Bistec Ranchero Con Papas

Bistec Ranchero is a traditional Mexican beef steak recipe, pan seared and cooked to perfection. Loaded with potatoes, chiles, onions & a tomato base sauce. The most delicious steak meal you’ll have in 30 minutes or less!!

This recipe is a very simple and quick to make Mexican dish. I know you will love it! Follow along and discover how to make this juicy Bistec Ranchero.

Growing up I would eat this dish often. My mom loved it because it was easy to make and put together quickly! Plus Sonora Mexico, my home state, is well-known for its beef dishes, including this one. Sonora has some of the best quality beef in the entire country!

I tell ya, I was a lucky girl to have quality food around me all the time!

Ingredients

• You’ll need 1 cup vegetable oil to cook the potatoes. Then use about two tablespoons of this same oil to cook the rest.
• You can use russet potatoes, white potatoes or whatever you have in hand.
• I use breakfast steak or any other steak, thinly sliced
• For the other veggies use chopped garlic, white or yellow onion and roma tomatoes.
• For the chiles, you can use whatever you like the most. For a mild Bistec Ranchero, use Anaheim pepper or jalapeños. I used one of each to add more layers of flavor. If you like it more spicy, use serrano peppers according to taste.
• Tomato sauce
• Kosher salt & black ground pepper
• And lastly, some plain warm water to keep our dish juicy if it’s starts to dry out.

What type of meat is Bistec?

For this recipe I used breakfast steak since it’s thin enough. All I have to do is slice it. However, you can use any lean beef like sirloin, milanesa, or skirt steak. Just make sure it’s sliced thinly as shown in the photo above.

How To Cook Bistec Ranchero

• Start by cooking the potatoes in a large skillet (if you have an iron skillet even better!). Add the oil and heat over medium-high heat. Cook the potatoes and spread them on the skillet to cook evenly. Cook for about 5 minutes or until cooked through and golden brown.
• Remove from the skillet and place in paper towels to drain oil. Season with salt & pepper to taste.

• In same skillet, remove carefully most of the oil, only leaving about two tablespoons behind. Over medium heat, cook the beef & garlic until the meat is almost all cooked through. About 4 minutes.
• Add the onions and peppers and cook until onions start to soften. About 2 minutes. If this mixture is starting to dry, add about 1 cup of water.

• Add the tomatoes, tomato sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook for 2 minutes.
• Once the tomatoes are soft, add the potatoes and mix well. Cover the skillet with a lid and simmer on low heat for about 5 minutes to blend all of the flavors together.

Easy peasy! The result is a delicious saucy Bistec Ranchero that is a crowd pleaser! Even the most picky eaters won’t be able to turn this down.

Serving ideas

Once everything is integrated and cooked, the stew is ready and you can serve it with some delicious corn or flour tortillas and the salsa of your choice. I enjoy mine with this delicious chile de arbol salsa or the classic salsa Mexicana.

Serve it as bistec tacos or plated along with refried beans and Mexican rice. Or even just plain! You can’t go wrong either way.