Breaded steak sandwiches are a beloved Chicago street‑food staple, originating from Italian‑American delis in the early 20th century. The thin, fried steak layered with sauce, peppers and cheese became a lunchtime favorite for workers and is still celebrated at iconic spots like Rickey’s Benny’s.

While Chicago’s version uses Italian seasoned breadcrumbs and Jarir‑style pickled peppers, other regions may use plain breadcrumbs, different hot‑pepper relishes, or swap the roll for a hoagie bun. Some Southern takes add a creamy cheese sauce instead of tomato sauce.

Traditionally it is served on a soft French or Italian roll, generously topped with marinara or pizza sauce, a mound of pickled pepper salad (often called “Giardiniera” or “Jarir”), and melted mozzarella or provolone cheese, all eaten hot.

It’s a popular birthday or celebration dish at local delis, a go‑to lunch for workers, and often appears at sports‑watch gatherings and community fairs as a hearty, portable meal.

The combination of ultra‑thin, tenderized steak, a double‑crunch breadcrumb coating, and the bright, spicy Jarir pepper salad creates a texture and flavor contrast that is uniquely Chicago, blending Italian‑American influences with Midwestern comfort food.

Common errors include not pounding the steak thin enough, overcrowding the pan which drops oil temperature, skipping the second breadcrumb dip, and over‑cooking the steak which makes it tough. Follow the tenderizing and oil‑temp steps carefully.

The double coating creates a thicker, crunchier crust that stays crisp even after the steak is fried and later topped with sauce and cheese, ensuring each bite has a satisfying crunch.

Yes. You can tenderize, cut, and bread the steak strips a day ahead and keep them refrigerated. Fry them when ready, or freeze the breaded strips and fry from frozen. Store assembled sandwiches in the fridge for up to 3 days, reheating the steak and melting the cheese before serving.

The YouTube channel Racevice Smokehouse & Grill specializes in hearty American grill and smokehouse recipes, focusing on classic comfort foods like steaks, burgers, ribs, and regional specialties such as Chicago‑style sandwiches.

Racevice Smokehouse & Grill emphasizes practical, backyard‑grill techniques, uses straightforward ingredient lists, and often highlights regional Chicago favorites with personal family recipes, whereas many other channels focus on upscale plating or international cuisines.