Published:
Dec 7th 2024
by 
Nutritionally reviewed by 
Last updated: Sep 18th 2025
Experience the vibrant essence of Cuban cuisine with this Pan Con Bistec recipe. This dish features juicy, seasoned steak nestled in a crispy baguette, delivering a delightful contrast of textures and flavors. Perfect for a casual lunch or a hearty dinner, it's an easy way to bring a taste of Little Havana to your home.
This recipe offers a delightful combination of juicy steak and crispy bread, making it a flavor-packed meal that's easy to prepare. Perfect for a quick lunch or a satisfying dinner, it brings the taste of Cuban cuisine right to your table. Plus, it's versatile enough to customize with your favorite toppings.
Key nutrients
- Protein: from beef sirloin — Supports muscle maintenance and helps keep you full.
- Iron: from beef — Important for healthy blood and energy levels.
- Healthy fats: from olive oil and mayonnaise — Provide satiety and support nutrient absorption.
- Fiber: from onions and Cuban bread — Aids digestion and promotes fullness.
- Vitamin C: from lime juice — Supports immune health and enhances iron absorption.
Why it matters
- Protein and iron are key nutrients in beef-based sandwiches like this recipe.
- Healthy fats can help with absorption of fat-soluble vitamins.
- Including fiber-rich sides can boost overall meal balance.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Sodium — Seasonings, bread, and mayonnaise can add up in salt content.
- Saturated fat — Beef and mayonnaise contribute some saturated fat; enjoy in moderation.
- Added sugar — A small amount is used to caramelize onions.
Make it even better
- Add leafy greens or tomatoes for extra fiber and vitamins.
- Use whole grain or high-fiber bread to increase fiber content.
- Opt for light mayonnaise or avocado for a healthier spread option.
- Pair with a side salad or beans to round out the meal with more veggies.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
Best fit
- Pescetarian: May suit if beef is replaced with a plant-based or fish protein.
Use with caution / avoid
- High Sodium: Contains added salt, seasoning, and mayonnaise—limit if watching sodium intake.
- Refined Carbs: Cuban bread is refined; consider alternatives for blood sugar or whole grain preferences.
- Saturated Fat: Includes beef and mayonnaise; limit if reducing saturated fat.
- Not Gluten Free: Contains wheat-based bread; avoid if gluten sensitive or celiac.
Helpful modifications
- Swap Cuban bread for whole grain or gluten-free bread to boost fiber or suit gluten-free needs.
- Use light mayonnaise or plain Greek yogurt to reduce saturated fat.
- Replace beef with grilled fish or tofu for a pescetarian or plant-based version.
- Add leafy greens or tomato slices for extra fiber and nutrients.
Pair with: A green salad or steamed vegetables to add fiber and balance the meal.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: wheat/gluten, egg
-
wheat/gluten
Where it appears: Cuban bread, potato sticks (may contain wheat).
Swap: Use gluten-free bread and gluten-free potato sticks.
-
egg
Where it appears: Mayonnaise.
Swap: Use egg-free or vegan mayonnaise.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - For guidance on major food allergens and labeling requirements.
Clean
- Wash hands with soap and water before and after handling raw beef.
- Clean cutting boards, knives, and surfaces after prepping meat and produce.
- Rinse fresh onions and lime before slicing or juicing.
Separate
- Keep raw beef separate from bread, vegetables, and ready-to-eat foods.
- Use separate utensils and plates for raw and cooked steak.
Cook
- Sear steak until it reaches an internal temperature of 145°F for safe consumption.
- Avoid undercooking beef to reduce risk of foodborne illness.
Chill
- Refrigerate leftovers within 2 hours to prevent bacterial growth.
- Store cooked steak and onions in airtight containers in the fridge.
References
- CDC — Food Safety - General food safety guidelines for home cooks.
- USDA — Food Safety Basics - Safe cooking temperatures and storage recommendations.
- Pan con bistec is a Cuban sandwich featuring thin steak, caramelized onions, and crispy potato sticks in crusty bread.
- Potato sticks add a signature crunch and contrast to the tender steak in each bite.
- Lime juice in the marinade adds brightness and helps tenderize the beef.
- Caramelized onions bring natural sweetness that balances the savory flavors.
- Pressing the sandwich creates a crisp exterior and helps meld all the fillings together.
Name & origins
Pan con bistec means "bread with steak" in Spanish and is a popular Cuban street food and café staple.
Ingredient spotlight
- Beef sirloin: Offers juicy, flavorful protein as the star of the sandwich.
- Cuban bread: Light, airy loaf with a crisp crust, perfect for pressing.
- Potato sticks: Deliver a salty crunch and unique texture contrast.
- Onion: Caramelized for depth and subtle sweetness.
Technique tidbit
Searing beef at high heat creates a Maillard reaction, developing rich flavor and a savory crust on the steak slices.
Before you start
- Gather all ingredients and tools to streamline your cooking process.
- Preheat your Panini press or skillet for optimal toasting.
- Pat the beef dry to ensure a good sear and prevent steaming.
During cooking
- Sear the steak until it develops a rich brown crust for flavor.
- Look for caramelized onions to signal they are ready.
- Avoid overcrowding the pan to ensure even cooking of the steak.
Make-ahead & storage
- Prep the steak and onions ahead; store in the fridge for up to 24 hours.
- Reheat in a skillet and toast bread to restore crispness.
Common mistakes
- Overcooking the steak → Aim for medium doneness for best flavor.
- Skipping the mayo → It adds essential moisture and richness to the sandwich.
Serve with
- Fragrant rice or seasoned black beans for a hearty side dish.
- A crisp green salad with citrus vinaigrette for freshness.
- Garlic aioli or spicy salsa for an extra flavor kick.
Toppings & textures
- Fresh cilantro or sliced avocado for a creamy contrast.
- Sliced jalapeños or pickled onions for a zesty bite.
Occasions
- Perfect for casual weeknight dinners or weekend gatherings.
Substitutions
- If you lack beef top sirloin, use flank steak for a slightly chewier texture and robust flavor.
- For a gluten-free option, substitute Cuban bread with gluten-free baguette or lettuce wraps.
Variations
- In Puerto Rico, a similar dish called "bistec encebollado" features onions cooked in a savory sauce.
- Add sliced grilled peppers for a modern twist that enhances the sandwich's flavor and adds color.
Refrigerate
- Cool to room temperature, then store in an airtight container.
- Use within 3–4 days for best flavor and quality.
Freeze
- Freezing not recommended; the bread may become soggy upon thawing.
Reheat
- Reheat in a skillet over medium heat until warmed through.
- Add a splash of water to the pan to keep the bread from drying out.
Repurpose ideas
- Transform leftovers into a beef stir-fry with vegetables.
- Use the steak in a salad for a hearty, protein-packed meal.
- Beef Top Sirloin: Provides a juicy and flavorful base for this recipe, enhancing the overall taste of the sandwich.
- All-Purpose Seasoning: Adds a balanced blend of flavors that elevates the taste of the steak.
- Ground Cumin: Introduces a warm, earthy aroma that complements the beef beautifully.
- Dried Oregano: Contributes a hint of herbal freshness, enhancing the overall flavor profile.
- Lime: Offers a zesty brightness that cuts through the richness of the meat.
- Olive Oil: Used for cooking, it adds richness and helps achieve a perfect sear on the steak.
- Yellow Onion: Caramelizes to provide sweetness and depth of flavor in this recipe.
- Sea Salt: Enhances all the flavors in the dish, ensuring a well-seasoned steak.
- Granulated Sugar: Balances acidity and enhances caramelization of the onions.
- Ground Black Pepper: Adds a subtle heat and complexity to the seasoning mix.
- Cuban Bread: Serves as the perfect vessel for holding all the delicious ingredients together.
- Mayonnaise: Provides creaminess and moisture, enhancing the sandwich experience.
- Potato Sticks: Adds a satisfying crunch and texture contrast to this recipe.
Where is pan con bistec from?
Pan Con Bistec is originally from Cuba.
What type of meat is Bistec?
The term Bistec translates to thinly sliced beef steak; you'll find various cuts of beef used for this dish.
Is bistec the same as Asada?
Although both dishes are cooked with sliced beef. Bistec is pan-fried and Asada is grilled over a coal or wood fire.
Time & Serves
Ingredients
1/2 pound Beef Top Sirloin, thinly sliced
2 teaspoons All-Purpose Seasoning
1/4 teaspoon Ground Cumin
1/2 teaspoon Dried Oregano
1/2 Lime, juiced
2 tablespoons Olive Oil, divided
1 small Yellow Onion, peeled, thinly sliced
1/2 teaspoon Sea Salt
1/2 teaspoon Granulated Sugar
1/4 teaspoon Ground Black Pepper
2 pieces Cuban Bread, sliced in half lengthwise
4 teaspoons Mayonnaise
1/2 cup Potato Sticks
Instructions
Add the sliced sirloin to a plate, patting it dry using a paper towel.
Mix the all-purpose seasoning, ground cumin, oregano and lime juice together in a small mixing bowl.
Rub and coat the steak with the seasoning, cover and set the steak aside until ready to cook.
Add 1 tablespoon of olive oil to a pan, setting it on medium-low heat for 1 minute on the stovetop.
Toss in the onions, salt, sugar, and pepper and cook to caramelize the onions for 20 minutes, stirring frequently.
Preheat your Panini press if your kitchen is stocked with one.
Remove the onions from the pan, add them to a plate, and set them aside.
Wipe down the pan using a paper towel before adding the remaining olive oil to the pan, setting it on high heat on the stovetop for 1 minute.
Sear the marinated beef on either side for about 1 1/2 minutes; for medium doneness or slightly more extended if you prefer your steak more on the well-done side. They'll cook very quickly.
Open the bread onto a plate or cutting board, adding the mayonnaise to either side of the bread.
Arrange the cooked steak onto the bottom half of the bread, followed by the onions and potato sticks. Place on the top piece of bread to finish the sandwich.
Add the sandwiches to the Panini press, press the sandwiches, and toast for 1 minute until the bread is golden brown. If you don't have a Panini, use a medium heated pan to press and toast the bread on either side until the bread is toasted and golden.
Transfer the sandwiches onto a cutting board, slicing them in half before serving.
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