Cuban-Style Cheesesteak

Ingredients

While the original American cheesesteak is typically made with thinly sliced beef, our Cuban-style version incorporates traditional Cuban flavors and ingredients. We add a touch of Latin flair by using marinated flank steak, sautéed bell peppers, onions, and a tangy Cuban sauce. The sandwich is also served on a Cuban roll, which adds a unique texture and taste to the dish. We alse have the original recipe for Cheesesteak, so you can check it out.

• 500g (1.1 lb) flank steak, thinly sliced 500g (1.1 lb) flank steak, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced 1 yellow onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 4 Cuban rolls, split 4 Cuban rolls, split
• 200g (7 oz) Swiss cheese, sliced 200g (7 oz) Swiss cheese, sliced
• 1/4 cup Cuban sauce (recipe below) 1/4 cup Cuban sauce (recipe below)
• Cuban Sauce: Cuban Sauce:
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 2 tablespoons mustard 2 tablespoons mustard
• 2 tablespoons ketchup 2 tablespoons ketchup
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon hot sauce 1 teaspoon hot sauce
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 25g (5g sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced flank steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
2. 2.
   In the same skillet, add another tablespoon of olive oil and sauté the bell peppers, onions, and minced garlic until they are tender and slightly caramelized, about 5-6 minutes.
3. 3.
   Return the cooked flank steak to the skillet with the peppers and onions. Add the cumin, paprika, dried oregano, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Split the Cuban rolls and place them on a baking sheet. Toast them in the preheated oven for about 5 minutes, or until they are lightly crispy.
6. 6.
   Remove the rolls from the oven and layer each roll with Swiss cheese slices. Return them to the oven for another 2-3 minutes, or until the cheese is melted and bubbly.
7. 7.
   Spread a generous amount of Cuban sauce on the bottom half of each roll. Top with the steak, pepper, and onion mixture. Close the sandwiches with the top halves of the rolls.
8. 8.
   Serve the Cuban-style cheesesteaks warm and enjoy!

Treat your ingredients with care...

• Flank steak — For a more tender result, marinate the flank steak in a mixture of lime juice, garlic, and olive oil for at least 30 minutes before cooking.
• Cuban rolls — If you can't find Cuban rolls, you can substitute with French bread or any crusty bread with a similar texture.

Tips & Tricks

• To add an extra layer of flavor, you can marinate the sliced bell peppers and onions in a mixture of olive oil, lime juice, and garlic before sautéing them.
• For a spicier kick, add a few slices of jalapeno peppers to the sandwich filling.
• If you prefer a milder cheese, you can substitute Swiss cheese with provolone or mozzarella.
• Serve the Cuban-style cheesesteaks with a side of plantain chips for an authentic Cuban experience.
• Leftover Cuban-style cheesesteaks can be refrigerated and enjoyed the next day. Simply reheat them in a skillet or oven until warmed through.

Serving advice

Serve the Cuban-style cheesesteaks hot, accompanied by a side of plantain chips and a refreshing tropical fruit salad.

Presentation advice

To enhance the presentation, cut the Cuban-style cheesesteaks in half diagonally and serve them on a wooden cutting board or a colorful plate. Garnish with a sprig of fresh cilantro or parsley for a pop of color.