This isn’t one of your average street vendor or neighborhood torteria offerings, but something you find at fancier torta shops and hotel room service menus. They say it originated in Spain, then became very popular in Venezuela and other parts of South America. But the versions I’ve had in Mexico are thoroughly naturalized with a smooth swoosh of beans, a scattering of charred onions and a crowning of jalapeños fiery tang. All those touches make a Pepito considerably more than just a steak sandwich.

I think this torta is best on a crusty bolillo. Those are easily available at Mexican bakeries, but I think the best bolillo is the fresh one coming straight out of your oven at home. Use my recipe below if you want to give it a try!

Here's the recipe: https://www.rickbayless.com/recipe/st...
Bake your own bolillos at home:    • Bake The Perfect Bread for Tortas at ...  

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00:00 Rick's Intro to Steak Tortas
01:08 Making the Bean Spread
02:10 Prepping the Onions and Steak
05:06 Onto the Griddle
06:12 Alternatives to Flank Steak
07:00 Resting the Steak
08:14 Cutting the Steak
09:54 Prepping the Bolilos
10:32 Building the Tortas