Pepito (Mexican Steak Sandwich)
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
651 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Pepito (Mexican Steak Sandwich)
Description
The Pepito (Mexican Steak Sandwich) highlights thin slices of beef tenderloin seasoned with salt, pepper, Worcestershire sauce, and lime juice before searing in a hot skillet just until browned. The quick cooking keeps the beef tender and flavorful. The baguette is cut and split into pieces, buttered, then toasted in the pan to develop a crisp yet soft texture. A layer of refried black beans and a creamy mix of mayonnaise and Dijon mustard add moisture and tang. Pickled jalapeño slices, thinly sliced white onion, and ripe Mexican avocado slices crown the sandwich, bringing in heat, crunch, and creaminess.
To serve, assemble the warm toasted baguette with the beef and toppings, enjoying the interplay of textures and bold Mexican-inspired flavors. The sandwich is portable and can be eaten at room temperature if needed, making it practical for various occasions.
Making your own pickled jalapeños elevates the sandwich considerably by adding fresh acidity and spice. The recipe can be scaled to make several sandwiches or adjusted to preference for toppings and bread choice.
Ingredients
- 1 pound beef tenderloin trimmed of excess fat and sliced into ¼-inch thick slices, boneless; or strip or ribeye steaks or sirloin steak tips
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 Worcestershire sauce generous teaspoon
- ½ lime juicy
- olive oil or vegetable oil
- 3 tablespoons unsalted butter softened
- 1 baguette cut into 4 equal pieces and split
- ½ cup refried black beans or traditional refried beans made with pinto beans) homemade or canned
- 3 tablespoons mayonnaise or Mexican crema
- 4 teaspoons Dijon mustard or yellow mustard
- jalapeno pepper for topping, sliced, pickled
- onion for topping, thinly sliced, white
- avocado for topping, ripe Mexican Hass, sliced
Instructions
- Lay the sliced beef on a large plate, and season generously with salt and pepper on both sides. Pour the Worcestershire sauce and squeeze the lime over the beef and lightly toss to coat.
- Heat a large skillet over high heat and add enough oil to coat the bottom of the skillet in a very thin layer (if your skillet is nonstick use even less). Working in batches to avoid crowding the skillet, cook the beef until browned on both sides, 30 to 45 seconds per side. Transfer the beef to a clean plate to rest. Cover loosely with aluminum foil just to keep it warm.
- Reduce the heat to medium-low. Carefully wipe down the interior of the skillet with a slightly damp paper towel (use tongs to grip it). Spread the soft butter evenly over the cut sides of the baguette. Toast the baguette pieces (in batches if needed), buttered sides down, in the skillet until they are light golden brown and crisp, but still soft in the middle, a minute or two. Remove from the heat and arrange tops and bottoms side by side on a work surface for assembly.
- Spread a layer of refried beans (a tablespoon or two) over the baguette bottoms. Spread the mayonnaise and mustard over the baguette tops. Arrange the beef slices on top of the bean layer on the baguette bottoms, cutting and stacking if necessary so they fit neatly. Top with sliced pickled jalapenos, thinly sliced white onion, slices of ripe Mexican Hass avocado, and finally a pinch of salt. Cover with the baguette tops and press firmly but gently.
Notes
- Use homemade pickled jalapeños for a fresher, brighter heat compared to store-bought.
- The recipe can be halved or quartered easily to suit smaller portions.
- Pepito sandwiches can be enjoyed warm or at room temperature without losing flavor or texture.
- Try variations on toppings such as Guasacaca sauce or grated cheese to explore flavors from Venezuela and Spain.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 52g | 17% |
| Protein | 34g | 68% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 27mg | 9% |
| Sodium | 695mg | 29% |
| Potassium | 376mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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