Wow! 😍best sandwich in Chicago FINALLY TRYING @Ricobene’s📍

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Warm Marinara Sauce

   While the steak rests, pour marinara into a small saucepan and heat over low heat until simmering.

   Time: PT5M

   Temperature: low

8. 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

9. 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

10. 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