Place the flank steak in a large pot with enough water to completely cover it. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 60 to 75 minutes until the meat is very tender. Remove the steak from the water, let it cool slightly, and shred the meat completely using two forks.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and minced garlic, sautéing until the vegetables are soft and fragrant, about 5 to 7 minutes.

Stir the shredded beef, ground cumin, beef broth, crushed tomatoes, salt, and black pepper into the skillet with the vegetables. Reduce the heat to low and let it simmer for 10 to 15 minutes until the liquid reduces and creates a thick, flavorful sauce coating the beef.

While the beef is simmering, prepare the arepa dough by pouring warm water into a large bowl and dissolving 1 teaspoon of salt into it. Slowly pour in the precooked cornmeal, mixing continuously with your hands until a smooth, pliable dough forms, then let it rest for 3 minutes.

Divide the rested dough into 4 equal portions and roll them into smooth balls. Gently flatten each ball between the palms of your hands to form a neat disc about 1/2 inch thick and 4 inches wide.

Lightly grease a large cast-iron skillet or griddle and place it over medium heat. Cook the arepas for 5 to 7 minutes on each side until a golden-brown, crispy crust forms and they sound hollow when gently tapped.

Carefully slice the hot cooked arepas open horizontally, leaving the back edge intact like a pocket. Stuff them generously with the warm shredded beef and a large handful of grated Gouda cheese, serving immediately so the cheese melts beautifully into the meat.