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Steak Fajita Torta

Filled with protein, this is a go-to weeknight meal that is finished in under an hour.

30 minutes
45 minutes


  • 1 3/4 pounds beef flank steak
  • 1 (15.3-ounce) jar HERDEZ® Chipotle Salsa Cremosa, divided
  • 6 telera rolls, split
  • 1 1/2 cups refried black beans, warmed
  • 2 ripe avocados, peeled and sliced
  • Suggested fillings: sliced jalapenos, sliced tomatoes, sliced red onion, cilantro and shredded Romaine lettuce


  1. Lay steak on cutting board. Make three diagonal slashes in meat, about 1/2-inch thick on both sides. Place in plastic bag. Add 1 cup HERDEZ® Chipotle Salsa Cremosa. Shake bag to evenly distribute the marinade. Set aside 30 minutes at room temperature.
  2. Heat grill or grill pan to medium heat. Remove steak from plastic bag; discard marinade. Place steak on grill; cook 15 minutes, turning over after 8 minutes. Let rest 10 minutes before thinly slicing against the grain.
  3. Spread rolls on both sides with HERDEZ® Chipotle Salsa Cremosa. Spread a layer of refried beans on one side of each roll and place a layer of sliced avocado on the other side. Divide sliced steak and suggested fillings evenly among rolls. Serve warm with additional HERDEZ® Chipotle Salsa Cremosa, as desired.