Go Back
+ servings
ropa vieja and white rice
Print Recipe
5 from 3 votes

Ropa Vieja

Delicious flank steak seasoned and cooked to perfection in a tomato broth. The entire family will enjoy this classic Cuban dish.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Entree
Cuisine: Cuban
Servings: 4 servings
Calories: 412kcal


  • 2 lbs boneless flank steak
  • 1 small onion diced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 5 garlic cloves finely minced
  • 1 tsp  oregano
  • 1/2 tsp  cumin
  • 1 tsp  granulated garlic
  • 2 tsp  sazon
  • 2 bay leaves
  • 2 tbsp sofrito
  • 1/2 cup dry white wine
  • 16 ounces tomato sauce
  • 1 1/2 cups water
  • 3-4 tbsp olives
  • salt and pepper to taste


  • Press the saute function on your instant pot and add some oil.
  • Once the oil gets hot, add the onions and peppers and cook for 2-3 minutes.
  • Stir in the fresh garlic, sofrito, sazon, cumin, oregano, and granulated garlic.
  • Add the tomato sauce, dry white wine, water, bay leaves, and season with salt and pepper.
  • Add the flank steak and make sure the flank steak is covered with the tomato and water mixture.
  • Seal the lid and press the pressure cook function. Cook for 40 minutes.
  • Once the 40 minutes are up, release all of the steam before opening.
  • Place the flank steak on a cutting board and shred using 2 forks.
  • Place the shredded beef back into the instant pot.
  • Add the olives.
  • Press the saute function and cook for an additional 30 minutes, stirring occasionally.
  • Once the tomato broth thickens, check for seasoning, and serve immediately.


If you like this dish a bit sweet, add 1/2 tsp of sugar or ketchup.


Calories: 412kcal | Carbohydrates: 16g | Protein: 51g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 1041mg | Potassium: 1381mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1575IU | Vitamin C: 73mg | Calcium: 113mg | Iron: 6mg