Craving a delicious and satisfying meal that transports you straight to the vibrant streets of Havana? Look no further! This Cuban Bistec sandwich recipe is your ticket to a culinary adventure, bursting with flavor and incredibly easy to make. Forget complicated takeout – this homemade version is far superior, packed with tender, flavorful steak, tangy pickles, and melted cheese, all nestled between crusty bread. It's the perfect quick dinner idea, a healthy meal packed with protein, and a delicious dish that's sure to become a family favorite. Get ready to experience the magic of this authentic Cuban classic!
Ingredients:
This recipe makes two generously sized Cuban Bistec sandwiches.
- For the Steak:
- 1 lb flank steak or sirloin steak
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp oregano
- Salt and pepper to taste
- For the Sandwich:
- 4 Cuban bread rolls (or your favorite hearty bread)
- 4 slices Swiss cheese (or provolone)
- 1/2 cup thinly sliced dill pickles
- 1/4 cup yellow mustard
- 2 tbsp butter, softened
Instructions:
Preparing the Steak:
- In a medium bowl, combine olive oil, lime juice, garlic powder, onion powder, cumin, oregano, salt, and pepper.
- Add the steak to the bowl and massage the marinade into the meat, ensuring it's evenly coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor. This is an important step for tender and flavorful steak!
- Heat a large skillet over medium-high heat. Add the marinated steak and cook to your desired doneness, about 3-5 minutes per side for medium-rare. Use a meat thermometer to ensure accuracy. Once cooked, remove the steak from the skillet and let it rest for 10 minutes before slicing thinly against the grain. This helps make the steak incredibly tender.
Assembling the Sandwiches:
- Spread softened butter on one side of each bread roll.
- On one side of each buttered roll, spread a thin layer of yellow mustard.
- Layer thinly sliced steak, Swiss cheese, and dill pickles on top of the mustard.
- Top with the other half of the bread roll, buttered side facing out.
- Heat a large skillet or panini press over medium heat. Cook the sandwiches for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even cooking and a perfectly crispy sandwich.
Tips for the Best Cuban Bistec Sandwich:
- Don't skip the marinade! It's key to the steak's flavor and tenderness.
- Slice the steak thinly against the grain for the most tender bite.
- Use good quality bread. Cuban bread is ideal, but a sturdy Italian roll works well too.
- Don't overcrowd the skillet when cooking the steak. Work in batches if necessary to ensure even browning.
- Adjust the spices to your liking. Feel free to add a pinch of cayenne pepper for a little heat.
Variations:
- Add some ham: For an even more decadent sandwich, add a few slices of thinly sliced ham.
- Spice it up: Add a dash of hot sauce or a few slices of jalapeño for a spicier kick.
- Cheese it up: Experiment with different cheeses like provolone or even pepper jack.
- Make it a platter: Serve the sliced steak with the Cuban bread, pickles, and cheese on the side for a build-your-own sandwich bar.
Nutritional Information (per sandwich, approximate):
- Calories: Approximately 500-600
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 40-50g
Enjoy your delicious homemade Cuban Bistec sandwich! This easy recipe is perfect for a quick and satisfying meal any time of the day. It's a healthy and delicious dish the entire family will adore. Let us know in the comments how yours turned out!