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!!

Bistec Ranchero on a fork with avocado on the side

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.
A cutting board with sliced beef, potatoes, tomatoes, chile anaheim & garlic

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.
A skillet cooking sliced potatoes in oil
  • 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.
A skillet cooking sliced beef and another photo with same steak plus onions and chiles
  • 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.
A skillet with cooked beef, onions, chiles & tomatoes

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.

A skillet with cooked steak, potatoes and chiles

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.

A white plate with steak, potatoes in a tomato sauce with corn tortilla on the side
A skillet with cooked steak, potatoes and chiles

Bistec Ranchero Con Papas

Servings 4 people
Ana Frias
5 from 13 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
When you need a delicious dinner in a hurry, I’ve got you covered with these tasty Bistec Ranchero! This recipe for steak & potatoes only has a handful of ingredients and is ready in under 30 minutes.

Equipment

  • Large skillet
4 people

Ingredients
  

  • 1 cup vegetable oil
  • 2 medium russet potatoes or 3 smaller potatoes thinly sliced
  • 1 lb breakfast steak or any other thin steak thinly sliced
  • 1 garlic clove chopped
  • 1/2 medium white or yellow onion thinly sliced
  • 1 chile Anaheim, jalapeño or serrano peppers (see note 1) remove seeds for less spicy dish
  • 3 Roma tomatos
  • 4 oz Tomato sauce
  • 1/2 tsp kosher salt or more to taste
  • 1/4 tsp black ground pepper or more to taste
  • 1 cup water or more if needed while cooking

Instructions
 

  • In a large skillet, 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.
  • Taste and add salt & pepper to see if it needs more.

*Ana’s Notes:

  1. You can use any combination of chiles. For this recipe I used 1 Anaheim pepper and one jalapeño for a mild flavor. If you like it more spicy add serrano peppers. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1serving | Calories: 420kcal | Carbohydrates: 22g | Protein: 25g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 157mg | Potassium: 680mg | Fiber: 3g | Sugar: 4g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A white plate with steak, potatoes in a tomato sauce with corn tortilla on the side

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Recipe Rating




10 Comments

  1. 5 stars
    I’ve made this “muidelish” dish several times. I always double or triple recipe because it’s a great economical crowd pleaser! The layers of ingredients and flavors blend and taste amazing as it simmers. I let it simmer longer than the instructions to make sure the meat is tender and all the flavors come together. I use a beef broth or vegetable broth instead of water but haven’t really needed to add very much. For a more flavorful taste I season with garlic salt, onion powder, a little cumin and Mexican oregano. I serve it with Mexican rice, frijoles and flour tortillas to sop up all the delicious goodness!

  2. 5 stars
    Omggg I’ve been trying to cook this dish for awhile and it always would go bad. Found this recipe and man it was SOOO GOOD. Thank you!

  3. 5 stars
    Wow, another 5-star recipe from Ana! Thank you so much for making it easy for me to make a delicious meal for my family.

    I especially like the method of cooking the potatoes separately as I reserved some plain for my toddler (“Hay más?” oops should have reserved more..) and the rest came out delicious in the stew.

    I couldn’t find Anaheim chile so I used a yellow pepper but I think it would be even better with some kind of chile. Will make this again soon!

  4. 5 stars
    I can see why your mom liked this!! This recipe looks like a winner! Bookmarked to make later, thanks for the recipe 🙂

  5. 5 stars
    This looks like exactly what we need to get out of our normal dinner routine. So flavorful and easy to make too. Love it!

  6. 5 stars
    This quick and easy dinner was amazing!! Thank you so much for the recipe it was my first time trying this dish!

  7. 5 stars
    The ranchero to fight for. 🙂 Definitely unique recipe – I haven’t seen anything similar for quite some time now. Excited to give it a try!

  8. 5 stars
    I tried your recipe and it’s so good! Everyone loved it and it has been added to my weeknight meals rotation!