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Pan con Bistec: pan con bistec with potato sticks — Sandwiches recipe | AfoodrinkSandwiches

Pan con Bistec

This Cuban-style steak sandwich layers garlicky citrus-marinated beef with sweet onions, tomato, lettuce, mayo, and crisp potato sticks. Press it lightly in a skillet so the bread gets warm and the filling settles into a

Total time
45 min
Yield
4 sandwiches
Difficulty
Easy

Prep 30mCook 15mCubanSandwiches

Pan con bistec means “bread with steak,” but the sandwich is more than that simple translation. It is a classic Cuban sandwich-shop order made with thin steak, bright garlic-citrus marinade, onions, and soft bread.

The steak cooks fast because it is pounded thin. That means this recipe works for a weeknight, as long as you give the meat a short rest in the marinade while you slice the toppings.

Potato sticks are not just a garnish here. They add salty crunch and make the sandwich taste like the ones served from a busy Cuban lunch counter.

01What you'll need

Ingredients

14 items · 4 sandwiches

  • 1 pound top sirloin, flank steak, or thin palomilla-style steak, trimmed
  • 1/4 cup sour orange juice, or 2 tablespoons fresh lime juice plus 2 tablespoons orange juice
  • 4 garlic cloves, finely grated or minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 4 Cuban rolls or soft hoagie rolls, about 3 ounces each, split
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup mayonnaise
  • 1 large tomato, thinly sliced
  • 4 lettuce leaves
  • 1 cup potato sticks

02How to make it

Step-by-step

  1. 1. Pound the steak

    Place the steak between two pieces of plastic wrap or parchment paper. Pound it with a meat mallet, rolling pin, or heavy skillet until it is about 1/4 inch thick. Cut it into 4 sandwich-size pieces if needed.

  2. 2. Marinate the beef

    In a shallow dish, stir together the sour orange juice, garlic, kosher salt, oregano, and black pepper. Add the steak and turn to coat. Let it sit for 20 minutes at room temperature, or cover and refrigerate for up to 4 hours.

  3. 3. Cook the onions

    Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 6 to 8 minutes, until softened and lightly golden. Move the onions to a plate.

  4. 4. Sear the steak

    Lift the steak from the marinade and let the excess drip off. Discard the used marinade. Increase the heat to medium-high and sear the steak in the same skillet for 1 to 2 minutes per side, until browned and cooked through. Thin steak cooks quickly, so do not walk away.

  5. 5. Toast the rolls

    Spread the cut sides of the rolls with softened butter. Place them cut side down in the skillet for 1 to 2 minutes, until lightly toasted. Work in batches if your pan is small.

  6. 6. Build the sandwiches

    Spread mayonnaise on the toasted rolls. Add lettuce, tomato, steak, cooked onions, and a handful of potato sticks to each sandwich.

  7. 7. Press and serve

    Close the sandwiches and press them gently in the warm skillet for about 1 minute per side, using a spatula to flatten them slightly. Serve right away while the bread is warm and the potato sticks are crisp.

03From our kitchen

Cook's tips

  • Make-ahead: Marinate the steak up to 4 hours ahead. You can also cook the onions a day ahead and refrigerate them in a covered container.
  • Storage: Store leftover steak and onions separately from the bread and toppings for up to 3 days in the refrigerator. Reheat the steak gently in a skillet so it does not dry out.
  • Bread swap: Cuban bread is ideal, but soft hoagie rolls, bolillo rolls, or French bread work well. Avoid very crusty bread, which can make the sandwich hard to bite.
  • Steak swap: Top sirloin, flank steak, skirt steak, or thin-cut round steak all work. The key is pounding the meat thin so it cooks fast and stays tender.
  • No sour orange: A mix of lime juice and orange juice gives a similar tart-sweet flavor and is easy to find.
  • Potato sticks: Add them just before serving. If they sit inside the sandwich too long, they soften.

Cook's note

Nutrition is estimated per sandwich using 1 pound trimmed top sirloin, four 3-ounce white rolls, butter, mayonnaise, vegetables, and potato sticks. Values will vary with the exact bread, steak cut, and amount of salt absorbed from the marinade.

04Frequently asked

Questions & answers

What cut of beef is used for pan con bistec?

Thin palomilla steak is traditional in many Cuban kitchens. If you cannot find it, use top sirloin, flank steak, skirt steak, or round steak and pound it to about 1/4 inch thick.

Can I make pan con bistec without a sandwich press?

Yes. Use a skillet and press the sandwich gently with a spatula. You can also set a second heavy skillet on top for a flatter, warmer sandwich.

Do I have to use potato sticks?

They are classic for texture, but you can leave them out. Thin potato chips, shoestring fries, or even no potatoes will still give you a good steak sandwich.

Can I grill the steak instead of cooking it in a skillet?

Yes. Grill the thin steak over high heat for about 1 to 2 minutes per side. Cook the onions in a skillet or in a grill-safe pan.

How do I keep the steak tender?

Pound it thin, marinate it briefly, and cook it hot and fast. Overcooking thin steak can make it chewy, so remove it from the pan as soon as it is browned and cooked through.

05Per serving

Nutrition facts

Nutrition Facts

4 sandwiches

Amount per serving

Calories682

% Daily Value*

Total Fat32 g
41%
Saturated Fat9.4 g
47%
Cholesterol91 mg
30%
Sodium1280 mg
56%
Total Carbohydrate61 g
22%
Dietary Fiber4 g
14%
Total Sugars8 g
Protein35 g
70%
Vitamin D0.2 mcg
1%
Calcium78 mg
6%
Iron5.8 mg
32%
Potassium880 mg
19%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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