Homemade Arepas with Leftover Tomahawk Steak, Cheese, and Avocado
This recipe uses P.A.N. Pre-cooked White Cornmeal to create delicious arepas stuffed with tender leftover steak, melted cheese, and creamy avocado.
Ingredients
Arepas
P.A.N. pre-cooked white cornmeal: 240 g / 2 cups
Warm water: 480 ml / 2 cups
Salt: 5 g / 1 tsp
Filling
Leftover tomahawk steak: 200 g / 7 oz, thinly sliced
Cheese (mozzarella, queso fresco, or gouda): 120 g / 1 cup, shredded or sliced
Avocado: 1 large, sliced
Olive oil or butter: 15 ml / 1 tbsp, for cooking
Salt and pepper: to taste
Optional toppings:
Fresh cilantro: 2 tbsp / 10 g, chopped
Hot sauce or chimichurri: as desired
Instructions
- Prepare the Arepa Dough
In a large bowl, combine the P.A.N. cornmeal, warm water, and salt. Mix until the dough is smooth and no lumps remain. Let it rest for 5 minutes to hydrate.
Divide the dough into 6 equal portions (about 100 g / 3.5 oz each) and shape them into flat, round discs about 1.25 cm / 1/2 inch thick.
- Cook the Arepas
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with olive oil or butter.
Cook the arepas for 5-7 minutes per side, until golden brown and slightly crisp. Transfer to a baking sheet and finish cooking in a preheated oven at 175°C / 350°F for 5-10 minutes to ensure they’re cooked through.
- Prepare the Filling
Reheat the leftover steak slices in a skillet over low heat, adding a splash of water or broth to keep them moist. Season with a pinch of salt and pepper if needed.
- Assemble the Arepas
Carefully slice the cooked arepas open (like a pita pocket), leaving one edge intact.
Stuff each arepa with cheese, steak slices, and avocado. Return the filled arepas to the skillet for 1-2 minutes, allowing the cheese to melt slightly.
- Serve
Garnish with fresh cilantro and drizzle with hot sauce or chimichurri if desired. Serve warm and enjoy!
Pro Tips for Your Blog
Arepa Texture: For crispier arepas, brush them lightly with olive oil before baking.
Cheese Options: Suggest traditional Latin American cheeses like queso blanco or queso de mano for authenticity.
