If you love Cuban flavors and a perfectly crispy, flavorful bite, then my Crispy Steak Tenderloin Steak Sandwich or Pan con Bistec Empanizado is about to be your new favorite! This sandwich is built on the foundation of one of my most beloved recipes—Cuban breaded steak (bistec empanizado)—but takes it to the next level with toasted Cuban bread, a creamy cilantro aioli, and fresh butter lettuce for a satisfying crunch.
Cuban cuisine is all about bold flavors, simple techniques, and textures that bring everything together in harmony. This sandwich delivers exactly that. The star of the show is a tender, crispy breaded steak, made with a high-quality cut of tenderloin that’s been meticulously marinated in a vibrant mojo of naranja agria (sour orange), zesty lime juice, fresh garlic, and a hint of salt. This marinade infuses the meat with tangy and aromatic notes, creating a foundation of flavor that is unmistakably Cuban. Next the steak is coated in breadcrumbs, and fried to golden perfection. Then, we take an 8-inch loaf of Cuban bread, slice it in half, and toast the inside on a griddle for that classic crunch. But the magic doesn’t stop there—once we add the crispy steak, we press the whole sandwich on the griddle, letting the outside of the bread develop a golden, crispy crust that enhances every bite.
To balance out the richness of the steak, I add a homemade cilantro aioli—a creamy, herby spread with a hint of citrus that brings a refreshing contrast. Then, a layer of crisp butter lettuce adds just the right amount of freshness without overpowering the bold flavors.
This sandwich is simple yet packed with the kind of flavors that make Cuban food so irresistible. Whether you’re making it for a quick lunch, a family gathering, or even a late-night craving, this Crispy Steak Tenderloin Steak Sandwich is sure to be a hit. So fire up the griddle, grab some fresh Cuban bread, and let’s get cooking!
Step-By-Step Instructions
- Prepare the steaks. Cut the beef tenderloin into 1/4″ thick steaks.
- Marinate steaks in naranja agria, lime juice and garlic. Season with kosher salt.
- Make the Cilantro Aioli. In a small bowl combine the mayonnaise, cilantro, lime juice, garlic, and kosher salt. Reserve in the refrigerator.
- Breading the Steaks – Remove steaks from the marinade and pat dry. Dredge each piece of steak in flour first.
- Next, dredge the steaks in the egg wash.
- Let the excess egg drip off and then press the steaks into the bread crumbs.
- Heat enough oil in a frying pan to 350*. Fry each piece of steak for 3-5 minutes per side.
- Assemble the Sandwiches – Heat a griddle to 400*. Slice the Cuban bread lengthwise and toast the inside of the bread.
- Put 1-2 pieces of the breaded steak tenderloins on each bottom section of bread. Butter the bottom section of the griddle and lay the sandwich on it. Butter the top of the bread and press the griddle down. If you don’t have this type of griddle, you can use a cast iron pan or any other heavy pan to press the sandwich down.
- Once the bread is pressed and golden, remove it from the griddle. Open the sandwich and spread some cilantro aioli on the bottom slice, then layer with butter lettuce leaves.
- Put the sandwich back together and enjoy!
Crispy Steak Tenderloin Sandwich – (Pan con Bistec Empanizado)
Steak Tenderloin Marinade
Breading for Beef Tenderloin
Cilantro Aioli
For Crispy Steak Sandwiches
Marinate Tenderloin
-
The tenderloin is easier to cut when slightly frozen. Cut tenderloin into 1/4" steaks.
-
Pound steaks in between 2 pieces of parchment paper or plastic wrap. I use a rolling pin for even distribution but of course a mallet can be used too. Salt both sides of meat and transfer to a bowl for marinating
-
Add the juice of 2 limes, 1 cup of naranja agria, and 1/4 cup of smashed garlic. Cover and let marinate for at least 30 minutes.
-
Remove steaks from marinade and let them dry. Dab with a paper towel if needed.
Cilantro Aioli
-
While the steaks are marinating make the Cilantro Aioli.
In a bowl combine all of the ingredients together. Mix well and reserve in the refrigerator.
1 cup mayonnaise, 2 tblsp, lime juice, 5 minced garlic cloves,
1 tsp kosher salt
Breading the Tenderloin
-
Make a dredging station using a separate bowl for each - the flour, the eggs, the bread crumbs and a wire rack.
Dredge each piece of steak in the flour first.
-
Next dredge the floured steak in the the eggs.
-
After the eggs bath press the steaks into the bread crumbs. Lay each piece of steak on the wire rack. Repeat with each piece of steak until all pieces of steak are breaded.
-
Heat enough oil in a frying pan to 350*. Fry each piece of steak for 3-5 minutes per side. Remove steaks to drain on a wire rack.
Assemble the Sandwiches
-
Heat a griddle to 400*. Cut each loaf of Cuban bread lengthwise.
-
Toast the inside of the bread on the griddle.
-
Put 1-2 pieces of the breaded steak tenderloins on each bottom section of bread. Also, butter the bottom section of the griddle and lay the sandwich on it. Butter the top of the bread and press the griddle down. If you don't have this type of griddle and cast iron pan can be used and use another heavy pan on top to press the sandwich down.
-
Once the outside of the bread is pressed remove from griddle. Open the sandwich and on the bottom bread layer some cilantro aioli and some butter lettuce leaves. Put the sandwich back together and enjoy!
