Name: Puerto Rican Pepper Steak Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Puerto Rican
Ingredients: 2-3 pounds flank steak, sliced thin; 1/3 cup sofrito; 1/4 cup chopped cilantro; 8 cloves garlic, crushed; 2 tablespoons oil, divided; 10 dashes Maggi liquid seasoning or 2 teaspoons salt; 1 teaspoon chicken bouillon seasoning; 1 teaspoon dried oregano; 1 teaspoon adobo all purpose seasoning; 1 teaspoon ground black pepper; 1/2 teaspoon cumin; 2 tablespoons browning or burnt sugar for color (optional); 1/2 red bell pepper, sliced thin; 1/2 green bell pepper, sliced thin; 1/2 red onion, sliced thin; 3 bay leaves; 1-2 cups water; Freshly chopped cilantro for garnish; Lime wedges for garnish

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If you’ve never tried Puerto Rican Pepper Steak Recipe before, you’re in for a treat! This dish brings together thinly sliced flank steak marinated with classic Puerto Rican flavors like sofrito, garlic, and a mix of spices that dance perfectly on your palate. What makes it so special for me is how effortlessly the peppers and onions mingle with the meat, creating a vibrant and colorful dinner that tastes like a fiesta in every bite.

Whether you’re cooking for a weeknight meal or entertaining friends on the weekend, this recipe totally works. It’s simple enough to whip up when you’re short on time, but the layers of seasoning will make you feel like a pro chef. I love how the steak stays tender and juicy, making it perfect for pairing with rice or just some warm crusty bread to soak up the wonderful sauce.

Ingredients You’ll Need

Each ingredient in this Puerto Rican Pepper Steak Recipe plays a key role in building that authentic, bold flavor – from the sofrito’s herby goodness to the carefully chosen spices. When shopping, look for fresh peppers and cilantro to keep the dish bright and lively.

Flank steak: Thinly sliced for quick cooking and to absorb more marinade flavor.
Sofrito: The magic base of many Puerto Rican dishes – if you can find it fresh or homemade, that’s even better.
Cilantro: Adds fresh herbal notes—both chopped in the marinade and for garnish.
Garlic: Crushed to release maximum flavor and aroma.
Oil: Helps with marinating and cooking – divided use keeps meat tender.
Maggi liquid seasoning or salt: Maggi adds that umami kick, but salt works well too.
Chicken bouillon seasoning: Adds depth and savory notes.
Dried oregano: A traditional herb that brightens the overall profile.
Adobo all-purpose seasoning: Classic Puerto Rican go-to for seasoning meats.
Ground black pepper: For subtle heat and fragrance.
Cumin: Gives the dish an earthy warmth without overpowering.
Browning or burnt sugar (optional): Creates a rich, dark color and a hint of caramel flavor.
Red and green bell peppers: Sliced thin to soften nicely and add sweetness and crunch.
Red onion: Adds that lovely mild sharpness and softens during cooking.
Bay leaves: Infuse subtle aromatic heat.
Water: Helps create just the right amount of sauce to keep things juicy.
Lime wedges: For that citrusy punch at serving time.

Variations

I love to play around with this Puerto Rican Pepper Steak Recipe depending on the occasion and what I have on hand. You should absolutely feel free to make it your own – that’s half the fun!

Spicy kick: Sometimes I add a few slices of fresh jalapeño or a dash of hot sauce to the marinade for an extra layer of heat.
Different cuts of meat: If flank steak is hard to find, you can try skirt steak or sirloin, just make sure to slice it thinly across the grain for tenderness.
Vegetarian twist: Swap the steak with thick slices of mushrooms or tofu marinated the same way for a meatless option that still packs a punch.
Extra veggies: Adding sliced zucchini or some olives can complement the flavors and add more texture.
Smoky flavor: A splash of smoked paprika can introduce a subtle smoky note that I find delightful.

How to Make Puerto Rican Pepper Steak Recipe

Step 1: Marinate the Steak to Max Flavor

Start by combining the sofrito, cilantro, crushed garlic, half the oil, Maggi or salt, chicken bouillon, oregano, adobo, black pepper, and cumin in a bowl. Toss the thinly sliced flank steak into this marinade, making sure every piece is well coated. I usually let mine sit for at least an hour in the fridge, but if you have the time, overnight is even better — it really lets all those flavors sink deep into the meat.

Step 2: Sauté Peppers and Onions for Sweetness

Heat the remaining oil in a large skillet or sauté pan over medium heat. Add the sliced red and green bell peppers and red onion, cooking until they soften and just start to caramelize, about 5-7 minutes. This step is key – those sweet veggies add a lovely contrast to the savory steak. Toss in the bay leaves and keep them in while cooking for their subtle aromatic boost.

Step 3: Cook the Steak and Build the Sauce

Push the peppers and onions to the side, increasing the heat slightly, and add the marinated steak in batches if needed (don’t overcrowd the pan). Let it sear until browned and cooked through, about 3-4 minutes per side depending on thickness. If you’re using browning or burnt sugar, stir it in now for that deep, earthy color. Add 1 to 2 cups of water to the pan, scraping any browned bits off the bottom — that’s where the flavor lives! Reduce heat and let everything simmer together for about 10 minutes to marry the flavors and soften the meat perfectly.

How to Serve Puerto Rican Pepper Steak Recipe

Puerto Rican Pepper Steak Recipe - Recipe Image

Garnishes

I always sprinkle freshly chopped cilantro over the top right before serving – it adds a pop of color and that fresh, herby brightness. And don’t forget the lime wedges! A squeeze of lime juice really wakes up the whole dish, balancing the rich savory flavors with a little zing.

Side Dishes

Puerto Rican Pepper Steak Recipe shines when paired with fluffy white rice or traditional Puerto Rican yellow rice (arroz con sazón). I also love serving it alongside some simple black beans or a crisp green salad to round out the meal. Plantains are a fantastic accompaniment too, especially if you like a bit of sweetness to cut through the peppery goodness.

Creative Ways to Present

Once, I served this dish on a big colorful platter garnished with lime wedges and extra cilantro for a casual family-style dinner. For parties, try layering the steak and peppers over a bed of rice in individual bowls, topped with avocado slices and a drizzle of garlic sauce. It’s fun, vibrant, and always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find the flavors often deepen overnight, making the next day even better! Just keep the lime wedges separate to squeeze fresh when reheating.

Freezing

If you want to freeze some for later, portion it out into freezer-safe containers or bags. It freezes well for up to 3 months. When freezing, I usually leave out the cilantro garnish, adding fresh when thawed to keep things bright.

Reheating

To reheat, gently warm the steak and peppers in a skillet over medium-low heat with a splash of water to prevent drying. Avoid the microwave if you want to keep the texture tender and juicy. Once heated through, add fresh cilantro and a squeeze of lime before serving.

FAQs

Can I use a different cut of beef for Puerto Rican Pepper Steak Recipe?

Absolutely! While flank steak is traditional and cooks quickly, you can use skirt steak or sirloin instead. Just be sure to slice the meat thinly against the grain to keep it tender and easy to chew.
What if I can’t find sofrito?

If sofrito isn’t available, you can either make a quick homemade version using bell peppers, onions, garlic, cilantro, and culantro blended together or use a good quality jarred substitute. It’s the heart of the flavor here, so try not to skip it completely.
Is the browning or burnt sugar really necessary?

Not necessarily, but it does add a beautiful deep color and a touch of caramel flavor that’s traditional in Puerto Rican cooking. If you don’t have it, the dish will still taste fantastic—just a bit lighter in appearance.
How spicy is Puerto Rican Pepper Steak Recipe?

The recipe as written has a warm, peppery edge but isn’t overly spicy. If you like more heat, you can easily add fresh chilies or hot sauce to the marinade or while cooking.
Can I make this recipe ahead of time?

Yes! Marinating the steak overnight enhances the flavors, and the cooked dish can be made a day ahead and reheated. Just freshen it up with cilantro and lime before serving.

Final Thoughts

Honestly, Puerto Rican Pepper Steak Recipe has become one of my go-to dishes when I want something quick, flavorful, and a little different from everyday steak dinners. Its bold spices, tender meat, and colorful veggies are a beautiful reminder of Puerto Rican comfort food at its best. I really hope you give it a try and enjoy cooking it as much as I do – it’s like a little trip to the Caribbean right in your kitchen!