Pan Con Bistec, is a hearty meal, full of carbs, proteins and vegetables. This was my go-to lunch when I was in elementary and middle school at Our Lady of the Lakes. They would serve them wrapped in aluminum foil and I would always buy them with a side of fries. Also, in college, as a fundraiser for the American Cancer Society, we would sell these bad boys and they were a hit during Relay for Life.
So, to make this I actually had to order the potato sticks off Amazon now because the grocery stores around my apartment didn’t have them. I also can’t buy Cuban bread up here, so I had to resort to Italian bread which worked out just as well. I hope you guys enjoy and let me know what you think in the comments below!
Ingredients
- 1 lb Thin cut beef top round steak
- 1 tsp Salt
- 1 tlbs Garlic powder
- ½ cup Mojo Criollo Recipe in blog or use store bought
- 1 Onion
- 1 Tomato
- 1 Lettuce head
- 1 Loaf of bread Cuban, Italian, or any other
- Potato sticks
Instructions
- Season the steak with salt and garlic. Marinate it with mojo criollo (recipe in blog). Chop onions into strips and marinate with steak.
- In a frying pan, coat the bottom with oil and heat over medium/high heat. When hot add the steaks into the pan and add the onions on top. Cook the steaks for about three minutes on each side and remove. Finish cooking the onions until soft and translucent, about another two to three minutes.
- While the steaks are cooking, clean the lettuce and tomato. Peel the leaves of the head of the lettuce and set aside. Slice the tomato into thin slices.
- Cut the loaf of bread in half and open. Place the steaks down first. Add on top a layer of lettuce, tomato, grilled onions and finally the potato sticks. Serve and enjoy.
Notes
To add even more flavor, use my lime-cilantro aioli!
Tried this recipe?Make sure to post and tag @ForTheLoveOfSazon on Instagram & #ForTheLoveOfSazon!
