1lbSteakTop Round or Bottom Round, thinly sliced are what I usually use. If you like lots of meat do 1.5-2 lbs for 2 sandwiches the sauce will still be enough for more meat.
1LoafCuban Breadthis is the long loaf, if using Cuban rolls then 1 per sandwich
14 oz bagPotato sticksI usually find these in a canister called pik-nik chips, but Kroger now caries their brand in a bag
Instructions
For a juicier steak, marinate overnight in a little (1/2 cup) of the mojo (not necessary, I only do this when I’ve thought ahead which is not often). Place steak in a frying pan and cook until well done, flipping once. Approximately 5 minutes.
While the steak is cooking chop the onion into tiny pieces. Tear the parsley leaves into small pieces and mix with the onions. Set aside.
Once the steak is cooked remove from pan. Add the mojo, sofrito, and wine to the pan and bring to a simmer, scraping all of the meat gunk off of the bottom of the pan and mixing it into the sauce.
As the sauce is heating cut the steak into 1 inch pieces. Dump it back into the sauce pan once cut. Let simmer for 5-10 minutes to drench the steak with sauce flavor.
To serve cut a cuban bread in half lengthwise. Smother both sides in the sauce and then put the steak on. Then sprinkle the onion and parsley mixture over the meat and load with a mound of potato sticks (I used 1/2 the bag for 1 sandwich). Don’t be shy with the chips. Squish the sandwich and stuff everything that fell out back in. Enjoy!