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Vol. 26 · July 2026
A One-Pot Weeknight Journal Spice & Simmer Skillet · Stir-Fry · Sheet-Pan · Soup
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🍳 Sheet-Pan Dinners · Beef · Uruguayan

Chivito sandwich

By The Spice & Simmer Kitchen · Published May 3, 2026
Total time
53 min
Prep
19 min
Cook
34 min
Cleanup
1 pan
Chivito sandwich

A one-pot Beef recipe with Uruguayan flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 55 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

  1. For the brioche buns heat the milk with the butter and molasses until the butter has melted. Add the cold water and egg to this mix.
  2. In a large bowl place flour, salt and yeast and mix. Then add the milk and water mix and stir with a wooden spoon until combined. You don't have to knead the dough, it is perfectly fine to do this by hand with a wooden spoon, this doesn't need to be very thorough. Cover with a damp towel and stick in the fridge overnight.
  3. The next morning knead dough on a generously floured surface for a little and cut into eight equal pieces. Shape these into balls and place on a baking sheet lined with parchment paper. Cover again with damp towel and let rise for about an hour or until double in size.
  4. Heat oven to 220 degrees Celsius. Brush the buns with either milk, heavy cream or egg wash and sprinkle with sesame seeds, if desired. Bake for about 15-20min or until golden. Let cool.
  5. For the toppings chop the onions and sauté in a bit of butter, let caramelize, this may take ten to 15 minutes, stir occasionally. Rub the steaks with a bit of garlic and then grill or fry the steaks, the bacon, and eggs with salt and pepper, toast the buns after having cut in half. Spread mustard on one bun half, layer each chivito with steak, a slice of ham, a slice of cheese, one bacon stripe, a tomato slice, and some lettuce. Place fried egg on top and sprinkle generously with chimichurri and some onions right before serving.

Why this works on a weeknight

Chivito sandwich lands at about 53 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Chivito sandwich actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Beef Uruguayan
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