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Jibarito Sandwich Recipe with Flank Steak and Aioli

Learn how to make this delicious classic Chicago Puerto Rican jibarito sandwich with flank steak, tostones, aioli and American cheese.
Course dinner, Main
Cuisine American, puerto rican
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 463kcal


For the Flank Steak:

  • ¼ cup of adobo sauce
  • ½ cup of canola oil
  • 1 ½ teaspoons of sea salt
  • juice of ½ lime
  • 1 teaspoon of sugar
  • 1 ½ pound flank steak

For the sandwich:

  • 1 cup of mayonnaise
  • 1 teaspoon of sea salt
  • juice of ½ lemon
  • 1 large finely minced clove of garlic
  • 4 peeled plantains cut into thirds then sliced in half longways
  • 12 slices of American cheese
  • 3 thinly sliced vine ripe tomatoes
  • 12 leaves of green leaf lettuce
  • thinly sliced red onions


  • Flank Steak: Combine the adobo sauce, oil, salt, lime juice and sugar into a bowl and whisk together and transfer to a plastic bag along with the flank steak. Move the ingredients around so the steak is covered and marinate while prepping the other ingredients or overnight.
  • Aioli: In a small bowl whisk together the mayonnaise, salt, lemon juice and garlic until combined and refrigerate until ready to serve.
  • Add some about 1 ½ cups of oil to a 10” cast iron skillet and heat until it reaches about 350° to 375° and add in ½ of the plantains and cook for 3 to 4 minutes per side. Place them on a sheet tray lined with paper towels to let drain and cool for few seconds before mashing with the back of a pan or a tortilla shell maker.
  • Place the smashed plantains back into the fryer and cook for 2 minutes or just until crispy. Set aside and repeat with the other ½ of the plantains.
  • Once everything is prepped up add the flank steak to a very large sauté pan over medium-high heat and cook until a medium-rare internal temperature is achieved, about 7 minutes per side.
  • Set aside to rest for 2 minutes and then slice very thin on a bias and against the grain. Keep warm.
  • To Plate: Later up a fried plantain, American cheese, aioli, sliced flank steak, tomatoes, onions, aioli and fried plantain.



Calories: 463kcal | Carbohydrates: 23g | Protein: 18g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 2021mg | Potassium: 635mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2226IU | Vitamin C: 17mg | Calcium: 250mg | Iron: 2mg