This Pepito (Mexican steak sandwich) combines juicy steak with beloved Latin American flavors like luscious avocado, creamy beans, and spicy jalapeños. These easy sandwiches only take about 20 minutes (or less) to make!
1poundboneless beef tenderloin, strip or ribeye steaks, or sirloin steak tips,trimmed of excess fat and sliced into ¼-inch thick slices
Kosher salt and freshly ground black pepper
1generous teaspoon Worcestershire sauce
½juicy lime
Olive or vegetable oil
3tablespoonsunsalted butter,softened
1baguette,cut into 4 equal pieces and split
½cuprefried black beans,(or traditional refried beans made with pinto beans) homemade or canned
3tablespoonsmayonnaise or Mexican crema
4teaspoonsDijon or yellow mustard
Sliced pickled jalapenosfor topping
Thinly sliced white onionfor topping
Sliced ripe Mexican Hass avocadofor topping
Instructions
Lay the sliced beef on a large plate, and season generously with salt and pepper on both sides. Pour the Worcestershire sauce and squeeze the lime over the beef and lightly toss to coat.
Heat a large skillet over high heat and add enough oil to coat the bottom of the skillet in a very thin layer (if your skillet is nonstick use even less). Working in batches to avoid crowding the skillet, cook the beef until browned on both sides, 30 to 45 seconds per side. Transfer the beef to a clean plate to rest. Cover loosely with aluminum foil just to keep it warm.
Reduce the heat to medium-low. Carefully wipe down the interior of the skillet with a slightly damp paper towel (use tongs to grip it). Spread the soft butter evenly over the cut sides of the baguette. Toast the baguette pieces (in batches if needed), buttered sides down, in the skillet until they are light golden brown and crisp, but still soft in the middle, a minute or two. Remove from the heat and arrange tops and bottoms side by side on a work surface for assembly.
Spread a layer of refried beans (a tablespoon or two) over the baguette bottoms. Spread the mayonnaise and mustard over the baguette tops. Arrange the beef slices on top of the bean layer on the baguette bottoms, cutting and stacking if necessary so they fit neatly. Top with sliced pickled jalapenos, thinly sliced white onion, slices of ripe Mexican Hass avocado, and finally a pinch of salt. Cover with the baguette tops and press firmly but gently.
Notes
Although you can absolutely purchase canned or jarred pickled jalapeño slices, I highly recommend making homemade pickled jalapeños using my easy recipe. They are THE BEST pickled jalapeños you'll ever have, and really take this pepito sandwich to another level.
You can easily halve the recipe to make 2 portions, quarter it to make a single sandwich, or multiply it to feed a crowd. These Mexican steak sandwiches are absolutely delicious even at room temperature so don't stress if you can't serve them piping hot to guests.
Feel free to get creative with the toppings and step outside of the box. As pepitos have origins in Spain and are extremely popular in Venezuela too, you can try omitting some of the more Mexican flavors here (like the refried beans) and perhaps swap the sliced avocado for Guasacaca (Venezuelan avocado salsa) or even add some grated cheese!