Authentic Cuban Pan con Bistec
Authentic Cuban Pan con Bistec
Ingredients
For the Steak and Marinade
- 2 pounds top sirloin, thinly sliced or butterflied and pounded
- 6 garlic cloves, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice, from 2 limes
- 1 tablespoon sour orange juice, from 1 sour orange
- 4 tablespoons olive oil
For the Sandwich Assembly
- 2 yellow onions, sliced
- 2 tablespoons olive oil, for cooking onions and steak
- 4 pieces Cuban bread
- 4 teaspoons mayonnaise
- 2 cups shoestring fries, prepared, for topping and serving
Instructions
- 1
Prepare the steak: Place the thinly sliced or butterflied top sirloin between two sheets of plastic wrap or parchment paper. Using a meat tenderizer, pound the steak until it is uniformly thin, about 1/4-inch thick.
⏱️ 10 min
- 2
Marinate the steak: In a large bowl, combine the pounded steak with the minced garlic, oregano, cumin, onion powder, paprika, salt, and black pepper.
⏱️ 5 min
- 3
Add citrus and olive oil: Squeeze the juice from the limes and sour orange over the steak mixture. Pour 4 tablespoons of olive oil into the bowl.
⏱️ 3 min
- 4
Mix and marinate: Using your hands, thoroughly mix all the ingredients, ensuring each piece of steak is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 7 min
- 5
Caramelize onions: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the sliced yellow onions and sauté, stirring occasionally, until they are softened and deeply caramelized, about 10-12 minutes. Remove the onions from the pan and set them aside.
⏱️ 12 min
- 6
Cook the steak: Add the remaining 1 tablespoon of olive oil to the same pan and increase the heat to medium-high. Once the pan is hot, place the marinated steak pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Press down on the steak with a spatula to ensure good contact with the pan. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove the cooked steak from the pan and set aside.
⏱️ 8 min
- 7
Prepare the bread: Take a piece of Cuban bread and slice it lengthwise, but not all the way through, creating a pocket. Spread 1 teaspoon of mayonnaise evenly on one side of the bread.
⏱️ 2 min
- 8
Layer the fillings: Place a portion of the cooked steak on top of the mayonnaise. Then, add a generous amount of the caramelized onions over the steak.
⏱️ 1 min
- 9
Add fries: Top the onions with a handful of prepared shoestring fries.
⏱️ 1 min
- 10
Finish the sandwich: Close the sandwich with the other half of the Cuban bread. Slice the sandwich in half for easier handling and serving.
⏱️ 1 min
- 11
Serve immediately, optionally with extra shoestring fries on the side.
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Pan con Bistec
For the Steak and Marinade
- 2 pounds top sirloin, thinly sliced or butterflied and pounded
- 6 garlic cloves, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice, from 2 limes
- 1 tablespoon sour orange juice, from 1 sour orange
- 4 tablespoons olive oil
For the Sandwich Assembly
- 2 yellow onions, sliced
- 2 tablespoons olive oil, for cooking onions and steak
- 4 pieces Cuban bread
- 4 teaspoons mayonnaise
- 2 cups shoestring fries, prepared, for topping and serving
Instructions
- 1
Prepare the steak: Place the thinly sliced or butterflied top sirloin between two sheets of plastic wrap or parchment paper. Using a meat tenderizer, pound the steak until it is uniformly thin, about 1/4-inch thick.
⏱️ 10 min - 2
Marinate the steak: In a large bowl, combine the pounded steak with the minced garlic, oregano, cumin, onion powder, paprika, salt, and black pepper.
⏱️ 5 min - 3
Add citrus and olive oil: Squeeze the juice from the limes and sour orange over the steak mixture. Pour 4 tablespoons of olive oil into the bowl.
⏱️ 3 min - 4
Mix and marinate: Using your hands, thoroughly mix all the ingredients, ensuring each piece of steak is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 7 min - 5
Caramelize onions: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the sliced yellow onions and sauté, stirring occasionally, until they are softened and deeply caramelized, about 10-12 minutes. Remove the onions from the pan and set them aside.
⏱️ 12 min - 6
Cook the steak: Add the remaining 1 tablespoon of olive oil to the same pan and increase the heat to medium-high. Once the pan is hot, place the marinated steak pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Press down on the steak with a spatula to ensure good contact with the pan. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove the cooked steak from the pan and set aside.
⏱️ 8 min - 7
Prepare the bread: Take a piece of Cuban bread and slice it lengthwise, but not all the way through, creating a pocket. Spread 1 teaspoon of mayonnaise evenly on one side of the bread.
⏱️ 2 min - 8
Layer the fillings: Place a portion of the cooked steak on top of the mayonnaise. Then, add a generous amount of the caramelized onions over the steak.
⏱️ 1 min - 9
Add fries: Top the onions with a handful of prepared shoestring fries.
⏱️ 1 min - 10
Finish the sandwich: Close the sandwich with the other half of the Cuban bread. Slice the sandwich in half for easier handling and serving.
⏱️ 1 min - 11
Serve immediately, optionally with extra shoestring fries on the side.