I made Chicago's iconic Breaded Steak Sandwich from Ricobene's at home

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

1. Thaw Sauce and Cheese

   Place the red sauce and shredded cheese in the refrigerator the night before and let them thaw completely.

   Time: PT0M

2. Fluff the Cheese

   Transfer the thawed shredded cheese to a bowl and gently toss with your fingers to separate any clumps.

   Time: PT2M

3. 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

4. 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

5. 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

6. 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

7. 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