Pan Con Bistic Steak Sandwich Recipes

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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.

CUBAN BEEF-AND-POTATO SANDWICHES



Cuban Beef-and-Potato Sandwiches image

Who can resist garlicky steak layered into hero rolls with spicy mayo, marinated onions and crunchy potato sticks? Known as pan con bistec, these sandwiches are incredibly satisfying and ready in no time.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 730, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 105 milligrams, Sodium 984 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 31 grams, Sugar 8 grams

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