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Beef Cachopo

5 Foolproof Steps to Make Perfect Beef Cachopo at Home

Originating from the lush region of Asturias in northern Spain, beef cachopo is a dish that effortlessly combines tradition, indulgence, and culinary artistry. This iconic dish features two large beef fillets, stuffed with melted cheese and savory serrano ham, perfectly breaded and fried until golden. Its crispy exterior hides a decadent, cheesy center that defines comfort food at its best.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 1

Ingredients
  

For the Beef Cachopo:

  • 4 Large beef fillets (about 200 g each, flattened)
  • 4 Slices of serrano ham
  • 1 cup All-purpose flour (for dredging)
  • 2 Large eggs (beaten)
  • 1 cup Breadcrumbs (preferably panko for extra crunch)
  • Salt and pepper to taste
  • Olive oil (for frying, about 1 cup)

For the Optional Side:

  • 4 Medium potatoes (peeled and cut into fries)
  • Salt to taste
  • Oil for frying

Instructions
 

  • Prepare the Beef:
    Place each beef fillet between two sheets of plastic wrap or parchment paper. Use a meat mallet to flatten them evenly to about 0.5 cm (1/4 inch) thickness. Season both sides with salt and pepper.
  • Assemble the Cachopo:
    Lay one fillet flat and place a slice of serrano ham and a slice of cheese on top.
    Cover with another fillet, pressing gently to seal the edges. Repeat for all fillets.
  • Coat the Cachopo:
    Dredge the stuffed fillets in flour, ensuring they are evenly coated.
    Dip into the beaten eggs, letting the excess drip off.
    Coat with breadcrumbs, pressing lightly to adhere.
  • Fry to Perfection:
    Heat about 1 cm (1/2 inch) of olive oil in a large skillet over medium heat until shimmering.
    Fry each cachopo for 3–4 minutes per side, or until golden brown and crispy.
    Transfer to a plate lined with paper towels to drain excess oil.
  • Prepare the Side (Optional):
    Fry the potato fries in hot oil (about 175°C or 350°F) for 5–6 minutes or until golden and crisp. Season with salt.
  • Serve and Enjoy:
    Slice the cachopo diagonally to reveal the gooey filling. Serve hot with fries, a fresh green salad, or roasted peppers.

Notes

Extra-Tips for Success

  • Choose the Right Cut: Thin, tender beef cuts like sirloin or flank steak work best.
  • Seal the Edges: Press the edges firmly or use toothpicks to keep the filling intact while frying.
  • Crispier Coating: For extra crunch, double-dip in egg and breadcrumbs.
Keyword Asturian dish