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If you’re in the mood for something bold, juicy and satisfying, this carne asada torta totally delivers in every bite. Thinly sliced marinated steak is seared to perfection, then layered on a toasted roll with melted cheese, creamy guacamole and fresh toppings. This Mexican-inspired sandwich is easy to make at home and packed with vibrant flavors. Whether you’re serving two or feeding a crowd, it’s a great way to turn a simple cut of meat into a next-level meal.
Why You’ll Love It
Carne asada torta is a tasty, juicy steak sandwich that’s very much loved in Mexico. It’s layered with guacamole, cheese and fresh toppings, all stacked on a toasted roll.
Packed with flavor: The steak is marinated with spices, lime and soy sauce.
Great texture: Crisp bread, tender meat and creamy guac in every bite.
Easy to prep: Simple ingredients and quick cooking make this weeknight-friendly.
Customizable fillings: Adjust toppings and spice level to suit your taste.
Perfect for sharing: Makes a hearty, satisfying meal for two.
You might also like Mexican shredded chicken, chicken enchilada soup, taco stuffed sweet potatoes, carne asada mulitas, and breakfast burritos.
Steak Tortas Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Flank or skirt steak: Lean, flavorful and ideal for quick marinating and searing.
Avocado oil: Used in the marinade and for cooking the steak.
Soy sauce and white vinegar: Add saltiness and acidity to balance the spices.
Lime juice: Helps tenderize the meat and adds brightness.
Spices and herbs: Cumin, smoked paprika, oregano, garlic powder, and cayenne create bold depth in the carne asada torta.
Ciabatta or sandwich rolls: Firm outside and soft inside, perfect for holding the fillings.
Oaxaca cheese: Mild and melty, great for tortas.
Guacamole: Creamy and rich, it balances the spices and textures.
Tomatoes, red onion and shredded lettuce: Add crunch, freshness and contrast.
Cilantro leaves: Add bright, herbaceous flavor.
Jalapeños: Use fresh or pickled for heat and zing.
How to Make Mexican Tortas
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the marinade: Combine oil, soy sauce, vinegar, lime juice, spices, and seasoning.
Marinate the meat: Coat steak in marinade and refrigerate.
Sear the steak: Cook on both sides until browned and crisp at the edges.
Finish in oven: Transfer skillet to oven and cook to preferred doneness.
Let it rest: Remove steak and rest before slicing thin.
Toast the bread: Add cheese to sliced rolls and toast until melted.
Assemble the tortas: Layer steak, guacamole, juicy tomatoes, onion, lettuce, cilantro, and fresh or pickled jalapeños. Serve immediately.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free rolls.
Swap the meat: Skirt steak, sirloin or pre-seasoned carne asada all work.
Use different bread rolls: Bolillo, telera bread or French rolls are great choices. Anything with a crunchy crust and soft, fluffy middle will be fine.
Lime juice: Orange juice would be good too, or half lime and half orange.
Switch the cheese: Try mozzarella, Monterey Jack, cotija cheese, or cheddar.
Change up the toppings: Add creamy avocado slices, pickled red onions, or pico de gallo (without the juice).
Serving Suggestions
Appetizers: Begin your meal with shrimp ceviche or a 5-layer taco dip or Chipotle red chili salsa with chips.
Side dishes: This steak sandwich is good with onion rings, refried beans, charro beans, or a street corn and elote salad.
Dessert: Finish your meal with Mexican ice cream or a glass of horchata.
How to Store
Store: Keep leftovers in an airtight container in the refrigerator and eat within 2 days. The bread will get a bit soggy but the sandwich will still taste good.
Freeze: I don’t recommend freezing the assembled sandwiches, but you can freeze the steak after marinating or after cooking if you like.
Thaw: Defrost the steak overnight in the refrigerator.
Reheat: Warm the sliced carne asada strips back up in a little oil in a skillet.
Top Tips
Marinate longer: The longer the meat marinates, the more flavor it absorbs.
Rest the steak: This helps retain juices and improves texture.
Make extra: I like to make extra carne asada, as it’s also delicious in tacos, burritos and salads.
Toast the bread: Crisping it up keeps the carne asada torta from getting soggy.
Slice thin: Thin steak slices make the torta easier to eat and more flavorful. Make sure you slice it against the grain for max tenderness.
Delicious Mexican Steak Sandwich FAQs
I used a cast iron skillet but you can transfer the seared steak from the grill pan into a baking dish to finish in the oven.
The term refers to a Mexican sandwich made with a crusty roll, meat, and perhaps cheese and other toppings.
It literally means “grilled meat” but usually refers to marinated, grilled beef, typically flank or skirt steak.
Mexican Carne Asada Sandwich Recipe
Carne Asada Torta
Equipment
Ingredients
For the Carne Asada
- 1 Pound flank steak, or skirt steak
- 3 Tablespoons soy sauce
- 1 ½ Teaspoons smoked paprika
- 1 ½ Teaspoons Mexican oregano
- 1 ½ Teaspoons garlic powder
- 2 Tablespoons white vinegar
- 1 lime, juiced
- 2 Teaspoons ground cumin
- 3 Tablespoons avocado oil, plus more for searing
- 1 Teaspoon cayenne pepper, or to taste
- salt and black pepper, to taste
For the Tortas
- 2 ciabatta, or other hard sandwich rolls
- 2 tomatoes, sliced
- ½ red onion, sliced
- 6 Ounces Oaxaca cheese, sliced
- 1 Cup guacamole
- 2 Cups lettuce, shredded
- ¼ Cup cilantro leaves
- jalapeño slices, fresh or pickled
Instructions
- Whisk the soy sauce, avocado oil, vinegar, lime juice, smoked paprika, cumin, oregano, cayenne, garlic powder, salt, and pepper in a bowl.
- Add the steaks to this marinade and flip to coat all over.
- Cover with plastic wrap and refrigerate overnight or for at least half an hour.
- Preheat the oven to 400°F.
- Heat a large skillet over a medium high heat.
- Add a tablespoon of oil and sear the meat for 5 to 7 minutes on each side until the edges are crispy and the steak has browned.
- Transfer the skillet into the oven and cook for 8 to 10 minutes or until done to your preference.
- Take the skillet out of the oven, put the cooked steaks on a cutting board and let it rest for 15 minutes.
- Reduce the oven temperature to 350°F.
- Slice the meat into thin strips.
- Open the bread rolls, then add the cheese and toast in the oven for 6 to 8 minutes or until melted.
- Top with the sliced steak, tomatoes, guacamole, red onions, jalapenos, cilantro, and lettuce.
- Serve immediately.
Notes
Rest the steak: This helps retain juices and improves texture.
Make extra: I like to make extra carne asada, as it’s also delicious in tacos, burritos and salads.
Toast the bread: Crisping it up keeps the sandwich from getting soggy.
Slice thin: Thin steak slices make the torta easier to eat and more flavorful. Make sure you slice it against the grain for max tenderness.
Nutrition
The carne asada torta recipe brings together tender steak, creamy guacamole and crisp toppings in one satisfying sandwich. With bold flavor and customizable ingredients, it’s the kind of meal that feels special but is easy enough for any day of the week. Serve it with chips, salsa or extra jalapeños for a full meal experience. Whether you’re making it for lunch, dinner or something in between, this recipe is packed with color, flavor and texture.
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