Slow-Cooker Beef Cubano with Peppers

Serves 6

Makes great leftovers.

Shopping List

  • 2 red bell peppers
  • 1 medium yellow onion
  • 1 avocado
  • 1 bunch cilantro
  • 2 pounds flank steak
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Pantry List

  • 1 28-ounce can diced tomatoes
  • 1 container dried oregano
  • 1 container ground cumin
  • 1 box Kosher salt
  • 1 container ground black pepper
  • 1 bag long-grain white rice
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  • In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
  • Twenty-five minutes before serving, cook the rice according to the package directions.
  • Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

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