyed?
It’s a popular late‑night or weekend “comfort” meal, often ordered after a night out, at sporting events, or during local festivals like the Chicago Food Truck Festival. Many families also serve it for casual gatherings and game‑day parties.
What other Chicago dishes pair well with the breaded steak sandwich?
Classic pairings include Chicago‑style hot dogs, deep‑dish pizza, or a side of seasoned French fries. A cold beer or a sweet iced tea balances the richness of the sandwich.
What makes the Chicago breaded steak sandwich special compared to other American steak sandwiches?
Its signature is the crunchy breadcrumb coating that mimics a meatball texture, the generous cheese “pool,” and the robust marinara that adds a tomato‑based richness not found in typical steak‑on‑rolls, creating a uniquely indulgent flavor profile.
What are the most common mistakes to avoid when making the breaded steak sandwich at home?
Common errors include using wet steak (which prevents the coating from sticking), frying at too low a temperature (resulting in soggy breading), overcrowding the pan, and not letting the fried steak rest before assembling, which can make the roll soggy.
Why does this recipe use a three‑step dredging process (flour, egg‑milk, panko) instead of a simple batter?
The three‑step method creates a dry, crunchy crust that stays crisp even after the sandwich is assembled, whereas a wet batter can become gummy and soak into the roll.
Can I make the breaded steak sandwich ahead of time and how should I store it?
Yes. You can bread the steak up to step 3 and refrigerate it for up to 24 hours. Fry the steak when ready, then assemble the sandwich. Store leftover fried steak and sauce separately in the refrigerator for up to 3 days; reheat in a skillet or oven.
What does the YouTube channel biteswithbella specialize in?
The YouTube channel biteswithbella focuses on recreating iconic regional comfort foods and classic American dishes, offering detailed step‑by‑step tutorials that emphasize flavor, technique, and approachable home cooking.
How does the YouTube channel biteswithbella's approach to Chicago‑style cooking differ from other food channels?
biteswithbella combines on‑location tasting trips with hands‑on kitchen recreations, providing historical context and practical tips that make legendary local dishes like Rico Benny’s sandwich accessible to home cooks, whereas many channels simply present the recipe without the cultural backstory.
Last updated: August 29, 2026
