Crunchy Beef "Jibarito" Sandwich

20 minutes*
4 servings


659 Calories Per Serving

39 g Fat Per Serving

41 g Protein Per Serving

40 g Carbohydrates Per Serving

18 g Sugars Per Serving

706 mg Sodium Per Serving



  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!

*plus marinating time

Cooking Tip

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

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