pepito

beefguacamoletorta

Pepito: Steak & Avocado Sandwich

Pepito: Steak & Avocado Sandwich

Pepito

Recipe Yield

4 to 6 generous tortas

Cooking time

35 minutes

Rate this recipe

4.72 from 7 votes

Ingredients

  • 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.

Comments

32comments inPepito: Steak & Avocado Sandwich

  1. Julieta Pontecorvo

    Apr 26

    I made this torta steak & avocado 🥑 it was delicious 😋. I ate half and later that night, I ate the other half.

    I loved it💕 Yummy yummy 😋 yummy

    1. Pati Jinich

      Apr 30

      Yay Julieta, Pepitos are a great midnight snack 🙂

  2. Ariel

    Mar 29

    Who like to order a steak sandwich

    1. Pati Jinich

      Apr 11

      🙂

  3. Thonaskeys10@gmail.com

    Jul 25

    This is the best

    1. Pati Jinich

      Jul 26

      Gracias!

  4. Thonaskeys10@gmail.com

    Jul 25

    This is the best steak I ever had

    1. Pati Jinich

      Jul 26

      Thank you!!!! Enjoy 😉

  5. Jim Beckley

    Jun 24

    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!

    1. Pati Jinich

      Jun 27

      Yummy Jim! Hugs to you and your wife 😉

  6. Halina Czyzewski

    Jun 22

    Muy rico!!

    1. Pati Jinich

      Jun 23

      Gracias Halina!

  7. James Talton

    Jun 21

    I made this for dinner yesterday and the sandwich was so good. My family left nothing behind. 5+stars

    1. Pati Jinich

      Jun 21

      5+ Stars! I loved that, thanks James 😉

  8. Jennifer S

    Jun 20

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

    1. Pati Jinich

      Jun 20

      Yay! Thanks Jennifer 😉

  9. Rebecca

    Jun 19

    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

    1. Pati Jinich

      Jun 21

      Great suggestion Rebecca, thank you!

  10. Joseph

    Jun 19

    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.

    1. Pati Jinich

      Jun 21

      Thanks for spreading the word Joseph, hope you and your sons liked this torta 😉

  11. Debbie Hood

    Jun 19

    God Bless your dad!

    1. Pati Jinich

      Jun 20

      Thanks so much Debbie! Happy Father’s Day to all the dads in your family 😉

  12. Teresa G Whitaker ~ Fernandez

    Jun 18

    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.😇🤭💜💙🤭😇

    1. Pati Jinich

      Jun 21

      Let me know how your professional Torta maker liked the Pepito Teresa 😉

  13. Anonymous

    Jun 18

    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.

    1. Pati Jinich

      Jun 21

      Thanks so much for the kind words and the good wishes for my dad Henry, enjoy the tortas!

  14. Joanne Bates

    Jun 18

    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.

    1. Pati Jinich

      Jun 20

      Thanks to you Joanne for giving it a chance, it is really a great Torta 😉

  15. Abby

    Jun 18

    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.

    1. Pati Jinich

      Jun 21

      Thanks so much Abby for the good wishes, I appreciate you taking the time to reach out to us. Hugs!

  16. Yvette Herrera

    Sep 01

    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 website..is it active right now? Thank you for checking!

    1. Pati Jinich

      Sep 03

      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 hola@patijinich.com, and I will add you directly to the mailing list.

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