The Ultimate Steak Sandwich | The Arrachera Sandwich 🥩

This steak sandwich is made with skirt steak, cooked hot and fast for maximum flavor and tenderness. It's layered with a rich bacon–onion cream cheese spread, melty pepper jack cheese, and fresh arugula for balance.

In this video, I explain why skirt steak needs high heat, resting time, and slicing against the grain, and how adding pepper jack and arugula brings heat, creaminess, and freshness to every bite.

Bold flavors. Simple technique.
The Learning Spoon — One spoonful at a time.

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This steak sandwich is made with flank steak, cooked high and fast for lots of flavor and tenderness. It has a delicious spread of cream cheese, bacon and onion, melted pepper jack cheese and fresh arugula, which perfectly balances the dish.

In this video, I explain why flank steak needs to be seared at a high temperature, rested, and sliced ​​against the grain, and how pepper jack and arugula add spice, creaminess, and freshness.

A lot of flavor, simple technique.

The Learning Spoon — One Spoon, Two Languages, Endless Flavor.

Ingredients (Serves 2–3)

Steak
1 lb skirt steak
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp smoked paprika (optional)

Bacon–Onion Cream Cheese Spread
4 oz cream cheese, softened
4–5 slices bacon, cooked crispy and chopped
1 medium onion, thinly sliced
1 tsp butter or bacon fat
Black pepper, to taste
Optional: 1–2 tbsp sour cream or mayo

Bread & Add-Ins
Bolillo, hoagie rolls, or baguette
Butter or olive oil (for toasting)
4–6 slices pepper jack cheese
1–2 cups fresh arugula

Instructions:
1. Caramelize the onions
Cook onions in butter or bacon fat over medium heat until soft and golden. Set aside.
2. Make the spread
Mix cream cheese, bacon, caramelized onions, black pepper, and optional sour cream/mayo until smooth.
3. Cook the skirt steak (hot & fast)
Season steak and sear in a very hot skillet or grill for 2–3 minutes per side.
4. Rest 5 minutes.
5. Slice against the grain
This keeps the steak tender and easy to bite.
6. Toast the bread
Lightly butter or oil and toast until golden.
7. Assemble
Spread bacon-onion cream cheese on the bread
8. Add sliced ​​steak
9. Top with pepper jack cheese and let it melt
10. Finish with fresh arugula
11. Close and enjoy

English

Ingredients (2–3 servings)

Steak
450 g flank steak
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp smoked paprika (optional)

Bacon and Onion Cream Cheese
115 g cream cheese, softened
4–5 strips of bacon, crispy and chopped
1 medium onion, sliced
1 tsp butter or bacon fat
Pepper to taste
Optional: 1–2 tbsp sour cream or mayonnaise

Bread and Extras
Roller roll, baguette, or hoagie roll
Butter or oil for toasting
4–6 Slices of pepper jack cheese
1–2 cups of fresh arugula

Preparation
1. Caramelize the onion
Cook the onion slowly until soft and golden brown.

2. Prepare the cream
Mix the cream cheese with the bacon, onion, and pepper.

3. Cook the flank steak
Sear the steak over high heat for 2–3 minutes per side.

4. Let it rest for 5 minutes.

5. Slice against the grain
This breaks down the long fibers and makes the meat more tender.

6. Toast the bread
Until golden brown and crispy.

7. Assemble the sandwich
Spread the cream
8. Add the flank steak
9. Top with the pepper jack cheese and let it melt
10. Finish with fresh arugula
11. Close and enjoy