Argentine Steak Sandwich (Sándwich de Lomo)
Sándwich de lomo Say it: SAHN-dweech deh LOH-moh
The sándwich de lomo is Argentina’s answer to the steak sandwich: a thin beef loin steak seared hard, tucked into a soft roll, and layered with lettuce, tomato, mayonnaise, ham, and melted cheese. It is sold in rotiserías, cafés, and late-night stands across the country, especially in Córdoba, and is often finished with a fried egg. The contrast of juicy, savory steak, cool salad, and creamy mayonnaise makes it a satisfying handheld meal.
Argentine Steak Sandwich (Sándwich de Lomo)
Sándwich de lomo
Pronounced SAHN-dweech deh LOH-moh
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sandwiches
Method
Pat the steaks dry and season both sides with salt and pepper. Let them sit at room temperature while you prepare the toppings, about 10 minutes.
Slice the tomatoes, separate the lettuce leaves, and set out the ham, cheese, and mayonnaise. Fry the eggs in 1 tablespoon of the oil in a nonstick skillet over medium heat until the whites are set and the edges are crisp but the yolks remain runny, 2 to 3 minutes; season lightly and keep warm.
Heat the remaining 1 tablespoon oil in a large heavy skillet or griddle over high heat until shimmering. Sear the steaks for 2 to 3 minutes per side, until deeply browned and the center is pink but not raw; transfer to a cutting board and rest for 5 minutes.
Set an oven rack about 6 inches (15 cm) from the broiler and heat the broiler. Place the rested steaks on a baking sheet, top each with 2 slices of ham and 2 slices of cheese, and broil until the cheese melts and bubbles at the edges, 1 to 2 minutes.
While the cheese melts, toast the split rolls cut-side down in a dry skillet over medium heat until golden and the edges crisp, 1 to 2 minutes. Spread the cut sides with mayonnaise.
Build each sandwich. on the bottom roll, layer lettuce, tomato slices, the steak with ham and cheese, and a fried egg. Add a little more mayonnaise, close with the top roll, and press gently. Serve immediately.
Regional variants
For a lomo simple, omit the ham, cheese, and fried egg and serve the steak with lettuce, tomato, and mayonnaise. Some cooks add pickled peppers, chimichurri, or a slice of provolone.
Cook's notes
- Use beef tenderloin for the classic lomo texture; sirloin is a good substitute but slice it thin and avoid overcooking.
- Warm the rolls just before assembling so the bread stays soft inside and crisp at the edges.
- Have all toppings ready before searing the steak; the sandwich comes together in minutes.
Serve with
Shoestring fries or a simple mixed salad, and a cold beer or sparkling water.
Make ahead and storage
Best eaten immediately. The steaks can be seared up to 1 day ahead and refrigerated; reheat gently before topping with ham and cheese.
