Q1: What is beef cube steak?

Cube steak is a cut of beef, usually top round or top sirloin, that has been tenderized by being run through a machine with sharp blades that leaves small, cube-shaped indentations on the surface. This process breaks down the tough muscle fibers, making it very tender and incredibly quick to cook.

Q2: Can I make my own potato sticks?

While you can make your own by deep-frying very finely julienned potatoes, the canned potato sticks from the snack aisle are a key part of the charm and convenience of this specific recipe. They have the perfect, uniform, ultra-crispy texture that is hard to replicate at home.

Q3: What is the best kind of roll to use for this sandwich?

You want a roll that is soft on the inside but sturdy enough on the outside to hold up to the ingredients and the pressing. A classic hero, submarine, or hoagie roll is perfect. A soft, Cuban-style bread or a French baguette would also be fantastic choices.

Q4: How do I press the rolls if I don't have a panini press or a second heavy skillet?

If you don't have a second heavy skillet, you can use another heavy, flat-bottomed object. Place the rolls in the skillet, cover them with a piece of aluminum foil, and then place a heavy pot, a cast iron Dutch oven lid, or even a foil-wrapped brick on top of them.

Q5: What kind of green hot sauce works best?

A vinegar-based green hot sauce made with jalapeños is a great choice. Brands like Tabasco Green Pepper Sauce or Cholula Green Pepper Hot Sauce would work perfectly here, providing a nice, tangy heat.

The Ultimate Crunchy Cuban Beef-and-Potato Sandwich

Name: The Ultimate Crunchy Cuban Beef-and-Potato Sandwich
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Cuban
Ingredients: 4 beef cube steaks (about 1 pound), pounded to 1/8 inch thick; 3 tablespoons extra-virgin olive oil; 3 cloves garlic, minced; Kosher salt and freshly ground pepper; 1/2 sweet onion, very thinly sliced; 1 tablespoon white vinegar; 1/3 cup mayonnaise; 1 tablespoon green hot sauce; 4 small hero rolls (about 6 inches long), split; 3 cups potato sticks; 2 tomatoes, sliced; Coleslaw, for serving

The Ultimate Crunchy Cuban Beef-and-Potato Sandwich

A hearty, Cuban-inspired sandwich featuring thinly pounded and pan-fried cube steak. The recipe includes a quick-pickled onion and a zesty green hot sauce mayonnaise. The hero rolls are pressed and toasted in a skillet until crisp. The sandwich is layered with the spicy mayo, crunchy potato sticks, the cooked steak, fresh tomato slices, and the pickled onions, creating a flavorful and texturally interesting meal.

Author: Grace
Prep Time: 25 minutes (includes marinating time)
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Pan-Frying
Cuisine: Cuban

Ingredients

Scale

4 beef cube steaks (about 1 pound), pounded to 1/8 inch thick
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 sweet onion, very thinly sliced
1 tablespoon white vinegar
1/3 cup mayonnaise
1 tablespoon green hot sauce
4 small hero rolls (about 6 inches long), split
3 cups potato sticks
2 tomatoes, sliced
Coleslaw, for serving

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Instructions

In a large bowl, toss the pounded steaks with 1 tablespoon of olive oil and all but 1/2 teaspoon of the minced garlic. Season with salt and pepper. Let the steak sit at room temperature for at least 10 minutes.
Meanwhile, in a medium bowl, toss the thinly sliced onion with the vinegar and a few pinches of salt to quickly pickle them.
In a small bowl, mix the mayonnaise, the remaining 1/2 teaspoon of garlic, the green hot sauce, and a pinch each of salt and pepper to create the sandwich spread.
Heat a large nonstick skillet over medium heat. Place the split rolls in the skillet and press them down with a second heavy skillet on top. Cook for about 3 minutes per side until browned and crisp. Set the rolls aside.
Wipe out the skillet and heat 1 tablespoon of olive oil over medium-high heat. Add 2 steaks and cook for about 1 minute per side until lightly browned. Transfer to a plate.
Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining 2 steaks.
To assemble: Spread the prepared mayonnaise mixture on the toasted rolls.
Place a layer of potato sticks on the bottom halves of the rolls. Top with the cooked steak, cutting it as needed to fit.
Add the sliced tomatoes, a pinch of salt, the marinated onions, and more potato sticks.
Place the roll tops on the sandwiches and gently press down. Serve with coleslaw on the side.

Notes

Pounding the cube steaks very thin is a key step to ensure they are tender and cook quickly.
Pressing the rolls with a heavy skillet while toasting them creates a crispy texture, similar to a traditional Cuban sandwich.
The onions are quick-pickled in vinegar and salt, which adds a bright, tangy flavor to the sandwich.

Nutrition

Serving Size: 1 sandwich
Calories: 800-950
Sugar: 8-12 g
Sodium: 1200-1500 mg
Fat: 45-55 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 6-8 g
Protein: 35-45 g
Cholesterol: 90-110 mg

Find it online: https://www.eatswithsoul.com/cuban-beef-and-potato-sandwich/