Cuban Spiced Flank Steak Sandwiches with Fontina Cheese

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Sandwiches for dinner. YES, please!

Super simple recipe with a great spice blend that does a lot of the work for you! A saucy garlic tomato and herb puree coats the tender steak along with charred mushrooms and onions – you don’t even, need the ciabatta.

But YOU should! Toasted nicely with olive oil and topped off with melty fontina cheese and cilantro. So good.

Close up of Cuban Spiced Flank Steak Sandwiches with Fontina Cheese

Our favorite gluten free Ciabatta rolls.

We love Schar Gluten Free Ciabatta Rolls.

They grill up perfectly with some olive oil and sea salt. They have a great texture – crunchy on the outside and chewy on the inside – perfect for these large mouth full steak sandwiches!

Cook it 2 ways!

There are two cooking method’s you can use for this recipe. An Instant Pot or a Slow Cooker.

Both methods work great – the Slow Cooker takes a couple of hours while the Instant Pot is a lot faster but the taste and flavors are the same.

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Close up of Cuban Spiced Flank Steak Sandwiches with Fontina Cheese

Cuban Spiced Flank Steak Sandwiches with Fontina Cheese


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  • Author: White Sparrow
  • Total Time: 1 hour 40 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 2 tablespoons cooking oil, divided (I like using coconut oil)
  • 1 lb. flank steak
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 cup tomato puree
  • 2 garlic cloves, peeled + cut in half
  • 1/2 cup chicken bone broth or water
  • 1/2 yellow onion, sliced
  • 8 oz. mushrooms, sliced
  • good quality olive oil
  • 1/2 cup Fontina cheese, grated
  • Ciabatta Rolls – These are a great gluten free option
  • fresh cilantro to garnish

Instructions

  1. In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, dried oregano and red pepper flakes together.
  2. Follow either the Instant Pot or Slow Cooker cooking methods below. Return to here, when complete.
  3. While the steak cooks or even after it is finished cooking, sauté the mushrooms and onions in 1 tablespoon of cooking oil and a pinch of each salt and pepper, in a skillet on high heat. Sauté until the mushrooms are browned and all the liquid has evaporated.
  4. Cut the ciabatta rolls in half. Drizzle some good quality olive oil over the inside of the rolls and sprinkle with a small pinch of sea salt. Using a grill pan, grill or toasted, brown each half until charred and crunchy.
  5. To assemble the sandwiches, place the saucy shredded steak onto 1 half of ciabatta, followed by the mushrooms and onions and cheese.

*If you want your cheese to melt more. Broil them in your oven for 1-2 minutes – be careful to watch them so they don’t burn.

Instant Pot

  1. Heat your Instant Pot up using the sauté setting on high. Add in 1 tablespoon cooking oil. When it is very hot, place the steak in the pot on one side. Let it brown for 3-4 minutes. Flip it over when the bottom side is nicely toasted brown. Cook on the other side for 3-4 minutes or until it is browned.
  2. Turn your setting to Pressure Cook for 45 minutes. Add in the tomato puree, garlic cloves and chicken bone broth. Put the lid on and let the Instant Pot do it’s job.
  3. When it’s complete, release the pressure. Remove the steak with tongs to a cutting board. Using tongs or two forks, shredded the steak. It should be string like. Once all the steak is shredded, add it back into the cooking liquid in the Instant Pot. Stir to coat the steak with the sauce.

Slow Cooker

  1. To sear the meat, heat up a skillet that will fit the steak in it, over high heat. Add in 1 tablespoon of the cooking oil. When the pan is hot, add the steak to the skillet. Let it brown for 3-4 minutes. Flip it over when the bottom side is nicely toasted brown. Cook on the other side for 3-4 minutes or until it is browned.
  2. Remove from the skillet and place in a slow cooker bowl. Set the slow cooker to 4 hours on high heat. Add in the tomato puree, garlic cloves and chicken bone broth. Put the lid on it and let the Slow Cooker do it’s job.
  3. When the time is over, remove the steak with tongs to a cutting board. Using tongs or two forks, shredded the steak. It should be string like. Once all the steak is shredded, add it back into the cooking liquid in the Slow Cooker. Stir to coat the steak with the sauce.

 

  • Prep Time: 10
  • Cook Time: 90
  • Category: beef
  • Method: Slow Cooked
  • Cuisine: dinner

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe! 

Enjoy the Recipe, Personal Chef Kat

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