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Pepito (Mexican Steak Sandwich)

This Pepito (Mexican steak sandwich) combines juicy steak with beloved Latin American flavors like luscious avocado, creamy beans, and spicy jalapeños. These easy sandwiches only take about 20 minutes (or less) to make!

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 651 kcal
Course: Main Course , Lunch
Cuisine: Mexican

Ingredients

  • 1 pound boneless beef tenderloin, strip or ribeye steaks, or sirloin steak tips, trimmed of excess fat and sliced into ¼-inch thick slices
  • Kosher salt and freshly ground black pepper
  • 1 generous teaspoon Worcestershire sauce
  • ½ juicy lime
  • olive 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 or yellow mustard
  • sliced pickled jalapenos for topping
  • thinly sliced white onion for topping
  • Sliced ripe Mexican Hass avocado for topping

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Although you can absolutely purchase canned or jarred pickled jalapeño slices, I highly recommend making homemade pickled jalapeños using my easy recipe. They are THE BEST pickled jalapeños you'll ever have, and really take this pepito sandwich to another level.
  • You can easily halve the recipe to make 2 portions, quarter it to make a single sandwich, or multiply it to feed a crowd. These Mexican steak sandwiches are absolutely delicious even at room temperature so don't stress if you can't serve them piping hot to guests.
  • Feel free to get creative with the toppings and step outside of the box. As pepitos have origins in Spain and are extremely popular in Venezuela too, you can try omitting some of the more Mexican flavors here (like the refried beans) and perhaps swap the sliced avocado for Guasacaca (Venezuelan avocado salsa) or even add some grated cheese!
  • Adapted from Tacos, Tortas, and Tamales

Nutrition Information

Calories 651kcal (33%) Carbohydrates 52g (17%) Protein 34g (68%) Fat 33g (51%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 9g Cholesterol 27mg (9%) Sodium 695mg (29%) Potassium 376mg (11%) Fiber 6g (24%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

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.