Pepito: Steak & Avocado Sandwich

Pepito: Steak & Avocado Sandwich

4 to 6 generous tortas
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, flank steak, guacamole, Sandwich, steak, Torta
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Pepito, or Steak & Avocado Sandwich, from Pati's Mexican Table Season 1, Episode 3 "Avocado"


  • 1 1/2 pounds flank steak
  • 3 tablespoons soy sauce
  • 1 teaspoon dijon mustard
  • 3 garlic cloves, finely chopped or pressed
  • 1 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • Pinch kosher or sea salt
  • 2 tablespoons olive oil
  • 4 teleras, bolillos, petite baguettes, or baguettes sliced into 3- to 4-inch pieces and cut in half
  • 6 ounces Monterey jack cheese, muenster or mild cheddar
  • 1 cup gucamole, see below
  • 1 cup refried beans, store bought or homemade

For the Guacamole:

  • 2 ripe Mexican avocados, halved, pit removed, meat scooped out and mashed
  • 3 scallions, rinsed, tops removed, white and light green parts thinly sliced (about 2 tablespoons)
  • 2 tablespoons coarsely chopped cilantro leaves, optional
  • 3 tablespoons jalapeño or serrano chile, more or less to taste, minced (seeding is optional)
  • 2 tablespoons lime juice, freshly squeezed
  • Kosher or sea salt, to taste

To Prepare

  • Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.
  • Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
  • Preheat the oven to 350°F degrees.
  • Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.
  • Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.
For the guacamole:
  • Gently mix guacamole ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.

28 comments on “Pepito: Steak & Avocado Sandwich

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  1. Delicious! My wife spotted this recipe and I made it tonight. I grilled the flank steak and it came out just the way we like; rare. Like in “This is Spinal Tap” I need to turn it up to 11!

  2. We made these tortas for early Father’s Day dinner and they were a huge hIt. Definitely will make them again.

  3. Looking forward to trying this! One question I have or suggestion I guess is can you state in the recipe which cookbook (if any) of yours a recipe comes from? I have a couple of yours and it’s always nice to be able to see it in my book too. Thanks

  4. I can’t wait to try this recipe this weekend. I forwarded this to my two sons who live in Laredo and Liberty Hill, Texas who love to bbq, grill, and smoke meats.

  5. Thanks so much Mrs. Jinich, this is awesome my husband will love it and he as well states that he makes the best Tortas and Pico de Gallo Salsa as well.😇🤭💜💙🤭😇

  6. Dear Pati just a couple of lines to wish your Father a full recovery– I went to school with Manuel Jinich any relationship with you? Your gucamole recipe is very good. We wish you the best and the Tortas are the delicious’sandwiches’ that remind us from back home – you prepare them with style and care. God bless you. Henry Sroka from Dallas TX.

  7. Omg I absolutely love guacamole and flank steak. This recipe is amazing. Now I have to try it!
    Thank you so much for sharing your incredible recipes.

  8. Hi Pati, this looks amazing. I look forward to making it for my family. But I just wanted to send my best wishes for your father’s full recovery. It must have been very scary for you all, and hope you have a joyous reunion when you can see him again.

  9. Hello, when I made the enchiladas Verdes recipe that you have here, my brother told me it was the best dinner I had ever made!!! Thank you they were so awesome!!! I wanted to let you know that I have signed up my email twice here on your website but I have never received any type of correspondence from your it active right now? Thank you for checking!

    1. Oh that’s great about the enchiladas, Yvette! I sent out my last newsletter on August 22. I’ll send out another one in Sept. If you don’t get it, please email me at, and I will add you directly to the mailing list.