July Recipes

Ribeye Mexican Tortas

Ribeye torta sandwich
Hands On:
10 minutes
Total Time:
55 minutes


  • 1 tbsp Gustare Vita olive oil
  • ½ red onion, sliced
  • 2 clove(s) garlic, minced
  • 1 (4-oz.) can Hy-Vee mild diced green chiles
  • 1 tbsp salt-free Mexican spice blend
  • 1 (15-oz.) can Hy-Vee no-salt-added black beans
  • 1 cup Hy-Vee no-salt-added beef broth
  • 1 tbsp refrigerated cilantro paste
  • Hy-Vee salt
  • Hy-Vee ground black pepper
  • 2 (8-oz.) Hy-Vee Choice Reserve boneless beef ribeye steaks, about 1-in. thick
  • 6 Hy-Vee Bakery hoagie buns, split and toasted
  • Desired toppers, such as: sliced red bell pepper, sliced orange bell pepper, sliced red onion, thinly sliced radishes, sliced avocados, cilantro, crumbled queso fresco cheese, sliced tomato, Mexican crema, salsa verde, and/or tortilla chips.
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Heat olive oil in a medium skillet over medium-high heat. Add red onion, garlic, and undrained green chiles; cook until softened. Add Mexican spice blend; cook for 1 minute. Add undrained black beans, beef broth, and cilantro paste. Simmer, uncovered, over low heat for 30 minutes. Mash mixture using potato masher or fork; season to taste with salt and black pepper. Set bean mixture aside.
Heat a large cast iron skillet over medium-high heat. Pat steaks dry with paper towels; season with salt and black pepper. Cook for 6 to 8 minutes or until 130° for medium-rare doneness, turning halfway through. Transfer to cutting board; let rest for 5 to 10 minutes. Thinly slice across the grain.
To assemble, spread bean mixture onto bun bottoms; top with steak, desired toppers, and bun tops.

Nutrition Facts

Serving Size: 1
Serves: 6
Amount Per Serving
Calories: 97
% Daily Value*
Total Fat: 4g 5%
Saturated Fat: 2g
Cholesterol: 9mg 3%
Sodium: 125mg 5%
Total Carbohydrate: 11g 4%
Dietary Fiber: 1g 3%
Sugars: 1g 1%
Protein: 4g 8%

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