Line a large cutting board with plastic wrap or parchment paper. Lay the beef steaks on top in a single layer, and cover them with another piece of plastic wrap or parchment paper.

Using the flat side of a meat mallet or a heavy skillet like a cast iron, pound each steak to about 1/8-1/4 inch thickness.

Prepare 3 shallow bowls - the first with the panko breadcrumbs, the second with the flour, and the third with the beaten eggs.

To the breadcrumbs, add the garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Mix together to combine.

Heat the frying oil in a large cast-iron skillet over medium-high heat.

Bread the beef by dredging both sides with flour, then dipping it into the egg mixture, and finally dipping it into the panko crumb mixture. When dipping into the panko mixture, make sure to press down so the crumbs stick to the beef.

Working in batches of 1 or 2 so as to not overcrowd the pan, carefully add the breaded beef to the hot frying oil and fry for 2-3 minutes on each side until golden brown. The meat is very thin and will cook quickly.

Transfer the milanesa to a plate lined with paper towels to soak up any excess oil. Repeat this process with the remaining steaks.

Assemble the tortas by spreading a layer of the refried beans on the bottom half of the bread rolls, followed by slices of avocado, queso fresco, and tomatoes. Add the fried milanesa de res, then top with shredded lettuce and a drizzle of salsa. Gently press the top half of the bread roll over the torta and repeat until they have all been assembled. Serve and enjoy!