What Is Pepito Made Of?

A pepito is traditionally made of grilled or sautéed meat, such as beef, chicken, served in a crusty roll or baguette. It’s typically topped with lettuce, tomatoes, and crispy potato sticks, and finished with sauces like garlic mayo, ketchup, or chimichurri. Regional variations often include additional toppings like avocado, cheese, or spicy jalapeños.

Where Did the Name “Pepito” Come From?

The name pepito is believed to be a playful nod to “Pepe,” a common Spanish nickname. It reflects the sandwich’s informal, approachable vibe—a quick, satisfying meal for anyone craving something hearty.

Can I Make a Vegetarian Pepito?

Absolutely! A vegetarian pepito can be just as delicious as the traditional version. Roasted portobello mushrooms, grilled zucchini, or marinated tofu work wonderfully as substitutes for meat. Add extra toppings like avocado or spicy salsa for a flavorful twist.

What’s the Best Bread for a Pepito?

Crusty bread like baguettes or hoagie rolls is ideal for holding the hearty fillings without falling apart. However, soft sandwich buns can be a great choice if you prefer a lighter, easier-to-bite option.

Is the Pepito Gluten-Free?

The classic pepito uses regular bread, but you can easily make it gluten-free by using gluten-free buns or rolls. Pair it with your favorite gluten-free toppings, and you’re all set! For more tips on creating gluten-free recipes, check out our gluten-free bread guide .

Pepito Sandwich Recipe: A Flavorful Mexican Classic You’ll Love

Description

This Pepito (Mexican steak sandwich) brings all the bold, delicious flavors of Mexico into one hearty sandwich. With juicy, flavorful steak, creamy refried beans, fresh avocado, and a kick of jalapeños, it’s a quick and tasty meal that’ll have you coming back for more. And guess what? It takes only 20 minutes to make!

Ingredients

Scale

1 lb boneless beef tenderloin, strip or ribeye steaks, or sirloin steak tips, trimmed and sliced into ¼-inch thick slices 🥩
Kosher salt and freshly ground black pepper, to taste 🧂
1 tsp Worcestershire sauce 🌿
½ juicy lime 🍋
Olive or vegetable oil, for cooking 🍳
3 tbsp unsalted butter, softened 🧈
1 baguette, cut into 4 equal pieces and split 🥖
½ cup refried black beans (or traditional pinto refried beans), homemade or canned 🍽️
3 tbsp mayonnaise or Mexican crema 🥄
4 tsp Dijon or yellow mustard 🌟
Sliced pickled jalapeños, for topping 🌶️
Thinly sliced white onion, for topping 🧅
Sliced ripe Mexican Hass avocado, for topping 🥑

Instructions

1. Prep the Steak

Lay the sliced beef on a large plate and season generously with salt and pepper on both sides.
Pour the Worcestershire sauce over the beef and squeeze the lime on top. Toss to coat evenly and let it marinate for a couple of minutes.

2. Cook the Steak

Heat a large skillet over high heat and add just enough oil to coat the bottom of the skillet. (Use less if you have a nonstick skillet.)
Working in batches, cook the beef for 30-45 seconds per side until browned. Transfer the cooked beef to a plate and cover loosely with aluminum foil to keep warm.

3. Toast the Baguette

Reduce the heat to medium-low and wipe down the skillet with a damp paper towel.
Spread softened butter over the cut sides of the baguette.
Toast the baguette pieces, buttered sides down, in the skillet for 1-2 minutes until golden brown and crisp but still soft in the middle. Remove and set aside.

4. Assemble the Sandwich

Spread a layer of refried beans on the bottom half of each toasted baguette.
Spread mayonnaise and mustard on the top halves of the baguettes.
Arrange the cooked beef on top of the beans, stacking the slices as needed to fit.
Top with pickled jalapeños, thinly sliced white onion, and slices of ripe avocado. Add a pinch of salt for extra flavor.
Press the top half of the baguette onto the filled bottom half to complete the sandwich.

Notes

Beef Cuts: While the recipe calls for tenderloin, strip, ribeye, or sirloin steak tips, any cut of beef that’s tender enough to cook quickly will work. If you prefer a leaner option, go for sirloin or flank steak.
Marinating Time: If you have extra time, let the steak marinate in the Worcestershire sauce and lime for 15-30 minutes to enhance the flavor even more, but it’s not necessary if you’re in a rush!
Baguette: The freshness of the baguette is key. If you can, opt for a crusty, freshly baked baguette—it adds to the overall texture and flavor of the sandwich. If you can’t find a baguette, a sub roll or ciabatta can also work.
Refried Beans: If you prefer homemade refried beans, go for it! But store-bought canned beans work great too for convenience. Black beans are a great alternative to the traditional pinto beans.
Avocado: Be sure to use ripe Mexican Hass avocados for the best texture and flavor. If you don’t have access to Hass, any creamy avocado variety will do.
Customizations: Feel free to adjust the toppings. You can add cheese, lettuce, tomatoes, or switch the mustard for a spicy chipotle mayo to personalize your sandwich.
Storage: This sandwich is best served fresh, but you can store leftover beef and beans separately in an airtight container for up to 3 days in the fridge. Reheat the beef before assembling the sandwiches.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course, Sandwich
Method: Skillet Cooking
Cuisine: Mexican