Ropa Vieja Sliders

Get ready for the ultimate party pleaser!

These Ropa Vieja Sliders take the classic Cuban shredded beef dish and transform it into handheld bites of pure joy.

The tender, slow-cooked beef practically melts in your mouth while the vibrant spices wake up your taste buds with every bite.

What makes these sliders extraordinary is the beautiful contrast of textures and flavors.

The rich, tomato-infused beef mingles with creamy refried beans and buttery avocado, while the tangy capers and crumbly queso fresco add the perfect finishing touches.

Trust me – these aren’t your average sliders. They’re a flavor explosion that’ll have everyone asking for seconds (and your recipe).

Ingredients

For the Ropa Vieja:

• 2 tablespoons olive oil
• 2 pounds flank steak
• 1 large yellow onion, sliced
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 medium tomatoes, sliced
• 2 garlic cloves, peeled and minced
• 2 dried bay leaves
• 1 tablespoon tomato paste
• 1 (8-ounce) can tomato sauce
• 4 cups chicken stock
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons capers

For the Sliders:

• 12 dinner rolls or slider buns
• 1 (14.5-ounce) can refried black beans, heated through
• 2 avocados, mashed
• 1/2 cup crumbled queso fresco

Steps

1. Set a large heavy-duty dutch oven over medium-high heat with the oil. Once hot (you’ll see slight rippling in the oil), sear the steak on both sides until deeply browned, about 2 to 4 minutes on each side. You’re looking for a rich mahogany color – this browning creates the foundation of flavor for the entire dish. Transfer the steak to a plate or platter and set aside.
2. In the same pot, stir in onion, bell peppers, garlic, and tomatoes. Cook until just beginning to soften, about 5 minutes. The vegetables should still have some bite to them as they’ll continue cooking later. You’ll notice they’ll pick up all those delicious browned bits from the beef.
3. Return the steak to the pot with the vegetables and add the bay leaves, tomato paste, tomato sauce, chicken stock, salt, pepper, cumin, paprika, oregano, and crushed red pepper flakes. Stir gently to combine, making sure the tomato paste is fully dissolved to prevent lumps.
4. Reduce the heat to low, cover and simmer, stirring occasionally, about 45 minutes. This initial simmer helps tenderize the meat and allows the flavors to start melding together.
5. Stir in the capers, cover the pot once more and continue cooking until the beef shreds easily with a fork, about 1 hour to 1 hour and 30 minutes. The meat should offer no resistance when you press it with a fork – if it’s still tough, continue cooking in 15-minute increments. If the liquid reduces too much during cooking, add 1/4 cup water at a time as needed to maintain some sauce.
6. Carefully transfer the meat to a cutting board and shred with two forks, pulling the meat apart along its natural grain lines. Return the shredded beef to the sauce and vegetables, stirring to coat every strand with the flavorful sauce.
7. To assemble the sliders, split the rolls in half and spread 1 tablespoon of refried beans on each bottom half and 1 tablespoon of mashed guacamole on each top half. The beans act as a barrier to prevent the bread from getting soggy.
8. Top the bottom half with 2-3 tablespoons of the shredded beef and vegetables, draining excess liquid by using a slotted spoon or fork. Too much liquid will make your sliders soggy.
9. Sprinkle 2 teaspoons of queso fresco over the guacamole half. Sandwich the halves together and secure with a long toothpick to hold everything in place. Serve immediately while still warm.

Smart Swaps

• Use corn tortillas instead of slider buns for a gluten-free option
• Substitute Greek yogurt for the avocado (use 1/2 cup) to reduce fat while maintaining creaminess
• Try pulled chicken instead of beef for a lighter version (reduce cooking time to 45 minutes total)
• Replace queso fresco with feta cheese (use 1/3 cup) for a tangier flavor profile

Make It Diabetes-Friendly

• Use 100% whole grain rolls instead of white slider buns to lower the glycemic impact (saves approximately 8g carbs per slider)
• Substitute half the refried beans with mashed cauliflower (1:1 ratio) seasoned with the same spices to reduce carb content by 6g per slider
• Skip the rolls entirely and serve as lettuce cups using butter lettuce leaves (reduces approximately 15g carbs per serving)
• Use fresh salsa instead of tomato sauce (reduces sugar content by approximately 2g per serving)

Pro Tips

• For maximum flavor, make the ropa vieja a day ahead and refrigerate overnight. The flavors will intensify beautifully.
• If you’re short on time, use a pressure cooker instead of the dutch oven – cook at high pressure for 45 minutes with natural release.
• For a crispy contrast, lightly toast the slider buns before assembling.
• Drain the beef mixture in a fine-mesh strainer before assembling sliders to prevent soggy buns.
• Serve with lime wedges on the side for guests to add a bright, citrusy finish.