South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chivito
Uruguay's towering national sandwich — thin-sliced churrasco steak layered with ham, bacon, egg, mozzarella, olives, and mayo in one magnificent handheld meal.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prep the bun: Slice the soft bun in half and lightly toast the inside on a buttered griddle. Spread a generous layer of mayonnaise on both halves.
- 2
Fry the egg and bacon: In a skillet, fry the bacon until crispy. In the same fat, fry an egg over-easy or sunny-side up.
- 3
Cook the steak: Season the thin beef tenderloin with salt and pepper. Sear quickly on a hot griddle for 1-2 minutes per side until just cooked through.
- 4
Melt the cheese: During the last 30 seconds of cooking the steak, place the slice of ham and mozzarella on top of the meat so the cheese melts.
- 5
Assemble the base: Place lettuce, sliced tomato, and any desired extras (olives, roasted red peppers) on the bottom bun.
- 6
Final assembly: Top the vegetables with the cheesy steak, the crispy bacon, and the fried egg. Close the sandwich and serve immediately with a massive side of french fries.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving35
Calories
3 g
Protein
0 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The chivito is Uruguay's national sandwich, born in the coastal town of Punta del Este in the 1940s when a cook, asked for a goat dish she did not have, improvised a thin beef steak sandwich instead. Despite its name, which means little goat, it never contains goat; it is a towering stack of tender beef, ham, cheese, bacon, egg, and salad on a soft roll. It is street food and restaurant fare alike, a full meal in sandwich form.
Listahan note
This version builds the classic chivito as a knife-and-fork sandwich, balancing the rich layers with fresh tomato and lettuce so it stays a meal rather than a gut-bomb. The thin, fast-seared beef is the heart of it.
Technique cues
- Pound the beef thin so it sears in under a minute and stays tender; a thick steak overwhelms the sandwich and turns chewy.
- Build the sandwich hot to cold from the bottom up, beef and cheese on the warm side so the cheese melts against the meat, salad on top so it stays crisp.
- Toast the cut sides of the roll lightly so they hold up to the juices without going soggy before the first bite.
Kitchen flow
- Parallel prep
- Cook the bacon and fry the eggs while the pan heats for the beef, and slice the tomato and lettuce so assembly is fast.
- Make-ahead
- Cook the bacon ahead and slice all the toppings; sear the beef and fry the eggs only at serving time.
- Leftover move
- Turn extra beef, ham, and cheese into a quick breakfast hash with the leftover egg.
- Cleanup rhythm
- Use one pan in sequence, bacon then egg then beef, so the rendered fat seasons each step and you wash a single skillet.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
thin beef steak
the centerpiece protein
Purpose: Tender thin-sliced beef, usually tenderloin or sirloin, is the defining layer of a chivito.
Handling: Pound to even thinness and sear hard and fast in a hot pan.
Adaptation: Thin-cut sirloin or even a quick-seared minute steak works.
ham
salty cured layer
Purpose: A slice of ham adds a salty, savory note that defines the stacked chivito profile.
Handling: Lay it on the hot beef so it warms through.
Adaptation: Prosciutto or a thicker deli ham both work.
mozzarella or fresh cheese
melting binder
Purpose: A mild melting cheese ties the meat layers together and softens the whole stack.
Handling: Add over the hot beef and cover briefly so it melts.
Adaptation: Provolone or a mild cheddar melt similarly.
bacon
crisp savory contrast
Purpose: Crisp bacon brings smoke and crunch against the soft beef and cheese.
Handling: Cook until crisp and drain before layering.
Adaptation: Pancetta or a thick-cut smoked bacon work.
egg
richness and binding
Purpose: A fried egg with a soft yolk adds richness that coats the other layers.
Handling: Fry until the white is set but the yolk still runs.
Adaptation: A hard-fried egg if you prefer no runny yolk.
soft roll
the vessel
Purpose: A soft, slightly chewy roll holds the towering fillings without crumbling.
Handling: Split and lightly toast the cut faces.
Adaptation: A brioche bun or ciabatta roll both work.
Technique notes
- Sear the beef last and assemble immediately so the cheese melts from residual heat rather than a separate step.
- Drain the bacon and pat the egg so excess grease does not collapse the bottom of the roll.
- If serving knife and fork, stack tall; if it must be handheld, press gently and skewer with a pick to hold the layers.
Ingredient swaps
- Lighter direction
- Skip the bacon and ham and lean on the beef, egg, and plenty of fresh salad.
- Chivito al plato
- Serve all the components over fries on a plate instead of in a roll, the traditional plated version.
- Dairy-free option
- Leave out the cheese and add sliced avocado for creaminess.
Serve alongside
- Crispy french fries
- Russian salad (ensalada rusa)
- Pickled vegetables
- Simple green salad
- Cold Uruguayan lager
- Tannat red wine
- Sparkling lemonade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Chivito is best assembled and eaten fresh, but cooked components keep separately in the fridge for two days. Reheat the beef and bacon gently and fry a fresh egg rather than reheating one. Do not freeze the assembled sandwich; the salad and egg do not survive it.
Equipment
- Heavy skillet or griddle
- Meat mallet for pounding the beef
- Sharp knife for thin slicing
- Spatula for the eggs
Make this household-aware
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Plan it in Listahan
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