Cuban Steak Sandwich

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4 servings, 1 sandwich each

Skillet-cooked to a crisp, golden brown, these Cuban steak sandwiches make for hearty eats on a chilly day. Or any day, really.

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What You Need

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Make It

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  • Pound each steak with meat mallet to 1/8-inch thickness; set aside. Combine 2 Tbsp. of the dressing, the lemon juice and garlic. Pour over steaks in glass dish; cover. Refrigerate at least 1 hour to marinate. Remove steaks from marinade; discard marinade.
  • Cook 2 of the steaks in 1 Tbsp. of the remaining dressing in large skillet on medium-high heat 2-1/2 min. on each side or until cooked through. Remove steaks from skillet; place on bottom halves of 2 of the rolls. Cover to keep warm. Repeat with remaining 1 Tbsp. dressing and remaining 2 steaks.
  • Add onions to skillet; cook 5 min. or until lightly browned and tender, stirring occasionally. Add parsley; mix well. Spoon evenly over steaks; cover with top halves of rolls. Brush both sides of each roll with butter.
  • Heat two large skillets on medium-high heat. Place sandwiches in one of the skillets. (If all four sandwiches do not fit in the skillet, cook sandwiches in batches.) Place second preheated skillet on top of sandwiches; gently press down skillet to to flatten sandwiches slightly. Cook 4 to 5 min. on each side or until both sides of rolls are crisp and golden brown. Serve warm.


Substitute thin round steaks for the sirloin steaks.


Substitute 1 split French bread loaf (1 lb.), cut into four pieces, or 4 club rolls for the Cuban rolls.


  • 4 servings, 1 sandwich each

Nutritional Information

Serving Size 4 servings, 1 sandwich each
Calories 410
% Daily Value
Total fat 13g
Saturated fat 4g
Cholesterol 70mg
Sodium 580mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 3g
Protein 29g
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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