Puerto Rican Plantain Sandwich (Jibarito)

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This Puerto Rican Plantain Sandwich (jibarito) uses plantains to replace bread for a delicious sandwich with a Caribbean feel. This AIP sandwich is something the entire family can enjoy.

What is a jibarito?

A jibarito sandwich is a steak sandwich with two large tostones used as bread.

What kind of steak do you use for jibaritos?

Traditionally, skirt steak is used. However, I really like flank steak. I feel like it’s easier to cook and is more tender.

What does plantain taste like?

Ripe plantains taste like bananas but slightly less sweet or without that intense banana flavor. It’s slightly more subtle. However, green plantains aren’t sweet at all. They are quite hard and need to be cooked to soften. They are also somewhat savory which makes them perfect as a bread-like substitute in this sandwich.

If you like this recipe, try these AIP recipes that also use plantains.

5.0 from 1 reviews
Puerto Rican Plantain Sandwich (Jibarito)
Prep time
Cook time
Total time
Serves: 4
  • 4 green plantains, halved and then halved again lengthwise
  • 1 pound skirt or flank steak
  • Extra virgin olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt plus additional

  • Optional toppings:
  • Avocado
  • Lettuce
  • Onions
  • Sauteed mushrooms
  • AIP mayo
  1. Pat steaks dry with a paper towel. Sprinkle with 1 teaspoon garlic powder and ½ teaspoon salt on both sides of the steaks, place on plate and set aside.
  2. Pour enough oil into a heavy bottom fry pan or cast-iron skillet to coat the entire pan and heat it up over medium heat.
  3. Carefully place the plantain slices in the pan. You may need to do this in batches. Fry the plantains in until tender and just golden, 8-10 minutes each side. Transfer to a paper towel-lined plate to drain.
  4. Using a plate or small cutting board, press the plantain slices between parchment paper. Return the pressed plantains to the oil and fry until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate to drain then season with salt.
  5. Heat the same skillet over medium-high heat and more oil, if necessary. Place the steak in the skillet. Cook the steaks for 3 to 4 minutes each side, or until the internal temperature reaches 135 degrees. Set aside on a plate to rest for 5 minutes.
  6. To assemble the sandwich, top two plantain slices with steaks, avocados, onions, lettuce, sauteed mushrooms and then top with the remaining plantain slices.


About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called bonaippetit.com. The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.


  • Virginia Marshall says

    I went to Chicago last week, and. Went out to eat, and that’s when I ate my first Jibarito sandwich. I have been looking for a place in Arkansas to buy them.If you know of a place in Arkansas please let me know. Will you please email me the recipe? Thank you.

  • PRChicago Mom says

    The Jibarito is made with a thinner steak so the plantain doesn’t break apart. Thinly cut top sirloin, sandwich steak is what’s used. Also, the seasoning is usually Adobo and the onions are grilled with the steak. No mushrooms. Add whatever you like, but I just thought I’d help with the authenticity. But most importantly is adding smashed garlic to a little bit of oil and brushing it onto the fried plantain.

  • Bradley James Metoyer says

    I had been going to the restaurant on California Ave about 30 years ago and the food is fantastic so I go to the one on Harlem Av now. Keep up the good work

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