Homemade Chicago-Style Jibarito Recipe
This Chicago-inspired plantain and skirt steak sandwich brings a unique and flavorful twist to the Windy City’s culinary scene.
The crispy, golden plantains serve as a creative bread substitute, perfectly complementing the savory steak and fresh toppings. Easy to make and packed with bold flavors, this dish is a must-try for any Chicago food enthusiast!
Homemade Chicago-Style Jibarito
Servings
1
servingsPrep time
10
minutesCooking time
15
minutesCalories
1250
kcalIngredients
2 cups vegetable oil (for frying)
1 green plantain, peeled and halved lengthwise
2 tablespoons vegetable oil
1 clove garlic, minced
4 ounces beef skirt steak, cut into thin strips
¼ medium yellow onion, thinly sliced
1 pinch cumin
1 pinch dried oregano
1 tablespoon mayonnaise
1 slice processed American cheese, halved
2 slices tomato
3 leaves lettuce
Directions
- Heat 2 cups of vegetable oil in a large, deep skillet or deep fryer to 350°F. Add the plantain halves and cook for 1-2 minutes, until they float. Remove from the oil and drain on paper towels.
- Place the plantain halves between two cutting boards and press to flatten. Return the flattened plantains to the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
- In a large skillet, heat 2 tablespoons of vegetable oil. Add the garlic, skirt steak, onion, cumin, and oregano. Cook, stirring frequently, until the steak is cooked through.
- To assemble, spread mayonnaise on one of the plantain slices. Top with cheese, the steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!
