Beef nugget is a very popular Basque sandwich in Bilbao and Santander, where taverns have served it as a bar snack since the mid-20th century. Its name evokes the generous snack that is eaten standing next to a beer. The key is very fine meat cooked over high heat and bread that absorbs juices without soaking.
Mediterranean
veal pepito
Basque beef nugget with sirloin, peppers, onion and cheese on crispy bread.
- Spain
- MAIN COURSES
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 545 kcal
- Protein 42 g
- Fiber 3 g
- Carbohydrates 38 g
- Fat 26 g
- Sodium 690 mg
Story behind the dish
Preparation
Pepito de veal is a preparation from Spain with easy difficulty. Reserve about 27 minutes in total (15 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of thinly sliced beef tenderloin.
- Have ready: 4 Vienna bread or baguette.
- Have ready: 2 green peppers.
- Have ready: 1 large onion.
- Have ready: 100 g of Tetilla or Manchego cheese.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Slice the beef thinly and season with salt and pepper; set aside at room temperature
Slice the beef thinly and season with salt and pepper; Reserve at room temperature.
-
Sauté peppers and onion strips over high heat with oil until…
Sauté peppers and onion strips over high heat with oil until tender and golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Brown the meat in a very hot pan for 1 minute per side without overcooking.
Brown the meat in a very hot pan for 1 minute per side without overcooking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Toast the bread with butter until crispy on the outside and…
Toast the breads with butter until crispy on the outside and soft on the inside.
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Assemble the pepito with meat
Assemble the pepito with meat, sautéed vegetables and cheese that melts with the heat.
-
close the bread
Close the bread, press and serve with fresh parsley on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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