Name: Pan Con Bistec (Miami-Style Cuban Steak Sandwich) Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Cuban
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

Jump to Recipe

Picture this: warm, crusty Cuban bread, juicy marinated steak, a pile of crispy potato sticks, and sweet sautéed onions all coming together in a handheld, flavor-packed classic known as Pan Con Bistec (Miami-Style Cuban Steak Sandwich). This beloved sandwich is a cornerstone of Miami’s casual food scene, capturing the bold, homey flavors of Cuban cuisine in every bite. If you’ve never tried one, you’re in for a treat — it’s easy to make, deeply satisfying, and delivers that irresistible combination of savory, crunchy, and tangy that keeps folks coming back for more.

Pan Con Bistec (Miami-Style Cuban Steak Sandwich) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pan Con Bistec (Miami-Style Cuban Steak Sandwich) lies in its simplicity — each ingredient is carefully chosen for maximum impact, building layers of savory, aromatic flavor and irresistible texture. Let’s break down what you’ll need and why these elements matter:

Palomilla steaks (top sirloin steaks): These are sliced thin and cook up tender and juicy, making them perfect for sandwiches.
Mojo marinade (storebought or homemade): Classic Cuban flavors come alive with a citrusy, garlicky punch that seeps into every inch of the steak.
Complete seasoning: A go-to all-purpose blend that brings a balanced depth and a hint of Latin flavor.
Garlic powder: Enhances the steak’s savory notes and ties in perfectly with the mojo.
Salt to taste: Just the right amount activates all the flavors — be sure to season to your preference.
Neutral oil (for pan frying): This ensures a golden, even sear without overpowering the marinade’s flavors.
White onion (sliced thin): When sautéed, these mellow out and add a touch of sweetness and aroma.
Cuban bread loaf: The crisp crust and airy crumb are traditional — no substitute here!
Storebought potato stix: The signature crunch that makes each bite so much fun and unique.

How to Make Pan Con Bistec (Miami-Style Cuban Steak Sandwich)

Step 1: Pound the Steaks Thin

If your steaks aren’t quite thin enough already, lay them between two pieces of plastic wrap on a cutting board. Use a meat mallet to gently pound them to about 1/4-inch thickness. This quick step guarantees the meat cooks swiftly and remains perfectly tender, essential for that satisfying (and toothsome) sandwich experience.

Step 2: Marinate the Steak

In a shallow dish, lay your steaks flat. Pour the mojo marinade over them, then season both sides with complete seasoning, garlic powder, and a sprinkle of salt and black pepper. Let the flavors meld by marinating at room temperature for a minimum of 20 minutes (or up to 3 hours if you want to prep ahead). This infuses the meat with those irresistible citrus and garlic notes that define a great Pan Con Bistec (Miami-Style Cuban Steak Sandwich).

Step 3: Sear the Steak

Heat a large skillet over medium-high and swirl in the oil. Shake any excess marinade from the steaks before you lay them in, avoiding crowding the pan. Sear each steak for just 1–2 minutes on each side until you get a gorgeous brown crust while keeping the inside juicy. Work in batches if necessary for the best results.

Step 4: Sauté the Onions

Once the steaks are done, reduce the skillet heat to medium-low. Add in those sliced onions and sauté them gently in the pan drippings for 2–3 minutes, stirring occasionally until they soften and pick up all that savory flavor left behind by the steak. This step might have you sneaking a taste — it’s that tempting!

Step 5: Assemble Your Sandwich

Now comes the build! Take your Cuban bread and slice it lengthwise. Pile on the hot steak, then mound on those sweet onions. Top generously with a handful of potato sticks for the classic crunch. Sandwich it all together, give it a gentle press, and get ready for greatness. The first bite is pure Miami magic.

How to Serve Pan Con Bistec (Miami-Style Cuban Steak Sandwich)

Garnishes

For a finishing flourish, you can sprinkle a little fresh chopped parsley or more potato stix on top just before serving. A quick squeeze of lime over the onions adds a bright hit that wakes up the whole sandwich. Don’t forget a stack of napkins — things might get delightfully messy!

Side Dishes

Keep it Miami-style with classic Cuban accompaniments: think crispy yuca fries, sweet plantains, or a tangy chilled salad. An ice-cold café con leche or a refreshing tropical soda seals the deal for a truly authentic meal alongside your Pan Con Bistec (Miami-Style Cuban Steak Sandwich).

Creative Ways to Present

Cut the sandwiches in halves or quarters for a party platter, allowing guests to grab their own mini Pan Con Bistec (Miami-Style Cuban Steak Sandwich). For a playful twist, wrap individual portions in parchment and tie with butcher’s twine — a nod to old-school lunch counters, plus it keeps things neat for picnics or road trips.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover assembled sandwiches tightly in foil and keep them in the fridge for up to two days. While the bread will soften, the flavors continue to meld, and some say they’re even tastier after a quick reheat! If you can, store the bread and fillings separately and assemble fresh for the best texture.

Freezing

It’s best not to freeze the fully built Pan Con Bistec (Miami-Style Cuban Steak Sandwich) due to the bread and potato sticks, but the cooked, marinated steak freezes beautifully. Cool it completely, then wrap in plastic wrap and store in an airtight container or freezer bag for up to two months. Thaw overnight in the fridge before using.

Reheating

To reheat, warm the steak and onions gently in a skillet over low heat or in the microwave with a splash of water to retain juiciness. If reheating an assembled sandwich, wrap it in foil and pop it in a 325°F oven for 10–15 minutes — the bread will crisp up and the meat will be just right. Always add fresh potato stix after reheating for crunch.

FAQs

Can I use a different type of bread if I can’t find Cuban bread?

While Cuban bread is traditional for Pan Con Bistec (Miami-Style Cuban Steak Sandwich), you can substitute with a soft, crusty baguette or an Italian roll in a pinch. For the real-deal Miami experience, though, try to hunt down authentic Cuban bread at a Latin bakery or specialty market if possible.

What cut of steak works best for Pan Con Bistec?

Palomilla steak, typically thin-sliced top sirloin, is the classic choice for this sandwich thanks to its tenderness and flavor. If you can’t find palomilla, any thinly sliced sirloin or even thin ribeye will get you close — just make sure to pound it thin so it cooks quickly and stays tender.

Is there a vegetarian version of Pan Con Bistec?

Absolutely! While it won’t be quite the same, you can create a satisfying version by swapping in grilled portobello mushrooms or pan-seared tofu marinated in mojo. Pile the veggies high and don’t skip the onions or potato stix for that familiar Pan Con Bistec (Miami-Style Cuban Steak Sandwich) feel.

Can I make the mojo marinade from scratch?

Yes! Homemade mojo is simply olive oil, sour orange juice (or a mix of fresh orange and lime juice), minced garlic, oregano, and a pinch of cumin. It’s quick to whip up and totally customizable to your taste, giving your Pan Con Bistec (Miami-Style Cuban Steak Sandwich) an extra-special homemade touch.

How can I make the steak extra tender?

The secret to a tender steak is twofold: pounding it thin before marinating, and not overcooking it. Let the marinade work its magic for at least 20 minutes and then cook the steak hot and fast — just a minute or two on each side. This locks in the juices and keeps your sandwich melt-in-your-mouth delicious.

Final Thoughts

If you’re looking for a recipe that brings all the vibrant spirit of Miami to your kitchen, this Pan Con Bistec (Miami-Style Cuban Steak Sandwich) is it. Every bite is hearty, full of character, and just plain fun. So gather your ingredients, channel your inner Cuban abuela, and treat yourself to one of the best sandwiches you’ll ever make!

Pan Con Bistec (Miami-Style Cuban Steak Sandwich) Recipe

★★★★★

5.3 from 20 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 2 sandwiches 1x
Diet: Non-Vegetarian

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Description

Pan Con Bistec is a classic Miami-style Cuban steak sandwich featuring flavorful marinated steak, sautéed onions, and crispy potato sticks, all sandwiched between a soft Cuban bread loaf. This recipe captures the essence of Cuban cuisine with a Miami twist.

Ingredients

Scale

For the Steak:

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*

For Assembly:

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

Pound the Steaks: If the steaks are not thin, pound them between plastic wrap until 1/4-inch thin.
Marinate the Steaks: In a dish, marinate steaks with mojo, complete seasoning, garlic powder, salt, and pepper. Let sit for 20 minutes to 3 hours.
Cook the Steaks: In a skillet, fry steaks for 1-2 minutes per side until browned. Sauté onions until soft.
Assemble the Sandwich: Layer steak, onions, and potato sticks in Cuban bread. Serve warm.