Cuban Steak Sandwich (Pan con Bistec)

Name: Cuban Steak Sandwich (Pan con Bistec)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cuban

Aug 30

3 min read

This quick Cuban Steak Sandwich puts a Sizzling Lime spin on a Cuban classic. Thinly sliced steak is seasoned with garlic, cumin, oregano, salt, and pepper, quickly seared, and layered with sautéed onions, a creamy horseradish mustard sauce, and crunchy potato sticks. Everything is pressed inside crispy Cuban bread for a bold, flavorful sandwich that's ready in just 25 minutes.

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A flavorful Cuban steak sandwich, accompanied by savory rice and a colorful black bean and corn salad.

The crunchy potato sticks are what make this sandwich so much fun—they add an unexpected texture to every bite. The creamy horseradish mustard sauce brings a little heat and tang that pairs perfectly with the savory steak and sweet sautéed onions. It's an easy, satisfying meal for busy weeknights when you want something that feels a little more exciting than the usual sandwich.

Cuban Steak Sandwich (Pan con Bistec) Ingredients

For the Steak

1½ lbs top sirloin, NY Strip, or palomilla steak, sliced into thin cutlets
4 cloves garlic, mashed into a paste
½ tsp ground cumin
½ tsp dried oregano
1 tsp salt
¼ tsp freshly ground black pepper
1 tbsp olive oil, for cooking

For the Sandwiches

2 large loaves Cuban bread, cut into 4 portions
1 large white onion, sliced into thin rings
Creamy Horseradish Mustard Sauce, for spreading
1 cup crunchy potato sticks (papitas fritas)
4 tbsp butter, softened (optional)

Steak right off the cast iron skillet
Open Face Cuban Steak Sandwich
Creamy Mustard Horseradish Sauce

Optional Sauces:

The creamy horseradish mustard sauce is our favorite, but you can switch things up with:

Spicy Garlic Aioli – creamy with an extra hit of garlic
Cilantro Lime Sauce – fresh, bright, and slightly spicy
Cuban Mojo Sauce – adds a traditional citrus-garlic flavor
Hot Sauce – a few dashes for extra heat

Ingredients for a Cuban steak dish await assembly, featuring a juicy steak, fresh bread, grilled onions, peppers, lime, garlic, and spices.

Cuban Steak Sandwich (Pan con Bistec) Instructions

1. Season the Steak

Place the thinly sliced steak in a bowl. Add the mashed garlic, cumin, oregano, salt, and black pepper. Toss well until the steak is evenly coated.

No marinating is necessary. The steak can go straight into the skillet.

2. Sauté the Onions

Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.

Transfer the onions to a plate.

3. Sear the Steak

Increase the heat to high. Add the seasoned steak to the hot skillet in a single layer, working in batches if necessary.

Sear for 1–2 minutes per side, just until browned and cooked through. Thin steak cooks quickly, so avoid overcooking it.

4. Build the Sandwiches

Slice the Cuban bread lengthwise.

Spread a generous layer of Creamy Horseradish Mustard Sauce on the inside of each sandwich. Layer with the hot steak, sautéed onions, and a generous handful of crunchy potato sticks.

For extra heat, add a few dashes of your favorite hot sauce.

5. Press the Sandwiches

Spread softened butter over the outside of the bread.

Place the sandwiches in a hot panini press and cook for 3–5 minutes, until the bread is golden, crisp, and flattened.

If you don't have a panini press, heat a skillet over medium heat. Place the sandwich in the skillet and press it down with a heavy skillet or pan. Cook until golden and crispy, then flip and repeat on the other side.