Jibarito Plantain and Steak Sandwich (Plus Video)

Now, you know I love a good sandwich on a delicious slice of homemade bread (where are my bread lovers? 🙌), but there’s nothing quite like a jibarito to sell you on a bread-free sandwich. Who would have thought? Move over Philly Cheesesteak Sandwich because this Caribbean invention takes steak sandwiches way over the top. While this recipe may be simple, trust me when I say the flavors are unforgettable. 🤤

Contents… Recipe Ingredients How to Make It Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Puerto Rican Recipes to Try Conclusion Watch How to Make It

What is a Jibarito (Plantain and Steak Sandwich)?

A jibarito is a steak sandwich with two fried plantains, or tostones, in the place of bread buns to keep everything together. It’s a Puerto Rican dish that is also super popular in Chicago, and there are tons of variations on how to make it. It’s gluten-free, but you can easily change it to a vegetarian or even vegan dish too.

Recipe Ingredients

• Plantains – Large, green plantains work best for this recipe. They look like bananas, but they are starchier and less sweet, and beautiful for frying.
• Mayonnaise – Oil, egg yolk, and vinegar or lemon juice come together to make this iconic and versatile mayo that is super easy to make fresh. The original version uses aoli, but you know I can’t leave a recipe alone. Garlic, hot sauce, and chili powder boost the flavor. Store-bought spicy mayo will work just fine if you want the easy way.
• Lettuce, Tomato, and Onion – The lettuce gives your jibarito a fresh crunch, while the tomato’s acidity balances the fried plantains quite well. Onions just bring it all together. Of course, you can leave them out if you prefer. You can also get creative with your toppings, pickles or a spoonful of chimichurri would be awesome.
• Swiss Cheese – This yellow, medium-hard cheese is a delicious option for any sandwich, particularly the jibarito. Jarlsburg, Havarti, and Provolone are also good substitutes.

• Steak – What’s a steak sandwich without steak? Try thinly sliced flank steaks for optimal sandwich building. Do you have leftover roast beef? That works, too. You can replace it with a grilled Portabello mushroom if you want a vegetarian version.
• Sazon Seasoning – You can find this seasoning on the ethnic or Latino aisles in your local supermarket. It’s a unique spice blend with cumin, coriander, garlic, and oregano for spicing up your steak before cooking.
• White Vinegar – This vinegar adds a touch of tang and works great in a marinade without changing its color.

How to Make Jibarito Plantain and Steak Sandwiches

Make the Fried Plantains

1. Cut the Plantains – Using a sharp knife cut the plantains in half. (Photos 1-3)
2. Get Ready to Fry – In a large skillet, pour vegetable oil until at least 2-3 inches deep.
3. Fry the Plantains – Set the stove to medium heat and wait until the oil is hot, about 375°F/190℃. Gently drop the plantains into the oil using tongs. Do not overcrowd the pan. Fry each plantain until it is light brown, about 3-4 minutes on each side. (Photos 4-5)
4. Drain Fried Plantains – Use a large, slotted spoon to remove the plantains from the oil.
5. Smash Those Babies – Place plantains on a chopping board or flat surface and press down on it firmly with the back of a heavy plate, bottle or skillet until flattened. You want them to be about ¼-inch thick. Repeat with the remaining slices. (Photos 6-7)
6. Fry Them Again – Refry the flattened pieces in the 375°F/190℃ oil, turning them occasionally for 2-3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with salt and pepper. (Photo 8)

Make the Spicy Mayonnaise

• Combine Mayo Ingredients – In a medium bowl, whisk together mayonnaise, garlic, hot sauce, and chili powder. (Photos 9-10)
• Chill – Refrigerate until ready to use.

Make the Steak

• Mix the Seasonings – Season steak with salt, Sazon seasoning, cumin, oregano, vinegar, and olive oil. Set aside. (Photos 11)
• Fry the Steak – Heat a skillet on medium with 1-2 tablespoons of oil. As soon as the oil is hot, put the steak in and fry each side for 2-3 minutes or until it reaches the desired doneness. Remove from the pan and set aside. (Photos 12)

Assemble the Sandwiches

• Mayo and Plantains – Spread some mayonnaise sauce on the fried plantain.
• Toppings – Add tomatoes, onions, beef, lettuce, and cheese.
• Finishing Touch – Top with another plantain.
• Serve – Cut in half and serve!

Tips and Tricks

• Want an extra flavorful steak for your jibarito? Marinate the steak overnight. It will be juicy and extra delicious when you cook it up the next day. 😋
• Make sure you get green plantains, which are still firm enough to be a good bread substitute. Yellow plantains are softer and sweeter and won’t be firm enough to hold a sandwich together.
• Be sure to fry the plantains until they are crispy and drain them well. They’ll be soft and greasy if you don’t – not a good combo. 🙅🏾‍♀️

Make-Ahead Instructions

For best results, go ahead and whip up your spicy mayo and cook the steak. You can even slice your veggie toppings ahead of time, then store all the ingredients in the fridge in airtight containers. With all the sandwich ingredients ready to go, all you’ll need to do before serving this dish is fry up the plantains.

As with most fried foods, fried plantains don’t taste as good reheated as fresh. Consider making the plantains fresh and prepping everything else the day before. If you just have to make them ahead of time, store them in an airtight container too and reheat them in the oven at 375 degrees F for about 5-10 minutes until heated through and crisp.

Serving and Storage Instructions

Serve these sandwiches as fresh as possible with just-cooked steak and freshly fried plantains. They are salty, hot, and delicious, so balance them out with your favorite fruit juice (passion or pineapple juice are tropical options) for an absolutely delish pairing.

Store leftover jibarito ingredients separately in airtight containers in the fridge. They’ll stay fresh for about 2-3 days.

To reheat these sandwiches, you’ll only need to heat the steak and the plantains. You can do this in the microwave, but to get the original crispiness back – especially for the plantains – try heating them in the oven or skillet with just a touch of oil.

FAQs

What Goes with Jibarito Plantain and Steak Sandwiches

Typically, you serve jibaritos alongside Arroz con Gandules, another typical Puerto Rican dish. If you can’t get enough of the plantains, you could serve them with extra tostones on the side. I like to finish off my jibaritos with a little Arroz con Leche for dessert and maybe a cool glass of Sorrel Drink.

More Puerto Rican Recipes to Try

• Arroz con Pollo
• Coquito
• Mofongo
• Pernil
• Pastelon
• Pasteles

Conclusion

In a nutshell, you’re going to fall head over heels for these little beauties. They’re perfect any time of year, whether New Year’s Eve, game day, or a family cookout. So take your sandwich-making skills to the next level and try this recipe today!

Watch How to Make It

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