I love how this torta transforms a simple sandwich into something spectacular. The marinated steak is bursting with lime and spice, and the poblano salsa adds a creamy, roasted kick that makes it unforgettable. I also like that it’s easy to prepare in under an hour, yet it feels like something straight from a street food stall in Mexico City. Whether I’m making it for a quick dinner or a weekend cookout, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb flank steak or skirt steak Juice of 2 limes 2 tbsp olive oil 3 cloves garlic, minced 1 tsp cumin 1 tsp chili powder Salt and pepper, to taste 4 bolillo rolls or crusty sandwich rolls 1 ripe avocado, sliced 1/2 cup refried beans, warmed 1 cup shredded Oaxaca or mozzarella cheese 1/4 cup chopped cilantro Optional: pickled jalapeños, shredded lettuce, sliced tomato
For the Roasted Poblano Salsa: 2 poblano peppers 1/4 cup sour cream 1/4 cup mayonnaise 1 tbsp lime juice 1 small garlic clove Salt to taste
Directions
I start by marinating the steak with lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. I let it sit for at least 30 minutes, but when I have time, I let it soak up those flavors for a few hours.
While the steak marinates, I roast the poblano peppers directly over an open flame or under the broiler until they’re nicely charred. I place them in a covered bowl for about 10 minutes to steam, then peel and deseed them. I blend the roasted peppers with sour cream, mayo, lime juice, garlic, and salt until smooth to create that creamy, smoky salsa.
I grill the marinated steak on high heat for 3–4 minutes per side until it reaches medium-rare. After letting it rest for about 5 minutes, I slice it thinly against the grain.
I toast the bolillo rolls until they’re golden and slightly crisp. Then, I spread refried beans on the bottom half and layer avocado slices on the top half.
I build each torta with layers of sliced steak, melted cheese, and a generous drizzle of roasted poblano salsa. If I’m in the mood, I add extras like pickled jalapeños or fresh tomato. I sprinkle cilantro on top, close the sandwich, press gently, and serve warm with more poblano salsa on the side.
Servings and Timing
This recipe makes 4 hearty tortas. Prep time is about 30 minutes, cook time is around 20 minutes, and total time is approximately 50 minutes. Each serving comes in at roughly 560 calories.
Variations
I sometimes swap the beef for grilled chicken or portobello mushrooms for a lighter twist. When I want extra smokiness, I use chipotle mayo instead of the poblano salsa. Adding caramelized onions or a fried egg also makes it even more indulgent. For bread, bolillo rolls are traditional, but crusty ciabatta or telera rolls work beautifully too.
Storage/Reheating
I store leftover steak and salsa separately in airtight containers in the fridge for up to 3 days. To reheat the steak, I warm it gently in a skillet or in the oven wrapped in foil to keep it tender. The salsa keeps well when refrigerated and stirred before serving. I always toast the rolls fresh right before assembling to maintain their crisp texture.
FAQs
How can I make this torta spicier?
I add extra chili powder to the marinade or mix in some roasted jalapeños with the poblano salsa.
Can I use a different cut of steak?
Yes, I’ve used sirloin and ribeye with great results. Just make sure to slice it thinly.
What can I substitute for bolillo rolls?
I like using ciabatta, baguette, or telera rolls if bolillo isn’t available.
Can I make this ahead of time?
I marinate the steak and prep the salsa ahead. When ready to serve, I just grill and assemble fresh.
How do I roast poblanos without a gas stove?
I place them under the broiler, turning until charred on all sides.
Is this recipe freezer-friendly?
I don’t recommend freezing the sandwich, but the marinated steak can be frozen before cooking.
What cheese works best besides Oaxaca?
Mozzarella or Monterey Jack melt beautifully and give a similar texture.
Can I use a grill pan instead of an outdoor grill?
Absolutely. I use a cast-iron grill pan on high heat for great char marks.
What’s the best way to keep the sandwich from getting soggy?
I toast the rolls well and layer the beans first to create a moisture barrier.
Can I double the salsa recipe?
Definitely. I often make extra to drizzle over tacos, grilled veggies, or breakfast eggs.
Conclusion
This Carne Asada Torta with Roasted Poblano Salsa is one of my favorite ways to enjoy a hearty, flavor-packed meal that feels both homemade and restaurant-worthy. The tender steak, creamy salsa, and crisp bread make every bite satisfying. Whether I’m cooking for family or craving bold Mexican flavors, this torta never disappoints.
A hearty Mexican street food sandwich featuring juicy grilled carne asada, creamy roasted poblano salsa, avocado, refried beans, and melted cheese on a toasted bolillo roll. Every bite offers smoky, tangy, and rich flavors that make this torta a true indulgence.
Marinate the steak with lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Let sit for at least 30 minutes or up to a few hours for deeper flavor.
Roast the poblano peppers over an open flame or under the broiler until charred. Place in a covered bowl to steam for 10 minutes, then peel and deseed. Blend with sour cream, mayonnaise, lime juice, garlic, and salt until smooth to create the roasted poblano salsa.
Grill the marinated steak over high heat for 3–4 minutes per side until medium-rare. Let rest for 5 minutes, then slice thinly against the grain.
Toast the bolillo rolls until golden and crisp. Spread refried beans on the bottom half and layer avocado slices on the top half.
Assemble the tortas by layering sliced steak, shredded cheese, and roasted poblano salsa. Add optional toppings like pickled jalapeños, lettuce, or tomato. Sprinkle with cilantro, close the sandwich, and serve warm.
Notes
Marinate the steak longer for more intense flavor.
Use ciabatta or telera rolls if bolillo isn’t available.
Substitute chicken or portobello mushrooms for a lighter option.
Make extra poblano salsa—it pairs well with tacos or grilled vegetables.
