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.
2medium russet potatoes or 3 smaller potatoesthinly sliced
1lbbreakfast steak or any other thin steak thinly sliced
1 garlic clovechopped
1/2medium white or yellow onionthinly sliced
1chile Anaheim, jalapeño or serrano peppers (see note 1)remove seeds for less spicy dish
3Roma tomatos
4ozTomato sauce
1/2tspkosher salt or more to taste
1/4tspblack ground pepper or more to taste
1cupwateror 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.
Notes
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.