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Pan Con Bistec sliced in half to show the interior, then stacked on top of each other.
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Pan Con Bistec Cubano

Cuban sandwich made with bistec de palomilla on Cuban bread
Prep Time8 minutes
Cook Time4 minutes
Total Time12 minutes
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.