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Main dishes

Cuban Steak Sandwich

Cuban Steak Sandwich recipe
photo by:kraft
Skillet-cooked to a crisp, golden brown, these Cuban steak sandwiches make for hearty eats on a chilly day. Or any day, really.
10 min
1 hr 35 min
4 servings, 1 sandwich each
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What You Need

 beef sirloin steaks, 1/4-inch thick (1 lb.)
cup  KRAFT Zesty Italian Dressing, divided
Tbsp.  lemon juice
cloves  garlic, minced
 Cuban rolls, split
medium  onion, thinly sliced
Tbsp.  chopped fresh parsley
Tbsp.  butter, melted

Make It

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.

Kraft Kitchens Tips

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.
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