This Miami-Style Pan Con Bistec is a warm, hearty Cuban steak sandwich. With juicy grilled steak, fresh toppings, and soft Cuban bread, it’s a flavor fiesta in every bite!
It’s like a mini vacation for your taste buds! 🥩🌴 I love loading mine with lots of onions and avocado— because honestly, who can resist a good avocado? Enjoy this sandwich with friends for the best time!
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are great for this sandwich because they’re flavor-packed and tender when cooked right. If you want a lighter option, chicken breast or portobello mushrooms can work as tasty substitutions.
Cuban Rolls: Authentic Cuban bread is ideal, but you can use bolillo rolls or even soft hoagie rolls if Cuban bread is hard to find. Just ensure they’re fresh for the best texture!
Onions: Yellow onions are my favorite here for their sweet flavor, but white onions work too. If you’re looking for a milder taste, you could even use sweet onions like Vidalia.
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, garlic powder can stand in. Use 1 teaspoon of powder for every clove of fresh garlic.
Citrus Juices: Freshly squeezed lime and orange juice adds a great zing. You can use bottled juice, but fresh really makes a difference if you can manage it!
How Do You Get the Steak Perfectly Cooked?
Cooking steak can be tricky, but here’s how to get it just right! First, let the steak come to room temperature before cooking; this helps it cook evenly. Here’s a quick guide:
- Preheat your grill or pan to medium-high heat.
- Cook the steak for about 4-5 minutes on each side for medium-rare. Adjust time based on thickness and your preferred doneness.
- Always let the steak rest for 5 minutes after cooking before slicing it. This keeps the juices in!
Slicing against the grain makes the steak more tender, so be sure to pay attention to the direction of the fibers in the meat!
How Do You Toast the Sandwich Properly?
Toasting a sandwich is all about the right balance of heat and pressure! Here’s how to do it:
- After assembling, heat a sandwich press or a skillet over medium heat.
- Butter the outside of the sandwich to create a golden crust.
- Place the sandwich in the pan and use a weight (like another pan or a brick wrapped in foil) to press it down.
- Toast for about 3-5 minutes on each side, checking often until it’s crispy and the cheese melts.
This method ensures the sandwich is warm and everything melds beautifully together! Enjoy your delicious Miami-Style Pan Con Bistec!
Miami-Style Pan Con Bistec Cuban Steak Sandwich
Ingredients You’ll Need:
For the Steak and Marinade:
- 1 lb flank steak or skirt steak
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup orange juice (preferably fresh)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the Sandwich Assembly:
- 4 Cuban sandwich rolls or soft Cuban bread rolls
- 1 large white onion, thinly sliced
- 4 slices Swiss cheese (optional)
- Butter, for toasting the bread
- Mayonnaise or “mojo” sauce (see notes)
- Sliced ripe avocado (optional)
- Fresh cilantro or parsley, finely chopped (optional garnish)
How Much Time Will You Need?
This delicious sandwich requires about 10 minutes of prep time and 15-20 minutes of cooking time. Allow for at least 1 hour (ideally 3-4 hours) for marinating the steak. So, all in all, it’s about 1 hour to 4 hours, depending on marinating time—but well worth it!
Step-by-Step Instructions:
1. Marinate the Steak:
In a bowl, mix together lime juice, orange juice, minced garlic, olive oil, cumin, oregano, salt, and pepper. Place the flank or skirt steak into a shallow dish or a zip-top bag, and pour the marinade over it. Make sure the steak is well coated. Marinate in the refrigerator for at least 1 hour, but for the best flavor, try to marinate for 3-4 hours.
2. Prepare the Onions:
While your steak is soaking up those delicious flavors, heat a small pan over medium heat with a splash of olive oil. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions turn soft and caramelized, about 15-20 minutes. Once done, set aside.
3. Cook the Steak:
Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Grill or sear the steak for about 4-5 minutes on each side, or until it’s cooked to your preferred level of doneness. Once cooked, allow the steak to rest for 5 minutes to keep it juicy.
4. Slice the Steak:
Using a sharp knife, slice the steak thinly against the grain. This ensures each bite is tender and easy to enjoy.
5. Prepare the Bread:
Take the Cuban rolls and cut them lengthwise, but not all the way through—just enough to create a pocket. Spread a thin layer of butter on the outside of the bread for toasting. If you like, you can also spread some mayonnaise or fancy “mojo” sauce inside for extra flavor!
6. Assemble the Sandwich:
Create layers starting with the sliced steak on the bottom, followed by the sweet caramelized onions, a slice of Swiss cheese (if you’re using it), and a few slices of avocado if you wish!
7. Toast the Sandwich:
Using a sandwich press or a skillet, grill the assembled sandwich flat with something heavy on top to press it down. Toast each side for about 3-5 minutes, or until the bread is golden and crisp and the cheese is melted. If you’re using a skillet without a press, just place another heavy pan on top while cooking.
8. Serve:
Once toasted, remove the sandwich from heat. If you want, slice it in half to show off those lovely layers. Garnish with freshly chopped herbs, and enjoy your Miami-Style Pan Con Bistec hot!
Optional Mojo Sauce:
- 1/4 cup olive oil
- 2 tbsp fresh lime juice
- 2 tbsp fresh orange juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Mix these ingredients and let them sit for about 10 minutes before spreading them inside the sandwich for extra zest!
This Miami-Style Pan Con Bistec sandwich will take you on a delicious journey with its bold flavors and delightful textures—it’s a must-try!
Frequently Asked Questions (FAQ) About Miami-Style Pan Con Bistec
Can I Use Different Cuts of Steak?
Absolutely! While flank or skirt steak is traditional, you could also use sirloin or ribeye. Just keep in mind that cooking times may vary depending on the thickness and cut of the steak.
How Do I Store Leftovers?
Store any leftover assembled sandwiches in an airtight container in the refrigerator for up to 2 days. You can reheat the sandwich in a skillet or microwave, but it’s best to toast it again to maintain that crispy bread texture!
Can I Make the Mojo Sauce Ahead of Time?
Yes! You can prepare the mojo sauce up to 2 days in advance. Just store it in an airtight container in the refrigerator, and give it a good stir before using it in the sandwich for enhanced freshness.
How Can I Make This Recipe Vegetarian?
If you’d like a vegetarian version, you can substitute the steak with grilled portobello mushrooms or marinated tofu. Just follow the same marinating and cooking methods for flavor-packed results!