Carne Asada Tortas

Carne Asada Tortas bring together street-style flavor and homemade comfort with all the fresh toppings you love. Each of these Mexican sandwiches is piled high with marinated steak, guacamole, cheese, and all your favorite Mexican toppings.

Juicy steak meets melty cheese and zesty salsa in this classic Mexican-style sandwich. Carne asada tortas have quickly become one of my favorite go-to meals.

I mean, who can resist that savory steak with melty cheese and fresh, tangy toppings all stuffed into crusty bread? Not me!

At the table, we each make our own, mine’s always got a few extra jalapeños, more guac for everyone else.

Why I love this recipe

I grew up with the smell of carne asada in the air on weekends, and this recipe takes me right back. I love that I can recreate that same excitement at home, especially with a sandwich that’s this satisfying, making it perfect for weeknight dinner or sandwich nights!

Love handheld meals like this? You should try my Reuben sliders or grown up roast beef sandwich next time.

Ingredients

Here is everything I set on the counter before I turn on the oven: a quick citrus-soy marinade for the steak and an array of fresh toppings for stacking the sandwiches.

For the carne asada:

• flank steak or skirt steak
• avocado oil
• soy sauce
• white vinegar
• lime
• Mexican oregano
• spices: cumin, smoked paprika, cayenne pepper
• seasonings: garlic powder, salt, and pepper

These everyday ingredients come together to give each torta smoky heat, tangy zest, and creamy crunch, bite after bite.

For the tortas:

• ciabatta or other hard sandwich rolls
• Oaxaca cheese
• guacamole
• tomatoes
• red onion
• lettuce
• cilantro leaves
• fresh or pickled jalapeño

Equipment

• large oven-safe skillet
• baking tray and parchment paper, for toasting bread and melting cheese in the oven

Step by step

1. In a mixing bowl, stir together avocado oil, soy sauce, vinegar, lime juice, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, salt, and black pepper.
2. Add the steaks to the mixture and turn them so they are fully covered in the marinade. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes. You can also leave it overnight for more flavor.

1. Once marinated, preheat the oven to 400°F. Heat a large oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon of oil. Sear the steaks for about 5–7 minutes on each side until browned and the edges get a little crispy.
2. Carefully remove the skillet from the oven and place the steaks on a cutting board. Allow them to rest for 15 minutes before slicing thinly.

1. While the meat is resting, slice the bread and open it up. Lay on some cheese slices and bake at 350°F for 6–8 minutes, or until the cheese is nicely melted.
2. Finish by layering on the sliced steak, guacamole, tomatoes, red onions, lettuce, cilantro, and jalapeños. Serve immediately and enjoy!

Variation

For the steak, I often swap flank for skirt or top sirloin, depending on what’s fresh or on sale. I like switching up the cheese too, such as mozzarella, Monterey Jack, Pepper Jack, cheddar, or cotija all bring something different.

When it comes to bread, ciabatta is my favorite, but bolillo, telera, French rolls, or steak rolls all have just the right texture. I sometimes replace guacamole with fresh avocado slices and also sometimes use prepared pico de gallo instead of chopping fresh tomatoes, onions, and jalapeños. Just make sure to drain it first.

Serving suggestion

I like to serve these tortas with bowls of salsa verde and pico de gallo on the side so everyone can pile on what they love. For a side, simple chips can do or try some cowboy caviar for a little more filling meal. And don’t forget a cold drink like aguas frescas or a cold beer hits the spot.

Storage

While nothing beats a fresh torta, you can stash leftovers for later. Store the steak and toppings in the fridge in airtight containers. Keep the rolls on the counter so they stay crusty. When hunger hits, warm up the meat and pile it all back together.

If you try this recipe please comment and rate it below, I love hearing from you!