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Puerto Rican Bistec Encebollado Recipe

This is a great way to cook steak, especially the less tender cuts of meat, since the juices of the onion help to break down tough proteins.

Puerto Rican Bistec Recipe
Puerto Rican Bistec Recipe

For this Puerto Rician Bistec Encebollado (Steak and Onions), use any cut of steak to make this easy beef stew recipe. It is a one-pan meal and a great meal for a busy weeknight.

How to Make Puerto Rican Bistec Encebollado

Because the meat will need time to marinate, this is a meal you’ll need to plan ahead for. Start by marinating the beef in oil, oregano, vinegar, and onions in a ziplock bag or airtight container for at least 4 hours. When you are ready to cook, empty the contents of the bag into a large heavy skillet. Bring it to a boil over high heat, then cover the pan and turn the heat down to low. Maintain a simmer without it boiling over for about 40 minutes.

Bistec Encebollado is a staple in Puerto Rican cooking and is usually served with white rice and tostones. Water can be used in place of beef stock if desired.


Puerto Rican Bistec Encebollado

Puerto Rican Bistec encebollado or steak and onions, is an easy and economical family-style dinner made with tender stewed beef steak.
Course Main Dish
Cuisine Caribbean, Puerto Rican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 423kcal
Author Mike Gonzalez


  • 2 pounds beef sirloin steak sliced thinly across the grain
  • ½ cup olive oil
  • 2 tbsp minced garlic
  • 1 pinch dried oregano
  • 1 packet sazon seasoning .18 ounce
  • 2 large white onions sliced into rings
  • ¼ cup distilled white vinegar
  • 1 cup beef stock
  • 1 teaspoon salt


  • In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
    2 pounds beef sirloin steak, ½ cup olive oil, 2 tbsp minced garlic, 1 pinch dried oregano, 1 packet sazon seasoning, 2 large white onions, ¼ cup distilled white vinegar, 1 cup beef stock, 1 teaspoon salt
  • When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.


Calories: 423kcal

Types of Bistec

Bistec encebollado is a dish found throughout Spanish-speaking countries. It differs from bistek tagalog in that it does not use soy sauce or citrus juices, but uses vinegar and various local herbs and ingredients instead. Other similar dishes include the bistec de Palomilla of Cuba, bistec a caballo of Colombia, and the bistec ranchero of Mexico.

Other Recipes That Go Well With Bistec Encebollado

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