The breaded steak sandwich is the reason to visit Ricobene's. Skirt steak is pounded to near paper-thinness, breaded with a light crust, then fried until crispy. It arrives in a pool of red gravy (Italian tomato sauce) with gooey melted mozzarella and hot giardiniera on sturdy Italian bread. The gravy soaks into the bread, softening it while the steak loses its initial crispness—creating a sloppy, satisfying experience that USA Today called the best sandwich in the world.
Tips from diners
Order the breaded steak sandwich—it's what made Ricobene's famous and it lives up to the hype.
The sandwich is at its best fresh, eaten within 10 minutes of arrival. Eat immediately—don't wait.
Eat at the counter where you can watch the kitchen and eat while the sandwich is still hot. Takeout means it cools down.
At under $10, this is an incredible value for an iconic Chicago sandwich.
The Italian sausage sandwich features a whole grilled sausage topped with sautéed peppers and onions on a roll. It's a heartier, less-breaded alternative to the steak.
Tips from diners
The sausage sandwich holds up better in a bag than the breaded steak—the bread doesn't get as soggy.
The chicken Vesuvio sandwich combines the Chicago classic (chicken with roasted potatoes, peas, and oregano in tomato sauce) into sandwich form. It's unique to Ricobene's approach.
Tips from diners
The chicken Vesuvio is a unique Ricobene's creation—less famous than the steak but worth trying.
Ricobene's takes on the Chicago Italian beef sandwich features thinly sliced roast beef dipped in brown gravy, served on a long roll with sautéed peppers. It's the traditional Chicago version.
Tips from diners
If you want to try something beyond the breaded steak, the Italian beef is the house's other specialty.
For heartier appetites, the large breaded steak sandwich doubles the steak and gravy, served with fries. It's a two-handed beast.
Tips from diners
The large is massive—one person can easily eat it, but two people can split it as a shared course.
Ricobene's opened in Bridgeport in 1946, but the breaded steak sandwich that made it famous arrived in 1976. The sandwich pounds skirt steak thin, breads it, fries it crispy, then serves it in red gravy on Italian bread with gooey mozzarella and hot giardiniera. USA Today's Ted Berg declared it the best sandwich in the world, and the late Anthony Bourdain featured it on CNN's Parts Unknown. Eater named it one of Chicago's essential sandwiches. The restaurant stays open past midnight most nights, serving late-night diners and insomniacs alongside families getting dinner.
Ricobene's is open past midnight most nights—Friday 2am, Saturday 2am, Sunday midnight. Perfect for late-night cravings.
Eat at the counter—there's a handful of seats and the energy is better when you're watching the kitchen. Takeout is also popular.
Lunch crowds at Ricobene's are thick (11:30am-1pm). Come at 11am for instant service or after 2pm to avoid the rush.
Takeout is popular—the sandwiches are made to go and travel well. Just eat them within 20 minutes of pickup if possible.
All sandwiches are under $11, with fries on the large. This is peak value for quantity and quality.
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