Chivito Sandwich

A tender steak sandwich stacked with ham, cheese, egg and fresh vegetables.

Uruguay · Beef · 30 min

DeSabor Kitchen · Published October 5, 2026 · Updated October 5, 2026 · 15 / 15 / 30 min · 4 · Uruguay

Thin tender beef is the foundation; trim connective tissue before cooking. Have bread and cold vegetables ready while frying the eggs so the warm layers can be stacked without waiting.

Ingredients

• 4 thin beef sirloin steaks, about 500 g
• 4 sandwich rolls; 4 slices cooked ham
• 4 slices mozzarella; 4 eggs
• 1 tomato, sliced; 4 lettuce leaves
• 4 tbsp mayonnaise; 2 tbsp oil, divided; 1/2 tsp salt; 1/4 tsp pepper

Instructions

1. Season steaks with the measured salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat and cook beef 2–3 minutes per side to at least 63°C; rest 3 minutes.
2. Warm ham in the skillet and melt cheese over each steak. Fry eggs separately in the remaining tablespoon oil until whites and yolks are set.
3. Toast rolls lightly and spread with mayonnaise. Layer lettuce, tomato, beef, ham and egg.
4. Close sandwiches, secure with a skewer if needed and serve immediately.

Cook's Tips

• Thin steaks make the sandwich easier to bite; trim any tough connective tissue before cooking.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.