Gonflayed's Steak & Guacamole Cheese-Stuffed Arepas

Steak & Guacamole Cheese-Stuffed Arepas

Big flavor in every bite – melted cheese-stuffed arepas topped with creamy garlic guacamole and seasoned ribeye steak for a bold, satisfying bite with no compromise.

Prep Time: 35 Minutes  |  Cook Time: 15 Minutes  |  Total Time: 50 Minutes  |  Servings: 4

Ingredients:

For the Arepas

• ½ cup cold water
• ½ cup milk
• 1¼ cups masa (corn flour)
• 2 tbsp softened or melted butter, cooled
• ½ tsp salt
• ½ tsp Gonflayed S.P.O.G. Seasoning
• ¾ cup shredded mozzarella cheese, divided into 4 portions (for stuffing)
• 1 cup shredded Oaxaca cheese (for topping)

For the Steak

• 2 (1-inch thick) ribeye steaks
• Sea salt
• Gonflayed Steak Seasoning
• 3 tbsp olive oil
• 3 tbsp butter

For the Guacamole

• 2 ripe avocados
• 1½ tsp garlic powder
• ¾ tsp flake salt

Instructions:

1. Pat the ribeye steaks dry with paper towels. Lightly season both sides with sea salt, then apply a medium-heavy coating of Gonflayed Steak Seasoning. Let the steaks rest at room temperature for 20–30 minutes.
2. In a large mixing bowl, whisk together the masa, salt, and Gonflayed S.P.O.G. Seasoning. Add the water, milk, and butter. Mix by hand until a smooth, pliable dough forms with a consistency similar to Play-Doh. Let the dough rest for 10 minutes.
3. Divide the dough into 4 equal portions and roll each into a ball. Press the center of each ball to form a small bowl. Divide the mozzarella cheese into 4 equal portions, place one portion into each dough bowl, then fold the dough over the cheese and seal completely. Gently reshape into a ball.
4. Place each stuffed dough ball inside a zip-top bag or tortilla press and flatten to approximately ¼-inch thick.
5. In a medium bowl, mash the avocados with a fork. Stir in the garlic powder and flake salt until well combined.
6. Heat a cast iron skillet over medium-high heat for the steaks and a second skillet over medium heat for the arepas.
7. Add the olive oil to the cast iron skillet. Once shimmering, add the butter. Place the steaks in the skillet and cook for 1½–2 minutes per side, or until the internal temperature reaches 120°F. Remove the steaks and let them rest for 10 minutes before slicing thinly against the grain.
8. While the steaks are cooking and resting, melt ½ tablespoon of butter in the second skillet. Cook each arepa for 2–3 minutes per side. After flipping, top each arepa with Oaxaca cheese, add a small splash of water to the empty side of the skillet, cover, and cook for an additional 2–3 minutes until the cheese is melted.
9. Spread a generous layer of guacamole over each warm arepa.
10. Evenly divide the sliced ribeye among the four arepas.
11. Finish with a light sprinkle of shredded mozzarella cheese and serve immediately.