Pan con Bistec (Cuban Palomilla Steak Sandwich)

Pan con Bistec (Cuban Palomilla Steak Sandwich)
Prep time
Cook time
Total time
Pan con Bistec (Cuban Palomilla Steak Sandwich) is by far one of my favorite sandwiches. Thinly sliced steak that is tenderized, marinated, fried in olive oil and then topped with sauteed onions and pressed to a buttery golden brown. Just thinking about it makes my mouth water!
Recipe type: Sandwiches
Cuisine: Cuban
Serves: 1
  • 1 - 1½ lb Palomilla Steak (Top Beef Loin Sirloin) or similar cut, sliced thin & tenderized
  • 2-3 cloves of Garlic, minced
  • Salt & Pepper
  • Goya Adobo Seasoning
  • Lemon Juice
  • Vino Seco
Sauteed Onions
  • 1 tbs Olive Oil
  • 1 Onion, sliced thin
  • Vino Seco
  • Cuban Bread
  • 1-2 tbs Butter
Tenderize and marinate steak
  1. Place steak on cutting board, cover with plastic and tenderize with meat tenderizer.
  2. Season both sides of each steak with salt, pepper, Adobo seasoning, minced garlic and a few splashes of lemon juice.
  3. Spread juice & seasoning all over with backside of a spoon.
  4. Let steaks marinate a few minutes.
Cut onions
  1. Slice onion into thin slices and set aside.
Fry onions
  1. In a large frying pan, pour in about a tablespoon of olive oil and heat on medium heat.
  2. When oil is hot, add onions and saute for 2-3 minutes.
  3. Add a couple splashes of vino seco and continue sauteing onions till vino seco has reduced and onions are tender.
  4. When desired tenderness is reached, remove onions and set aside on a plate.
Fry steaks
  1. Add steak to skillet and cook about 2 - 3 minutes per side.
  2. Flip and cook other side, add some vino seco and cook till vino seco has reduced.
  3. When done, remove steak from skillet and place on plate.
  4. **NOTE: Do not put on paper towels. You want to retain all that yummy juiciness.
Sandwich assembly
  1. Cut Cuban bread to desired length and slice in half.
  2. Slice steak in half, if necessary.
  3. On bottom half, place your steak.
  4. Add onion on top of steak.
  5. Add mayonnaise generously to the top slice of bread and place it on the sandwich.
  1. Lightly butter both top and bottom of sandwich. Heat sandwich in press until crisp.
  2. Cut diagonally from corner to corner.
  3. Serve hot and enjoy!
You can get these steaks sliced already by your butcher (easiest way) or you can buy a large piece of meat and slice it yourself (cheapest way).

Recommendation: Tenderize all your steaks. You can use a tougher cut of meat as long as you tenderize it before cooking.

This recipe was created using Top Beef Loin Sirloin that we had our butcher slice thin and we tenderized. Steaks came out really tender and tasty.

Inspired by all the Palomilla Steak Sandwiches I have had in West Tampa these past many years.


More Pan con Bistec (Cuban Palomilla Steak Sandwich) Pics

Palomilla Steak ready to be tenderized

Palomilla Steak marinating

Onions sauteing

Palomilla Steak frying in skillet

Sandwich ingredients ready to be assembled

Assembled Palomilla Steak Sandwich

Sandwich ready to be pressed


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