Is America’s Best Sandwich Really Hiding in Chicago? (Recipe Included)
Is America’s Best Sandwich Really Hiding in Chicago? (Recipe Included) is a medium American (Chicago) / Italian‑American recipe that serves 4. 800 calories per serving. Recipe by Adam Witt on YouTube.
Prep: 25 min | Cook: 23 min | Total: 1 hr 3 min
Cost: $73.97 total, $18.49 per serving
Ingredients
- 1.5 lb Skirt Steak (inner skirt) (thinly sliced, pounded very thin)
- 1 cup All-Purpose Flour (for dredging)
- 2 large Eggs (beaten for egg wash)
- 1 cup Italian Breadcrumbs (seasoned)
- 1 tsp Kosher Salt (for seasoning flour and sauce)
- 0.5 tsp Black Pepper (freshly ground)
- 4 Tbsp Unsalted Butter (divided: 2 Tbsp for sauce, 2 Tbsp for garlic butter)
- 2 Tbsp Olive Oil (for sauce)
- 3 cloves Garlic (minced)
- 2 Tbsp Tomato Paste (adds depth to sauce)
- 1 cup Canned Crushed Tomatoes (use good quality)
- 0.5 tsp Dried Oregano (for sauce)
- 0.25 cup Red Wine (optional, adds richness)
- 1 cup Fresh Mozzarella (shredded)
- 2 Tbsp Pickled Hot Peppers (Janera) (drained, stored in oil)
- 0.25 cup Roasted Red Bell Pepper Strips (adds sweetness)
- 2 Tbsp Parmesan Cheese (freshly grated)
- 4 pieces Italian Style Roll (soft, not overly crusty (8‑inch rolls))
- 2 Tbsp Mayonnaise (spread on roll)
- 1 cup Iceberg Lettuce (shredded)
- 1 medium Tomato (thinly sliced)
- 0.25 cup Red Onion (thin slices)
- 1 Tbsp Fresh Parsley (chopped (optional for chicken version))
- 1 tsp Lemon Juice (for chicken version, optional)
Instructions
Moisten and Tenderize the Steak
Place the skirt steak on a clean board, lightly spray both sides with water using the spray bottle. Run the meat tenderizer over the steak, then gently pound with a rolling pin or meat mallet until the piece is uniformly thin (about 1/8‑inch).
Time: PT5M
Set Up Dredging Station
In three shallow dishes, place flour seasoned with ½ tsp salt and ¼ tsp pepper, beaten eggs, and Italian breadcrumbs. This will be used to coat the steak.
Time: PT5M
Bread the Steak
Dredge each thin steak piece in the seasoned flour, shake off excess, dip into the egg wash, then coat thoroughly with breadcrumbs. Press lightly so the crumbs adhere.
Time: PT5M
Fry the Breaded Steak
Heat 2‑3 Tbsp oil (or butter‑oil mix) in the large skillet over medium‑high heat. Fry each steak piece 2‑3 minutes per side until golden brown and cooked through. Transfer to a paper‑towel‑lined plate to drain.
Time: PT8M
Temperature: Medium‑high heat
Prepare Red Gravy Sauce
In a medium saucepan melt 2 Tbsp butter with 1 Tbsp olive oil over medium heat. Add minced garlic and sauté 30 seconds. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, oregano, red wine, and a pinch of salt. Simmer, stirring occasionally, until reduced and thickened (about 12‑15 minutes).
Time: PT15M
Temperature: Medium heat
Make Garlic Butter (optional for chicken version)
Combine 2 Tbsp softened butter with minced garlic, chopped parsley, a pinch of salt and pepper. Mix until smooth.
Time: PT2M
Prepare the Rolls
Slice each Italian roll horizontally, leaving a hinge. Lightly toast the cut sides in the skillet for 30 seconds if desired, then spread a thin layer of mayonnaise on the bottom half.
Time: PT3M
Temperature: Medium heat
Assemble the Sandwich
Place 2‑3 fried steak pieces on the mayo‑coated roll. Drizzle generous red gravy over the steak, sprinkle shredded mozzarella, add drained janera, roasted red pepper strips, and grated Parmesan. Top with shredded lettuce, tomato slices, and onion rings. Close the roll and press gently.
Time: PT5M
Rest and Serve
Allow the assembled sandwich to sit for 2 minutes so flavors meld, then cut in half and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 35g
- Carbohydrates
- 70g
- Fat
- 40g
- Fiber
- 3g
Dietary info: Contains gluten, Contains dairy, Contains egg
Allergens: Wheat, Dairy, Egg
Ingredient Substitutions
- Instead of Skirt Steak (inner skirt): Flank steak, Sirloin steak
- Instead of All-Purpose Flour: Cake flour
- Instead of Eggs: Egg substitute
- Instead of Italian Breadcrumbs: Panko breadcrumbs
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Unsalted Butter: Margarine
- Instead of Olive Oil: vegetable oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Tomato Paste: concentrated tomato sauce
- Instead of Canned Crushed Tomatoes: fresh tomatoes, blended
- Instead of Dried Oregano: Italian seasoning
- Instead of Red Wine: beef broth
- Instead of Fresh Mozzarella: low‑moisture mozzarella
- Instead of Pickled Hot Peppers (Janera): pickled jalapeños
- Instead of Roasted Red Bell Pepper Strips: marinated artichoke hearts
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Italian Style Roll: soft baguette, hoagie roll
- Instead of Mayonnaise: aioli
- Instead of Iceberg Lettuce: green leaf lettuce
- Instead of Tomato: heirloom tomato
- Instead of Red Onion: white onion
- Instead of Fresh Parsley: cilantro
- Instead of Lemon Juice: vinegar
Equipment Needed
- Meat Tenderizer (Jacobs style)
- Spray Bottle
- Rolling Pin (optional)
- Large Skillet or Wok
- Medium Saucepan
- Mixing Bowls
- Tongs
- Cutting Board
- Chef’s Knife
- Wooden Spoon
- Plate for Resting
Critical Steps — Do Not Skip
- Pounding the skirt steak to a uniform thinness is essential for the sandwich’s signature texture
- Frying the breaded steak quickly over medium‑high heat creates a crisp exterior without overcooking the meat
- Reducing the red gravy until thick ensures it coats the sandwich without making it soggy
Chef Tips from the Video
- Use a Jacobs‑style meat tenderizer for the most even thinness
- Drain the pickled hot peppers (janera) to keep the sandwich from becoming overly oily
- Add a pinch of sugar to the sauce if the tomatoes are too acidic
Troubleshooting
Steak isn’t thin enough and feels chewy
Use a meat mallet or rolling pin and keep the surface moist; you can also slice the steak against the grain before pounding.
Breaded coating falls off during frying
Pat the steak dry after pounding, ensure each layer (flour, egg, breadcrumbs) adheres, and let the coated steak rest 5 minutes before frying.
Sauce is too watery
Simmer longer uncovered to reduce; add a splash of tomato paste if needed.
Roll becomes soggy
Toast the roll lightly and spread mayo on the inside to create a moisture barrier.
Storage
Refrigerator: Store fried steak, sauce, and sliced veggies separately in airtight containers for up to 2 days. Assemble just before eating.
Freezer: Breaded steak pieces can be frozen raw (unfried) for up to 1 month; thaw in refrigerator before cooking.
Room temperature: Assembled sandwich should be eaten within 1 hour; otherwise keep refrigerated.
Make-Ahead Tips
- Red gravy sauce can be prepared up to 2 days ahead and reheated gently
- Breaded steak can be breaded and kept refrigerated for 30 minutes before frying
- Slice and store veggies in a sealed container for quick assembly
Frequently Asked Questions
What is the cultural significance and history of the Chicago Breaded Steak Sandwich in American (Chicago) cuisine?
The Chicago Breaded Steak Sandwich originated in the South Side’s immigrant neighborhoods in the 1940s, blending Italian‑style breaded meat techniques with Midwestern beef traditions. It became a local legend at R.O.'s, celebrated for its hearty, comfort‑food appeal and is often cited as one of the city’s best‑kept culinary secrets.
What are the traditional regional variations of the Chicago Breaded Steak Sandwich within Chicago cuisine?
While the classic version uses skirt steak, some South Side eateries substitute flank steak or add extra toppings like sautéed onions. A “king‑size” version adds more steak layers and extra cheese, and a chicken variant called the Visio sandwich swaps beef for breaded chicken dipped in garlic butter.
How is the authentic Chicago Breaded Steak Sandwich traditionally served in Chicago’s South Side restaurants?
It is served on a soft Italian roll, brushed with mayo, layered with the fried steak, drenched in a rich red gravy, then topped with shredded mozzarella, pickled hot peppers (janera), roasted red peppers, Parmesan, lettuce, tomato, and onion. The sandwich is often presented whole, allowing diners to cut it themselves.
During which occasions or celebrations is the Chicago Breaded Steak Sandwich traditionally enjoyed in Chicago culture?
It’s a staple at casual gatherings, late‑night diners after a night out, and local festivals celebrating South Side food heritage. Many patrons order it as a hearty lunch or dinner after work, and it’s a favorite comfort food during the cold winter months.
What makes the Chicago Breaded Steak Sandwich special or unique in American (Chicago) cuisine?
Its signature thin‑pounded, breaded steak combined with a sweet‑tangy tomato gravy and the crunchy, oil‑laden janera topping creates a flavor and texture contrast rarely found in other American sandwiches. The simplicity of the ingredients paired with the secret meat‑flattening technique sets it apart.
What are the most common mistakes to avoid when making the Chicago Breaded Steak Sandwich at home?
Common errors include not pounding the steak thin enough, which leads to a chewy bite; overcrowding the pan, which steams rather than crisps the coating; and using a watery sauce that makes the roll soggy. Also, forgetting to drain the pickled peppers can result in excess oil.
Why does this Chicago Breaded Steak Sandwich recipe use a meat tenderizer and rolling pin instead of a traditional meat mallet?
The Jacobs‑style tenderizer creates uniform perforations that allow the steak to flatten evenly without tearing, while the rolling pin applies consistent pressure. This combination mimics the secret technique used at R.O.'s and yields the ultra‑thin texture essential to the sandwich’s authenticity.
Can I make the Chicago Breaded Steak Sandwich ahead of time and how should I store it?
Yes. Prepare the red gravy and keep it refrigerated for up to 2 days. Breaded steak can be assembled and stored in the fridge for 30 minutes before frying. Assemble the sandwich just before serving or keep components separate and combine when ready to eat.
What does the YouTube channel Adam Witt specialize in?
The YouTube channel Adam Witt focuses on exploring regional American comfort foods, recreating iconic street‑food dishes, and providing detailed, step‑by‑step cooking tutorials that blend food history with practical home‑cooking techniques.
How does the YouTube channel Adam Witt's approach to Chicago cuisine differ from other cooking channels?
Adam Witt emphasizes on‑site visits to legendary local eateries, uncovers secret preparation methods (like the steak‑flattening technique), and then translates those methods for home cooks with clear visuals and budget‑friendly ingredient suggestions, setting his style apart from generic recipe channels.
Last updated: August 28, 2026
