Cuban Beef-and-Potato Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 730
- Total Fat
- 44 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 105 milligrams
- Sodium
- 984 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 3 grams
- Protein
- 31 grams
- Sugar
- 8 grams
- Total: 35 min
- Active: 35 min
Ingredients
4 beef cube steaks (about 1 pound), pounded to 1/8 inch thick
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 sweet onion, very thinly sliced
1 tablespoon white vinegar
1/3 cup mayonnaise
1 tablespoon green hot sauce
4 small hero rolls (about 6 inches long), split
3 cups potato sticks
2 tomatoes, sliced
Coleslaw, for serving
Directions
- Toss the steaks with 1 tablespoon olive oil and all but 1/2 teaspoon garlic in a large bowl; season with salt and a few grinds of pepper. Let sit at room temperature at least 10 minutes.
- Meanwhile, toss the onion with the vinegar and a few pinches of salt in a medium bowl. Mix the mayonnaise, hot sauce, remaining garlic and a pinch each of salt and pepper in a small bowl. Heat a large nonstick skillet over medium heat. Add the rolls and place a heavy skillet on top of them; cook until browned and crisp, about 3 minutes per side. Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add 2 steaks and cook until lightly browned, about 1 minute per side; remove to a plate. Add the remaining 1 tablespoon oil to the skillet and repeat with the remaining steaks.
- Spread the mayonnaise mixture on the rolls. Place some potato sticks on the bottom halves, then top with the steak, cutting as needed to fit. Top with the tomatoes, a pinch of salt, the marinated onion, more potato sticks and the roll tops. Gently press down on the sandwiches. Serve with coleslaw.