This Pan con Bistec Recipe is going to be your new favorite sandwich to make! This recipe will show you how to construct this classic Cuban, super delicious sandwich right at home.
What is Pan con Bistec
Pan con Bistec, is a pressed Cuban steak sandwich. It literally translates to steak with bread. Pan con Bistec, a pressed Cuban steak sandwich, is the answer to one of the most simple and delicious sandwiches you will ever make.
The sandwich is stacked with sazon seasoned steak, caramelized onions, lettuce, tomatoes and crispy potato sticks. It’s not traditional but we add cheese to ours for a creamy and salty bite. Once assembled it’s pressed to keep it warm and compact. It is a main contender for “best” on any Cuban sandwich list.
Cuban Bread is LIfe
It could be said that most Cubans are sandwich people. It is logical. Cuban Bread is as close to perfection as any bread can get. Naturally we like to come up with different ways to stuff it and call it a meal. Exhibit A:
How to Make Our Pan con Bistec Recipe
There are a few tips that can make your Pan con Bistec better than the rest. The most important tip we can give you is to serve the sandwiches as soon as they are pressed. This is not like other sandwiches that can be made ahead and served later. You want to enjoy it hot and crispy.
If you are looking to make this recipe a little easier season the steaks the night before and have all your prep ready to go. When it comes to serving, put together the bread, mayo, cheese, lettuce and tomato first. This way you just add the steak and onions and head straight to the press.
More tips for the best pan con bistec:
Below we give instructions for pressing the sandwich on the stove top. However you can also use a panini press to flatten the sandwiches. Our big reason for cooking it in the same pan, is so the bread can absorb the flavor from the steak and onions.
Be sure you don’t over cook the steaks since they are really thin. Remove them from the pan as soon as they are ready.
If you can’t find fresh Cuban bread (GASP), use Italian style baguette which has a thin crust on the outside and a spongy inside.
Don’t skip on the onions. They add a lot of flavor and moisture to the sandwich.
If you like your onions very caramelized, cook them before you cook your pieces of steak and set them aside. This will ensure you give your onions time to cook through and get a deeper color.
Feel free to omit the lettuce and tomato. Although it looks beautiful and adds a freshness to the sandwich, often times we skip it so it stays a little warmer.
Try Some of Our Other Favorite Cuban Dishes
Easy Pan con Bistec Recipe
Course: Entree, GamedayCuisine: CubanDifficulty: Easy4
servings5
minutes10
minutesIngredients
4 thin sliced or pounded Top Round Beef Steaks, (about 3/4 pound)
1 large yellow onion, very thinly sliced
1 loaf of Cuban bread, cut into 4 pieces and sliced open
1 teaspoon salt
1 tablespoon of sazon
5 tablespoons of avocado oil
4 ounces Potato Sticks
4 teaspoons of Mayonnaise
4 slices of Swiss or Gouda cheese (we like the brand Gayo Azul)
4 pieces of large leaf lettuce
2 Tomatoes, very thinly sliced
Directions
- Coat the steaks and onions with 3 tablespoons of oil then sprinkle evenly with sazon and salt.
- Heat up a non-stick pan to medium high and add the steaks. Cook for 2 minutes then flip.
- Onion Time: Once you turn the steaks and they are cooking on the second side add the onions to the pan with another tablespoon of oil. Move the onions around and cook the steaks another minute on that side. Continue to cook the onions another minute but remove the steaks and set aside. If you need more oil to cook the onions add it now.
- The onions should caramelize for another minute until they are golden brown. They should still have a slight bite to them. Top the steaks with the onions once they are ready. Do not disgard the pan, have it handy and ready for later.
- Assemble the Sandwiches! Start by smearing mayo on both sides of the bread, add the cheese then top with the hot steak and onions. Then add the papitas and finally the lettuce and tomatoes.
- Add the sandwiches back to the same pan you used to make the steaks. Drizzle with the remaining oil or some butter. Press them down with another heavy pan. Cook on each side for 1-2 minutes on medium low heat.
- Remove from the pan and serve.
