Sandwiches

Sliced Steak Torta

Prep Time: 10 min

Cook Time: 15 min

Difficulty: Intermediate

This traditional Mexican sandwich is known for its bold flavors and endless topping options.

Step 1: Preheat the recteq to 500ºF.
Step 2: Add the refried beans to the grill-safe pot and season to taste with Ray's Loco Gringo Rub. Place on the grill and stir as needed.
Step 3: Cut the tops and bottoms off the tomatoes and discard. Slice each tomato in half and then into thin sandwich slices. Do the same to the jalapeños. Shred the iceberg lettuce as thin as you can. Slice the 1/4 onion into thin slices.
Step 4: Season the ribeye with the Chef Greg's Four Letter Rub and Ray's Loco Gringo Rub and let them sit for 5 minutes.
Step 5: Place the steaks on the grill for 3-4 minutes per side.
Step 6: Take off beans and place the hoagie buns on the grill to toast. Should only take 2-3 minutes.
Step 7: Pull the steak off and while it rests, build the rest of the sandwich. Spread 1/2 of the beans onto each of the bottoms of the buns. Spead 1/2 of the guacamole to the tops. To the bottom of the bun add tomato, jalapeños, and onion slices.
Step 8: Spoon 1/2 of the Pico de Gallo over each bottom bun, place half of the steak onto each sandwich and then the lettuce. Add the top bun and enjoy.

Step 1: Preheat the recteq to 500ºF.
Step 2: Add the refried beans to the grill-safe pot and season to taste with Ray's Loco Gringo Rub. Place on the grill and stir as needed.
Step 3: Cut the tops and bottoms off the tomatoes and discard. Slice each tomato in half and then into thin sandwich slices. Do the same to the jalapeños. Shred the iceberg lettuce as thin as you can. Slice the 1/4 onion into thin slices.
Step 4: Season the ribeye with the Chef Greg's Four Letter Rub and Ray's Loco Gringo Rub and let them sit for 5 minutes.
Step 5: Place the steaks on the grill for 3-4 minutes per side.
Step 6: Take off beans and place the hoagie buns on the grill to toast. Should only take 2-3 minutes.
Step 7: Pull the steak off and while it rests, build the rest of the sandwich. Spread 1/2 of the beans onto each of the bottoms of the buns. Spead 1/2 of the guacamole to the tops. To the bottom of the bun add tomato, jalapeños, and onion slices.
Step 8: Spoon 1/2 of the Pico de Gallo over each bottom bun, place half of the steak onto each sandwich and then the lettuce. Add the top bun and enjoy.

We suggest Grilled Elote Corn Salad to pair up with your Sliced Steak Torta.