How to Make Beef Tapa Sandwich

Beef Tapa Sandwich

Course Sandwiches
Cuisine Modern Filipino
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 sandwiches
Author Connie Veneracion


  • 500 grams thinly sliced beef (sirloin, top round or bottom round are ideal)
  • salt
  • pepper
  • 1 small bunch Romaine lettuce
  • 3 eggs
  • cooking oil
  • 6 slices bread (preferably toasted)
  • fried garlic


  • Cut the beef into thin strips. Place in a bowl, add 2 teaspoons salt and 1 teaspoon pepper. Mix and set aside.
  • Cut the lettuce into strips, rinse and pass through a salad spinner to remove excess water. Set aside.
  • In a bowl, beat the eggs with two pinches of salt and a pinch of pepper.
  • Heat a frying pan and coat the bottom with cooking oil.
  • When the oil in hot, pour in the beaten eggs and cook just until the edges are set. Fold the omelet into thirds, flip and cook for another 30 seconds. 
  • Slide the omelet onto a plate and set aside.
  • Reheat the frying pan and drizzle in two tablespoons of oil.
  • When the oil starts to smoke, spread the seasoned beef strips to cover the entire bottom. Cook over high heat without disturbing for about two minutes to allow a light crust to form.
  • Flip the beef, cook for a minute again without disturbing then stir. Continue cooking until the edges of the beef strips are lightly crisp.
  • Lay three slices of bread side by side and top each with lettuce.
  • Divide the omelet into three equal portions and lay on top of the bed of lettuce.
  • Pile the beef tapa on top of the egg and sprinkle with fried garlic.
  • Serve the beef tapa sandwiches immediately or wrap to carry to your picnic.


This is an updated version of the July 10, 2006 beef tapa sandwich recipe.