Chivito Steak Sandwich Recipe

Name: Chivito Steak Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and pepper; 3 five-ounce slices tender beef steak, cut 1/2-inch thick; 6 slices pancetta or bacon; 1 large onion, sliced in thin rings; 6 thin slices Monterey Jack or mozzarella cheese; 6 small kaiser or Portuguese sandwich rolls, split; 1/2 cup mayonnaise, preferably homemade; lettuce leaves; 6 tomato slices; 1 roasted sweet pepper, optional; 2 hard-cooked eggs, sliced, optional; Chimichurri salsa (see recipe)

Servings: persons

Salt and pepper
3 five-ounce slices tender beef steak, cut 1/2-inch thick
6 slices pancetta or bacon
1 large onion, sliced in thin rings
6 thin slices Monterey Jack or mozzarella cheese
6 small kaiser or Portuguese sandwich rolls, split
1/2 cup mayonnaise, preferably homemade
lettuce leaves
6 tomato slices
1 roasted sweet pepper, optional
2 hard-cooked eggs, sliced, optional
Chimichurri salsa (see recipe)

1
Ask your butcher for 3 five-ounce steaks, about a half-inch thick, using rib-eye, shell strip or other tender cut.
2
Trim excess fat from edges if necessary.
3
Cut each steak in half crosswise and lightly pound each piece to a 1/4-inch thickness.
4
You will have 6 small, thin steaks.
5
Season with salt and pepper.
6
In a wide cast-iron pan or ridged grill pan over medium high heat, cook pancetta until crisp, about 2 minutes per side.
7
Reserve.
8
Wipe away excess fat and add the onion.
9
Cook, stirring occasionally, until slightly charred and softened, about 5 minutes.
10
Sprinkle with salt and set aside.
11
(Alternatively, grill over hot coals.)
12
In the same pan (or over coals) sear the beef on one side till nicely colored, about 2 minutes.
13
Flip it and top each little steak with a slice of cooked pancetta, a slice of cheese and some charred onion.
14
Cook for about 1 minute more for rare, 2 minutes for medium rare.
15
Remove steaks from heat.
16
Slice the sandwich rolls and spread with mayonnaise.
17
For each sandwich, stack lettuce leaves, cooked steak, tomato slice, roasted pepper and egg if using, and 2 teaspoons chimichurri.
18
Replace the top of the roll and press down lightly.
19
Cut the sandwiches in half if desired.
20
Serve immediately.

1187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt and pepper, 3 five-ounce slices tender beef steak, cut 1/2-inch thick, 6 slices pancetta or bacon, 1 large onion, sliced in thin rings, and more.

Yes, Chivito Steak Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chivito Steak Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions