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Mexican Steak Avocado Sandwich

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
4 servings
Lunch Mexican
Mexican Steak Avocado Sandwich
Ingredients
  • 4 (3 ounce) thin-cut beef round steaks
  • 4 Mexican-style sandwich rolls (bolillos)
  • 1/4 cup sour cream, divided
  • 1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
  • 2 avocados - peeled, pitted and sliced
  • 2 large tomatoes, sliced
  • 2 pickled jalapeno peppers, sliced into quarters lengthwise
  • 2 cups shredded romaine lettuce, divided
  • 1 cup chopped fresh cilantro, divided
  • 1 cup crumbled queso fresco (Mexican fresh cheese), divided
  • 1 lime, quartered
Instructions
1
Preheat a large skillet over medium heat to initiate the cooking process. Sear steaks to your preferred level of doneness, typically taking around 5 minutes on each side for optimal results.
2
Split the dinner rolls in half lengthwise. Apply a layer of about 1 tablespoon of sour cream to one side of each roll, followed by the addition of approximately 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak on top of the pinto beans, serving as the main component of each sandwich.
3
Assemble each sandwich by layering a portion of sliced avocado, tomato slices, and pickled jalapeños. Add about 1/2 cup of shredded lettuce to the mix, followed by a sprinkle of approximately 1/4 cup of chopped cilantro and 1/4 cup of crumbled queso fresco cheese.
4
Finish each sandwich by squeezing a lime wedge over the top, followed by closing and serving immediately.