Mexican Steak Tortas

Mexican Steak Tortas

with Charred Poblanos

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!

Tags:Quick PrepEasy Clean-up

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

Onion, sliced

1 unit


160 g

Poblano Pepper

56 g

Spring Mix

113 g

Baby Tomatoes

7 g


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

½ cup

Monterey Jack Cheese, shredded


½ tsp

Chipotle Powder

Not included in your delivery

½ tsp


3.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat60 g
Saturated Fat14 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber7 g
Protein50 g
Cholesterol125 mg
Sodium1400 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Medium Non-Stick Pan
Paper Towel
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload 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 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil veggies in the middle of the oven, until tender, 5-6 min.


While the veggies broil, pat the steak dry with paper towels. Season all over with half the Chipotle Powder (dbl for 4 ppl), 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 4 ppl), 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 (whole lime for 4 ppl). Cut any 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, lime zest, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the tomatoes and spring mix, then 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 another baking sheet. Sprinkle with the cheese. Broil in the top of the oven, until cheese melts, 2-3 min. (TIP: Keep an eye on your buns so that they don't burn!)


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