Bistec encebollado is, hands down, one of my all-time favorite comfort foods. I remember the first time I made it in my kitchen; the aroma wafting through the air instantly took me back to childhood family dinners, where a big pot of this beefy, onion-laden dish sat in the center of the table.
The way the tender beef melts in your mouth, paired with the rich and flavorful sauce, is just unbeatable. What I love most about this recipe is how simple it is to prepare, yet it delivers layers of flavor that will make anyone think you’ve been cooking for hours. Trust me, once you try this recipe, it’ll become a staple in your home the way it has in mine!
Why You’ll Love This Recipe?
This dish is flavorful, traditional, and packed with reasons to give it a try.
1. It’s Easy to Make
This recipe is totally doable even if you’re not a seasoned chef. A quick marinade, simple ingredients, and one pot are all you need to pull this off. You don’t need fancy techniques, resulting in a restaurant-quality dish!
2. Bursting with Flavor
Every bite of bistec encebollado is packed with bold, savory flavors. Thanks to staples like sofrito, adobo, and sazon, you get an authentic Puerto Rican taste that’s hard to resist.
3. A Meal for Every Occasion
This recipe is versatile enough for a weeknight meal but special enough for Sunday family dinner. It pairs beautifully with rice, breads, or even fried plantains.
4. Budget-Friendly
Using affordable cube steak makes this recipe light on your wallet but heavy on great taste. It’s a fantastic way to feed a crowd without overspending.
5. Leftovers Taste Amazing
This dish tastes even better the next day as the flavors have more time to meld together. It’s the type of recipe you’ll look forward to reheating!
Cooking Time
Here’s a breakdown of the time you’ll need to make this dish.
- Prep Time: 2 hours
- Cooking Time: 45 minutes
- Total Time: 2 hours 45 minutes
Ingredients
Gather these fresh and flavorful ingredients to get started.
- Cube steak
- Olive oil
- Sazon seasoning
- Adobo all-purpose seasoning
- Dried oregano
- Vinegar
- Sofrito
- Spanish onion
- Tomato sauce
- Water
- Powdered chicken bouillon
Variations
Get creative with these ingredient swaps and tweaks for a custom dish.
- Use apple cider vinegar or red wine vinegar for a slightly different tang.
- Replace cube steak with thinly sliced sirloin or even pork for a variation.
- Add sliced bell peppers for extra veggies and sweetness.
- Make it sugar-free by leaving out any sweet additives in side pairings.
Equipment You’ll Need
Here’s the equipment you need for a smooth cooking experience.
- Dutch Oven or Heavy-Bottom Pot: For slow cooking and simmering.
- Meat Tenderizer: To prep the steak and ensure tenderness.
- Mixing Bowl: To marinate the beef.
- Sharp Knife: To slice steak and onions perfectly.
How to Make Bistec Encebollado?
Follow these steps to create a mouthwatering bistec encebollado.
Step 1: Marinate the Beef
Start by prepping your cube steak. Slice it into thin strips, then toss it with olive oil, vinegar, sazon, adobo, and oregano in a bowl. Mix everything well so the flavors soak into the meat. I recommend letting it marinate in the fridge for at least 2 hours, though overnight will take the flavor to the next level! 🕑
Step 2: Sauté the Ingredients
Heat your Dutch oven over medium heat and add a little olive oil. Start by cooking the sofrito until fragrant. Once your kitchen smells amazing (about a minute or two), add your marinated beef strips. Stir occasionally, allowing the meat to sear and brown slightly. 🍳
Step 3: Build the Sauce
Now it’s time to add in the sliced onions, tomato sauce, water, and powdered bouillon. Give everything a good stir so the ingredients blend well, and bring the mixture to a gentle boil. 🍲
Step 4: Simmer and Cook
Reduce the heat to low, cover the pot, and simmer for 40-45 minutes. Allow the onions to soften and the beef to become fork-tender. Stir occasionally to make sure nothing sticks to the bottom of the pot. Once the stew is ready, the onions will practically melt into the sauce, creating a luscious gravy. 🍽️
Step 5: Serve and Enjoy
Serve the bistec encebollado hot with a steaming bowl of white rice, fried plantains, or crusty bread. Don’t forget to spoon extra sauce on top for maximum flavor! 😍
Tips for Making the Recipe
Use these helpful tips to ensure your recipe turns out perfect every time.
- Marinate for the Best Flavor: The longer you can marinate the beef, the better. Allowing at least 2 hours gives the seasonings enough time to penetrate the meat.
- Slice the Steak Thinly: Thin strips of beef cook faster and soak up all the flavors more effectively.
- Don’t Skip the Sofrito!: This traditional blend of aromatics is what gives the recipe its signature Puerto Rican twist.
- Use Fresh Onions: The onions are a key component in this dish. Freshly sliced onions caramelize beautifully and add sweetness to the savory sauce.
How to Serve Bistec Encebollado?
Serve this dish in a way that elevates its presentation and flavor.
Bistec encebollado pairs wonderfully with white rice, which soaks up all the delicious sauce. For a full Puerto Rican experience, serve it with fried tostones or maduros on the side. You can also add sliced avocado and a simple salad for freshness. Optional toppings like fresh cilantro or a squeeze of lime can enhance the final dish, adding color and flavor.
Nutritional Information
Here’s what you can expect in terms of nutrition in each serving.
- Calories: 380
- Protein: 28g
- Carbohydrates: 10g
- Fat: 23g
Make Ahead and Storage
This recipe is ideal for meal-prepping or saving for later.
Bistec encebollado is a fantastic dish for meal prep. You can marinate the beef a day in advance, making it a quick process to cook on busy evenings. Once cooked, it can be stored in an airtight container in the refrigerator for up to 3-4 days.
To freeze, portion the cooked bistec into freezer-safe containers, and it will stay fresh for up to 2 months. When reheating, thaw it in the fridge overnight and gently warm it on the stove for best results.
There you have it! A beautifully simple and hearty dish that’s sure to bring warmth and joy to your dinner table. Give it a try, and don’t forget to share your delicious success with your loved ones!
Bistec Encebollado Recipe
Ingredients
- Cube steak
- Olive oil
- Sazon seasoning
- Adobo all-purpose seasoning
- Dried oregano
- Vinegar
- Sofrito
- Spanish onion
- Tomato sauce
- Water
- Powdered chicken bouillon
Instructions
- Start by prepping your cube steak. Slice it into thin strips, then toss it with olive oil, vinegar, sazon, adobo, and oregano in a bowl. Mix everything well so the flavors soak into the meat. I recommend letting it marinate in the fridge for at least 2 hours, though overnight will take the flavor to the next level! 🕑
- Heat your Dutch oven over medium heat and add a little olive oil. Start by cooking the sofrito until fragrant. Once your kitchen smells amazing (about a minute or two), add your marinated beef strips. Stir occasionally, allowing the meat to sear and brown slightly. 🍳
- Now it’s time to add in the sliced onions, tomato sauce, water, and powdered bouillon. Give everything a good stir so the ingredients blend well, and bring the mixture to a gentle boil. 🍲
- Reduce the heat to low, cover the pot, and simmer for 40-45 minutes. Allow the onions to soften and the beef to become fork-tender. Stir occasionally to make sure nothing sticks to the bottom of the pot. Once the stew is ready, the onions will practically melt into the sauce, creating a luscious gravy. 🍽️
- Serve the bistec encebollado hot with a steaming bowl of white rice, fried plantains, or crusty bread. Don’t forget to spoon extra sauce on top for maximum flavor!
Notes
- Marinate for the Best Flavor: The longer you can marinate the beef, the better. Allowing at least 2 hours gives the seasonings enough time to penetrate the meat.
- Slice the Steak Thinly: Thin strips of beef cook faster and soak up all the flavors more effectively.
- Don’t Skip the Sofrito!: This traditional blend of aromatics is what gives the recipe its signature Puerto Rican twist.
- Use Fresh Onions: The onions are a key component in this dish. Freshly sliced onions caramelize beautifully and add sweetness to the savory sauce.
