What the heck is this?
Imagine a sandwich so loaded, it’s basically a whole meal in a bun—and not just any bun, but a soft, golden bolillo roll. The Mexican torta is a street food legend, and this version stars marinated steak grilled to juicy perfection, layered with creamy refried beans, zippy pickled jalapeños, fresh toppings, and a swipe of avocado or mayo (or both—live a little). It’s got crunch, spice, and that “I-need-a-nap-after-this” satisfaction. Except you won’t need a nap, because it’s perfectly balanced to keep you energized and happy.
Why You’ll Love This Recipe
Because it’s a sandwich with personality. The flavors are loud (in the best way), and every bite hits you with juicy steak, creamy beans, fresh veg, and warm, toasty bread. It’s basically a taco’s bigger, more comforting cousin. It’s also incredibly customizable and great for casual dinners, cookouts, or game-day feasting.
The Good Stuff You’ll Need
For the Steak + Marinade:
- 1½ pounds flank steak or skirt steak
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
For the Sandwich:
- 4 bolillo rolls (or French sandwich rolls)
- 1 cup refried beans (warmed)
- 1 avocado, sliced (or use guacamole)
- ½ cup pickled jalapeños
- 1 tomato, thinly sliced
- ½ small red onion, thinly sliced
- Shredded lettuce
- Mayonnaise (optional)
- Queso fresco or shredded pepper jack (optional)
- Butter for toasting the rolls
Let’s Do This
- Marinate the steak: In a bowl or zip-top bag, mix olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the steak, coat well, and marinate in the fridge for at least 30 minutes (up to 8 hours).
- Grill or sear the steak: Heat a grill or cast iron skillet over high heat. Cook the steak 3–4 minutes per side for medium-rare (adjust based on thickness). Let it rest for 5–10 minutes, then slice thinly against the grain.
- Toast the bread: Slice rolls in half and butter the insides. Toast them cut-side down on a skillet or grill until golden.
- Assemble the tortas: Spread warm refried beans on the bottom halves of the rolls. Top with sliced steak, tomato, onion, jalapeños, lettuce, and avocado (or guac). Add mayo or cheese if using. Cap it off with the top bun.
- Serve immediately with a cold drink and napkins—you’ll need them.
Serving Suggestions
Serve with tortilla chips and salsa, elote (Mexican street corn), or a side of seasoned sweet potato fries. They’re great with agua fresca, cold beer, or even a michelada if you’re going full fiesta.
Switch It Up
- Use shredded chicken, pork carnitas, or chorizo instead of steak.
- Sub in black beans or chipotle mayo for a smoky twist.
- Add a fried egg and turn this into the ultimate brunch torta.
- Use plant-based steak or portobello mushrooms for a vegetarian option.
Make-Ahead Tips
You can marinate the steak up to a day in advance. Cooked steak keeps well in the fridge for 3–4 days and reheats nicely in a skillet. Refried beans and toppings can be prepped ahead and stored separately. Assemble the sandwich fresh for the best texture.
Questions People Actually Ask
Can I make this with a different cut of beef? Yes! Ribeye, sirloin, or even thin-cut New York strip work well.
What’s the best bread to use? Bolillo rolls are traditional, but any soft sandwich roll that toasts up well will do.
Can I make it vegetarian? Absolutely. Use refried black beans, grilled veggies, and extra avocado.
Is this spicy? Only as spicy as your jalapeños. You can leave them out or sub with sweet pickles if needed.
Mexican Steak Torta Sandwiches: Bold, Juicy, and Everything Your Lunch Was Missing
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Imagine a sandwich so loaded, it’s basically a whole meal in a bun—and not just any bun, but a soft, golden bolillo roll. The Mexican torta is a street food legend, and this version stars marinated steak grilled to juicy perfection, layered with creamy refried beans, zippy pickled jalapeños, fresh toppings, and a swipe of avocado or mayo (or both—live a little). It’s got crunch, spice, and that “I-need-a-nap-after-this” satisfaction. Except you won’t need a nap, because it’s perfectly balanced to keep you energized and happy.
Ingredients
For the Steak + Marinade:
1½ pounds flank steak or skirt steak
2 tablespoons olive oil
Juice of 1 lime
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon oregano
Salt and pepper to taste
For the Sandwich:
4 bolillo rolls (or French sandwich rolls)
1 cup refried beans (warmed)
1 avocado, sliced (or use guacamole)
½ cup pickled jalapeños
1 tomato, thinly sliced
½ small red onion, thinly sliced
Shredded lettuce
Mayonnaise (optional)
Queso fresco or shredded pepper jack (optional)
Butter for toasting the rolls
Instructions
Marinate the steak: In a bowl or zip-top bag, mix olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the steak, coat well, and marinate in the fridge for at least 30 minutes (up to 8 hours).
Grill or sear the steak: Heat a grill or cast iron skillet over high heat. Cook the steak 3–4 minutes per side for medium-rare (adjust based on thickness). Let it rest for 5–10 minutes, then slice thinly against the grain.
Toast the bread: Slice rolls in half and butter the insides. Toast them cut-side down on a skillet or grill until golden.
Assemble the tortas: Spread warm refried beans on the bottom halves of the rolls. Top with sliced steak, tomato, onion, jalapeños, lettuce, and avocado (or guac). Add mayo or cheese if using. Cap it off with the top bun.
Serve immediately with a cold drink and napkins—you’ll need them.
Notes
Use shredded chicken, pork carnitas, or chorizo instead of steak.
Sub in black beans or chipotle mayo for a smoky twist.
Add a fried egg and turn this into the ultimate brunch torta.
Use plant-based steak or portobello mushrooms for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~620 kcal per sandwich
- Fat: ~30g
- Carbohydrates: ~45g
- Protein: ~38g