Recipe courtesy of Michelle Bernstein

Pan con Bistic: Steak Sandwich

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon olive oil

Salt and freshly ground black pepper

4 (6 ounce) churrascos (strip steaks)

1 Spanish onion, julienne

1 lime, juice only

1 large Cuban bread or wide baguette, sliced in half

2 tablespoon mayonnaise

1 beefsteak tomato, sliced thinly

2 cups iceberg lettuce, julienne

1 cup canned shoestring potatoes


  1. On a griddle or saute pan, heat oil on medium high heat. Season steak and saute for 6 to 8 minutes flipping constantly. Add the onion the last minute of cooking into the same pan. Add lime juice and remove from the heat. Split the bread lengthwise and cut into 4 pieces. Coat bread pieces with mayonnaise on the top side. On the bottom side, layer tomatoes, lettuce, steak, onions, and shoestring potatoes. Serve hot.
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