Pan Con Bistec

The pan con bistec sandwich is a traditional sandwich that is a big part of Cuban cuisine. It can be found in all Cuban restaurants, and lunch counters especially throughout South Florida.

Pan con bistec sandwiches are the go-to lunch meal in Cuban cuisine. My dad has been feeding me this cuban steak sandwich since the moment I was able to eat solid food. I grew up enjoying these sandwiches and love them still to this day. My dad was a chef in Cuba for many years and he regularly made these sandwiches for the cooks on his team. He taught me how to make the perfect pan con bistec Cubano.

Why you'll love this Cuban bistec de palomilla sandwich

• Perfect sandwich for lunch or a snack.
• Can be made to feed a large crowd.
• Great for a lunch on the go
• Ready in 15 minutes.

What is Pan Con Bistec Cubano?

Bistec de palomilla is a large thinly sliced steak, usually no more than ¼ inch thick. It's seasoned simply and topped with lime juice, sauteed onions and garlic.

Some supermarkets have these steaks labeled as palomilla steaks in their meat department, making it easy for you. However, if you cant find it labeled as palomilla steak, you can also use thinly sliced bottom round or thinly sliced top sirloin steak. Use a meat mallet to release some stress thin out your steaks if they're too thick.

What to serve with this pan con bistec

• Yuca Fries
• Queso Frito
• White rice and black beans
• Chicharrones
• Avocado Salad

Pan Con Bistec Ingredients

• Bistec de palomilla
• Cuban bread
• Lettuce
• Tomato
• Yellow onions
• Garlic Cloves
• Loaf of Cuban bread
• Potato sticks 
• Lime juice or fresh sour oranges if available

How to make a Cuban Steak Sandwich

1. Start by cooking your bistec de palomilla. 
2. In a large frying pan, heat olive oil over high heat and drop the steaks in, one at a time. Cook the steak for 1 minute on each side.

3. Remove the steaks from the pan and drop the heat to low. Add to the same pan the lime juice of one lime, onions and garlic.

4. Stir the onions constantly until they're translucent and cooked through
5. Carefully cut your cuban bread loaf approximately the length of your bistec and the slice it in half. Once loaf of Cuban bread should be enough for two sandwiches. Place the tomatoes down first and on top place your cooked palomilla steak. This allows all the juices from the steak to get soaked up by tomato while simultaneously preventing your bottom piece of bread from getting soggy. 
6. Over the steak place your grilled onions.
7. Over the onions place your lettuce, tomato and potato sticks. 

8. Place the top of the cuban bread over the sandwich and brush some melted butter over the top bun if desired.

Variations/substitutions for the pan con bistec

• Can't find Cuban bread? The closest option is pan sobao. In a pinch you can also use french bread, italian bread or even ciabatta
• Want to press your steak sandwich? Although this cuban sandwich isn't typically pressed, you're more than welcomed to press for a crispy sandwich by using a sandwich press or panini press. Don't have a press? Place the sandwich on a nonstick large skillet and place it on the stovetop at medium low heat. Place a cast iron pan, foil-wrapped brick or another heavy object over the top of the sandwich and press down gently. Once the bottom is golden and toasted, carefully flip the sandwich over to brown the other side.
• Make it a "caballo." Add a fried egg to your bistec sandwich and make it a "pan con bistec a caballo."
• Feel like your sandwich is missing some sauce? Some people like to add mayonnaise to the top bun. 
• Want some extra seasoning? Throw some sazon completa over your steak while its cooking.
• Can't find steak labeled as palomilla steak? You can also use thinly sliced bottom round, top round or thinly sliced top sirloin steak. Use a meat mallet to release some stress thin out your steaks if they're too thick. 

Storage for your pan con bistec sandwich

Although this sandwich is best consumed freshly made, you can have your leftovers within 1-2 days. Store it in an airtight container for up to 2 days. Reheat in a toaster oven.

Check out these other sandwich recipes

Print Recipe

Pan Con Bistec Cubano

Cuban sandwich made with bistec de palomilla on Cuban bread

Prep Time8 minutes mins

Cook Time4 minutes mins

Total Time12 minutes mins

Course: Main Course

Cuisine: cuban

Servings: 2

Calories: 596kcal

Author: Cari

Ingredients

• 2 Bistecs de palomilla
• 1 loaf of Cuban bread
• ½ cup iceberg lettuce chopped
• 1 tomato sliced
• 1 Yellow onion sliced
• 2 garlic cloves minced
• 1 cup potato sticks
• 2 tablespoon Lime juice
• Salt to taste

Instructions

• In a large frying pan, heat olive oil over high heat and drop the steaks in, one at a time. Cook the steak for 1 minute on each side.
• Remove the steaks from the pan and drop the heat to low. Add to the same pan the lime juice of one lime, onions and garlic.
• Stir the onions constantly until they're translucent and cooked through
• Carefully cut your cuban bread loaf approximately the length of your bistec and the slice it in half. Place the tomatoes down first and on top place your cooked palomilla steak. This allows all the juices from the steak to get soaked up by tomato while simultaneously preventing your bottom piece of bread from getting soggy.
• Over the steak place your grilled onions.
• Over the onions place your lettuce, tomato and potato sticks.
• Place the top of the cuban bread over the sandwich and brush some melted butter over the top bun if desired.

Notes

Variations/substitutions for the pan con bistec

• Can't find Cuban bread? The closest option is pan sobao. In a pinch you can also use french bread, italian bread or even ciabatta
• Want to press your steak sandwich? Although this cuban sandwich isn't typically pressed, you're more than welcomed to press for a crispy sandwich by using a sandwich press or panini press. Don't have a press? Place the sandwich on a nonstick large skillet and place it on the stovetop at medium low heat. Place a cast iron pan, foil-wrapped brick or another heavy object over the top of the sandwich and press down gently. Once the bottom is golden and toasted, carefully flip the sandwich over to brown the other side.
• Make it a "caballo." Add a fried egg to your bistec sandwich and make it a "pan con bistec a caballo."
• Feel like your sandwich is missing some sauce? Some people like to add mayonnaise to the top bun. 
• Want some extra seasoning? Throw some sazon completa over your steak while its cooking. 
• Can't find palomilla steaks? if you cant find it labeled as palomilla steak, you can also use thinly sliced bottom round or thinly sliced top sirloin steak. Use a meat mallet to release some stress thin out your steaks if they're too thick.

Storage for your pan con bistec sandwich

Although this sandwich is best consumed freshly made, you can have your leftovers within 1-2 days. Store it in an airtight container for upto 2 days. Reheat in a toaster oven.