Pan Con Bistec (Miami-Style Cuban Steak Sandwich)

This Miami-style pan con bistec is a Cuban steak sandwich made with juicy, mojo-marinated palomilla steak, tender sautéed onions, and crispy potato sticks layered inside soft Cuban bread. Perfect for lunch, dinner, or a late-night bite with un batido!

📝 Ingredients

• 2 palomilla steaks ((top sirloin steaks))
• 1/2 cup mojo marinade ((or use storebought))
• 1 teaspoon complete seasoning
• 1/2 teaspoon garlic powder
• Salt to taste*
• 2-3 tablespoons neutral oil (for pan frying)
• 1/2 medium white onion (sliced thin)
• 6-inch Cuban bread loaf (cut lengthwise)
• 1/2 cup storebought potato stix

👨‍🍳 Instructions

1. 1If the steaks are already thin, you can skip this step. On a cutting board, place steaks between two pieces of plastic wrap. Using a meat mallet, pound the steaks until they're 1/4-inch thin.
2. 2In a shallow dish, add the steaks. Pour the mojo marinade and season with complete seasoning and garlic powder on both sides. Salt and pepper to taste.
3. 3Marinate at room temperature for at least 20 minutes but no more than 3 hours.
4. 4In a large skillet, heat oil at medium-high heat. Remove steaks from the marinade, shaking off any excess, and place them on the pan. Cook them for 1-2 minutes per side until browned on both sides.
5. 5Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened.
6. 6Layer the steak, onions, and a generous handful of potato sticks inside a lengthwise-cut loaf of Cuban bread. Press the top gently, serve, and enjoy while it’s still warm.