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Puerto Rican pepper steak is a delicious dish mixed with Caribbean and Latin flavors. Thinly sliced steak is marinated in spices, then seared with colorful bell peppers and onions. The result is a versatile dish that can be enjoyed with rice. With its bold flavors and easy preparation, Puerto Rican pepper steak is a perfect way to add a touch of Latin flair to your next meal. Growing up, I always made this Puerto Rican Pepper Steak with onions. This dish is nostalgic and familiar. The aromas from the onion, garlic, cilantro, and seasonings melt in your mouth.
The gravy from the steak is my favorite part of the dish! I can lick the sauce off the plate!
You’ll need a few unique Latin dishes to optimize flavor. Sofrito is an essential ingredient to give this dish an amazing flavor! Browning is also a very important part of this dish because it gives it color and flavor!
If you love this recipe try this One Pot Chicken & Spanish Rice, for another latin dish!
Table of Contents
- Why everyone loves this Puerto Rican Pepper Steak
- What pot do you cook this dish in?
- Ingredients you’ll need for this recipe (Full Recipe below)
- Let’s make it together with Toni Chapman, @themoodyfoody
- FAQ for Puerto Rican Pepper Steak
- What cut of beef is best for Puerto Rican pepper steak?
- How long should I marinate the steak before cooking?
- Puerto Rican Pepper Steak Recipe
Why everyone loves this Puerto Rican Pepper Steak
- It’s very flavorful- When I mean this dish is DELICIOUS, I mean it. Cozy up and get comfortable because, after this dish, your going t
- It’s Straight to the point- Even though this dish has a ton of Latin flavor, anyone can replicate this meal! Just follow the instructions closely and use the ingredients listed
- It’s so beautiful- if you know me, my cooking style is romantic and warm. I love making this dish, because everyone is always impressed! It’s perfect for special occasions!
What pot do you cook this dish in?
I love using a traditional aluminum Dutch oven for this dish because it allows the heat to be trapped inside, allowing for tender meat.
Ingredients you’ll need for this recipe (Full Recipe below)
- Steak (You can use flank, Churrasco, Sirloin)
- Sofrito (It’s best to use this fresh, but you can find a jarred Sofrito too)
- Spices
- Peppers
- Onions
- Garlic
- Cilantro
- Oil
- Browning or Burnt Sugar
Let’s make it together with Toni Chapman, @themoodyfoody
FAQ for Puerto Rican Pepper Steak
What cut of beef is best for Puerto Rican pepper steak?
Flank steak or skirt steak are commonly used for Puerto Rican pepper steak due to their flavor and tenderness.
How long should I marinate the steak before cooking?
It’s best to marinate the steak for at least 2-4 hours to allow the flavors to penetrate the meat, but marinating overnight yields the best results.
Puerto Rican Pepper Steak
Ingredients
- 2-3 pounds flank steak
- ¼ cup chopped cilantro
- 1/3 cup sofrito
- 1/2 bell red pepper sliced
- 1/2 bell green pepper sliced
- 1/2 red onion sliced
- 8 cloves garlic crushed
- 1 tbsps oil for marinade
- 1 tbsps oil for frying
Spices
- 10 dashes Maggi liquid seasoning or 2 tsps salt
- 1 tsp oregano
- 1 tsp adobo to mix with garlic
- 1 tsp pepper
- 1/2 tsp cumin
- 1 tsp chicken bouillon seasoning Maggi Seasoning
Other Ingredients
- 2 tbsp browning or burnt sugar for color (optional)
- 3 bay leaf
- cilantro for garnish
- 1-2 cups water
Instructions
- Slice steak, peppers, and onions into thin strips.
- Season steak with garlic, oil, cilantro, spices and sofrito. Marinate for 1 hour, up to overnight.
- In a large pot, on medium high heat, add oil, and toss in steak. Sautee for 5-7 minutes, or until natural juices release. Add in peppers, onions, and browning seasoning.
- Add water to the same bowl you seasoned your meat in, and then pour it into the pot. Cook over medium heat, stirring occasionally until the water reduces by half. Lower the heat, cover the pot, and cook on low for about an hour or until the meat is tender
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it once and has been made a request to be made at least 3x a month. This was fun and delicious to make.
This was INCREDIBLE. Super flavorful! I need to point out that I also made the pollo guisado that is no longer on the site that was also AMAZING!! The flavors are on point for the PR dishes
Hi, the pollo guisado is going in my cookbook! i changed and improved the recipe! happy you loved this