Torta de Milanesa Sandwiches
Recipes Beef Main Dish Meal ideas Mexican Quick and Easy
Description
Torta de Milanesa Sandwiches are crispy breaded steak sandwiches topped with shredded lettuce, refried beans, tomato slices, avocado and salsa. They make a great lunch or dinner.
Ingredients
Milanesa de Res:
1 1/2 to 2 lb. top round beef, sliced into 6 thin slices*
2 c. panko bread crumbs
1 c. all-purpose flour
4 eggs, beaten
4 t. garlic powder
4 t. onion powder
4 t. ground cumin
4 t. chili powder
3 t. fine salt
1 t. freshly ground black pepper
1/2 c. vegetable oil, for frying (canola, corn, or avocado)
Tortas:
6 telera bread rolls, halved lengthwise**
2 avocados, peeled and sliced
15 oz. can refried beans, warmed
10 to 12 oz. queso fresco, sliced
2 Roma tomatoes, sliced
1/2 red onion, thinly sliced
1/4 head iceberg lettuce, shredded
3/4 c. salsa (chile de arbol salsa, salsa verde, or roasted tomato salsa)
Directions
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Line a large cutting board with plastic wrap or parchment paper. Lay the steaks on top in a single layer; cover with another piece of plastic wrap or parchment paper.
Using the flat side of a meat mallet or a heavy skillet, pound each steak to about 1/8 to 1/4 inch thickness.
Prepare 3 shallow bowls, the first with the panko bread crumbs, the second with the flour, and the third with the beaten eggs.
To the breadcrumbs, add the garlic powder, onion powder, cumin, chili powder, salt, and pepper; stir together to combine.
Heat the oil in a large cast iron skillet over medium-high heat.
Bread the beef by dredging both sides in flour, then dipping it into the egg mixture, and finally dipping it into the panko crumb mixture. When dipping into the panko mixture, be sure to press down so the bread crumbs stick to the beef.
Working in batches of 1 or 2 to not overcrowd the pan, carefully add the breaded beef to the hot oil; fry for 2-3 minutes per side until golden brown. The meat is very thin and will cook quickly.
Transfer the milanesa to a plate lined with paper towels to soak up excess oil. Repeat the process with the remaining steaks.
Assemble the tortas by spreading a layer of the refried beans on the bottom half of the bread rolls, followed by slices of avocado, queso fresco, and tomatoes. Add the fried milanesa de res, then top with shredded lettuce and a drizzle of salsa. Gently press the top half of the bread roll over the torta and repeat until they have all been assembled.
Serve.
6 servings.
Tips:
* This cut of beef is best for tortas de milanesa since they are already very thin. They cook very quickly, which is also a plus. Many Mexican grocery stores sell the meat already pounded thinly which saves you the step of having to do it yourself. It’s sometimes labeled as “milanesa” in these cases.
** If you can’t find telera bread rolls, bolillo bread or soft French bread rolls are great substitutes.
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