I still remember the first time I made Bistec Encebollao—it looked complex, but once I started cooking, I realized how easy it actually was. The flavor? Absolutely unforgettable.
The beef turned out tender, the onions melted beautifully into the sauce, and every bite tasted like comfort and tradition.
Now, it’s one of those recipes I go back to again and again—especially when I want to impress my family without spending hours in the kitchen. Trust me, once you make it, you’ll want it in your weekly rotation too.
Ingredients
Every ingredient in this dish brings out that classic Puerto Rican flavor. Make sure to use fresh, high-quality cuts and seasonings for the best results.
- 2 pounds beef sirloin steak, thinly sliced against the grain: licing against the grain helps keep the beef tender and easy to chew.
- 2 large white onions, sliced into thin rings: White onions add sweetness and cook down beautifully.
- 1 cup beef stock (or water if you’re in a pinch): Stock adds deeper flavor—water works, but the taste won’t be as rich.
- ½ cup olive oil: It helps tenderize the meat and keeps it from sticking in the skillet.
- ¼ cup distilled white vinegar: This gives the dish its subtle tang and helps break down the beef.
- 2 tablespoons minced garlic: Fresh garlic gives it that bold, aromatic base—don’t skip it.
- 1 packet (.18 oz) of Sazón seasoning: This is key for authentic flavor—adds color and that Puerto Rican touch.
- 1 teaspoon salt: Be careful, as Sazón already has salt—taste before adding more later.
- 1 pinch dried oregano: A little goes a long way in enhancing the overall earthiness.
Note: This recipe makes approximately 6 servings, perfect for a family dinner or storing leftovers.
Variations
Want to make this dish suit your dietary needs or taste preferences? Here are some simple swaps.
- Dairy-free: Already dairy-free! Just make sure your Sazón doesn’t include any dairy additives.
- Low-sodium: Use a low-sodium beef stock and skip extra salt to keep it heart-friendly.
- More flavor: Add a splash of Worcestershire sauce or a teaspoon of adobo seasoning to deepen the marinade.
- Extra kick: Toss in a few red pepper flakes if you like a bit of spice in your meat dishes.
Cooking Time
This recipe isn’t fast, but most of the time is hands-off while it marinates or simmers.
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 4 hours 55 minutes (includes 4-hour marination)
Equipment You Need
Here’s what you’ll need to make cooking smooth and easy:
- Large resealable bag: For marinating the beef evenly without mess.
- Deep skillet with lid: Helps cook the steak and onions thoroughly while locking in moisture.
- Sharp knife & cutting board: Essential for thinly slicing beef and onions.
- Mixing bowls: Great for prepping ingredients ahead of time.
- Wooden spoon or spatula: For stirring the mixture gently while cooking.
How to Make Bistec Encebollao?
This recipe might look complex, but I promise it’s as easy as marinate, simmer, and serve. Here’s how I do it every time.
Step 1: Make the Marinade
I start by placing the sliced steak in a large resealable bag. Then I add in the onion rings, beef stock, olive oil, vinegar, garlic, Sazón, salt, and oregano. Once it’s sealed, I massage the bag gently to coat everything evenly. Then it goes straight into the fridge for at least 4 hours—but if you can leave it overnight, even better!
Step 2: Heat Things Up
When I’m ready to cook, I pull out my deep skillet and set it over medium-high heat. Since the marinade already has olive oil, I don’t add extra. It smells incredible the second it hits the heat!
Step 3: Cook the Steak and Onions
I pour everything from the bag into the hot skillet—yes, onions, beef, and marinade all at once. I bring it to a boil, stirring occasionally to let the flavors meld. Once it’s bubbling, I reduce the heat to low and cover it up, letting it simmer gently for 40 minutes.
Step 4: Check for Tenderness
After about 40 minutes, I poke the beef with a fork. If it falls apart easily, it’s ready. If not, I give it another 5–10 minutes on low. Patience is key here!
Step 5: Serve and Enjoy
When the beef is beautifully tender and the onions are soft and golden, it’s done. I like to spoon the saucy meat over a pile of white rice and top it with extra onions. It’s hearty, satisfying, and packed with flavor.
Additional Tips for Making this Recipe Better
After making this dish several times, I’ve figured out a few tricks that always help it turn out perfect:
- Slice the beef as thin as possible for the most tender result.
- Don’t skip the marination time—it really makes all the difference.
- Use fresh garlic instead of pre-minced for a more vibrant taste.
- If you like more sauce, double the stock and vinegar for extra gravy.
- Keep the lid on while simmering to trap all those delicious flavors.
How to Serve Bistec Encebollao?
This dish pairs beautifully with so many sides. I usually go for fluffy white rice because it soaks up the juices so well. You can also serve it with crispy tostones (fried plantains), a light green salad, or even wrap it in a tortilla for a Puerto Rican-style steak taco. Add a sprinkle of fresh parsley or a few lime wedges for a final touch.
Nutritional Information
Here’s an approximate nutrition breakdown for one serving (based on 6 servings total):
- Calories: 423
- Protein: 26g
- Carbohydrates: 6g
- Fat: 32g
Make Ahead and Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The flavor deepens even more the next day!
- Freezing: Freeze in portioned containers for up to 2 months. Just thaw overnight in the fridge before reheating.
- Reheating: I reheat it gently in a skillet with a splash of beef broth to loosen the sauce and keep it moist.
Why You’ll Love This Recipe?
This dish is more than just a quick dinner—it’s a flavor-packed comfort food that brings people together. Here’s why I think you’ll love it too:
- It’s incredibly easy: You just marinate, simmer, and serve—no complicated steps.
- Packed with flavor: The marinade infuses every bite with bold, savory goodness.
- Great for meal prep: It stores and reheats like a dream.
- Authentically Puerto Rican: A taste of tradition without needing special ingredients.
- Customizable: You can tweak the spice, add veggies, or even use chicken instead.
Bistec Encebollado Recipe
Ingredients
Method
- I start by placing the sliced steak in a large resealable bag. Then I add in the onion rings, beef stock, olive oil, vinegar, garlic, Sazón, salt, and oregano. Once it’s sealed, I massage the bag gently to coat everything evenly. Then it goes straight into the fridge for at least 4 hours—but if you can leave it overnight, even better!
- When I’m ready to cook, I pull out my deep skillet and set it over medium-high heat. Since the marinade already has olive oil, I don’t add extra. It smells incredible the second it hits the heat!
- I pour everything from the bag into the hot skillet—yes, onions, beef, and marinade all at once. I bring it to a boil, stirring occasionally to let the flavors meld. Once it’s bubbling, I reduce the heat to low and cover it up, letting it simmer gently for 40 minutes.
- After about 40 minutes, I poke the beef with a fork. If it falls apart easily, it’s ready. If not, I give it another 5–10 minutes on low. Patience is key here!
- When the beef is beautifully tender and the onions are soft and golden, it’s done. I like to spoon the saucy meat over a pile of white rice and top it with extra onions. It’s hearty, satisfying, and packed with flavor.
Notes
- Slice the beef as thin as possible for the most tender result.
- Don’t skip the marination time—it really makes all the difference.
- Use fresh garlic instead of pre-minced for a more vibrant taste.
- If you like more sauce, double the stock and vinegar for extra gravy.
- Keep the lid on while simmering to trap all those delicious flavors.
