Lunch · Uruguayan

Uruguayan Chivito Sandwich

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 21, 2026

The chivito is Uruguay's legendary steak sandwich, and it does not hold back. Thin griddled beef stacks up with ham, bacon, melty mozzarella, a fried egg, and crisp vegetables inside a soft roll. It is messy, filling, and completely worth grabbing extra napkins for.

Jump to recipe
Uruguayan Chivito Sandwich

Why you'll love this

  • It's a full steakhouse meal packed into one sandwich.
  • Every bite has meat, cheese, egg, and crunch.
  • Great for using up griddle favorites all at once.
  • Easily customized to whatever you have on hand.

EveryDayMeal recipe

Uruguayan Chivito Sandwich

Prep
15m
Cook
20m
Total
35m
Serves
2
Level
Medium

Ingredients

  • about 3/4 lb thin-sliced beef (top round or brisket, pounded thin)
  • 2 soft sandwich rolls, split
  • 2 to 3 lettuce leaves
  • 1 tomato, sliced
  • about 4 oz (2 slices) sliced ham
  • about 4 oz mozzarella, sliced
  • about 4 oz (4 slices) bacon
  • 2 eggs
  • 1 onion, thinly sliced
  • 1 bell pepper, sliced
  • to taste salt and pepper
  • 1 tablespoon oil for the griddle

Equipment

  • Griddle or large skillet
  • Meat mallet or heavy pan
  • Tongs
  • Cutting board and knife

Instructions

  1. Pound the beef until it is thin and even, about 1/4 inch thick, so it cooks fast and stays tender. Season both sides with salt and pepper.
  2. Heat a griddle or large skillet over medium-high heat with a splash of oil. Cook the bacon until crisp, about 4 to 5 minutes, then set it aside on a paper towel.
  3. In the same pan, cook the sliced onion and bell pepper until soft and lightly browned, about 6 minutes, so they turn sweet instead of sharp. Set aside.
  4. Griddle the beef in a hot pan for about 1 to 2 minutes per side, just until browned and cooked through. Lay a slice of mozzarella over each piece and let it melt.
  5. Fry the eggs to your liking, keeping the yolks runny if you want that classic chivito drip, about 3 minutes.
  6. Toast the split rolls cut side down for a minute so they hold up to the fillings.
  7. Build each sandwich: bottom roll, beef with melted mozzarella, ham, bacon, fried egg, onions and peppers, then tomato and lettuce. Cap with the top roll and serve right away while everything is warm.

Tips from the kitchen

  • Pound the beef thin between two sheets of plastic wrap so it cooks quickly and stays tender.
  • Cook everything in one pan in stages to build flavor and save on cleanup.
  • Warm the rolls just before assembling so they stay soft but sturdy.

Estimated nutrition per serving: 820 cal · 52g protein · 38g carbs · 48g fat

Make it your own

  • Add a slice of griddled ham steak or swap in provolone for the mozzarella.
  • Top with sliced pickled beets or green olives for the traditional Uruguayan touch.
  • Skip the egg for a lighter version, or add mayo and mustard for extra richness.

Storing & make-ahead

Chivitos are best eaten fresh. Store leftover cooked components separately in the fridge for up to 3 days and reheat the beef and bacon in a skillet before rebuilding the sandwich.

Good to know

What cut of beef works best?
Thin-sliced top round, sirloin, or brisket all work. Pound whatever you use until thin so it cooks fast and stays tender.
Can I make it ahead?
You can cook the bacon, onions, and peppers ahead and refrigerate them, then griddle the beef and fry the eggs fresh at serving time.
What is traditionally served with a chivito?
French fries or a simple green salad are the classic sides in Uruguay.
How do I keep it from falling apart?
Use a sturdy roll, toast it lightly, and don't overstuff. Press gently before slicing to help it hold together.

Related recipes