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Crispy Chicago Jibarito Sandwich Recipe with Juicy Steak and Fresh Veggies Made Easy

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A flavorful Puerto Rican classic with a Chicago twist featuring crispy fried green plantains as sandwich bread, juicy marinated steak, and fresh crunchy veggies. Quick and easy to make, perfect for casual lunches or family dinners.

Ingredients

Scale
  • 2 large green plantains (unripe—firm for frying)
  • Vegetable oil or canola oil (for frying)
  • Salt (to taste)
  • 8 oz flank steak or skirt steak, thinly sliced against the grain
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Juice of half a lime
  • 1 cup shredded lettuce (romaine or iceberg)
  • 1 medium tomato, thinly sliced
  • 1 small white onion, thinly sliced
  • 1/4 cup fresh cilantro leaves (optional)
  • Mayonnaise or garlic aioli (for spreading)
  • Pickled jalapeños or banana peppers (optional)

Instructions

  1. Prepare the Plantains: Peel the green plantains by cutting off the ends, slicing through the skin lengthwise, and carefully removing it. Slice each plantain into 1/4-inch thick slices lengthwise to create long, flat ‘bread’ pieces.
  2. Fry the Plantains: Heat about 1 inch of vegetable oil in a large skillet over medium heat (around 350°F / 175°C). Fry the plantain slices in batches for about 2-3 minutes per side, or until golden and crispy. Remove to paper towels and sprinkle with salt while still hot. Repeat until all slices are fried.
  3. Marinate the Steak: While plantains fry, place thinly sliced steak in a bowl. Add minced garlic, olive oil, cumin, smoked paprika, salt, pepper, and lime juice. Toss well and let it marinate for 10-15 minutes.
  4. Cook the Steak: Heat a clean skillet over medium-high heat. Add the marinated steak in a single layer (work in batches if needed). Cook for about 2-3 minutes per side, until nicely browned but still juicy inside. Remove from heat and let rest.
  5. Prepare the Veggies: While steak rests, slice tomatoes, onions, and rinse cilantro. Shred lettuce and set all toppings aside for assembly.
  6. Assemble the Sandwich: Spread a thin layer of mayonnaise or garlic aioli on one side of two plantain slices. Layer steak strips over one slice, then add lettuce, tomato, onion, cilantro, and optional pickled jalapeños. Top with the second plantain slice, aioli side down. Gently press to keep it together.
  7. Final Touch: For an extra crispy finish, toast the assembled sandwich briefly in a dry pan for 1-2 minutes per side. Serve immediately.

Notes

Use green, firm plantains for best crispy texture. Avoid overcrowding the pan when frying plantains to maintain oil temperature. Slice steak thinly against the grain for tenderness. Marinate steak for at least 10 minutes for best flavor. Toast assembled sandwich briefly for extra crispiness. For gluten-free, verify mayo or aioli ingredients. Leftovers keep up to 2 days refrigerated; reheat in skillet to maintain crispiness.

Nutrition

Keywords: jibarito, crispy plantain sandwich, flank steak sandwich, Puerto Rican sandwich, Chicago style, fried plantains, juicy steak, fresh veggies, easy sandwich recipe

Find it online: https://zorbmeal.com/crispy-chicago-jibarito-sandwich-recipe-with-juicy-steak-and-fresh-veggies-made-easy/