This fantastic Carne Asada Sandwich is carne asada piled over toasty bread with a smokey chipotle aioli, charred red onions, tomatoes, and sliced avocados.
Since I posted my (absolute favorite) Carne Asada Recipe last year, I’ve given you a bunch of ways to use it, in Carne Asada Burrito Bowls, Carne Asada Tacos, Steak Fajitas, Carne Asada Fries, and Carne Asada Salad.
Today, I have a whole new and delicious way for you to use that carne asada, Carne Asada Sandwiches.
An Irresistible Carne Asada Sandwich
The secret to a great carne asada sandwich is starting with a great carne asada recipe. And if you’ve already tried mine, you know that it’s incredibly tangy, flavorful, and amazing however you use it.
For today’s sandwiches, we’re going to pile it on toasty bread with a smokey chipotle aioli, charred red onions, tomatoes, and sliced avocados for a little extra fatty richness.
These sandwiches are fantastic, filling, and (as long as you remember to start marinating your meat the night before) very fast to put together.
The carne asada only takes about 10-12 minutes to cook, and you can prep the rest of your sandwich ingredients while it’s in the oven, so from the time you pull your marinated meat out of the fridge, you can be eating in about 20 minutes.
A Note On Bread: You can use a wide variety of breads and rolls for these sandwiches. I used soft kaiser rolls for the sandwich in the photos. Telera rolls are a fantastic option if you can find them. French bread, hoagie rolls, and even hamburger buns will also work well.
Just steer clear of really crusty, chewy breads, as they’ll make your sandwich too difficult to eat and tend to overwhelm the other ingredients.
More Delicious Hot Sandwich Recipes
Recipe Notes and Tips
- This recipe calls for broiling your carne asada and onions together. If you’re making the sandwich with leftover carne asada, you can still broil your onions. Just cook them according to the instructions in the recipe, and pull them from the oven when they’re lightly charred and cooked to your desired level of doneness.
- Need some sides for your sandwiches? Try simple Microwave Corn on the Cob (my favorite way to cook corn on the cob) or Butter and Garlic Green Beans.
- If you don’t have the chipotle powder called for in the aioli recipe, you can omit it. Your chipotle aioli will instead be garlic aioli, but it will still be delicious.
Carne Asada Sandwich
Carne Asada Marinade
- 1/2 cup orange juice bottled is fine
- 1/2 cup soy sauce low-sodium is fine
- 1/4 cup lemon juice bottled is fine
- 1/4 cup olive oil
- 2 tablespoons lime juice bottled is fine
- 2 cloves garlic pressed or diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
- 1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed
Carne Asada and Red Onion
- 1 1/2 to 2 pounds flap meat skirt or flank steak can also be used
- 1/2 red onion sliced into 1/4-inch rounds, do not separate into individual rings
- 1/2 cup (112g) mayonnaise
- 2 cloves garlic pressed
- 1 tablespoon lemon juice bottled is fine
- 1/4 teaspoon chipotle powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 soft kaiser rolls or other soft rolls, sliced in half
- 1 large tomato sliced
- 1/2 avocado sliced
Carne Asada and Onions
- Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
- Adjust top rack of your oven to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan. Place onion rounds on the tray around the meat wherever they will fit.
- Broil 4 to 6 minutes per side, flipping both the meat and the onions. Pull at 135°F for medium-rare, 145°F for medium. If onions have not yet reached your desired level of doneness, you can transfer the meat to a cutting board and return onions to the oven.
- Once onions are done, slice the rounds in half, separate the slices, and toss them in the pan juices. Allow the meat to rest for 5 minutes before slicing across the grain into strips.
- While your meat and onions cook, combine all aioli ingredients in a small bowl and stir together.
- Spread a very thin layer of mayonnaise over the cut sides of each roll and place rolls on a baking sheet under the broiler for 1 to 2 minutes until warmed and lightly toasted. DO NOT at any point walk away from the bread under the broiler. It can burn very, very quickly.
- Spread chipotle aioli over the toasted rolls and top with sliced carne asada, tomato, onions, and avocado. Serve and enjoy!
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