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Sabrina Soto's Pan con Bistec

Pan con Bistec Sabrina Soto
Cuban Steak Sandwich
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Pan con Bistec Recipe: This Cuban steak sandwich makes for a satisfying dinner without breaking the bank.
  • 6 1/2-pound Top Round Steaks
  • 2 cloves Garlic (chopped)
  • 3 tablespoons Olive Oil
  • 1 tablespoon Butter
  • juice of 2 Limes
  • 1 medium Onion (finely chopped)
  • 3 tablespoons Parsley (finely chopped)
  • Salt and Pepper
  • 6 small Cuban Loafs (sliced in half)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 1/2-pound Top Round Steaks
    Salt and Pepper 
    2 cloves Garlic (chopped) 
    juice of 2 Limes
    Pound steaks on both sides until super thin.  Place steaks in a shallow dish. Season with the salt, pepper, garlic, lime and marinate for about an hour. 
  • 2
    3 tablespoons Olive Oil
    1 medium Onion (finely chopped)
    1 tablespoon Butter 
    Remove steaks from marinade, reserving the marinade. In a skillet over high heat, add the oil and once hot, brown the steaks, about 2 minutes per side. Remove steaks and set aside. In the same pan, add the marinade, onion and pat of butter, and cook until the onions soften.
  • 3
    3 tablespoons Parsley (finely chopped)
    6 small Cuban Loafs (sliced in half)
    Trim the steak to the bread, if necessary. Place the steaks, marinade and parsley on a loaf of cuban bread and serve with a mojito or Cuba Libre.

    Helpful Tips:
    1. This “Pan Con Bistec” sandwich is different than a Cuban sandwich, which traditionally is made with ham, pork, pickles, Swiss cheese and mustard.
    2. Use leftover steak or a cheaper cut of meat for this sandwich, if you like.

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