Uruguayan Steak Sandwich

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This iconic Uruguayan steak sandwich layers thinly pounded beef with ham, melted cheese, crisp bacon, a fried egg, and fresh vegetables on a toasted roll. Often called the national sandwich of Uruguay, it is a hearty handheld stacked high with rich, savory fillings and a touch of brine from pickled peppers. Pair it with thin-cut fries for the full Montevideo experience.

Nutrition Facts

Per serving (estimated)

• 810 kcalCalories
• 44 gFat
• 15 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 7 gSugar
• 56 gProtein
• 1480 mgSodium
• 780 mgPotassium
• 290 mgCalcium
• 6.5 mgIron
• 14 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Steak

• 4 thin slices beef tenderloin or top sirloin, about 4 oz each, pounded to 1/4-inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil

For the Sandwich Assembly

• 4 crusty Portuguese-style rolls or brioche buns, halved
• 8 slices cooked ham, such as York or Black Forest
• 4 slices mozzarella or Swiss cheese
• 4 large leaves green leaf lettuce
• 1 large ripe tomato, sliced into 8 rounds
• 1/2 red onion, thinly sliced

For the Optional Toppings

• 4 large eggs
• 8 slices bacon, cooked until crisp
• 1/2 cup mayonnaise
• 1/4 cup sliced pickled jalapeños or pickled peppers

Directions

1. Season the pounded steak slices on both sides with the salt, pepper, and garlic powder, pressing the seasonings into the meat so they adhere.
2. Heat the olive oil in a large cast-iron skillet over medium-high heat until just shimmering, then sear the steak slices about 90 seconds per side until well-browned but still juicy; transfer to a plate and tent with foil.
3. Wipe out the skillet, reduce heat to medium, and fry the eggs sunny-side up or over-easy until the whites are set; season lightly with salt and set aside.
4. Lightly toast the cut sides of the rolls under the broiler about 1 minute until just golden, then spread a generous layer of mayonnaise on both the top and bottom halves of each roll.
5. Build the sandwich on the bottom half of each roll in this order: a lettuce leaf, two tomato slices, one seared steak slice, two slices of ham, one slice of cheese, two slices of bacon, and a spoonful of pickled jalapeños.
6. Place the open-faced sandwiches on a baking sheet and broil 30 to 60 seconds until the cheese melts and the bread turns golden at the edges.
7. Top each sandwich with a fried egg and a few red onion rings, then close with the top half of the roll.
8. Press each sandwich gently, secure with a toothpick, and serve immediately with crispy thin-cut fries or a simple green salad on the side.

Cook’s Notes

• Pounding the steak to a uniform 1/4-inch thickness is essential for the signature tender bite and quick sear.
• Use a sturdy roll with a slightly crusty exterior so it can hold the juicy fillings without going soggy.
• Toasting the bread first creates a barrier that keeps the tomato and mayo from making the bun mushy.
• The classic sandwich is highly customizable; common additions include roasted red peppers, black olives, or a smear of Dijon mustard.
• For an authentic Montevideo-style meal, serve with thin, hand-cut fries seasoned simply with sea salt.

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