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Drunken Steak Sando

Drunken Beef Sando

A scrumptious beef sandwich topped with a simple slaw and crema
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6


  • 2 Baguettes each cut into 3 pieces, then halved
  • 8 oz Sour Cream
  • 1 7oz can Chipotle Peppers in Adobo chopped
  • 1 cup Cilantro chopped
  • 8 oz Cojita Cheese crumbled

For the Steak

  • 3 lb Flank Steak
  • 2 12oz Lager Beer
  • 4 Garlic Cloves minced
  • 1 White Onion minced
  • 1 tbsp Chili Powder

For the Dry Slaw

  • ½ Green Cabbage Head shredded
  • 1 cup Carrots shredded
  • ½ Red onion sliced


  • Combine ingredients for steak in a gallon zipper bag. Allow to marinate for at least one hour (up to 24 hours).
  • Prepare remaining ingredients. Preheat grill or gill pan to medium-high.
  • In a bowl, combine sour cream and chopped chipotle peppers (with all sauce). Cover and place in refrigerator until ready to make sandwiches.
  • Place steak on grill and cook for 10 minutes on each side. Let rest for 5 minutes before slicing on the diagonal.
  • Toast halves of baguette on grill for 1-2 minutes.
  • In another bowl, combine dry slaw ingredients.
  • Build the sando - Bottom bread spread with chipotle crema, portion of steak, sprinkle of cojita, portion of slaw, sprinkle of cilantro. Top with bread spread with chipotle crema.
Keyword sandwich, slaw, steak, steak recipes
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