Bistec Encebollado (Mexican-Style Steak and Onions)

This recipe for 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.

Busy moms get me. Our families depend on us … maybe a little too much. LOL.

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! This is one of her recipes.

More Mexican Beef Recipes

Birria de Res
Chile Colorado Beef Shanks
Picadillo
Barbacoa de Res

How to Make It

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

We use Jugo Maggi a lot in Mexican dishes like Alambre de Res, Pescado Zarandeado, and Chiles Toreados.

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.

• Heat the oil in a large skillet.
• 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.

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 flavor.

What Type of Meat is Bistec?

• “Bistec de paleta de res” (or “bistec” for short) is a chuck shoulder steak that has been thinly sliced. Comes from the cow’s neck or shoulder.
• “Bistec de palomilla” (also referred to “bistec”)
  Also thinly sliced but comes from the top butt, or sirloin.

These two cuts of meat are most commonly used to make this dish, but you can use virtually any thin cut of beef.

• Remove the beef from the skillet.
• Add the onions to the skillet.
• It might look like a big pile, but the onions will cook down.

“Encebollado” means that there are onions in the dish. These are two full onions. I like to slice them, not dice them. To each their own. Dice can be nice. 🙂

What Onion goes best with steak?

In Mexican cuisine, we use mostly use white onions or yellow onions.

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

Caramelized yellow onions have more flavor than white onions.

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

• 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.

• Return the beef to the pan.
• Add garlic.
• Mix and cook for 2 more minutes.

How Long Does Bistec Encebollado Last?

• In the fridge, this recipe will last up to 5 days.
• In the freezer, it will last 4-5 months in an airtight container or plastic bag. Remove as much air as possible.

To reheat after freezing:
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.

What to Serve with It

Refried Beans
Mexican Rice
Homemade Salsa
Corn tortillas

This is such an EASY and FLAVORFUL dish that is hard not to love. Hope you enjoy!

Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!