Ingredients
l
1 loaf Cuban bread
T
1 lb Top Round Beef Steaks, thinly sliced
K
½ tsp Kosher Salt
G
1 tsp Garlic Powder
D
½ tsp Dried Oregano
C
¼ tsp Cumin
B
Black Pepper to taste
o
1 orange juiced
o
2 - 3 tablespoon oil
P
4 ounces Potato Sticks
M
Mayo
s
shredded lettuce
s
sliced Tomatoes
O
Optional: sautéed sliced yellow onions
Directions
1
Season the Steak:
1
In a bowl, season thinly sliced top round steak with salt, garlic powder, oregano, cumin, and a few cracks of black pepper.
T
1 lb Top Round Beef Steaks, thinly sliced
K
½ tsp Kosher Salt
G
1 tsp Garlic Powder
D
½ tsp Dried Oregano
C
¼ tsp Cumin
B
Black Pepper to taste
2
Optionally, marinate with a splash of sour orange juice or lime for added citrus flavor.
o
1 orange juiced
3
Cook the Steak:
1
Heat oil in a large skillet over medium-high heat. Sear steak slices in batches, cooking just until browned and medium doneness—overcooking will make the meat tough. Set aside.
o
2 - 3 tablespoon oil
2
3. Prepare the Bread:
1
Slice your Cuban bread loaf in half lengthwise. Lightly toast or warm it if desired.
l
1 loaf Cuban bread
2
4. Assemble the Sandwich:
1
Spread mayo on the bottom half of the bread. Layer with cooked steak, followed by shredded lettuce, sliced tomato, and a generous handful of potato sticks. Add sautéed onions if using.
M
Mayo
s
shredded lettuce
s
sliced Tomatoes
P
4 ounces Potato Sticks
2
5. Press the Sandwich:
1
Place the top half of the bread on and press the sandwich using a heavy plate, sandwich press, or cast iron skillet.
2
If using a heated press, you want it flattened and warmed through, about 1–2 minutes per side.
3
Slice and serve warm.
