Chicago is known for being a vibrant food-centric city – it’s one of the many reasons I was excited to move here over 15 years ago. We’re lucky to have so many delicious options and talented chefs from so many different cultures around every corner, it’s no wonder so many people flock to visit Chicago. I’m always amazed at all the new restaurants opening but also fascinated by the restaurants that have been a part of this city the longest.
Daley’s Restaurant is the oldest restaurant in the city, having opened in 1892, followed by Berghoff’s (1898), and the Walnut Room which opened in 1907. The Walnut Room has become a favorite holiday tradition for me since welcoming my daughter two years ago. Reservations open in August, and dining with the 45 foot Christmas tree is really something magical.
While the food culture here is lively and constantly changing, Chicago is still most well-known for deep dish pizza, hot dogs (no ketchup!), and Italian beef sandwiches (thanks The Bear!). Those are all delicious, but I recently had my first opportunity to try the breaded steak sandwich from Ricobene’s on the south side of Chicago (near Rate Field, home of the Chicago White Sox). I’d argue that this is one of the best sandwiches in Chicago that not everyone knows about, and in my option it’s definitely better than every soggy dipped Italian beef sandwich I’ve had! My husband has been praising this sandwich for years, so I guess I must publicly admit that he was right.
Ricobene’s opened in 1946, so with almost 80 years of business, they must be doing something right. They stay busy - going at lunch is a fun experience as you’ll see people from all walks of life, but make sure you go early – it gets busy fast. Another pro tip – don’t wear a white shirt; you’re bound to get sauce on it because this is a messy meal!
The late Anthony Bourdain even featured the sandwich on Parts Unknown. The breaded steak sandwich, created in 1976, is a feat to finish, so prepare accordingly. The “king” size sandwich weighs 4 pounds, so either get the regular, or plan to share! I’ve heard the pizza is also top notch, so I’ll have to go back to confirm those rumors. If you’re not local and interested in trying the breaded steak sandwich from Ricobene’s, it’s actually available on Gold Belly!
While I’ll definitely be adding Ricobene’s to my list of “must try” places for visitors, my experience also made me wonder if I could make a version that would satisfy my craving between visits. It’s not a complicated sandwich, but rather it’s a simple combination done well – breaded steak, tomato sauce, mozzarella, giardiniera (optional, but not really), and a good French roll.
I encourage you to make a trip to Ricobene’s for the real deal, but if you’re not in Chicago, or can’t get there right now, my recipe to make your own comes in a close second! Plus, if learning new cooking skills is one of your 2025 resolutions, this is a great way to practice standard breading procedure and pan frying.
Breaded Steak Sandwich
Scroll down for a printable version of this recipe
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
4-8 sandwich steak cutlets, 3/4-pound total (Ricobene’s actually uses skirt steak, so you can also try that)
1 cup all-purpose flour
3 eggs
1 cup Panko breadcrumbs
2 Tablespoons salt, divided in two
2 Tablespoons pepper, divided in two
2 Tablespoons granulated garlic, divided in two
2 Tablespoons fresh rosemary, chopped
1/2 cup vegetable oil
2 cups marinara sauce (feel free to make your own if you have time, or use a jar to speed things up!)
4 French rolls
1 cup shredded mozzarella cheese
8 oz giardiniera (if you’re feeling adventurous, you can make your own!)
1. Preheat oven to 375 degrees F.
2. Set up a standard breading station by placing the flour, breadcrumbs, and eggs each in a separate bowl/container.
3. Add 1 Tablespoon salt, 1 Tablespoon pepper, and 1 Tablespoon garlic to the flour. Mix to combine.
4. Add 1 Tablespoon salt, 1 Tablespoon pepper, 1 Tablespoon garlic, 1 Tablespoon dried oregano, and 2 Tablespoons fresh rosemary to the breadcrumbs. Mix to combine.
5. Whisk the eggs.
6. Dip each cutlet into the flour, on both sides, tapping off any excess, then into the egg to coat the cutlet completely, then into the breadcrumbs on both sides, shaking off any excess.
7. Heat vegetable oil in a medium skillet over medium high heat.
8. Cook the cutlets 2-3 at a time, depending on the size of your cutlets and your pan (don’t overcrowd the pan) until golden brown on each side, about 3 minutes per side. This will take about 20 minutes depending how many pieces you have.
9. Place cooked cutlets on paper towels to drain any excess grease.
10. Empty grease, wipe out skillet, and add marinara sauce to pan. Heat on medium for 2-3 minutes.
11. Place 4 pieces of foil on your work surface, with one French roll opened on each.
12. Dip and coat eat cutlet in the marinara sauce and place into the roll. I used 2 cutlets for each, be generous!
13. Top each sandwich with 1.4 cup of mozzarella and giardiniera, to taste.
14. Close sandwich and wrap in foil.
15. Heat in the over for 5 minutes to melt the cheese.
16. Cut each wrapped sandwich in half, and enjoy!
I hope this dish encourages you to get in the kitchen. Join us for one of our fantastic cooking classes coming up:
- Mediterranean Mezze on Thursday, January 9 at 6pm
- Savoring Sicily on Friday, January 10 at 6pm
- Global Soups and Stews on Tuesday, January 14 at 6pm
- Cozy Night Out on Wednesday, January 15 at 6pm
- Winter Citrus: Tangy and Tempting on Thursday, January 16 at 6pm
And if you’re wanting to really dive into cooking, we have a few spots left in our more intensive classes:
- Essential Building Blocks on Friday, January 17 at 9am
- Culinary Boot Camp starting Monday, January 20 or Monday, January 27.
Breaded Steak Sandwich
Ingredients
- 4-8 sandwich steak cutlets, 3/4-pound total (Ricobene’s actually uses skirt steak, so you can also try that)
- 1 cup all-purpose flour
- 3 eggs
- 1 cup Panko breadcrumbs
- 2 Tablespoons salt, divided in two
- 2 Tablespoons pepper, divided in two
- 2 Tablespoons granulated garlic, divided in two
- 2 Tablespoons fresh rosemary, chopped
- 1/2 cup vegetable oil
- 2 cups marinara sauce (feel free to make your own if you have time, or use a jar to speed things up!)
- 4 French rolls
- 1 cup shredded mozzarella cheese
- 8 oz giardiniera
Instructions
- Preheat oven to 375 degrees F.
- Set up a standard breading station by placing the flour, breadcrumbs, and eggs each in a separate bowl/container.
- Add 1 Tablespoon salt, 1 Tablespoon pepper, and 1 Tablespoon garlic to the flour. Mix to combine.
- Add 1 Tablespoon salt, 1 Tablespoon pepper, 1 Tablespoon garlic, 1 Tablespoon dried oregano, and 2 Tablespoons fresh rosemary to the breadcrumbs. Mix to combine.
- Whisk the eggs.
- Dip each cutlet into the flour, on both sides, tapping off any excess, then into the egg to coat the cutlet completely, then into the breadcrumbs on both sides, shaking off any excess.
- Heat vegetable oil in a medium skillet over medium high heat.
- Cook your cutlets 2-3 at a time, depending on the size of your cutlets and your pan (don’t overcrowd the pan) until golden brown on each side, about 3 minutes per side. This will take about 20 minutes depending how many pieces you have.
- Place cooked cutlets on paper towels to drain any excess grease.
- Empty grease, wipe out skillet, and add marinara sauce to pan. Heat on medium for 2-3 minutes.
- Place 4 pieces of foil on your work surface, with one French roll opened on each.
- Dip and coat eat cutlet in the marinara sauce and place into the roll. I used 2 cutlets for each, be generous!
- Top each sandwich with 1.4 cup of mozzarella and giardiniera, to taste.
- Close sandwich and wrap in foil.
- Heat in the over for 5 minutes to melt the cheese.
- Cut each wrapped sandwich in half, and enjoy!
