If you’ve ever found yourself torn between craving a juicy steak sandwich and the deep, rich flavors of a chiles rellenos, allow us to introduce your new obsession: the Chiles Rellenos Steak Torta.
This indulgent creation is where two beloved Mexican classics collide—bringing the melty goodness of stuffed poblano peppers and the hearty satisfaction of grilled steak into one soul-warming torta. Whether you’re cooking to impress or looking for a next-level lunch, this sandwich packs enough flavor to stop conversations mid-bite.
What will you need?
- Thin cut steak. Sirloin, Cuck, or Ribeye
- salt
- white onion
- lard
- poblano peppers
- eggs
- oil for frying
- Oaxaca cheese
- Telera or Bolillo bread
- Mayonnaise or butter
- refried beans, for serving
- your favorite salsa, for serving
- Avocado, for serving
- cilantro and onion, for garnish
How to make Chiles Rellenos Steak Tortas
Start by seasoning both sides for the steak with salt. Melt some lard in a pan over medium-high heat. Once the lard is melted, add in the steak. Sear the steak on both side until a golden crust forms and the meat is cooked through. I like using a burger press to press down the meat to get an even sear.
Remove the meat and let rest 10 minutes. While the meat is resting, reduce the heat on the pan to medium-low and add in some chopped onion. Sauté until softened. Chop the meat up and add it in with the onions and mix together. Taste for salt. Cut the heat and cover the meat to keep warm.
Add the poblanos to a baking tray and place under the broiler on high. Broil until all sides are charred. About 5 minutes per side. You can also do this over the flame on the stove. Once charred, add them to a plastic bag and let steam for 5 minutes. This will soften the skin making it easy to peel.
Remove the poblanos from the bag and carefully peel the charred skin off. Cut a small slit in the poblano and remove the seeds. Stuff with some Oaxaca cheese and seal it shut. Do this for all the poblanos and set aside.
Separate the yolks and whites from the eggs. In a large bowl add in the whites and whip until stiff peaks form. You can use a whisk or a hand mixer for this. Once you have stiff peaks, add in the yolks while mixing until fully incorporated.
Heat some oil in a pan abut 1 inch deep over medium heat. Dip the stuffed poblanos in the egg batter and fry them in the oil. About 1 minute per side. Remove to a wire rack to drain any access oil.
Cut the bread in half and spread mayonnaise or butter on each half. Toast in a pan until golden and crispy. Spread a layer of refried beans on the bottom bun then add in the steak. Chop the chiles rellenos into some chucks and add on top of the steak. Top with your favorite salsa, and some cilantro and onion. Spread some avocado on the top bun and complete the torta. Slice in half to see that beautiful cross section. Hope you enjoy!