Steak Arepas with Mozzarella, Tomato and Avocado
Prep time
Cook time
Total time
How about a quick lunch idea? Steak arepas topped with mozzarella cheese, tomato and avocado make this traditional arepa a delicious treat!
Recipe type: Sandwich, Lunch
Cuisine: Venezuelan, Colombian
Serves: 10 Servings
Arepas Ingredients:
  • 2.5 cups water
  • 2 cups white P.A.N. Cornmeal
  • 1 teaspoon salt
  • non-stick cooking spray
Steak Arepas Sandwich Ingredients:
  • prepared arepas
  • 1 cup leftover (precooked) boneless thin cut steak, diced
  • ¼ cup green enchilada sauce
  • ⅓ cup mozzarella cheese, shredded
  • 1 lime
  • ½ cup chopped lettuce
  • 1 Roma tomato, sliced
  • 1-2 dashes of pepper
  • ½ small avocado
  1. Start with a large mixing bowl and fill with the measured water.
  2. Combine the cornmeal and salt.
  3. Then slowly add to the water. Once fully added to the water, slowly knead the mixture until it begins to form a dough.
  4. Form the dough into a ball and let sit for about 3 minutes.
  5. Separate dough into 10 balls of the same size, then press to flatten them into a disc about 10 inches flat.
  6. Spray a griddle with non stick cooking spray, and set to 300 degrees and brown the arepas for 5 minutes on each side.
  7. Once browned, remove from griddle and place on a plate lined with paper towels.
  8. Add 1 cup of precooked diced steak to a saute pan and heat.
  9. Add green enchilada sauce and combine until most of the sauce is dissolved in the meat.
  10. Immediately remove from heat, then sprinkle with cheese. Squeeze lime over the top then cover pan to let the cheese melt.
  11. Slice an arepa in half and add a few pieces of lettuce to one side, then top with three thin slices of tomato and a few dashes of pepper. Add three slices of avocado to the other half of the arepa.
  12. Carefully spoon the meat with melted cheese on top of the tomato.
  13. Then put the other half on top with the avocado slices on top of the meat.
  14. Serve and enjoy!
Nutrition Information
Serving size: 1 Steak Arepa
Recipe by Mama Harris' Kitchen at