Bistec Encebollado (Mexican Steak and Onions Recipe)

Last Updated on October 16, 2024 by Catrina

I love a good plate of bistec encebollado (steak and onions)! Sweet, caramelized onions mixed with tender bits of steak is simple, yet delicious. This steak and onion recipe can be used to make tacos, topped with your favorite salsa (a couple of mine are salsa verde or Yucatán salsa), and sliced avocado. Or make these into a torta with a toasted baguette or telera (a Mexican style bread) and top with melted cheese. We serve ours with black beans and authentic Mexican-style red rice for a complete meal. 

My husband had asked for this dish one day for our afternoon comida (meal). I was in a hurry and had steak and onions on hand. So, I asked the lady who helps in our house to prepare this dish while I went to pick up our kids from school.

I got back to find an unappetizing skillet full of translucent, stewed onions and bits of steak. It was bland and flavorless. There were no sweet, golden onions that my husband was craving. He took a couple of bites and claimed he was “full.” Being the devoted carnivore that he is, I could tell he was unhappy.

I knew that this was a dish that I was going to have to learn and master. So, I did a quick internet search and found Mely’s recipe. Of all of the other recipes that I looked at, this one seemed the most straightforward and it included beer. I was definitely interested.

If this interests you too, keep reading to find out just how easy it is to make this meal!

What’s in bistec encebollado?

One of the great things about this dish, besides the delicious flavor, is the ingredients are easy to find at your regular grocery store. There are no rare, hard to find Mexican ingredients here, which makes this dish super accessible!

• thinly cut sirloin steaks
• salt 
• garlic powder
• vegetable oil
• beer
• white onions
• garlic cloves

Check the recipe card for the full quantities!

Substitutions and varitations

Change the onions

I usually have white onions on hand and that’s what I use most to make this recipe. Yellow onion, with it’s sweeter and milder flavor, would make a great substitute for white onions here. Use what you have on hand or whatever onion you like best!

Reduce the amount of onions if desired

I like lots of onions with this dish. The onions are sweet, perfectly golden, and flavorful. And while it might seem like the number of onions is excessive, the onions will reduce as they cook. So what might seem like a lot to start with, will look like not so much once they are cooked. I suggest 3 large onions for this dish. 

Once these onions are sliced, I usually have around 6 cups of sliced onions. If this just seems like an insane amount, try starting with 2 large white onions (~4 cups sliced). I have made this dish with both 2 and 3 onions and can say that I preferred the dish with more onions. Of course, that is my own personal preference, but you can always adjust to your own tastes. 

Change the type of steak

I like to use sirloin steak slices for this bistec encebollado recipe, but you could use any quality steak cut that you have on-hand. 

Change the oil

I use a mild-flavored canola or vegetable oil for this dish. If you only have olive oil or another type of oil on hand, you could use that as well here. 

Use the type of beer you have on hand

I like the flavor that beer imparts to this dish. I am not using it as a marinade beforehand, just simply adding this as a liquid to help moisten and flavor the meat. Since I am in Mexico, I typically have a Mexican beer on hand. I have made this with whatever I have in the fridge at the time, Victoria, Corona, Negro Modelo, or Bohemia.

You can use what you have on hand too, but I would recommend using a beer that lots of flavor. Something really light tasting isn’t going to give any extra oomph to this dish. And since we are only using a 1/2 cup, the bonus is you get to drink the rest of the bottle while you cook!

How to make bistec encebollado step-by-step

Cook the steak

Heat the oil in a large skilled over medium heat. While the oil is heating up, season your steak strips with salt and garlic powder. Once the oil is hot, add the steak strips to the pan and fry, stirring occasionally until the steaks are no longer pink and the meat releases its juices. Add the beer to the pan, reduce the heat and allow to simmer gently. 

Cook the onions

Add oil to a non-stick skillet and heat over medium-high heat. Once the oil is hot, add your sliced onions and garlic to the pan. Stir occasionally and allow the onions to develop a golden brown color.

Check your heat and adjust if necessary if things are moving too fast. The goal is a beautiful, golden-brown color, not dark and burnt. And typically, this process is slow. For me, it takes between 12-15 minutes cooking time to get the onions golden the way I like them. Take your time with this step and don’t rush it. 

Combine the onions and steak

Once the onions are golden, add them to the steak. Stir to combine everything and allow the remaining liquid to cook off. Check for salt and adjust as necessary. 

FAQs

Where is bistec encebollado from?

I like to do a bit of research on the dishes that I make and share with you. It is interesting to understand where the dish is from, how it came to Mexico, and where the origin of the name comes from.

With bistec encebollado, the exact origin is unclear. There are many versions of this dish throughout Latin America and other parts of the world. In my research, I was able to find versions from Peru, Cuba, Dominican Republic, Puerto Rico, Guatemala, and other Central American countries. Each region has its own particular twist on this dish.

And even in Mexico, this dish is made in a variety of ways, depending on the customs of each family or cook.

Where does the Spanish word bistec come from?

Interestingly, the word bistec in Spanish comes from the English words beef steak. And although steak is common throughout Mexico, cows were introduced only after the Spanish conquest.

Larousse Diccionario Enciclopédico de la Gastronomía Mexicana author Ricardo Muñoz Zurita explains that Mexico’s climate was favorable to producing beef, pork, sheep, and goat, which made these meats relatively inexpensive. Therefore, they gained popularity. Now, you can find tacos, stews, or dishes made with these meats throughout Mexico.

Where does this recipe come from?

Many of my recipes I have learned from cooks in Mexico, like my mother-in-law, Mexican host mother, or friends. However, this recipe for bistec encebollado is adapted from Mely Martinez’s recipe at Mexico en Mi Cocina. 

I have adapted this recipe to season the steak with salt and garlic powder (I don’t use any pepper in this dish).

My preference is also to cut the steak into strips instead of leaving them whole as she does. I do this because it makes it easier to serve up for tacos, which is how we normally eat this dish.

Lastly, I don’t use any beef bullion cubes or broth for this dish. I fry the beef in a bit of oil, add some beer, cover, and allow the meat to release its natural juices to flavor this dish. The reason that I don’t use any beef bullion is simple. It isn’t an ingredient that I normally have on hand.

Do I have to use separate pans for the steak and the onions?

The best part about this dish for me is the onions. And I find it much easier to get perfectly golden onions when I cook the steak and the onions separately. It allows me to control the temperature of each element and ensure that the onions are golden and the steak is nice and juicy. 

What to eat with bistec encebollado?

We love to eat this dish with a hot side of black beans or Mexican white rice and warm corn tortillas. This dish also pairs nicely with a chunk of crusty bread! If you want to lighten up this meal, you could serve these steak and onions with a side salad. You could also use bistec encebollado for making tortas!

How do I store leftover bistec encebollado?

​Leftovers can be stored in the fridge in an airtight container for up to 5 days. 

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Adapted from: Mely Martinez at Mexico en mi Cocina

(The below nutrition label is included as a courtesy. Our terms and conditions explain our nutrition policy.)