Uruguayan Chivito Sandwich
Chivito Sandwich
A hearty Uruguayan steak sandwich layered with tender beef, ham, melted cheese, fried egg, lettuce, tomato, and creamy mayonnaise.
The chivito is Uruguay's great steak sandwich: generous, stacked, and built around a thin cut of beef cooked quickly until browned but still juicy. Ham, melted cheese, a fried egg, crisp lettuce, ripe tomato, and mayonnaise turn it into a full meal tucked inside a toasted roll.
This home version uses thin sirloin or ribeye so the steak cooks in minutes without losing tenderness. The ham warms in the same skillet, the cheese melts directly over the beef, and the egg is fried just before assembly so the sandwich lands hot and balanced instead of heavy.
Chivitos are often served with fries, olives, or pickled vegetables, but the sandwich itself should stay clean and easy to bite. Toasting the rolls, seasoning each layer lightly, and slicing the tomato thinly keep the filling stable while still giving every bite the classic mix of steakhouse richness and fresh crunch.
Nutrition (per serving)
Directions
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1
Pat the steaks dry, pound any thick spots to about 1/4 inch, and season both sides with salt and pepper.
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2
Spread the cut sides of the rolls with a thin layer of butter and toast them in a large skillet over medium heat until golden, 1 to 2 minutes; set aside.
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3
Add the olive oil to the skillet and raise the heat to medium-high. Sear the steaks until browned and just cooked through, 1 to 2 minutes per side.
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4
Top each hot steak with ham and cheese, cover the skillet for 30 to 60 seconds, and let the cheese melt over the meat.
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5
Transfer the steak stacks to a plate and keep them warm while lowering the heat to medium.
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6
Fry the eggs in the same skillet until the whites are set and the yolks are cooked to your preference, about 3 minutes for soft yolks.
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7
Spread mayonnaise on the toasted rolls, then layer lettuce and tomato on the bottoms.
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8
Add the steak, ham, and melted cheese stacks, top each with a fried egg, close the sandwiches, and serve immediately.
Ingredients
- thin sirloin or ribeye steaks:1 1/4 lb
- soft sandwich rolls, split:4
- sliced deli ham:6 oz
- sliced mozzarella or provolone cheese:6 oz
- large eggs:4
- mayonnaise:1/2 cup
- large tomato, thinly sliced:1
- crisp lettuce leaves:4
- olive oil:1 tbsp
- unsalted butter:1 tbsp
- kosher salt:1 tsp
- black pepper:1/2 tsp
Tips & Notes
- Ask the butcher for breakfast steak or milanesa-cut beef if you want very thin pieces without pounding.
- For a steadier sandwich, blot the tomato slices and place lettuce under the steak to catch juices.
- Add sliced green olives or roasted red peppers if you want a more fully loaded chivito style.
