Name: Puerto Rican Pepper Steak Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 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

If you’re craving something packed with bold flavors and that unmistakable Caribbean flair, this Puerto Rican Pepper Steak Recipe will totally hit the spot. It’s one of those dishes that brings vibrant colors and a mouthwatering aroma right into your kitchen, giving you a taste of island life without needing to hop on a plane. The marinade is rich with sofrito, garlic, and a blend of classic Puerto Rican seasonings that really make the meat sing.

I love making this recipe when I want a satisfying meal that feels special yet comes together fairly easily. Whether you’re cooking for a casual weeknight dinner or trying to impress friends with something different, this Puerto Rican Pepper Steak Recipe is versatile and reliably delicious. It’s all about layering flavors and getting that beautiful, juicy steak with just the right touch of peppers and herbs.

Ingredients You’ll Need

Each ingredient in this recipe plays a role in building those authentic Puerto Rican flavors that make this pepper steak stand out. When shopping, look for fresh peppers and quality flank steak to really get the best outcome.

Flank steak: Thinly sliced for quick cooking and maximum flavor absorption in the marinade.
Sofrito: The soul of Puerto Rican cooking—a vibrant blend of peppers, onions, garlic, and herbs. Use homemade or store-bought.
Cilantro: Fresh chopped for both the marinade and garnish—adds brightness and herbal notes.
Garlic cloves: Crushed to release all their pungent goodness into the meat.
Oil: Divided between marinade and cooking—helps seal in juices and aids browning.
Maggi liquid seasoning or salt: Adds umami and depth similar to a meaty broth note.
Chicken bouillon seasoning: Enhances savory flavor, but adjust to taste if watching sodium.
Dried oregano: Classic herb that pairs beautifully with the other seasonings.
Adobo seasoning: A multi-purpose Puerto Rican staple that layers in the familiar flavors of garlic, pepper, and more.
Ground black pepper: For the signature pepper steak bite.
Cumin: Adds earthy warmth and complexity.
Browning or burnt sugar (optional): This is purely for rich color—totally skip if you prefer.
Red and green bell peppers: Thinly sliced, they bring sweetness, crunch, and color contrast.
Red onion: Sliced thin to add a subtle sweetness when cooked.
Bay leaves: Infuse gentle, aromatic earthiness during cooking.
Water: For simmering the steak ensuring tenderness and sauce formation.
Lime wedges: Adds refreshing acidity when served, brightening every bite.

Variations

I love how flexible this Puerto Rican Pepper Steak Recipe is—you can easily tweak the peppers, seasoning intensity, or protein to suit your mood or dietary needs. I often play with different flavors to give it a new spin when I want to keep things fresh.

Using chicken or pork instead of flank steak: I once made this with chicken breast strips when I had no beef on hand. It still soaked up the marinade beautifully and was just as tasty!
Milder version: If you’re cooking for little ones or prefer less pepper heat, reduce the black pepper and skip the adobo for a gentler flavor profile.
Extra spicy: Add a dash of crushed red pepper flakes or a sliced fresh chili to the peppers for some heat. I did this on a chilly night and loved the warmth it added.
Vegetarian twist: Replace steak with thick slices of portobello mushrooms or firm tofu marinated the same way. It’s surprisingly hearty and satisfying.
Seasonal adjustments: Swap bell peppers with poblano or anaheim peppers for fall flavors. It brings a smoky sweetness that’s delicious.

How to Make Puerto Rican Pepper Steak Recipe

Step 1: Marinate the steak for maximum flavor

Start by mixing the sofrito, chopped cilantro, crushed garlic, half of the oil, Maggi seasoning (or salt), chicken bouillon, oregano, adobo, black pepper, and cumin in a large bowl. Add your thinly sliced flank steak and toss it thoroughly so every piece is coated. Let it marinate at least 1 hour in the fridge—overnight if you have time. This step is key because it lets the meat soak up all those wonderful Caribbean flavors.

Step 2: Sear the steak to lock in juices

Heat the remaining oil in a wide skillet over medium-high heat. Place the marinated steak strips in the pan in a single layer (do this in batches if needed). Sear for about 2-3 minutes per side until browned but not overcooked. This luscious crust helps keep the steak juicy and adds fantastic caramelized flavor.

Step 3: Sauté the peppers and onions

In the same skillet, add the sliced red and green bell peppers, red onions, and bay leaves. Sauté them until they soften slightly but retain some crunch—about 5 minutes. This adds a fresh, vibrant texture that balances the tender steak beautifully.

Step 4: Combine, simmer, and add finishing touches

Return the steak to the skillet with the vegetables, add 1 to 2 cups of water depending on how saucy you want it, and stir in the browning or burnt sugar (if using) for that rich color. Lower the heat, cover, and simmer gently for 10-15 minutes. This tenderizes the steak perfectly and lets all the flavors marry together. Don’t forget to discard the bay leaves before serving.

How to Serve Puerto Rican Pepper Steak Recipe

Puerto Rican Pepper Steak Recipe - Recipe Image

Garnishes

I always finish this dish with a generous sprinkle of freshly chopped cilantro and a few lime wedges on the side. The brightness of the lime juice really wakes up the flavors and complements the earthy spices and juicy steak perfectly. Plus, some folks like a little extra dash of adobo or hot sauce on their plate.

Side Dishes

My favorite sides with this pepper steak are classic Puerto Rican staples like white rice or arroz con gandules (rice with pigeon peas). Sometimes I whip up simple tostones (fried green plantains) or a fresh avocado salad to balance the richness. These sides soak up the delicious sauce and make every bite more satisfying.

Creative Ways to Present

For a special occasion, I like serving the Puerto Rican Pepper Steak Recipe on a large wooden platter garnished with colorful bell pepper strips and fresh herbs. Adding edible flowers or thinly sliced radishes gives it a beautiful, restaurant-worthy flair that always impresses guests. Plus, offering lime wedges in little bowls invites everyone to personalize their plate.

Make Ahead and Storage

Storing Leftovers

I like to store any leftover Puerto Rican Pepper Steak in an airtight container in the fridge. It keeps beautifully for up to 3-4 days. The steak actually tastes even better the next day after the flavors have had a chance to meld a little more.

Freezing

Freezing this dish works well — just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When I do this, I find it easier to freeze the steak and pepper mixture without lime wedges, adding fresh lime after reheating.

Reheating

To reheat, gently warm the pepper steak in a skillet over low-medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving if possible—it tends to dry out the steak. I like giving it a quick toss so the steak stays tender and the peppers maintain their texture.

FAQs

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

Absolutely. While flank steak is traditional because it’s lean and slices thin easily, you can use skirt steak, sirloin, or even ribeye if you prefer more marbling. Just adjust cooking times accordingly—marbled cuts might cook faster and stay juicier.
What’s sofrito, and can I substitute it?

Sofrito is a blend of aromatic ingredients like peppers, onions, garlic, and herbs and is central to Puerto Rican cuisine. If you can’t find it store-bought, try making a quick version at home, or substitute with a mix of finely chopped onions, bell peppers, garlic, and cilantro. It won’t be exactly the same, but it will still add great flavor.
Is this recipe spicy?

This Puerto Rican Pepper Steak Recipe is typically mildly peppery with a lovely balance of herbs and spices. If you want more heat, you can easily add chili flakes or hot peppers during cooking, or keep it mild by reducing the black pepper.
How thin should I slice the steak?

Thin slices about 1/4 inch thick work best for the steak in this recipe. It helps the meat cook quickly and soak up all the marinade flavors. If it’s too thick, it might remain tougher, so using a sharp knife or having the steak partially frozen makes slicing easier.
Can I prepare the marinade ahead of time?

Definitely! You can prep the marinade a day ahead and keep it refrigerated. Marinate the steak just before cooking or let it soak overnight for even more flavor. Just keep everything sealed tight in the fridge.

Final Thoughts

This Puerto Rican Pepper Steak Recipe holds a special place in my kitchen because it captures that cozy, vibrant feeling of Puerto Rican home cooking I experienced growing up visiting family. It’s hearty, flavorful, and just the right amount of easy to make any day feel a little festive. I really hope you’ll give it a try—it’s one of those recipes that’s both comforting and exciting, perfect to share with people you care about.