Chivito uruguayo

Name: Chivito uruguayo
Prep time: 9 min
Cook time: 17 min
Total time: 26 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 2 Beef Brisket; 2 Bread; 1 Lettuce; 1 Tomato; 100g Ham; 100g Mozzarella; 100g Bacon; 1 Egg; 1 Onion; 1 Pepper

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Uruguayan flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 43 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 26 min total

2 Beef Brisket
2 Bread
1 Lettuce
1 Tomato
100g Ham
100g Mozzarella
100g Bacon
1 Egg
1 Onion
1 Pepper

Step-by-step instructions

Crush the meat so that it is finite and we put it on a griddle to brown.
Put the eggs, bacon and ham to fry.
Cut the bread in half, put the beef brisket, the fried eggs, the bacon, the ham, the mozzarella, the tomato and the lettuce.
Cover with the other half of the bread and serve.

Why this works on a weeknight

Chivito uruguayo genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Chivito uruguayo actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Beef Uruguayan ⚡ 30-Min Dinner