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United States

Filete Uruguayo

This dish is steak or pork chops stuffed with ham and cheese then breaded and fried. Served in cafes throughout Uruguay—hence the name—it also can be found ready to cook in the South American country’s grocery stores. The dish originates in Milan, Italy, and found popularity in Cuba. Arriving in the United States through Cuban immigrants, filete Uruguayo can be found in Florida and New York’s Cuban communities. This recipe calls for Maggi juice, a seasoning sauce with a savory and deep salty flavor. If Maggi sauce cannot be found, substitute liquid aminos or a half and half combination of soy sauce and Worcestershire sauce.

Recipe Servings: 2

Prep Time
15 minutes
+ 1 hour resting
Cook Time
10 minutes
Total Time
1 hour 25 minutes
Gluten Free
Dairy Free



  1. Combine the steaks, crushed garlic, salt, Maggi juice, and vinegar in a large bowl.
  2. Let rest, refrigerated, for at least 60 minutes.
  3. Working two by two, layer the steaks with the ham and cheese slices, pinning toothpicks if needed.
  4. Place the beaten egg in a shallow bowl, and the breadcrumbs in another bowl.
  5. Dip the steaks into first the egg, then the breadcrumbs, then repeat, dipping a second time into the egg and the crumbs.
  6. Pour the oil into a large skillet set over medium heat.
  7. Fry the steaks until golden-brown on both sides, about 4–5 minutes per side, depending on desired doneness.
  8. Serve immediately.

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