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You are here: Home » Recipes » Beef

Steak Sandwich

Published: Nov 17, 2014 · Updated: Aug 12, 2018 by Mely Martínez

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One of the things I liked a lot during my school years in  Mexico, besides recess, of course, was to eat a “torta”, or sandwich. Many people outside Mexico will think that we only eat tacos, which is a great cultural misconception, but when you are a school-age kid, even a college student, eating tortas was the norm. For starters, they are really easy to carry and you can stuff it with anything you want to put inside and they taste really good even when they are cold.

Steak Sandwich | Torta de Bistec

Steak Sandwich | Torta de Bistec


Many schools have a small vending stand, or “tiendita” inside the schoolyard, where students could buy all kinds of goodies at recess time. And many of these stands sell sandwiches, mostly made with a small french roll, “pan frances”, instead of the American typical sandwich loaf bread. Other sandwich stands are located on the street nearby the schools or other public places like hospitals, governmental offices, and commercial areas. Some are sold warm, cold or even covered with a spicy sauce.

At home, I make this steak sandwich for my family, it is my own interpretation to the way we remember having them for lunchtime at a small stand close by to the middle school. The place still sells these mouthwatering tortas as well as really good steak tacos.

There are many other types of sandwiches that we like, some from my hometown and others from other parts of the country. I already published the most famous sandwich from my hometown called “Torta de la Barda, and hope to keep sharing with you other regional specialty tortas soon.

How to make Steak Sandwich

JUMP TO FULL INSTRUCTIONS

Ingredients

DIRECTIONS:

Steak Sandwich | step by step instructions
  • Season steaks with sea salt. Heat oil in a large nonstick skillet over a medium-high heat. Once the oil is hot add steak and cook for about 2 minutes and turn them and add the sliced onion. Don’t worry if steak overlap.  Keep cooking until meat has cooked and has released some of its juices. Since these are very thin steaks they cook faster than a regular steak don’t overcook or the meat will dry. Set aside. (Please check the ingredients list below)
  • While the meat is cooking prepare the french rolls by removing some of the crumbs in the middle and brush some of the melted butter on each side.
  • Place the rolls buttered side down on a hot griddle and lightly toast.
Steak Sandwich | quick and easy


Make sure your meat is soft and juicy. Do not overcook.

Steak Sandwich | Visit our site to check out the full recipe.
  • Spread mayonnaise on one side of the rolls and refried beans in the other.
  • Divided the steak with onions over the french rolls, if there is some of the meat juices in the pan pour those over the meat. Add lettuce and tomato slices.
Steak Sandwich | Authentic Mexican Food Recipes
  • Drizzle with cream and top with the avocado slices. Add the other part of the French roll and serve immediately with pickled carrots and a spicy salsa.  Enjoy!

¡Buen provecho!

Mely,

📖 Recipe

Steak Sandwich

Mely Martínez
One of the things I liked a lot during my school years in  Mexico, besides recess, of course, was to eat a torta, or sandwich. Many people outside Mexico will think that we only eat tacos, which is a great cultural misconception.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Beef
Cuisine Mexican
Servings 4
Calories 656 kcal

Ingredients
  

  • 2 Tablespoon of vegetable oil
  • 1 Pound Sirloin or Rib Eye steak sliced very thin
  • Sea salt to season
  • 1 large onion thinly sliced
  • 4 french rolls 6-IN long
  • 4 Tablespoons melted butter
  • 2 Tablespoons mayonnaise
  • ½ cup black or pinto refried beans
  • 1 cup shredded lettuce
  • 1 small tomato sliced
  • ½ avocado sliced
  • ¼ cup of Mexican Cream

To serve:

  • Pickled Carrots and a Spicy Red Sauce

Instructions
 

  • Season steaks with sea salt. Heat oil in a large nonstick skillet over a medium-high heat. Once the oil is hot add steak and cook for about 2 minutes and turn them and add the sliced onion. Don’t worry if steak overlap. Keep cooking until meat has cooked and has released some of its juices. Since these are very thin steaks they cook faster than a regular steak don’t overcook or the meat will dry. Set aside.
  • While the meat is cooking prepare the french rolls by removing some of the crumbs in the middle and brush some of the melted butter on each side.
  • Place the rolls buttered side down on a hot griddle and lightly toast.
  • Make sure your meat is soft and juicy. Do not overcook.
  • Spread mayonnaise on one side of the rolls and refried beans in the other.
  • Divided the steak with onions over the french rolls, if there is some of the meat juices in the pan pour those over the meat. Add lettuce and tomato slices.
  • Drizzle with cream and top with the avocado slices. Add the other part of the French roll and serve immediately with pickled carrots and a spicy salsa. Enjoy!!

Notes

The original recipe doesn’t have lettuce, tomato and uses black beans.

Nutrition

Calories: 656kcalCarbohydrates: 44gProtein: 35gFat: 38gSaturated Fat: 18gCholesterol: 110mgSodium: 773mgPotassium: 668mgFiber: 6gSugar: 7gVitamin A: 848IUVitamin C: 9mgCalcium: 144mgIron: 5mg
Tried this recipe?Let us know how it was!

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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