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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Pan con Bistec/Steak Sandwich Recipe

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This recipe for Pan con Bistec/Steak Sandwich is from CGSA Ohana Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp Olive Oil
4 Strip Steaks (6 oz)
1 Onion, Julienne
1 Lime
1 Tomato
2 Cups Lettuce, Julienne
1 Large Cuban Bread or Wide Baguette
1 Cup Canned Shoestring Potatoes
Mayonnaise
Salt and Pepper
Directions:
Directions:
In a sauté pan, heat oil on medium heat.
Season steaks with salt and pepper, add to pan and sauté for 8-10 minutes flipping constantly.
Add the onions the last minute of cooking.
Add lime juice and remove from the heat.
Slice the bread in half and coat top side with mayonnaise.
On the bottom half, layer tomatoes, lettuce, steak, onions and shoestring potatoes.
Serve hot.
Personal Notes:
Personal Notes:
When we were stationed in Virginia, we would make trips up to New Jersey to visit my brother Mannie. He took us to a Cuban restaurant and told us we had to try this sandwich. It was so good! Actually all the food they had was good. We always made sure that before we left we ordered a sandwich for the road but it never even made it to the New Jersey Turnpike. It smelled too good and we just couldn't resist.

 

 

 

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