Dinner · Uruguayan

Chivito: Uruguay's Loaded Steak Sandwich

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 27, 2026

The chivito is Uruguay's national sandwich, and it does not hold back: tender sirloin, melty mozzarella, ham, bacon, a fried egg, and a drizzle of chimichurri all stacked on a homemade brioche bun. It takes a little planning (the brioche rests overnight), but every layer earns its place. Make these for a weekend cookout and watch them disappear.

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Chivito: Uruguay's Loaded Steak Sandwich

Why you'll love this

  • It is a full steakhouse meal stacked into one sandwich.
  • Homemade brioche buns make it feel special.
  • Every bite has steak, bacon, egg, cheese, and chimichurri.
  • Great crowd-pleaser for a weekend grill-out.

EveryDayMeal recipe

Chivito: Uruguay's Loaded Steak Sandwich

Prep
40m
Cook
30m
Total
70m
Serves
8
Level
Medium

Ingredients

  • 1/3 cup milk
  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon molasses
  • 1 cup cold water
  • 9 eggs (for dough)
  • 4 cups bread flour
  • 2 teaspoons salt
  • 1 tablespoon instant yeast
  • 1 egg, beaten egg wash
  • for sprinkling sesame seeds
  • 4 onions, thinly sliced
  • 8 sirloin steaks, thin
  • 1, for rubbing garlic clove
  • 8 bacon strips
  • 8 ham slices
  • 8 mozzarella slices
  • 4 tomatoes, sliced
  • 1/4 head lettuce
  • to serve mustard
  • to serve chimichurri sauce

Equipment

  • Large mixing bowl
  • Small saucepan
  • Baking sheet
  • Parchment paper
  • Grill or large skillet
  • Wooden spoon

Instructions

  1. Warm the milk, butter, and molasses together in a small saucepan over low heat just until the butter melts, then remove from heat so it does not get too hot for the eggs.
  2. Stir the cold water and eggs into the warm milk mixture until smooth, which also cools the liquid so it will not kill the yeast.
  3. In a large bowl, combine the bread flour, salt, and yeast, then pour in the wet mixture and stir with a wooden spoon just until it comes together into a shaggy, sticky dough. No kneading needed here. Cover with a damp towel and refrigerate overnight so the flavor develops and the dough firms up.
  4. The next morning, turn the dough onto a generously floured surface, knead briefly to smooth it out, and divide into 8 equal pieces. Shape each into a ball and set on a parchment-lined baking sheet, then cover with a damp towel and let rise about 1 hour, until doubled and puffy.
  5. Heat the oven to 425 degrees F. Brush the buns with egg wash and sprinkle with sesame seeds, then bake 15 to 20 minutes until deep golden and hollow-sounding when tapped. Let cool completely before slicing.
  6. Melt a pat of butter in a skillet over medium-low heat and cook the sliced onions, stirring now and then, 10 to 15 minutes until soft and deeply caramelized and sweet.
  7. Rub the steaks with the cut garlic clove, season with salt and pepper, and grill or pan-fry them hot and fast so they stay juicy. Cook the bacon until crisp and fry the eggs to your liking in the same pan.
  8. Split and toast the buns. Spread mustard on the bottoms, then layer on steak, ham, mozzarella, a bacon strip, tomato, and lettuce.
  9. Top each with a fried egg, a generous spoon of chimichurri, and a tangle of caramelized onions, then close and serve right away while warm.

Tips from the kitchen

  • The dough rests overnight, so start the day before. The long cold rise makes the brioche easier to handle and better tasting.
  • Pound the sirloin thin so it cooks fast and stays tender under all those toppings.
  • Caramelize the onions low and slow. Rushing them on high heat makes them bitter instead of sweet.
  • Warm your fillings and toast the buns so the mozzarella softens into the hot steak.

Estimated nutrition per serving: 780 cal · 48g protein · 52g carbs · 42g fat

Make it your own

  • No time for homemade brioche? Use good store-bought brioche or potato buns.
  • Swap mozzarella for provolone or Swiss for a sharper melt.
  • Add a slice of roasted red pepper or a few olives for a traditional Uruguayan touch.

Storing & make-ahead

The brioche buns keep in an airtight container at room temperature up to 2 days or freeze up to 1 month. Cook the steak, bacon, and eggs fresh for the best texture. Caramelized onions and chimichurri keep in the fridge up to 5 days, so make them ahead.

Good to know

Can I make the brioche faster?
The overnight chill builds flavor and structure, but in a pinch you can let the dough rise at room temperature until doubled, then shape and bake the same day.
What cut of beef works best?
Thin sirloin is traditional, but any quick-cooking steak like skirt or flank, sliced thin, works well.
Do I have to make chimichurri?
It brings the signature bright, garlicky flavor, but a store-bought jar saves time. A squeeze of lemon and chopped parsley works too.
Can I skip the fried egg?
You can, but it is classic and adds richness. Leave it off if you prefer a lighter sandwich.

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