We’re talking juicy, flavorful carne asada piled into toasted, crusty rolls with melty cheese, creamy guac, and all the toppings. Mexican torta sandwiches are one of those street food staples that somehow manage to be both totally simple and next-level satisfying. Since I love making fancy (but super easy) sandwiches for dinner, I set about creating this cult classic at home, and I can confirm that they tick absolutely all the boxes and they definitely deserve a spot on your meal plan this week!

You’ll be marinating steak, searing it to perfection, then loading it into the kind of sandwich that makes dinner feel like a treat—especially in the summer when you want big flavor without a lot of fuss. These tortas are bold, customizable, and downright addictive. Let’s make them together!

Ingredients

For the carne asada:

Flank steak or skirt steak
Avocado oil
Soy sauce
White vinegar
Lime juice
Cumin
Smoked paprika
Mexican oregano
Garlic powder
Cayenne pepper
Salt and pepper

For the tortas:

Ciabatta or other hard sandwich rolls
Oaxaca cheese
Guacamole
Tomatoes
Red onion
Shredded lettuce
Cilantro leaves
Fresh or pickled jalapeño slices
Optional serving suggestions: red salsa, pico de Gallo, guacamole, chips, radish, pickled jalapenos, fresh jalapeños, cilantro, limes

Step-by-Step Instructions

Prefer a printable version? You’ll find a full recipe card at the bottom of this post if you want to save it or print it out. But first, here’s a breakdown of the steps with some photos to guide you through the process.

In a large bowl, whisk together the avocado oil, soy sauce, vinegar, lime juice, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, and pepper until well combined.
Add the steaks to the bowl and make sure they’re well coated in the marinade. Cover with plastic wrap and pop it in the fridge for at least 30 minutes—longer if you’ve got the time. The longer it sits, the more flavorful it gets.

Once you’re ready to cook, preheat your oven to 400°F/200°C. Heat a large oven-safe skillet over medium-high heat on the stovetop, add a tablespoon of oil, and sear the steaks for 5–7 minutes per side, until nicely browned with crispy edges. Then transfer the skillet to the oven and roast for another 8–10 minutes, or until cooked to your liking.

Pull the skillet from the oven and let the steak rest on a cutting board for about 15 minutes before slicing it into thin strips. While it rests, get your bread and toppings ready.

Slice your bread open, lay down the cheese, and pop it in the oven at 350°F/175°C for 6–8 minutes until the cheese is melted and bubbly.
Now it’s time to build your torta—pile on the sliced steak, guac, tomatoes, red onion, lettuce, cilantro, and jalapeños. Serve it up while it’s hot and dig in!

Recipe Notes

Steak options: I used flank steak for this recipe, but skirt steak or top sirloin work just as well. You might also spot pre-seasoned carne asada at your local grocery store or mercado—feel free to use that for a shortcut.
Cheese swaps: I went with Oaxaca cheese, but honestly, use whatever melty cheese you love. Mozzarella, Monterey Jack, pepper jack, cheddar—even crumbled cotija for a salty kick—all work great.
Bread picks: I used ciabatta rolls, but any sturdy roll with a crusty outside and soft middle will do the job. Bolillo, telera, French rolls, or steak rolls are all solid choices. Just make sure it can hold all those juicy layers without falling apart.

Storage

These are definitely best enjoyed fresh, but if you’ve got leftovers, you can stash them in an airtight container in the fridge for up to 2 days. Just a heads-up—the bread can go a bit soggy if it sits too long, so it’s best to store the steak and toppings separately and assemble when you’re ready to eat.

Variations

Make it your own: Feel free to swap in your favorite fillings—there’s no wrong way to stack a torta.
Guac swap: No guac? No problem. Fresh avocado slices work just as well.
Skip the chopping: Instead of layering on tomatoes, onions, and jalapeños, use a spoonful of pico de gallo (just drain off the extra juice so your sandwich doesn’t get soggy).
Bring the heat: Want to turn it up a notch? Add a drizzle of your favorite salsa or hot sauce over the meat before serving.

Serving Ideas

These tortas are super satisfying all on their own, but if you want to round out the meal, you can’t go wrong with a side of chips—tortilla chips with salsa, guac, or even a simple bag of kettle-cooked chips all hit the spot. They also pair nicely with a light salad, elote (Mexican street corn), or a cold drink like horchata or agua fresca if you’re feeling extra.

Print Recipe

Mexican Steak Torta Sandwiches

This loaded Mexican torta is piled high with juicy carne asada, melty cheese, and your favorite toppings—all tucked into a crusty roll. It’s bold, satisfying, and full of flavor—everything you want in a sandwich.

Prep Time10

Cook Time20

Marinading Time30

Total Time1

Course: Main Course

Servings:

Ingredients

For the carne asada:

1 pound flank steak or skirt steak
3 tablespoon avocado oil plus more for searing
3 tablespoons soy sauce
2 tablespoons white vinegar
1 lime juiced
2 teaspoons cumin
1 ½ teaspoon smoked paprika
1 ½ teaspoon Mexican oregano
1 ½ teaspoon garlic powder
1 teaspoon cayenne pepper or to taste
Salt and pepper to taste

For the tortas:

2 ciabatta or other hard sandwich rolls
6 ounces Oaxaca cheese sliced
1 cup guacamole
2 tomatoes sliced
½ red onion sliced
2 cups shredded lettuce
¼ cup cilantro leaves
Fresh or pickled jalapeño slices

Instructions

In a large bowl, whisk together the avocado oil, soy sauce, vinegar, lime juice, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, and pepper until well combined.
Add the steaks to the bowl and make sure they’re well coated in the marinade. Cover with plastic wrap and pop it in the fridge for at least 30 minutes—longer if you’ve got the time. The longer it sits, the more flavorful it gets.
Once you're ready to cook, preheat your oven to 400°F/200°C. Heat a large oven-safe skillet over medium-high heat on the stovetop, add a tablespoon of oil, and sear the steaks for 5–7 minutes per side, until nicely browned with crispy edges. Then transfer the skillet to the oven and roast for another 8–10 minutes, or until cooked to your liking.
Pull the skillet from the oven and let the steak rest on a cutting board for about 15 minutes before slicing it into thin strips. While it rests, get your bread and toppings ready.
Slice your bread open, lay down the cheese, and pop it in the oven at 350°F/175°C for 6–8 minutes until the cheese is melted and bubbly.
Now it’s time to build your torta—pile on the sliced steak, guac, tomatoes, red onion, lettuce, cilantro, and jalapeños. Serve it up while it’s hot and dig in!

Not every meal needs to be fancy, but it should be good—and these Mexican steak torta sandwiches prove it. They’re messy in the best way, totally satisfying, and perfect when you want something with serious flavor that doesn’t take itself too seriously. File this one under “weeknight winners” or “why didn’t I make this sooner?”—either works.