Cuban-Style Shredded Beef with Tomato and Bell Peppers
Tender flank steak slow-simmered in a tangy tomato-pepper sauce with aromatic herbs. This cuban-inspired beef ready in about 65 minutes pairs flank steak, olive oil, large red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs flank steak
- 2 tbsp olive oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 1 cup tomato sauce
- 1/4 cup white wine
- 1/4 cup lime juice
- 1 tbsp oregano
- 1 tsp cumin
- 1/2 tsp smoked paprika
- to taste salt
- 1/4 tsp black pepper
Instructions
- Step 1: Season 1.5 lbs flank steak with salt and black pepper. In a large skillet over medium-high heat, warm 2 tbsp olive oil. Sear steak for 3-4 minutes per side until browned.
- Step 2: Transfer steak to a plate and let rest for 5 minutes. In the same skillet, add 1 large red bell pepper, thinly sliced, and 1 large green bell pepper, thinly sliced, and cook for 5 minutes until slightly softened.
- Step 3: Add 1 medium yellow onion, thinly sliced, and 3 garlic cloves, minced, and cook for 2 minutes until fragrant.
- Step 4: Stir in 1 cup tomato sauce, 1/4 cup white wine, and 1/4 cup lime juice. Bring to a simmer and cook for 5 minutes.
- Step 5: Add 1 tbsp oregano, 1 tsp cumin, 1/2 tsp smoked paprika, and season with salt and 1/4 tsp black pepper. Simmer for 10 minutes.
- Step 6: Return rested steak to skillet, cut into thin strips, and simmer for 15 minutes until tender and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cuban-Style Shredded Beef with Tomato and Bell Peppers take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cuban-Style Shredded Beef with Tomato and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Cuban-Style Shredded Beef with Tomato and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cuban-Style Shredded Beef with Tomato and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cuban-Style Shredded Beef with Tomato and Bell Peppers?
Cuban beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe is a game-changer! The flavors are authentic and the beef is so tender.
- ★★★★★
My whole family devoured this. The tomato and bell pepper topping was the perfect balance.
- ★★★★☆
The beef shredded perfectly and the sauce was flavorful. Great for a weeknight dinner.
