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Cuban Breakfast Sandwich

Cuban Breakfast Sandwich


• 8 oz. skirt steak
• Salt and pepper, to taste
• 1 tbl. vegetable or olive oil
• 3 eggs, beaten
• 2 Turano French Rolls
• 4 slices Muenster cheese
• Hot sauce (optional)
• 1 tbl. butter, softened


① Heat skillet over medium-high heat. Season both sides of skirt steak with salt and pepper. Grill steak 3-4 minutes per side. Set aside to rest for 5 minutes.
② While steak is resting, add oil to skillet and scramble eggs. Reduce heat of skillet to medium low.
③ Slice steak into thin strips.Open French rolls and hollow out part of the crumb of the rolls. Layer cheese, steak and eggs (and hot sauce, if desired) inside the roll, close tightly.
④ Spread softened butter on both sides of each roll, then place in the skillet. Press with another pan or a pan lid to flatten. Grill on each side 2-3 minutes. Cut in half diagonally and serve.

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