STEAK TORTAS WITH GUACAMOLE SALSA, MELTED CHEESE & PICKLED ONIONS
If you like hot sandwiches—who doesn’t?—you’ll love these juicy, flavor-packed Steak Tortas with Guacamole Salsa, Melted Cheese & Pickled Onions. The creamy avocado salsa, melty provolone, savory seared steak, and tangy cebollas encurtidas come together in a warm bolillo or telera roll to create the ultimate comfort food. This sandwich is fully customizable, making it perfect for weeknight dinners or weekend cookouts.
Video
Equipment
- Grill or stovetop griddle
- Blender (for guacamole salsa)
- Knife and cutting board
- Spatula or tongs
Ingredients
For the Creamy Guacamole/Avocado Salsa:
- 2 Ripe avocados
- 1 J jalapeño, stem & seeds removed
- 2 tbsp. Sour cream
- small bunch of fresh cilantro
- 1 Garlic clove minced
- Salt to taste
- Juice of 1/2 a lime
- 2/3 cup Water (add more to reach desired consistency)
For the Steak Tortas
- 4 bolillo or telera rolls
- Softened butter (for toasting rolls)
- 1 lb flap meat (or skirt steak) cut against the grain
- Salt and pepper to taste
- 4 slices provolone cheese (or cheese of choice)
- Pickled onions
- Additional fresh cilantro (for garnish)
Instructions
- Cook meat on griddle (with no oil) to medium rare, and season with salt and pepper while cooking.
- (Note: if flap meat is over cooked, it will become tough.)
- Place cheese slices on top, cover with lid and let melt.
- Slice rolls down the middle and spread layer of softened butter on insides.
- Place on grill and let them toast on both sides until golden brown.
- Place steak meat with melted cheese on bottom half of roll.
- Spread generous layer of avocado salsa on top, as well as additional fresh cilantro.
- Then, for an extra boost of flavor, top with a generous amount of pickled onions.
- Cover torta with top of roll and enjoy sandwich while it's still hot.
Notes
This recipe and video were created and produced by Marcy Inspired.
