5 from 21 votes
Pepito (Mexican Steak Sandwich)
Pepito is a Mexican steak sandwich made with thinly sliced, seasoned beef cooked quickly for a tender, juicy bite. The sandwich is layered on lightly toasted baguette pieces spread with butter, refried beans, and a mayonnaise-mustard mixture. It features toppings such as pickled jalapeño slices, white onion, and ripe avocado, creating a blend of creamy, spicy, and savory flavors in every bite. This sandwich balances rich black beans with fresh produce and bold seasoning making it a satisfying meal or snack.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
4
servings
Calories:
651 kcal
Course:
Main Course, Lunch
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 651
% 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.