Cuban
Pan con Bistec
A Cuban steak sandwich made with thin marinated bistec, sweet sautéed onions, crisp potato sticks, and toasted Cuban bread. The lime, garlic, and oregano soak into the meat while the bread stays warm and crunchy at the edges.
Watch it madeCocina Con Fujita · 20:12
Ingredients
- Thin beef top round or palomilla steaks2 steaks, about 6 oz each
- Cuban bread1 loaf, cut into 2 sandwich portions
- Fresh lime juice2 tbsp
- Garlic cloves, finely minced4
- Dried oregano1 tsp
- Ground cumin1/2 tsp
- Kosher salt1 tsp
- Black pepper1/2 tsp
- Yellow onion, thinly sliced1 medium
- Olive oil2 tbsp
- Unsalted butter1 tbsp
- Mayonnaise2 tbsp
- Tomato, thinly sliced1 small
- Romaine or iceberg lettuce2 leaves
- Canned potato sticks or freshly fried shoestring potatoes1 cup
Method
- Place each steak between sheets of plastic wrap and pound very thin, about 1/8 inch thick, then trim to fit the bread if needed.
- In a shallow dish, mix the lime juice, minced garlic, oregano, cumin, salt, and black pepper.
- Rub the marinade over the steaks and let them sit at room temperature for 15 minutes while you prepare the bread and vegetables.
- Heat 1 tablespoon olive oil in a large skillet or plancha over medium heat, add the sliced onion, and cook until soft and lightly golden, 6 to 8 minutes; transfer to a plate.
- Raise the heat to medium-high and add the remaining 1 tablespoon olive oil to the same skillet.
- Shake excess marinade from the steaks and sear them quickly, about 1 to 2 minutes per side, until browned and just cooked through.
- Return the onions to the skillet for 30 seconds, tossing them with the pan juices and steak.
- Split the Cuban bread lengthwise, spread the cut sides lightly with butter, and toast on a plancha or skillet until warm and crisp at the edges.
- Spread mayonnaise on the inside of each toasted bread portion.
- Layer each sandwich with lettuce, tomato, one steak, plenty of onions, and potato sticks.
- Close the sandwiches and press them briefly on the hot plancha or skillet, turning once, until the bread is lightly compressed and crisp.
- Cut each sandwich in half if desired and serve immediately while the steak is hot and the potato sticks are crunchy.
Common questions
Can I substitute the Cuban bread in Pan con Bistec if I can’t find it?
Yes. Use a soft, crusty sandwich roll with a thin, crackly crust and airy crumb, like a good bolillo, ciabatta-style roll, or French bread loaf. Avoid very dense bread; it won’t press or soak up the juices as well.
How long does Pan con Bistec take from start to finish?
Plan on about 30 to 40 minutes total. The steak marinates for 15 minutes while you prep the bread and vegetables, onions take 6 to 8 minutes, and the steak only needs 1 to 2 minutes per side.
What are the most common mistakes when making Pan con Bistec?
The biggest mistakes are not pounding the steak thin enough, overcooking it, and using too much marinade in the pan. Also avoid skipping the quick sear; this sandwich works best when the beef stays tender and the onions stay lightly caramelized.
How should I store leftovers, and how long will they keep?
Store the cooked steak and onions separately from the bread, lettuce, tomato, and mayonnaise. Refrigerate in airtight containers for up to 3 days. Reheat the beef and onions in a skillet over low heat or briefly in the microwave.
What’s the best way to serve Pan con Bistec?
Serve it hot right after assembling so the bread stays crisp outside and soft inside. Add the seared steak, onions, tomato, lettuce, and mayonnaise, then press lightly. A side of fries, plantain chips, or black beans works well.