This steak sandwich (torta) will have you going 
where has this recipe been all my life?! Let's get this started!
Remember, unique ingredients like the Spice House's Back of the Yards & Vulcan's Fire Salt can be purchased at InRugCo Studio & Gift Shop.
Equipment: 12" Lodge Cast Iron Skillet, Large Baking Sheet, Small Sauce Pan, Foil
Ingredients
- 1 lb. Sirloin Thin Steak
- 18" French Bread Roll
- Package of Pepper Jack cheese slices
- 3 tablespoons Butter
- 3 Eggs
- 1 can Refried Black Beans
- 3 Garlic Cloves minced
- Bread Crumbs
- 1/2 cup chopped Cilantro
- 1/2 cup chopped Parsley
- Spice House Vulcan's Fire Salt
- Spice House Back of the Yards
- Sea Salt
- Vegetable Oil
Step 1: Slice the steak into thin strips and season both sides with Spice House Back of Yards & Vulcan's Fire Salt.
Step 2: Beat and stir three eggs in a bowl to create an egg wash. In seperate bowl, fill with bread crumbs.
Step 3: Heat 12" Cast Iron Skillet over medium heat with vegetable oil until sizzling.
Step 4: Dip steak in egg wash and then in bread crumbs, then place on hot skillet.
Step 5: Cook steak in skillet, flipping when necessary. Cook to preference, then set aside to cool.
Step 6: Prepare bread by slicing into 4 sections. Remove center of each bread.
Step 7: Line large oven baking pan with foil. Preheat oven to 350°.
Step 8: Stuff each hollowed out bread with black beans. Wrap pepper jack cheese around steak and then insert into the bread that is stuffed with black beans. Now cut into 2" slices. Place on foil lined oven pan.
Step 9 In sauce pan, melt 3 tablespoons butter and add 2 spoons of minced garlic, chopped parsley, & chopped cilantro. Stir until warm. Once warm, brush on top and sides of the bread.
Step 10: Cover entire baking pan with foil and cook in oven for 20 minutes at 350°.
Step 11: Enjoy!
Let us know what you think! Comment below.