20 Flavorful Cuban Beef Recipes Authentic and Easy

Craving bold, savory flavors that transport you straight to Havana? Look no further! Whether you’re whipping up a quick weeknight dinner or hosting a festive gathering, these 20 Flavorful Cuban Beef Recipes—authentic yet easy—will bring sunshine to your table. From tender ropa vieja to zesty picadillo, get ready to spice up your meal rotation. Let’s dive into these irresistible dishes!

Cuban-Style Picadillo with Raisins and Olives

This hearty, sweet-and-savory picadillo is a Cuban classic—packed with warm spices, briny olives, and plump raisins for a dish that’s as comforting as it is flavorful.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 cup dry white wine (or sub beef broth)
• 1 (8 oz) can tomato sauce
• 1/4 cup raisins
• 1/4 cup pimiento-stuffed green olives, sliced
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Cooked white rice, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Add onion, bell pepper, and 3 cloves garlic; sauté until soft (4–5 minutes). Stir in 1 tsp cumin, 1 tsp oregano, 1/2 tsp smoked paprika, and 1/4 tsp cinnamon; toast for 30 seconds.
3. Pour in 1/4 cup white wine, scraping up browned bits. Simmer 1 minute, then add tomato sauce, 1/4 cup raisins, 1/4 cup olives, 1 tbsp vinegar, 1 tsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Reduce heat to low; simmer uncovered for 15 minutes, stirring occasionally, until thickened. Serve over rice.

The magic here is in the balance—tangy olives and vinegar play off the sweetness of raisins and cinnamon, while the spices add depth. It’s a one-pan wonder that tastes like it simmered all day!

Tip: For extra richness, stir in 1 tbsp capers with the olives.

Slow-Cooked Ropa Vieja with Bell Peppers

This Cuban classic is all about tender, shredded beef simmered in a rich tomato sauce with sweet bell peppers—a hands-off dinner that fills your kitchen with irresistible aromas.

Ingredients

• 2 lbs flank steak
• 1 yellow onion, thinly sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 4 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup beef broth
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear the flank steak for 3–4 minutes per side until browned, then transfer to a slow cooker.
2. In the same skillet, sauté the onion, green bell pepper, and red bell pepper for 5 minutes until softened. Add 4 cloves minced garlic and cook for 1 minute until fragrant.
3. Stir in the crushed tomatoes, 1/2 cup beef broth, 1 tbsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Pour over the steak in the slow cooker and add 2 bay leaves.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef shreds easily with a fork. Discard bay leaves, then shred the meat and mix it back into the sauce.

The magic here? The peppers soften into jammy sweetness while the beef soaks up all the smoky-spiced tomato goodness—no fancy techniques required.

Tip: Serve over rice with a squeeze of lime to brighten up the rich flavors.

Cuban Beef Stew with Potatoes and Carrots

This hearty stew is packed with tender beef, sweet carrots, and creamy potatoes—all simmered in a richly spiced tomato broth that’ll warm you right up.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tsp salt
• 1 bay leaf
• 3 cups beef broth
• 1/2 cup dry white wine
• 3 medium Yukon Gold potatoes, peeled and cubed
• 2 large carrots, sliced into 1/2-inch rounds
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown the beef in batches, 3–4 minutes per side. Transfer to a plate.
2. In the same pot, sauté onion, garlic, and bell pepper for 3 minutes until softened. Stir in 2 tbsp tomato paste, 1 tsp cumin, 1 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1 tsp salt; cook 1 minute.
3. Pour in 3 cups beef broth and 1/2 cup white wine, scraping up browned bits. Add 1 bay leaf and return the beef to the pot. Cover, reduce heat to low, and simmer for 1 hour.
4. Add potatoes and carrots. Simmer uncovered for 30 minutes until veggies are tender and broth thickens slightly.
5. Discard the bay leaf. Garnish with cilantro before serving.

The magic here? A splash of white wine deepens the flavors, while smoked paprika adds a subtle smokiness that makes this stew unforgettable.

Tip: For extra richness, stir in a tablespoon of butter at the end—it’ll melt right into the broth.

Grilled Cuban-Style Flank Steak with Mojo Sauce

This vibrant, garlicky flank steak gets its bold flavor from a citrusy mojo marinade—perfect for throwing on the grill any night of the week.

Ingredients:

• 1.5 lbs flank steak
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1/4 cup olive oil, 6 minced garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper.
2. Place flank steak in a shallow dish and pour the marinade over it, turning to coat. Cover and refrigerate for at least 2 hours (or up to 8 hours).
3. Preheat grill to medium-high (about 450°F). Remove steak from marinade (reserve marinade) and grill for 5–6 minutes per side for medium-rare, basting occasionally with reserved marinade during the first 5 minutes.
4. Transfer steak to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain and garnish with 2 tbsp cilantro.

The punchy mojo marinade tenderizes the steak while infusing it with bright, garlicky notes—no fancy cuts required!

Tip: For extra char, pat the steak dry before grilling and avoid moving it for the first few minutes.

Cuban Beef Empanadas with Spiced Filling

These Cuban Beef Empanadas pack a punch with a warmly spiced filling wrapped in flaky, golden pastry—perfect for a handheld meal that feels like a hug from Havana.

• 1 lb ground beef (85% lean)
• 1 small yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tbsp apple cider vinegar
• 1/2 cup pimiento-stuffed green olives, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

1. Cook the filling: In a skillet over medium heat, brown the ground beef, breaking it into crumbles. Add the onion, bell pepper, and garlic; cook for 5 minutes until softened. Stir in the tomato paste, 1 tsp cumin, 1 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp cinnamon, 1 tbsp vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then fold in the olives. Remove from heat and cool slightly.
2. Assemble: Lay empanada dough discs on a floured surface. Spoon 2 tbsp filling onto each, fold over, and crimp edges with a fork. Brush with beaten egg.
3. Bake: Preheat oven to 400°F. Bake empanadas on a parchment-lined sheet for 20–25 minutes until deeply golden.

The hint of cinnamon and briny olives makes this filling unforgettable—balanced, bold, and just begging to be dipped in chimichurri.

Tip: For extra flakiness, chill assembled empanadas for 15 minutes before baking.

Classic Cuban Meatloaf with Garlic and Onions

This hearty Cuban-style meatloaf is packed with bold garlic and sweet onion flavors—comfort food with a tropical twist!

Ingredients

• 1.5 lbs ground beef (80/20 blend)
• 1 cup finely chopped yellow onion
• 4 garlic cloves, minced
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 large egg, beaten
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional garnish)

Instructions

1. Prep: Preheat oven to 375°F. Line a loaf pan with parchment paper.
2. Mix: In a large bowl, combine ground beef, yellow onion, garlic, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, cumin, salt, and black pepper. Use hands to mix gently but thoroughly.
3. Shape: Transfer mixture to the loaf pan, pressing evenly. Optional: Brush top with extra ketchup.
4. Bake: Cook for 50–55 minutes until internal temperature reaches 160°F. Rest 10 minutes before slicing.

The magic here? Caramelized onions and garlic melt into the beef, while cumin adds a whisper of Cuban warmth—no fancy techniques required!

Tip: For extra moisture, swap milk for 1/4 cup tomato sauce in the mix.

Cuban-Style Beef Tacos with Citrus Marinade

These zesty, garlicky tacos pack a punch of bright citrus flavor, thanks to a quick marinade that tenderizes the beef while adding tons of character.

Ingredients:

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas, warmed
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red onion
• Lime wedges, for serving

Instructions:

1. In a bowl, whisk together 1/3 cup orange juice, 1/4 cup lime juice, 4 cloves minced garlic, 1 tbsp olive oil, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Add flank steak, tossing to coat. Marinate at room temperature for 20 minutes (or up to 2 hours refrigerated).
2. Heat a large skillet over high heat. Remove steak from marinade (shaking off excess) and cook in a single layer for 2–3 minutes per side until browned but slightly pink inside. Transfer to a cutting board.
3. Thinly slice steak against the grain. Serve on warmed tortillas topped with cilantro, red onion, and lime wedges.

The citrus marinade does double duty here—it tenderizes the beef while creating a caramelized crust when seared. Tip: For extra flavor, char the tortillas directly over a gas burner for 10 seconds per side.

Beef and Plantain Hash Cuban Style

This hearty hash brings together sweet caramelized plantains and savory spiced beef—a Cuban-inspired twist on breakfast (or dinner!) that’s guaranteed to wake up your taste buds.

Ingredients

• 1 lb ground beef (85% lean)
• 2 ripe yellow plantains, peeled and diced into ½-inch cubes
• 1 small yellow onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)
• 2 fried eggs (optional, for serving)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the plantains and cook, stirring occasionally, for 5–6 minutes until golden and slightly caramelized. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and bell pepper; cook for 3 minutes until softened. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp oregano, 1 tsp salt, and ½ tsp black pepper; cook for 30 seconds until fragrant.
3. Add the ground beef, breaking it up with a spoon. Cook for 6–7 minutes until browned and no pink remains. Return the plantains to the skillet and stir to combine. Cook for 2 more minutes to meld flavors.
4. Garnish with cilantro and serve hot, topped with fried eggs if desired.

The magic here? Ripe plantains add just the right balance of sweetness against the smoky-spiced beef—no need for extra sugar or sauce!

Tip: For extra crispiness, press the hash into the skillet and let it cook undisturbed for 1–2 minutes before serving.

Cuban Beef and Black Bean Chili

This hearty chili blends smoky cumin, sweet bell peppers, and tender beef for a cozy bowl with Cuban flair—perfect for game day or a weeknight win.

Ingredients

• 1 lb ground beef (85% lean)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup beef broth
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Stir in onion, bell pepper, and 3 minced garlic cloves; cook until softened (4–5 minutes).
3. Add 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper; toast for 30 seconds until fragrant.
4. Pour in black beans, diced tomatoes (with juices), and 1 cup beef broth. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
5. Remove from heat; stir in 1 tbsp lime juice. Garnish with cilantro.

The lime juice brightens the rich spices, while the black beans add creamy texture—no need for sour cream! Tip: For extra depth, stir in 1 tsp brown sugar with the spices.

Pan-Seared Cuban Beef Skirt Steak with Chimichurri

This bold, garlicky steak gets a vibrant lift from fresh herb chimichurri—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 1.5 lbs beef skirt steak
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 tsp crushed red pepper flakes

Instructions:

1. Season the steak: Pat steak dry, then rub with 1 tbsp olive oil. Sprinkle evenly with 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Sear: Heat remaining 1 tbsp olive oil in a cast-iron skillet over high heat. Cook steak 3–4 minutes per side for medium-rare (130°F internal temperature). Transfer to a cutting board and let rest 5 minutes.
3. Make chimichurri: While steak rests, mix 1/2 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp vinegar, 1/4 tsp red pepper flakes, and 2 tbsp water in a bowl.
4. Slice and serve: Cut steak against the grain into thin strips. Drizzle with chimichurri.

The tangy, herby sauce cuts through the rich steak beautifully, while the quick sear keeps the meat juicy. Tip: For extra flavor, marinate the steak with the dry spices for 30 minutes before cooking.

Cuban Beef and Rice Casserole with Sofrito

This hearty casserole layers tender beef, fluffy rice, and vibrant sofrito—a fragrant Cuban flavor base that makes every bite irresistible.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup long-grain white rice, uncooked
• 1 medium green bell pepper, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 ½ cups beef broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika
• 1 ¼ tsp salt
• ½ tsp black pepper
• ¼ cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium-high. Add ground beef and cook until browned, breaking it apart, about 5 minutes. Drain excess fat.
2. Add diced bell pepper, onion, and garlic to the skillet. Sauté for 3 minutes until softened. Stir in 1 tbsp tomato paste, 1 tsp cumin, 1 tsp oregano, ½ tsp smoked paprika, 1 ¼ tsp salt, and ½ tsp black pepper; cook 1 minute until fragrant.
3. Mix in rice, diced tomatoes (with juices), and beef broth. Bring to a simmer, then transfer to a greased 9×13-inch baking dish. Cover tightly with foil.
4. Bake for 30 minutes. Uncover and bake 5–10 more minutes until rice is tender and liquid is absorbed. Fluff with a fork and sprinkle with cilantro.

The sofrito-infused rice soaks up all the savory juices, while the beef stays perfectly tender—no dry, crumbly texture here!

Tip: For extra depth, stir in 1 tbsp capers or chopped green olives with the tomatoes.

Braised Cuban Beef Short Ribs with Red Wine

These fall-off-the-bone short ribs soak up bold Cuban flavors and red wine for a rich, melt-in-your-mouth dish that’s perfect for weekend gatherings.

Ingredients:

• 3 lbs beef short ribs (bone-in)
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 1 (6-oz) can tomato paste
• 2 tbsp brown sugar
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 325°F. Pat short ribs dry, then season all over with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Sear short ribs until deeply browned, 4 minutes per side. Transfer to a plate.
3. In the same pot, sauté diced onion for 3 minutes until soft. Add 4 minced garlic cloves, 1 tbsp cumin, and 1 tsp oregano; cook 1 minute until fragrant.
4. Pour in 1 cup red wine, scraping up browned bits. Stir in 1 cup beef broth, 6 oz tomato paste, 2 tbsp brown sugar, and 2 bay leaves. Bring to a simmer.
5. Return short ribs to the pot, submerging them partially. Cover and braise in the oven for 3 hours until meat pulls easily from the bone.
6. Discard bay leaves. Skim excess fat, then garnish with fresh cilantro.

The red wine and cumin create a deep, aromatic sauce that clings to every tender bite—no fancy reduction needed!

Tip: For extra richness, stir in a pat of butter at the end before serving.

Cuban-Style Beef Kabobs with Pineapple and Peppers

These juicy, tropical kabobs bring a taste of Havana to your backyard with tangy citrus marinade and caramelized pineapple.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1.5-inch cubes
• 2 cups fresh pineapple chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1/3 cup olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/3 cup olive oil, 1/4 cup orange juice, 2 tbsp lime juice, 4 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Reserve 1/4 cup marinade in a separate bowl.
2. Add steak cubes to the remaining marinade, tossing to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Thread marinated steak, pineapple, and bell peppers alternately onto skewers. Discard used marinade.
4. Grill kabobs over medium-high heat (400°F) for 8–10 minutes, turning occasionally and brushing with reserved marinade, until steak reaches 135°F for medium-rare and pineapple is lightly charred.

The sweet-tart pineapple juices mingle with the smoky beef for a flavor explosion in every bite—no fancy equipment needed!

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Cuban Beef and Sweet Potato Mash Bowl

This Cuban Beef and Sweet Potato Mash Bowl is a hearty, flavor-packed meal that balances savory spiced beef with creamy, slightly sweet mash—perfect for a satisfying weeknight dinner.

• 1 lb ground beef (85% lean)
• 2 medium sweet potatoes, peeled and cubed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup beef broth
• 2 tbsp chopped fresh cilantro (for garnish)

1. In a large pot, cover sweet potatoes with water and bring to a boil. Reduce heat and simmer for 12–15 minutes until fork-tender. Drain, then mash with 1/2 tsp salt and set aside.
2. Meanwhile, heat olive oil in a skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic, cumin, smoked paprika, oregano, 1/4 tsp black pepper, and remaining 1/2 tsp salt; cook for 30 seconds until fragrant.
3. Add ground beef, breaking it up with a spoon, and cook for 6–8 minutes until browned. Pour in beef broth and simmer for 2 minutes to meld flavors.
4. Divide sweet potato mash between bowls, top with beef mixture, and garnish with cilantro.

The smoky-spiced beef pairs magically with the natural sweetness of the mash, creating a cozy yet vibrant bowl. Tip: For extra richness, stir a pat of butter into the mashed sweet potatoes.

Spicy Cuban Beef Stir-Fry with Rice Noodles

This bold, zesty stir-fry brings Cuban flair to your weeknight dinner with tender beef, bright citrus, and a kick of heat—all tangled up in silky rice noodles.

Ingredients:

• 8 oz rice noodles
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1/4 cup orange juice
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1/4 cup chopped cilantro
• Salt to taste

Instructions:

1. Soak rice noodles in hot water for 8–10 minutes until pliable, then drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over high heat. Add flank steak and cook for 2–3 minutes until browned but still pink inside. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté bell pepper and red onion for 3 minutes until slightly softened. Stir in garlic, cumin, smoked paprika, and chili flakes; cook for 30 seconds until fragrant.
4. Pour in orange juice, lime juice, and soy sauce, scraping up any browned bits. Add drained noodles and toss to coat. Return beef to the skillet and cook for 1–2 minutes until heated through. Season with salt to taste.
5. Garnish with cilantro and serve immediately.

The magic here? The citrusy marinade caramelizes into a glossy glaze that clings perfectly to every strand of noodle—no heavy sauce needed.

Tip: For extra tenderness, freeze the flank steak for 20 minutes before slicing—it’ll make those paper-thin cuts a breeze.

Cuban Beef Stuffed Peppers with Tomato Sauce

These vibrant stuffed peppers are packed with bold Cuban flavors—savory beef, briny olives, and a tangy tomato sauce that ties it all together.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 garlic cloves, minced
• 1/4 cup chopped green olives
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 (15 oz) can tomato sauce
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Prep: Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange peppers upright in the dish.
2. Cook filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Add garlic, cumin, oregano, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 30 seconds until fragrant. Add ground beef, breaking it up, and cook until browned (5–6 minutes). Stir in cooked rice and green olives.
3. Stuff & bake: Divide the beef mixture evenly among peppers. Pour tomato sauce over and around the peppers. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender.
4. Serve: Garnish with cilantro and spoon extra sauce from the dish over the top.

The olives and cumin give this dish a distinctly Cuban twist, while the tomato sauce keeps the peppers juicy and flavorful. Tip: For extra richness, sprinkle shredded cheese on top before the final 10 minutes of baking!

Cuban-Style Beef and Cornbread Pie

This hearty, flavor-packed pie layers savory Cuban-spiced beef beneath a golden, slightly sweet cornbread crust—comfort food with a tropical twist!

Ingredients

• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (8 oz) can tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (8.5 oz) box cornbread mix (like Jiffy)
• 1 large egg
• 1/3 cup milk
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Brown ground beef in a 10-inch ovenproof skillet over medium heat, breaking it into crumbles, 5–6 minutes. Drain excess fat.
2. Add onion, bell pepper, and garlic; cook until softened, 4–5 minutes. Stir in tomato sauce, Worcestershire sauce, cumin, oregano, smoked paprika, salt, and black pepper. Simmer 5 minutes, then remove from heat.
3. In a bowl, whisk cornbread mix with egg and milk until just combined. Fold in cheddar cheese. Spread batter evenly over beef mixture.
4. Bake 18–20 minutes until cornbread is golden and a toothpick inserted comes out clean. Let rest 5 minutes before serving.

The magic here? The cornbread soaks up the spiced beef juices underneath, creating a tender-yet-crispy topping that’s downright addictive.

Tip: For extra Cuban flair, stir 1 tbsp chopped green olives into the beef mixture before topping with cornbread.

Slow-Cooker Cuban Beef Soup with Yucca

This hearty, tropical-inspired soup simmers all day until the beef is fall-apart tender and the yucca melts into the broth—perfect for a no-fuss dinner with big flavor.

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 lb yucca, peeled and cut into 1-inch chunks
• 1 green bell pepper, diced
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups low-sodium beef broth
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1.5 tsp salt
• 1 tbsp olive oil
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown the beef chuck on all sides, about 5 minutes total. Transfer to a 6-quart slow cooker.
2. Add the onion, garlic, bell pepper, yucca, diced tomatoes, beef broth, 1 tbsp cumin, 1 tsp oregano, 1 bay leaf, and 1.5 tsp salt to the slow cooker. Stir gently to combine.
3. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef shreds easily and the yucca is tender.
4. Discard the bay leaf. Serve topped with fresh cilantro and a squeeze of lime.

The yucca thickens the broth slightly while staying toothsome—a satisfying contrast to the silky shredded beef.

Tip: For extra depth, sear the onion, garlic, and bell pepper in the beef drippings before adding to the slow cooker.

Cuban Beef and Cheese Arepas with Cilantro Lime Sauce

These Cuban Beef and Cheese Arepas with Cilantro Lime Sauce are a flavor-packed handheld meal—crispy on the outside, stuffed with juicy beef and melty cheese, and drizzled with a zesty herby sauce.

• 1 cup pre-cooked white cornmeal (masarepa)
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 tbsp vegetable oil, plus extra for cooking
• 1/2 lb ground beef (85% lean)
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1 small garlic clove, minced

1. Make the dough: In a bowl, mix the cornmeal, warm water, 1/2 tsp salt, and 1 tbsp vegetable oil until a soft dough forms. Cover and rest for 5 minutes.
2. Cook the beef: In a skillet over medium heat, cook the ground beef, breaking it apart, until browned. Stir in 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Remove from heat.
3. Shape arepas: Divide dough into 4 balls. Flatten each into a 1/2-inch thick disk. Heat a lightly oiled skillet over medium. Cook arepas for 5 minutes per side until golden and crisp.
4. Stuff: Slice each arepa open like a pita. Fill with beef and 2 tbsp cheese per arepa. Return to the skillet for 1 minute to melt the cheese.
5. Make sauce: Whisk together sour cream, cilantro, lime juice, and minced garlic. Drizzle over arepas.

The contrast of the crispy corn shell with the savory beef and tangy sauce is downright addictive—perfect for a quick weeknight win or game-day snack.

Tip: For extra-crispy arepas, press the edges thinner than the center before cooking.

Grilled Cuban Beef Burgers with Garlic Aioli

These juicy, flavor-packed burgers bring a taste of Havana to your backyard with zesty mojo-inspired seasoning and a creamy garlic aioli that’s downright addictive.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 soft brioche buns, toasted
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 4 slices Swiss cheese
• Thinly sliced dill pickles, for serving

Instructions

1. Preheat grill to medium-high (400°F). In a bowl, mix ground beef with olive oil, 1 tsp cumin, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Form into 4 patties, slightly wider than the buns.
2. Grill patties for 4–5 minutes per side, flipping once, until internal temperature reaches 160°F. Top with Swiss cheese during the last minute to melt.
3. Meanwhile, stir together mayonnaise, minced garlic, and 1 tbsp lime juice for the aioli.
4. Spread aioli on toasted buns, then stack burgers with pickles. Serve immediately.

The magic here? The garlicky-citrus aioli cuts through the smoky, spiced beef—it’s a combo you’ll crave all summer.

Tip: For extra tang, brush the buns with a little melted butter mixed with lime zest before toasting.

Conclusion

With these 20 flavorful Cuban beef recipes, you’ve got a treasure trove of authentic and easy dishes to spice up your meals! Whether you’re craving a classic Ropa Vieja or a quick Picadillo, there’s something here for every home cook. Give them a try, and don’t forget to share your favorites in the comments—or pin this roundup to Pinterest for later. ¡Buen provecho!