Name: Bistec Encebollado
Prep time: 10 min
Cook time: 50 min
Ingredients: 1/2 cup olive oil; 1/2 cup white vinegar; 3 tablespoons sofrito; 6 cloves garlic (mashed); 2 tablespoon adobo seasoning (or try a combination of adobo and sazon seasoning); Salt to taste; 2 tablespoons vegetable oil; 2 pounds cube steak (pounded thin, thinly sliced if desired - you can use other steak, see Recipe Notes); 2 large onions (sliced (white or yellow onions)); 1 cup chicken stock; 2 tablespoons cold butter (optional (to thicken the gravy, if desired))

Bistec encebollado is a hearty Puerto Rican dish of steak and onions, with marinated steak simmered slowly with a generous amount of onions, so tender and big flavor!

Bistec Encebollado (Puerto Rican Steak and Onions)

If you love a simple dish of steak and onions, you're going to love this version from Puerto Rico. It's called Bistec Encebollado, and it is loaded with flavor.

Bistec encebollado is a popular dish from Puerto Rico that translates to "steak with onions." It's one of the most commonly served meals in Puerto Rico, featuring thin, marinated steak that is simmered with a generous amount of onions until tender and flavorful.

You'll find variations in many Latin cuisines, with different spices and even different cuts of beef. In Puerto Rico, cube steak is the cut of preference, which you can easily find in the grocery store.

This is an easy dish to serve for a crowd, family style. Add it to your next party menu.

Let's talk about how to make bistec encebollado, shall we?

Bistec Encebollado Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

FOR THE MARINADE
Olive Oil.
White Vinegar.
Sofrito. Use store bought, or try this homemade sofrito recipe.
Garlic.
Seasonings. I'm using adobo seasoning, but it's also great with a combination of adobo and sazon seasoning.
FOR THE BISTEC ENCEBOLLADO
Vegetable Oil.
Cube Steak. You can use other steak. See the Recipe Notes section.
Onions. Use white or yellow onions.
Chicken Stock.
Butter. Optional.

How to Make Bistec Encebollado - the Recipe Method

Whisk together the marinade ingredients, then marinate the beefsteak for at least 1 hour, or overnight for more flavor penetration.

Marinating strips of cube steak to make Bistec Encebollado (Puerto Rican Steak and Onions)

I like to slice the steak into thin strips for serving, but you can marinate and cook them whole if you prefer.

When ready to cook, sear the steaks in a large pan over high heat, then set them aside. Brown the onions for 5 minutes, then add in the reserved marinade and chicken stock, along with the seared steaks.

Searing marinated cube steak, then browning onions to make Bistec Encebollado

Simmer the whole dish for 30-45 minutes, or until the steak is tender to your liking and cooked through.

If you’d like to thicken the sauce, remove from heat and whisk in the cold butter to make a gravy. That sauce is gold! Talk about flavor.

Boom! Done! Your bistec encebollado is ready to serve. Serve it up family style for your guests.

Bistec Encebollado served on a platter, family style

Recipe Tips & Notes

You can make bistec encebollado with other cuts of beef steak. Cube steak of traditional, though it works with any you prefer. Consider flank steak, skirt steak, top sirloin or more tender cuts like tenderloin. Be sure to tenderize the meat if using leaner, tougher cuts. Any can be used, but adjust cooking time accordingly.
You can sauté the onions separately for serving rather than slow cook them with the steak.

Cube steak on a cutting board for making Bistec Encebollado (Puerto Rican Steak and Onions)

Serving Bistec Encebollado

Bistec encebollado is often served in a large serving dish, family style. Serve it with white rice to soak up the sauce. Fluffy white rice is a must.

Tostones (fried plantains) or maduros (fried sweet plantains) are a great side dish. I enjoy the dish with Arroz con Gandules, or with Frijoles Negros.

The thin cut meat is great on a sandwich with simple toppings.

Storage & Leftovers

Leftover bistec encebollado will last up to 5 days in the refrigerator in a sealed container. You can reheat it gently in a pan on the stove top with a bit of the gravy.

You can also freeze it for 2-3 months.

That's it, my friends. I hope you enjoy this bistec encebollado recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Cookbook Recommendation

If you enjoy Puerto Rican cuisine, here are links to 2 Puerto Rican cookbooks I highly recommend. They are great. These are affiliate links, my friends!

Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera
Puerto Rican True Flavors, by Wilo Benet
Also, check out my cookbook! The Spicy Food Lovers' Cookbook, by Mike Hultquist

The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

Bistec Encebollado served on a plate with rice

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Bistec Encebollado

Bistec encebollado is a hearty Puerto Rican dish of steak and onions, with marinated steak simmered slowly with a generous amount of onions, big flavor!

Save Recipe

Course: Main Course

Cuisine: Puerto Rican

Keyword: steak

Prep Time: 10

Cook Time: 50

Marinating: 1

Calories: 565kcal

Author: Mike Hultquist

Servings:

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5 from 3 votes

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Ingredients

FOR THE MARINADE

1/2 cup olive oil
1/2 cup white vinegar
3 tablespoons sofrito
6 cloves garlic mashed
2 tablespoon adobo seasoning or try a combination of adobo and sazon seasoning
Salt to taste

FOR THE BISTEC ENCEBOLLADO

2 tablespoons vegetable oil
2 pounds cube steak pounded thin, thinly sliced if desired - you can use other steak, see Recipe Notes
2 large onions sliced (white or yellow onions)
1 cup chicken stock
2 tablespoons cold butter optional (to thicken the gravy, if desired)

Instructions

Whisk together the olive oil, vinegar, sofrito, garlic, adobo seasoning, and salt in a large bowl. Add the steak and turn evenly to cover with the marinade. Alternatively, you can use a large sealable plastic bag.
Marinate the beefsteak in the refrigerator at least 1 hour, or overnight for more flavor penetration.
When ready to cook, heat a large pan or Dutch oven to medium-high heat. Remove the meat from the marinade and tap off excess moisture (keep the marinade). Sear each steak for 1 minute per side. Remove the seared steaks and set aside on a plate.
Add the sliced onions and cook for 5 minutes, stirring, to lightly brown them.
Add the reserved marinade and chicken stock and scrape any browned bits from the bottom of the pan with a wooden spoon.
Add the seared steaks, then reduce heat and simmer for 30-45 minutes, or until the steak is tender to your liking and cooked through. Serve.
If you’d like to thicken the sauce, remove from heat and whisk in the cold butter to make a gravy.

Notes

Steak. Any can be used, but adjust cooking time accordingly.
Onions. You can sauté the onions separately for serving rather than slow cook them with the steak if you prefer.

Nutrition Information

Calories: 565kcal Carbohydrates: 8g Protein: 33g Fat: 44g Saturated Fat: 12g Polyunsaturated Fat: 4g Monounsaturated Fat: 24g Trans Fat: 0.2g Cholesterol: 120mg Sodium: 182mg Potassium: 655mg Fiber: 1g Sugar: 3g Vitamin A: 119IU Vitamin C: 4mg Calcium: 56mg Iron: 3mg

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