Entree: United States – Illinois (Midwestern United States) – Jibarito Sandwich

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 45 min

Total 1 hr 35 min

Ingredients

- 4 large green plantains, about 2 lb (900 g) total
- 3 cups (720 ml) vegetable oil for frying, plus more as needed
- 1.5 lb (680 g) skirt or flank steak, trimmed
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1 tsp (2 g) garlic powder
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for searing
- 4 slices (about 4 oz /115 g) provolone cheese
- 4 large romaine leaves, about 4 oz (115 g), rinsed and dried
- 1 large tomato, about 8 oz (225 g), sliced into 8 thin slices
- 1/2 cup (120 ml) mayonnaise
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) fresh lime juice
- 1/4 tsp (1 g) fine salt for garlic mayo, or to taste
- Optional: 1/4 cup (60 ml) thinly sliced red onion or pickled red onion

Instructions

Short Description:
A Chicago Puerto Rican–style sandwich that uses twice-fried green plantain "buns" in place of bread, filled with sliced steak, melted provolone, lettuce, tomato, and garlic-flavored mayonnaise.

Regional Notes:
This Illinois (Chicago) variation follows the Puerto Rican jibarito tradition popularized in Chicago: flattened fried green plantains replace bread and the sandwich is built with thinly sliced, well-seasoned steak and a garlicky mayonnaise. It differs from other plantain sandwiches by its twice-fried tostone-style plantain rounds and the classic steak + provolone filling common in Chicago jibarito shops.

1. Prep the steak and garlic mayo: Pat the steak dry. Rub with 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (0.5 g) black pepper, and 1 tsp (2 g) garlic powder; let sit at room temperature while you prepare the plantains (20–30 minutes). In a small bowl, mix 1/2 cup (120 ml) mayonnaise, minced garlic, 1 tbsp (15 ml) lime juice, and 1/4 tsp (1 g) salt; refrigerate until assembly.
2. Peel and slice plantains: Cut off both ends of each green plantain. Make a shallow lengthwise slit through the skin and peel. Slice each plantain crosswise into 1–1 1/4-inch (2.5–3 cm) thick rounds; you should have about 16–20 rounds total (two per sandwich bun side).
3. First fry (par-fry): Heat 3 cups (720 ml) vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry plantain rounds in batches until lightly golden and just cooked through, about 2–3 minutes per side. Transfer to a paper towel–lined tray to drain and cool slightly.
4. Smash to flatten: Working with one fried round at a time, place it on a sheet of wax paper or a sturdy plate and press firmly with a tostonera, heavy bottom of a flat bowl, or the bottom of a small plate until flattened to about 1/4-inch (6 mm) thick and roughly the diameter of a sandwich (3½–4 inches / 9–10 cm). Repeat for all rounds.
5. Second fry (crisp): Return oil to 350°F (175°C) and fry the flattened plantain rounds in batches until deep golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle lightly with a pinch of salt while hot.
6. Cook the steak: Heat 1 tbsp (15 ml) neutral oil in a large skillet over high heat until shimmering. Sear the steak 3–4 minutes per side for medium-rare (adjust time for thickness and doneness preference). Remove steak to a cutting board and rest 5–7 minutes. Season with remaining 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper while resting.
7. Slice the steak: Slice steak thinly against the grain into strips about 1/4-inch (6 mm) thick. If you prefer the cheese melted thoroughly, arrange sliced steak on a baking sheet, top with provolone, and quick-broil 30–60 seconds until cheese just melts; alternatively, melted cheese will soften from direct contact with hot steak when assembled.
8. Assemble the jibaritos: For each sandwich, spread about 2 tbsp (30 ml) garlic mayo on one side of two plantain rounds (top and bottom). On the bottom round, layer a romaine leaf (or a handful of shredded romaine), 3–4 tomato slices, a portion of sliced steak (about 6 oz /170 g per sandwich), and 1 slice (about 1 oz /29 g) provolone. Top with the other mayo-spread plantain round. Repeat for remaining sandwiches. Add sliced onion or pickled onion if using.
9. Serve: Press lightly, cut each sandwich in half if desired, and serve immediately while the plantain "buns" are still warm and crisp. Provide extra garlic mayo at the side for dipping.