Ingredients:
2 ribeye or flank steaks
4 sandwich rolls or hoagie buns
1 avocado, diced
1 medium tomato, sliced
2 cups fresh lettuce, shredded
1/2 cup sour cream or Greek yogurt
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
1 tbsp olive oil
Optional: Shredded cheddar cheese
Instructions:
Prepare the steak: Season the steak with salt, pepper, cumin, and paprika. Heat 1 tbsp of olive oil in a skillet or grill pan over medium-high heat. Sear the steak for 4-5 minutes per side (for medium-rare) or longer to your desired doneness. Let the steak rest for a few minutes before slicing thinly.
Prepare the toppings: While the steak is resting, slice the tomato and dice the avocado. Shred the lettuce and set it aside.
Toast the buns: Lightly toast the sandwich rolls in a dry pan or under a broiler for 1-2 minutes until golden and slightly crispy.
Assemble the sandwich: Spread sour cream or Greek yogurt on the bottom half of each bun. Layer with shredded lettuce, sliced steak, diced tomatoes, and avocado. Add cheese if desired.
Serve: Top the sandwich with the other half of the bun and serve immediately. Enjoy your hearty, flavorful sandwich!
