Mexican Steak Tortas

Mexican Steak Tortas

with Charred Poblanos

20 Minutes
Read more

Tortas bring all the flavours of your favourite tacos to a nice and toasty roll. Toppings like chipotle-spiced steak, poblano pepper, and a blend of Mexican cheeses make it a winner in the flavour department. Grab a napkin and get ready to dig in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

2 unit

Artisan Roll


1 tbsp

Mexican Seasoning

56 g

Red Onion, sliced

1 unit


160 g

Poblano Pepper

56 g

Spring Mix

113 g

Cherry Tomatoes

7 g


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

¼ cup

Monterey Jack Cheese, shredded


1 tsp

Chipotle Powder

Not included in your delivery

3.5 tbsp


¼ tsp


¼ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber6 g
Protein46 g
Cholesterol95 mg
Sodium1390 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Paper Towel
Medium Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat the broiler to high*. Wash and dry all produce. Core, then cut the poblanos into 1/4-inch strips. Toss the onions and poblanos with 1 tbsp oil (dbl for 4ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil veggies in the middle of the oven, until tender, 5-6 min.


Pat the steak dry with paper towels. Season all over with half the Chipotle powder (dbl for 4ppl), half the Mexican seasoning and salt. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then the steak. Sear until golden-brown,1-2 min per side. Remove the pan from the heat and transfer the steak to another baking sheet. Broil in the bottom of the oven, until cooked to desired doneness, 5-8 min.**


While the steak cooks, halve the tomatoes. Zest, then juice half the lime. Cut the remaining lime into wedges. Roughly chop the cilantro. Stir together the mayo, cilantro and remaining Mexican seasoning in a small bowl. Set aside.


Whisk together the lime juice, zest, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4ppl) in a large bowl (dbl all for 4ppl). Add the tomatoes and spring mix and toss to coat. Set aside.


When steak is done cooking transfer to a cutting board and allow to rest for 2-3 min. Carefully open rolls, and arrange them cut side up on a baking sheet. Sprinkle with the cheese. Broil in the top of the oven, untill cheese melts, 2-3 min. (TIP: Keep an eye on your buns so that they dont burn!)


Slice the steak. Spread mayo onto bottom buns, then add steak and veggies and finish with top bun. Serve with the salad on the side.