Steak Sandwich | Torta de Bistec

Steak Sandwich

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.

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

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DIRECTIONS:

• 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.

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!!

Steak Sandwich

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.

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Course: Beef

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 656kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 2 Tablespoon of vegetable oil2 Tablespoon of vegetable oil
• 1 Pound Sirloin or Rib Eye steak sliced very thin1 Pound Sirloin or Rib Eye steak sliced very thin
• Sea salt to seasonSea salt to season
• 1 large onion thinly sliced1 large onion thinly sliced
• 4 french rolls 6-IN long4 french rolls 6-IN long
• 4 Tablespoons melted butter4 Tablespoons melted butter
• 2 Tablespoons mayonnaise2 Tablespoons mayonnaise
• 1/2 cup black or pinto refried beans1/2 cup black or pinto refried beans
• 1 cup shredded lettuce1 cup shredded lettuce
• 1 small tomato sliced1 small tomato sliced
• 1/2 avocado sliced1/2 avocado sliced
• 1/4 cup of Mexican Cream1/4 cup of Mexican Cream

To serve:

• Pickled Carrots and a Spicy Red SaucePickled 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: 656kcal | Carbohydrates: 44g | Protein: 35g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 110mg | Sodium: 773mg | Potassium: 668mg | Fiber: 6g | Sugar: 7g | Vitamin A: 848IU | Vitamin C: 9mg | Calcium: 144mg | Iron: 5mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!

Recipe in spanish https://www.mexicoenmicocina.com/torta-de-salchichas/

¡Buen provecho!
Mely,