Pan Con Bistic Steak Sandwich Recipes

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PAN CON BISTEC | CUBAN STEAK SANDWICH



Pan con bistec | Cuban Steak Sandwich image

Simple and savory, this Cuban steak sandwich is the best steak and onion sandwich ever!

Provided by Neyssa

Categories     dinner     Lunch

Time 30m

Number Of Ingredients 12

2.2 pounds of cube steak
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of garlic
1/2 teaspoon of cumin
1/2 teaspoon of ground oregano
1 packet of Sazon seasoning (optional)
1 large onion (sliced)
1- 1 1/2 cups of naranja agria or mojo marinade
2 tablespoons of olive oil
1 loaf of Cuban bread or French bread
mayonnaise (as desired)

Steps:

  • In a large bowl, season steak with salt, pepper, garlic, cumin, oregano, and Sazon. Massage the steak with the seasonings. Add in onions and naranja agria. Let it marinate for 15 minutes.
  • Heat oil in a large pan over medium high heat. Add in steak and onions. Cook steak for 4-6 minutes per side, or until desired level of done. May be done in batches. Leave the onions until as softened as desired. To assemble the sandwiches, cut steak one steak into 3-4 slices and place it on a cut 4 inch Cuban bread that has been smeared with mayonnaise. Top with onions and close the sandwich. Serve.

PAN CON TOMATE WITH JAMON AND CHEESE



Pan Con Tomate with Jamon and Cheese image

Provided by Justin Chapple

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 large slices rustic bread, halved
Extra-virgin olive oil
1 large clove garlic
1 large ripe tomato (or 2 medium), halved
Flaky sea salt and freshly ground black pepper
4 thin slices speck or prosciutto, torn (optional)
Shredded or shaved Manchego cheese, for topping

Steps:

  • Preheat a grill or grill pan over high heat.
  • Brush the bread with olive oil and grill, turning, until lightly charred on both sides, about 6 minutes. Transfer to a plate and immediately rub the bread on both sides with the garlic clove.
  • Meanwhile, working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir in 1 tablespoon of olive oil and season with salt and pepper.
  • Spoon some of the tomato pulp onto each toast and top with the speck, if using, and Manchego cheese. Sprinkle with flaky sea salt and serve.

CIABATTA STEAK SANDWICH



Ciabatta Steak Sandwich image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 (2 pound) London broil
1 tablespoon olive oil
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
2 tablespoons pesto
1/4 cup mayonnaise
4 ciabatta rolls, sliced in 1/2 lengthwise
3 plum tomatoes, sliced

Steps:

  • Preheat grill to medium heat.
  • Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
  • In a small bowl, combine pesto and mayonnaise.
  • Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

PAN CON BISTIC: STEAK SANDWICH



Pan con Bistic: Steak Sandwich image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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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