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!
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Bistec Encebollado
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! I
This recipe works for just about any situation. You can easily scale it to feed just yourself or a crowd, half the recipe for a quick weeknight meal or triple it for a family gathering. It’s a classic that has stood the test of time, made with simple, everyday ingredients most people already have on hand. Best of all, it comes together in 30 minutes or less, giving you a hearty, home-cooked dish without spending hours in the kitchen.
🩷 xoxo, Ana
Ingredients
- 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.
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.
2. 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.
3. 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.
4. When the steak is half way cooked, add the garlic and mix to incorporate into the steak.
5. Add the onions back in, mix and cook for another 5 minutes or until the steak is nice and tender. Serve immediately while warm.
Ana’s Recipe Tips
- 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.
- Storing: 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.
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 Jalapeno Salsa, this Salsa Tatemada or Salsa Mexicana. It makes great tacos!
- Serve with a tall glass of Horchata, Agua De Piña, or a refreshing Agua De Pepino.
Print Recipe:
Bistec Encebollado (Steak with Onions)
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
Instructions
- Prepare the steak by cutting it into small strips or cubes. Set aside.1 pound thin breakfast steak
- 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.1 tablespoon vegetable oil, 1 large white or yellow onion
- Note: Searing the onions first gives a lovely balanced of sweetness and smokiness to the onions.
- 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.salt and pepper to taste, ½ teaspoon powder ancho chile
- When the steak is half way cooked, add the garlic and mix to incorporate into the steak.2 garlic cloves
- Add the onions back in, mix and cook for another 5 minutes or until the steak is nice and tender.
- Serve immediately while warm.
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.
- Storing: 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.
I will be making the bistec this week. So yummy!! Thank you, Ana!
I made this bistec for dinner last night and omg was it incredible! So tender and full of flavor!
I love how easy this is to make, and I’m so in love with the versatility of this. I can see putting this in tacos, fajitas, or even using it as a sandwich.
I’m loving that this only takes 30 minutes to make!
This steak and onion recipe is simple and flavorful. It made for delicious tacos. Thank you!
This steak and onion recipe came out great! Perfect for busy weeknights like tonight!