Arepa with Shredded Beef and Cheese
Indulge in the rich flavors of this classic Venezuelan dish with our irresistible Arepa with Shredded Beef and Cheese recipe. Featuring golden, crispy arepas made from precooked cornmeal, this recipe is filled with tender, slow-cooked beef simmered in a savory blend of tomato paste, beef broth, and aromatic spices like cumin and paprika. The hearty beef is paired with gooey melted cheese—such as queso blanco or mozzarella—for a filling that’s both satisfying and bursting with flavor. Perfect for lunch, dinner, or a unique party appetizer, these arepas are easy to customize and shine as a gluten-free alternative to sandwiches. Quick to make with just 30 minutes of prep time, the recipe delivers authentic Latin American comfort food in every bite. Rich in tradition, texture, and taste, these arepas are as fun to make as they are to eat!
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Recipe Information
Ingredients
- 2 cups precooked cornmeal (masa arepa)
- 2.5 cups water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 pound beef flank steak
- 1 medium onion
- 2 garlic cloves
- 1 medium red bell pepper
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup queso blanco or mozzarella cheese
Instructions
Start by preparing the beef filling. In a large pot, heat the olive oil over medium-high heat.
Finely chop the onion, garlic, and red bell pepper. Add them to the pot, sautéing until the onion is translucent, about 5 minutes.
Add the beef flank steak to the pot, searing it on both sides until it's nicely browned.
Stir in the tomato paste, beef broth, cumin, paprika, salt, and black pepper. Mix well and bring to a simmer.
Reduce the heat to low, cover the pot with a lid, and let the beef cook for approximately 1.5 to 2 hours, or until it is tender enough to shred easily.
While the beef is cooking, prepare the arepas. In a large bowl, mix the precooked cornmeal, water, and salt, kneading until a smooth dough forms. Let it rest for 5 minutes.
Divide the dough into 8 equal portions, rolling each into a ball and then flattening it into a disc about 1/2 inch thick.
Heat a skillet over medium heat and add vegetable oil. Cook the arepas for about 5-7 minutes on each side until they are golden brown and cooked through.
Once the beef is done, shred it using two forks and mix it back into the sauce in the pot.
To assemble, slice each arepa open and fill it with the shredded beef and a generous amount of shredded cheese.
Serve the arepas immediately while the cheese is still melty.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 500 mg | 38% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
