Name: Bistec Encebollado (Steak with Onions)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound thin breakfast steak; 1 tablespoon vegetable oil; 1 large white or yellow onion (sliced); salt and pepper to taste; ½ teaspoon powder ancho chile; 2 garlic cloves (minced)

Bistec Encebollado (Steak with Onions) is a delicious and simple recipe for thin steak and caramelized onions. It’s so easy to make that is ready in 30 minutes or less!

A skillet with cooked sliced onions and sliced steak.

My dad was a huge fan of Bistec Encebollado and when mom was out of the house, I used to make it for him. So I’ve been making this dish for a loooong time!

It’s the perfect dish for week days or week nights. Tender thin beef, stir fried with delicious onions – what’s not to love? The smell of caramelized onions makes your mouth water and your appetite build up! It comes out delish!

Why this recipe works

Make as much as you want. Half the recipe or triple it!
It is a classic dish that has stood the test of time and uses simple ingredients that most people already have in their pantries.”
It’s so easy to make that is ready in 30 minutes or less!

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The steak: Use breakfast steak, make sure it’s the thinnest you can find. It’ll be more tender and it cooks faster.
The onion: use white or yellow.
Seasoning: salt and pepper to taste plus ancho chile in powder form. It’s not spicy but ads a delicious flavor. You won’t even know it’s there!
Fresh garlic cloves minced. I prefer the fresh kind over the jarred ones.
You’ll also need a little oil to sear the onions.

The ingredients for this recipe on a cutting board placed in bowls.

How To Make Bistec Encebollado

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

Prepare the steak by cutting it into small strips or cubes.

The onions should be sliced in half moons. Make they’re all about the same size.

Add the oil in a large skillet over medium-high heat. Add onions in a single layer, move around to spread the oil and then let sit for a minute. Transfer the onions to a plate and set aside.

Cooking steak with chopped garlic in a skillet.

To the same skillet, add the bistec strips and season with the salt, pepper and ancho chile. Cook for about 3-4 minutes stirring once in a while to cook evenly.
When the steak is half way cooked, add the garlic and mix to incorporate into the steak.

Add the onions back in, mix and cook for another 5 minutes or until the steak is nice and tender. Serve immediately while warm.

Tips and Notes

Select good quality breakfast steak for the best results. The choice of steak can significantly impact the flavor and tenderness of your dish.
Minced garlic added to the steak and onions add extra flavor. Garlic lovers may appreciate this addition.
Cook the steak in one even layer. Do not overcrowd the skillet.
Just make sure not to over cook, remove from heat as soon as the steak is tender.

Serving Suggestions

Here are some serving suggestions and accompaniments that complement the flavors of Bistec and Onions.

Serve on a plate with Mexican Rice and Refried Beans.
Tacos: Fill warm corn tortillas with the steak and top it with your favorite salsa such this Salsa Tatemada and this Salsa Mexicana. It makes great tacos!
Serve with a tall glass of Horchata, Agua De Piña, or a refreshing Agua De Pepino.

A plate with cooked steak slices, and a flour tortilla beans on the side.

Fridge: Allow the meat to cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezer: If you want to store the bistec for a longer period, freezing is a great option. Place the cooled meat in a freezer-safe container or freezer bags, removing as much air as possible. Seal it tightly and freeze for up to 3 months. Don’t forget to label the container with the date and contents!

Reheating

Stovetop: Heat it over medium heat, stirring occasionally to ensure even reheating. Once the meat is heated through, it’s ready to be enjoyed.
Microwave: If you prefer a quicker method, the microwave is a convenient option. Place the meat in a microwave-safe dish, cover it loosely to prevent splatters, and heat it in short intervals, stirring in between. Be cautious not to overheat to avoid drying out the dish.

An icon of a plate with a fork and knife.

More 30 minute Mexican Meals

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana

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