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CuisineNorth AmericanMexicanBeefDairyGlutenEggsBeefSandwichesUnder 1 HourCinco de MayoSpecial OccasionPan FryStove TopLunchDinnerComfort Food

Cemitas Poblanas

Cemitas poblanas is a classic Mexican sandwich layered with crispy breaded steak, savory ham, creamy avocado, shredded Oaxaca cheese, and fresh cilantro on a signature sesame-topped roll. A smoky chipotle mayonnaise adds bold heat and richness, tying together the hearty textures and vibrant flavors in every bite. This sandwich is great for lunch, dinner, or weekend sandwich night at home. With stacked layers and crisp-meets-creamy contrast, it’s one deeply comforting handheld meal.

Ivanna Lopez Guajardo & Raquel Alessi
Tasty Team
Total Time

55 minutes

55 min

Prep Time

25 minutes

25 min

Cook Time

30 minutes

30 min

Cemitas Poblanas
Total Time

55 minutes

55 min

Prep Time

25 minutes

25 min

Cook Time

30 minutes

30 min

Ingredients

for 2 servings

Meat:

  • 2 (6-ounce) top sirloin steaks, pounded to ¼-inch thickness
  • 2 tablespoons kosher salt, divided
  • 2 tablespoons coarse-ground black pepper, divided
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 cup plain dried bread crumbs
  • 1 cup canola oil

Chipotle Mayonnaise:

  • 1 (7-ounce) jar chipotle chile in adobo sauce
  • ½ cup mayonnaise
  • ½ teaspoon kosher salt

Additional Ingredients:

  • 1 (4-ounce) package Oaxaca cheese strip
  • 2 cemitas poblanas rolls, split horizontally
  • 8 deli ham slices (from 1 [12-ounce] package)s
  • 2 medium avocados, sliced
  • 12 thinly sliced onion rings (from 1 small white onion)s
  • ½ cup torn fresh cilantro (from 1 small bunch cilantro)

Nutrition Info

  • Calories 1356
  • Fat 71g
  • Carbs 132g
  • Fiber 13g
  • Sugar 22g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  1. Make the meat: Sprinkle the pounded steak cutlets evenly all over with 1 tablespoon of the salt and 1 tablespoon of the pepper. Set aside.
  2. Place the flour in 1 shallow bowl. Place the eggs in a second shallow bowl. Stir together the bread crumbs and remaining 1 tablespoon salt and 1 tablespoon pepper in a third shallow bowl.
  3. Dredge 1 steak cutlet in the flour, making sure both sides are well coated and shaking off any excess flour. Transfer the cutlet to the beaten eggs, and turn to coat both sides. Lift the cutlet from the bowl, letting any excess drip off. Place the cutlet in the bread crumb bowl, pressing it into the crumbs on both sides to adhere. Transfer the breaded cutlet to a baking sheet, and repeat the process with the remaining cutlet. Set aside.
  4. In a large skillet over medium-high, heat the canola oil to 350°F (180°C). Add the 2 cutlets to the hot oil, and cook until the coating turns deep golden brown and the internal temperature of the cutlets reaches 145°F (63°C), about 2 minutes per side. Remove from heat, and transfer the cutlets to a plate lined with paper towels. Set aside.
  5. Make the chipotle mayonnaise: Remove 4 chiles from the jar of chipotle chiles, and roughly chop them. Measure 3 tablespoons adobo sauce from the jar, and set aside. (Reserve the remaining jar of chipotle chiles for another use.) Stir together the chopped chiles, adobo sauce, mayonnaise, and salt in a small bowl until smooth and well combined. Set aside.
  6. Starting at 1 end of 1 Oaxaca cheese stick, slowly pull to the other end to create long strands of stringy cheese (as you would with mozzarella string cheese). Repeat the process with all the cheese strands.
  7. Spread the chipotle mayonnaise evenly over the bottom halves of the buns. Top evenly with the cutlets, ham slices, shredded Oaxaca cheese, avocado slices, onion rings, and torn cilantro. Replace the top buns, press gently, and serve immediately.
  8. Enjoy!
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