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    Home » Recipes » Beef » Bistec Encebollado (Mexican-Style Steak and Onions)

    Bistec Encebollado (Mexican-Style Steak and Onions)

    Last Updated May 17, 2023. Originally Posted July 2, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Bistec Encebollado consists of thinly sliced beef steak cooked with a generous amount of caramelized onions. The sweet and savory flavors will create a magical meal.
    Jump to Recipe Print Recipe
    Bistec Encebollado served on a decorative clay plate next to lime wedges.
    Bistec Encebollado (Mexican-Style Steak and Onions) is a tasty Mexican recipe. An easy dish made under 30 minutes, making a great weeknight meal for busy families. by Mama Maggie's Kitchen
    Bistec Encebollado served on a decorative clay plate next to lime wedges.

    Bistec Encebollado served on a decorative clay plate next to lime wedges.

    Bistec Encebollado (Mexican-Style Steak and Onions) is one of those easy and delicious go-to recipes that gets dinner on the table in no time flat.

    My mom was the queen of multitasking. She worked from the minute she got up to the minute she went to bed.

    How did she do it all? I have NO IDEA! 

    Each country in Latin America seems to have their own version of this dish. This is my mom’s Mexican version. 

    Marinating the Beef:

    Raw beef in a glass baking dish.

    • Marinate the beef with ground cumin, Jugo Maggi, lime juice, and black pepper.
    • Place in the fridge while slicing the onions.

    Similar to these marinated steak bites, the beef is marinated in simple ingredients to let the flavor of the steak shine. 

    Look for Jugo Maggi next to worcestershire sauce or soy sauce. Sometimes found in the Latin section of the grocery store. Or buy it online. 

    Jugo Maggi Substitute

    • Equal parts dark soy sauce and Worcestershire sauce.
    • It can also be replaced with Thai sweet soy sauce or mushroom soy sauce.

    Instructions

    Steak cooking in cast iron grill pan.

    • Heat olive oil in a large skillet over medium-high heat. 
    • Then add the beef.
    • Cook until it is no longer pink. About 4 minutes.

    Get the skillet really hot. Once the beef is cooked, remove it from the pan.

    Cooking times vary depending on how thick the steak is. The thinner the steak, the less amount of time it needs to cook. 

    Pro tip:

    Some of the juices will come out of the meat. Place the meat in a shallow dish to catch some of those juices and later return to the skillet to develop a deeper, delicious flavor.

    Best Cut of Beef

    The word Bistec means “beef steak.” You can use virtually any THIN kind of steak. 

    Cube steak is most commonly used. Also called “cubed steak” is tenderized top round or sirloin pounded with a mallet and has visible small indentations, hence the name. 

    Use round steak, sirloin steak, skirt steak, it’s all up to you and your preference. It’s the same type of beef used to make Tacos de Bistec. 

    A great way to bring down the cost is to buy the least expensive cut. Take it home and with the prickly end of a meat mallet, pound it thin between two pieces of wax paper. 

    Onion slices cooking in cast iron skillet.

    • Remove the beef from the skillet.
    • Add a little bit of oil to the skillet and add the onions.
    • It might look like a big pile, but the onions will cook down.

    “Encebollado” means that there are onions in the dish. The key ingredients in this recipe are beef and lots of onions. 

    Next time you have onions to use up, remember this onion recipe! We are using two full onions here.  

    I like to slice them, not dice them. Dice can be nice. 🙂 Or cook as rings of white onions. 

    What Onion goes best with steak?

    Yellow onion (also called Spanish Onions) are the best because they caramelize and become sweet.

    Caramelized yellow onions have more flavor than white onions. However, if white onions are on sale. By all means, use white onions. 

    Note: Red Onions are great for salads or for pickling as in Cebolla en Escabeche.

    Diced jalapenos and sliced onions cooking in black cast iron skillet.

    • Add the jalapeño.
    • Don’t forget to add salt since only the beef was seasoned.

    If you think jalapeños are too hot, you can use roasted poblano peppers instead. They are milder but would give good flavor to this dish.

    What is a chip steak?

    Chip steak is also called “sizzle steaks.” You’ll see this type of steak cooked frozen without defrosting. It’s usually fried or grilled.

    Many people use it for Philly Cheese Steak Sandwiches.

    Yes, you can use chip steak to make this recipe. As long as it is thinly sliced, you’re good to go.

    Beef and onions cooking in a large cast iron skillet.

    • Return the beef to the large heavy skillet.
    • Add fresh garlic. (Or marinade the beef with 1 tbsp garlic powder) 
    • Mix and cook for 2 more minutes.

    Variations:

    To create a sauce, add 1/4 cup of tomato sauce and and a splash of red wine vinegar and a splash of water. Cook for 2 minutes before serving. 

    Make it a complete meal by adding mushrooms, green beans, or broccoli. Then cook until tender. Pour in a splash of broth to cook veggies, if needed. 

    Storing Instructions

    Place any leftovers in an airtight container. It will last for up to 4 days in the fridge. 

    Freeze in an airtight sealable bag, removing as much air as possible. Consume within 4 months. 

    Reheating

    Thaw completely. Add a few splashes of Jugo Maggi and ¼ cup beef broth to a skillet. Place the meat in the skillet. Cook for 5-7 minutes or until heated through.

    Bistec Encebollado served on a decorative clay plate next to lime wedges.

    What to Serve with It

    Refried Beans
    Arroz Blanco 
    Homemade Salsa
    Corn tortillas

    Bistec encebollado is a traditional Latin American dish consisting of thinly sliced beef steak topped with caramelized onions.

    Serve with salsa, rice, or a green salad for a low carb version. Buen Provecho!

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    Did you make this recipe? Please rate the recipe below!
    Bistec Encebollado (Mexican-Style Beef and Onions) served with lime wedges cilantro on decorative, clay plate

    Bistec Encebollado

    Bistec Encebollado consists of thinly sliced beef steak cooked with a generous amount of caramelized onions. The sweet and savory flavors will create a magical meal.
    5 from 42 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 17 minutes minutes
    Servings: 4
    Calories: 407kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 lb beef of thinly cut 3-inch strips
    • 1 tablespoon ground cumin
    • 1 tablespoon Jugo Maggi
    • Juice of 1 lime or 2 key limes
    • ½ teaspoon pepper
    • 2 onions sliced
    • 2 tablespoon olive oil
    • 2 jalapeños finely diced (use less if you don't like it spicy)
    • 1 garlic clove finely diced
    • 1 tbspn Salt

    Instructions

    • Season the beef with cumin, Jugo Maggi, lime juice, and pepper.
    • Mix well and set aside until ready to use.
    • In the meantime, slice all the onions and set aside.
    • Heat oil in a large skillet.
    • Add beef to the skillet and cook until no longer pink.
    • About 4-5 minutes.
    • Remove beef from skillet.
    • Add all the onions and jalapeños to the skillet.
    • Season with salt.
    • Cook for 5 minutes or until all the onions are translucent.
    • Add the garlic clove and return the beef to the skillet.
    • Mix and taste for good measure.
    • Cook for 2 minutes.
    • Serve with tortillas and salsa.
    • Enjoy!

    Notes

    If you think jalapeños are too hot, you can use roasted poblano peppers.
    Some of the juices will come out of the meat. Place the meat in a shallow dish to catch some of those juices and later return to the skillet to develop a deeper flavor.
    You can use virtually any thin cut of beef to make this recipe. Or pound out a thicker cut of beef using a mallet. 
    Jugo Maggi Substitute:
    • Equal parts dark soy sauce and Worcestershire sauce.
    • It can also be replaced with Thai sweet soy sauce or mushroom soy sauce.

    Nutrition

    Calories: 407kcal | Carbohydrates: 7g | Protein: 22g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 1535mg | Potassium: 503mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 13.1mg | Calcium: 39mg | Iron: 4mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Bistec Encebollado, or Mexican-Style Steak and Onions, lime wedges cilantro on Mexican clay plate Bistec Encebollado Mexican-Style Steak and Onion served on a decorative Mexican plate.

    Filed Under: Beef, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Jasmine Hewitt

      July 16, 2019 at 7:24 am

      this sounds amazing! gotta save this recipe for the weekend

      Reply
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