Crunchy Beef "Jibarito" Sandwich

Star rating


Total Servings


Calories Per Serving

39 g

Fat Per Serving

41 g

Protein Per Serving

40 g

Carbohydrates Per Serving

18 g

Sugars Per Serving


1 pound lean-cut beef, cut in fine strips

1 pinch cumin

1 pinch dried oregano

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons vegetable oil

1 garlic clove, pressed

2 plantains, peeled and sliced in half lengthwise

1 garlic clove, chopped

2 tablespoons sunflower or vegetable oil, for frying

1 tablespoon mayonnaise

1 tablespoon ketchup

4 slices American cheese, cut in half

4 lettuce leaves, cut in half

½ onion, julienne cut

2 tomatoes, sliced

1 avocado, sliced


  1. In a bowl, mix all the spices with the lean-cut beef and let marinate in the fridge for at least an hour.

  2. Cut off the tips of the plantains and make a small cut in the peels to remove them.

  3. Cut the plantains in half and then cut each section in half again lengthwise to make long and flat strips.

  4. Pour 2 tablespoons of sunflower or vegetable oil in a pan over medium heat. When the oil is hot, add the plantain strips and fry until browned, about 3-5 minutes.

  5. Once browned, pull the plantain strips out of the oil and press them down between two plates or with a heavy object to flatten them. Then place the flattened plantains in oil to fry again over high heat until crunchy, about 1-2 minutes.

  6. Remove the plantain strips and let drain on paper towels to get rid of excess oil.

  7. Preheat another pan on low heat, add 2 tablespoons of vegetable oil, and cook the meat until desired tenderness. The suggested time is 1-2 minutes for soft and juicy meat.

  8. Whisk together the mayonnaise and ketchup and spread mixture on the plantain tops.

  9. Top the plantain with steak, lettuce, tomato, cheese, onion, avocado, and a second plantain top. Now you have a crunchy and delicious Puerto Rican Jibarito sandwich!

This sandwich goes great with homemade French fries and a side salad.