I made Chicago's iconic Breaded Steak Sandwich from Ricobene's at home
I made Chicago's iconic Breaded Steak Sandwich from Ricobene's at home is a medium American (Chicago) recipe that serves 3. 820 calories per serving. Recipe by HeySeanEly on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $30.18 total, $10.06 per serving
Ingredients
- 3 pieces Breaded Steak (Rico Ben's frozen breaded steak, thawed in refrigerator overnight)
- 1 cup Red Sauce (Rico Ben's housemade red gravy, thawed and simmered)
- 1 cup Shredded Cheese (Mozzarella blend, fluffed to separate clumps)
- 3 pieces Italian Rolls (Soft rolls, toasted for a crisp exterior)
- 1 cup Jard Vegetable Mix (Pre‑mixed veggies (celery, carrots, peppers, cauliflower, olives) with seasoned oil)
- 1 tablespoon Olive Oil (For optional reheating of jard if desired)
- to taste Salt
- to taste Black Pepper
Instructions
Thaw Sauce and Cheese
Place the red sauce and shredded cheese in the refrigerator the night before and let them thaw completely.
Time: PT0M
Fluff the Cheese
Transfer the thawed shredded cheese to a bowl and gently toss with your fingers to separate any clumps.
Time: PT2M
Simmer Red Sauce
Pour the red sauce into a saucepan, bring to a gentle simmer, and cook until it reaches 165°F, stirring occasionally.
Time: PT10M
Temperature: 165°F
Preheat Oven
Set the oven to 375°F and allow it to fully preheat before loading the steak and bread.
Time: PT5M
Temperature: 375°F
Bake Breaded Steak
Arrange the thawed steak pieces on a lined baking sheet. Bake for 10 minutes, then flip each piece and bake an additional 3‑5 minutes until the coating is golden and the interior reaches 160°F.
Time: PT15M
Temperature: 375°F
Toast the Rolls
Place the Italian rolls on the same baking sheet (or a separate rack) and toast for 4‑5 minutes until the crust is crisp but the interior stays soft.
Time: PT5M
Temperature: 375°F
Assemble the Sandwich
Dip each steak piece in the hot red sauce, lay it on the bottom half of a toasted roll, sprinkle shredded cheese, add a generous spoonful of jard, and drizzle additional sauce to taste. Top with the roll lid if desired.
Time: PT5M
Nutrition Facts
- Calories
- 820
- Protein
- 32g
- Carbohydrates
- 78g
- Fat
- 42g
- Fiber
- 5g
Dietary info: Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Breaded Steak: Chicken cutlet, Breaded pork tenderloin
- Instead of Red Sauce: Spicy marinara, Tomato‑based BBQ sauce
- Instead of Shredded Cheese: Provolone, Monterey Jack
- Instead of Italian Rolls: Ciabatta rolls, Baguette halves
- Instead of Jard Vegetable Mix: Pickled vegetable medley, Italian giardiniera
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Oven
- Baking Sheet
- Saucepan
- Spatula
- Knife
- Cutting Board
- Measuring Cups
Critical Steps — Do Not Skip
- Simmer the red sauce to 165°F to ensure food safety and proper thickness.
- Bake the breaded steak until the coating is golden and the interior reaches 160°F for optimal texture.
- Toast the rolls just enough to achieve a crisp exterior without drying the crumb.
Chef Tips from the Video
- Line the baking sheet with parchment paper for easy cleanup.
- Use a meat thermometer to verify the steak reaches 160°F.
- For extra flavor, brush the steak lightly with melted butter before baking.
Troubleshooting
Steak coating is soggy instead of crispy.
Increase oven temperature to 400°F and bake an extra 2‑3 minutes, ensuring the pieces are not touching.
Red sauce is too thick.
Thin with a splash of water or low‑sodium chicken broth while simmering.
Cheese does not melt.
Place the assembled sandwich under the broiler for 30 seconds after adding cheese.
Storage
Refrigerator: Store leftover sauce, cheese, and assembled sandwiches in airtight containers for up to 4 days.
Freezer: Uncooked breaded steak freezes well for up to 2 months; re‑thaw before use.
Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.
Make-Ahead Tips
- Thaw sauce and cheese the night before and keep them refrigerated.
- Bake the steak ahead of time and re‑heat briefly before assembly.
- Prepare the jard mix in advance; it can be stored in the fridge for 3 days.
Frequently Asked Questions
What is the cultural significance and history of Rico Ben's breaded steak sandwich in Chicago cuisine?
Rico Ben's breaded steak sandwich is a modern Chicago classic that blends the city's love for hearty, meat‑centric fare with Italian‑American sandwich traditions. It gained fame after being named the best sandwich in America by USA Today, cementing its status as a must‑try local specialty.
How does the Rico Ben's breaded steak sandwich differ from the traditional Chicago Italian beef sandwich?
While the Italian beef sandwich features thinly sliced roast beef soaked in au jus, Rico Ben's version uses a breaded, tenderized steak that is fried and paired with a sweet‑spicy red gravy, cheese, and a crunchy jard topping, offering a distinct texture and flavor profile.
What are the traditional regional variations of the breaded steak sandwich within Chicago's Italian‑American community?
Some Chicago eateries serve the steak on a softer hoagie roll with extra provolone, while others add pickled hot peppers or swap the jard for giardiniera. Rico Ben's signature version keeps the roll toasted, uses a specific red sauce, and includes a generous jard mix.
On what occasions is the Rico Ben's breaded steak sandwich traditionally enjoyed in Chicago?
It is popular as a late‑night snack after a night out, a comfort food for weekend gatherings, and a featured item during local food festivals that celebrate Chicago's sandwich heritage.
What authentic ingredients define the Rico Ben's red sauce compared to typical marinara?
Rico Ben's red sauce combines tomato base with sweet brown sugar, hot chili oil, and a hint of garlic, giving it a sweet‑spicy balance that is thicker and richer than standard marinara, which is usually herb‑forward and less sweet.
What other Chicago dishes pair well with the Rico Ben's breaded steak sandwich?
A side of Chicago‑style popcorn, a crisp Caesar salad, or a cold craft IPA from local breweries like Manhattan Brewing complement the sandwich’s rich flavors and help cut through its richness.
What are the most common mistakes to avoid when making the Rico Ben's breaded steak sandwich at home?
Common errors include under‑cooking the steak (it should reach 160°F), over‑toasting the roll until it becomes hard, and not heating the red sauce enough, which can result in a thin, cold topping.
Why does this recipe call for simmering the red sauce to 165°F instead of simply heating it on low?
Simmering to 165°F ensures the sauce is hot enough to safely melt the cheese and kill any bacteria that may have been introduced during freezing and thawing, while also achieving the proper thickness for dipping.
Can I make the Rico Ben's breaded steak sandwich ahead of time and how should I store it?
Yes. Keep the sauce, cheese, and jard in separate airtight containers in the refrigerator for up to 4 days. Cooked steak can be refrigerated for 2 days and reheated briefly. Assemble the sandwich just before serving to retain the roll’s crispness.
What does the YouTube channel HeySeanEly specialize in?
The YouTube channel HeySeanEly focuses on food vlogs, restaurant reviews, and home‑cooking recreations of iconic dishes, often highlighting regional specialties and kit‑based meals like the Rico Ben's sandwich kit.
Last updated: September 6, 2026
