These deliciously addictive sandwiches are popular offerings from food vendors in Mexico. In this recipe, lonches are filled with tender steak and melty cotija cheese and topped with veggies—a perfect Cinco de Mayo treat for any fiesta.
Rub flank steak with salt, cumin, and garlic, onion, and chili powders. Heat oil in a large skillet over medium-high heat. Once oil begins to smoke, sear steak for 2 minutes and then flip for another 2 minutes or until slightly charred.
Let steak rest for 5 minutes before slicing.
Reduce temperature to low. Using the same pan with all the drippings, toast the rolls, flipping once, until golden brown and toasty.
Split the rolls, fill with sliced steak, and add toppings. Serve with lime wedges, hot sauce, and mayonnaise.
Tip: Spice up this sandwich as much or as little as you like. If you cannot find cotija cheese, feta cheese is a decent substitute. If you cannot find bolillo-style rolls, a good brioche torpedo roll will work very well. This sandwich is all about the toppings—add as many or as little as you want!