Pan Con Bistec (Miami-Style Cuban Steak Sandwich)
When you live in Miami, Cuban food is everywhere, and it’s available almost around the clock. Seriously, you can grab a Cuban sandwich at 3 a.m. if the craving strikes.
But for me, un pan con bistec is the ultimate go-to Cuban lunch or late-night bite!
Don’t get me wrong, I love when Mami makes me a classic bistec de palomilla but layering it into Cuban bread is the BEST.
This Miami-style pan con bistec is pure magic: juicy, mojo-marinated steak inside Cuban bread, topped with tender onions and a generous handful of crispy potato sticks.
It’s the kind of sandwich that hits the spot after a day at the beach or a night out in the city. Oh and pairing it with a cold batido de trigo? That’s my love language.
Let’s make this Cuban steak sandwich!
Recommended For This Recipe
How To Make Pan Con Bistec
Traditional pan con bistec is made with fresh Cuban bread that’s never pressed.
Cuban bread comes in long loaves, but the sandwich itself is usually about 6–8 inches. If you can’t find it, soft French or Italian bread or a fresh hoagie roll will work in a pinch.
This palomilla steak sandwich is best assembled and eaten right away while the steak is still sizzling and the onions are warm. And don’t forget the crunchy potato sticks!
🙅🏻♀️ Unpopular opinion: Sometimes you’ll see this pan con bistec served with mayo, lettuce, and tomato. If you want to add them, you do you. But, for me, I’ll take a hard pass on hot lettuce and tomato. The way I grew up enjoying this classic Cuban steak sandwich was with sautéed onions and potato stix. And that’s all you need!
If you’re wondering what to pair with pan con bistec, I highly recommend serving it with un batido (Cuban milkshake) and/or some mariquitas (plantain chips).
Pan Con Bistec (Miami-Style Cuban Steak Sandwich)
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
- If 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.
- In 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.
- Marinate at room temperature for at least 20 minutes but no more than 3 hours.
- In 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.
- Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened.
- Layer 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.
