Worked much better this time, as last time the meat was sliced thin, and therefore was difficult not to overcook. I used brioche buns to save time, since I didn’t feel like making marraquetas
Recipe: https://www.epimel.es/recipes/sandwich-churrasco-italiano
Those look delicious, but I’d be concerned about biting cleanly through the steak. I think I’d feel less intimidated if it were sliced thin.
It was thin and tender enough that it was no problem to bite through it