Recipe

Peruvian Lomo Saltado Sandwich

Savory Peruvian Fusion: Lomo Saltado Sandwich

4.5 out of 5

Indulge in the flavors of Peru with this mouthwatering Lomo Saltado Sandwich. Inspired by the traditional Peruvian dish, this fusion creation combines tender beef, sautéed vegetables, and zesty spices, all nestled between two slices of crusty bread.

Sandwich/Wrap› Sandwich› Sandwich de lomo

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Preparation time

40 minutes

Cooking time

15 minutes

Total time

55 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Gluten-free (if using gluten-free bread), Dairy-free, Nut-free, Low-carb (if served without bread)

Allergens

Soy

Not suitable for

Vegetarian, Vegan, Paleo, Keto, Halal

Ingredients

500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
2 tablespoons soy sauce 2 tablespoons soy sauce
2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
2 cloves garlic, minced 2 cloves garlic, minced
1 teaspoon cumin powder 1 teaspoon cumin powder
1 teaspoon dried oregano 1 teaspoon dried oregano
1 tablespoon vegetable oil 1 tablespoon vegetable oil
1 red onion, thinly sliced 1 red onion, thinly sliced
1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
2 tomatoes, sliced 2 tomatoes, sliced
2 tablespoons aji amarillo paste (Peruvian yellow chili paste) 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
Salt and pepper, to taste Salt and pepper, to taste
4 crusty bread rolls 4 crusty bread rolls

Nutrition

Calories: 450 kcal / 1884 KJ
Fat: 15g (Saturated Fat: 4g)
Carbohydrates: 40g (Sugars: 8g)
Protein: 35g
Fiber: 5g
Salt: 2g

Preparation

1.
In a bowl, combine the soy sauce, red wine vinegar, minced garlic, cumin powder, and dried oregano. Add the sliced beef and marinate for at least 30 minutes.
2.
Heat the vegetable oil in a large skillet over high heat. Add the marinated beef and cook for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
3.
In the same skillet, add the sliced onions and bell peppers. Sauté for 3-4 minutes until they begin to soften.
4.
Return the beef to the skillet and add the sliced tomatoes and aji amarillo paste. Stir-fry for an additional 2-3 minutes until the tomatoes are slightly softened.
5.
Season with salt and pepper to taste.
6.
Slice the crusty bread rolls in half and lightly toast them.
7.
Spoon the lomo saltado mixture onto the bottom half of each bread roll. Top with the other half of the roll.
8.
Serve the Peruvian Lomo Saltado Sandwich immediately and enjoy!

Treat your ingredients with care...

Beef sirloin — For the best results, slice the beef against the grain to ensure tenderness.
Aji amarillo paste — If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of chili powder for a similar flavor profile.

Tips & Tricks

For an extra kick of flavor, add a squeeze of lime juice to the sandwich before serving.
If you prefer a spicier sandwich, adjust the amount of aji amarillo paste according to your taste.
You can customize the sandwich by adding avocado slices or a dollop of mayonnaise for added creaminess.
To make it a complete meal, serve the sandwich with a side of crispy French fries or a fresh green salad.
Leftover lomo saltado mixture can be refrigerated and enjoyed as a filling for tacos or quesadillas.

Serving advice

Serve the Peruvian Lomo Saltado Sandwich warm, allowing the flavors to meld together. Accompany it with a side of tangy salsa criolla, a traditional Peruvian onion and tomato salad, for a refreshing contrast.

Presentation advice

To present the sandwich beautifully, cut it in half diagonally and arrange it on a plate. Garnish with a sprinkle of fresh cilantro leaves for a pop of color.