Bistec encebollado is a traditional Puerto Rican dish made with steak and onions. It is typically made with cube steak seasoned with adobo, sazón, oil and vinegar and cooked in a fragrant, sofrito-infused tomato sauce. It is delicious and comforting. Along with a plate of white rice and sweet plantains, this is an easy meal that stays in rotation in my home. It’s kid-friendly too!

What cut of steak is best for bistec encebollado?

Bistec encebollado is typically made with cube steak. This cut of steak is pounded with a meat tenderizer. The name comes from the indentations left by the process, which resemble small cubes. Cube steak is a common cut of meat used for chicken-fried steak. The textured surface of cube steak holds seasonings, breading, and marinades well. It is also a budget-friendly cut of meat so it’s great for feeding a large family or group of people.

Ingredients for making bistec encebollado:

Cube steak
Onion
Olive oil
Vinegar
Adobo
Sazón
Onion powder
Garlic powder
Ground oregano
Black pepper
Garlic
Sofrito
Tomato sauce
Olives
Bay leaf

*Please find the fully detailed recipe below, at the end of this blog post.

How to make bistec encebollado?

What to serve with Puerto Rican steak and onions?

Wash the cube steak with cold water and vinegar. Rinse thoroughly with cold water. Place the steak in a large bowl and add 1 tbsp of oil, vinegar, half of the crushed garlic, adobo, sazón, onion powder, garlic powder, oregano, and black pepper. Toss the steak until evenly coated in the marinade. You can allow this to marinate for a couple of hours or refrigerate overnight, but I typically skip this step to save time. I actually don’t think it’s a deal breaker because the steak will taste delicious either way.

Place a pan over medium high heat. Sear the steak on both sides, about 3-4 minutes per side. Remove the steak from the pan and lower the heat to medium.

Add the remaining olive oil to the pan along with sofrito, the rest of the crushed garlic, tomato sauce, and olives. Sauté until fragrant, about 2 minutes. Add the steak back to the pan and top with the sliced onions. Add water and cover. Continue cooking on low heat for about 30 minutes or until the steak is tender.

Bistec encebollado, Puerto Rican steak and onions

What to serve with bistec encebollado?

Bistec encebollado pairs beautifully with white rice and beans, tostones or sweet plantains, and avocado or salad. Other salads that pair well are potato salad and macaroni salad.

Another brilliant meal idea to make with leftover bistec is arroz mamposteao. This dish comes together quickly and easily with leftover rice and beans. Add chopped up bistec to elevate the dish to a whole other level!

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Bistec Encebollado (Puerto Rican Steak and Onions)

Bistec encebollado is a traditional Puerto Rican dish made with steak and onions. It is typically made with cube steak seasoned with adobo, sazón, oil and vinegar and cooked in a fragrant, sofrito-infused tomato sauce. It is delicious and comforting. Along with a plate of white rice and sweet plantains, this is an easy meal that stays in rotation in my home. It's kid-friendly too!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings 4 people

Ingredients

4 lbs cube steak
1 onion sliced
2 tbsp olive oil divided
3 tbsp vinegar
1 tsp adobo
1 tsp sazón
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground oregano
1/8 tsp black pepper
4 cloves garlic crushed, divided
1/2 tbsp sofrito
1 cup tomato sauce
2 tbsp pimento stuffed olives optional
1 bay leaf optional
1 cup water more if needed

Instructions

Wash the cube steak with cold water and vinegar. Rinse thoroughly with cold water.
Place the steak in a bowl and add 1 tbsp of oil, vinegar, half of the crushed garlic, adobo, sazón, onion powder, garlic powder, oregano, and black pepper.
Toss the steak until evenly coated in the marinade.
Place a pan over medium high heat. Sear the steak on both sides, about 3-4 minutes per side. Remove the steak from the pan and lower the heat to medium.
Add the remaining olive oil to the pan along with sofrito, the rest of the crushed garlic, tomato sauce, and olives. Sauté until fragrant, about 2 minutes.
Add the steak back to the pan and top with the sliced onions. Add water and cover.
Continue cooking on low heat for about 30 minutes or until the steak is tender.
Serve with white rice and tostones or sweet plantains and avocado. Enjoy!