Bistec Encebollado
This one skillet Mexican-style steak and onions is great for a delicious weekday meal. Thin sliced chuck steak is pan fried with sliced onions and jalapeños in a rich savory braising sauce. Serve with warm tortillas to scoop up all the flavor.
Featuring:
Rumba® Thin-Sliced Beef Chuck Steak

prep time: 00:05:00 cook time: 00:25:00
- 5 MIN Prep Time
- 25 MIN Cook Time
- 6 Servings
Ingredients
- Rumba® Thin-Sliced Beef Chuck Steak (1 package)
- ¼ cup olive oil
- 2 white onions, sliced
- 4 jalapeños, sliced
- Salt and pepper, to taste
- ½ cup beer
- 1 tablespoon Jugo Maggi (or 1½ teaspoons each: soy sauce and Worcestershire sauce)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
Instructions
- Heat 2 tablespoons oil in a large heavy skillet. Add onions and jalapenos; pan fry over medium-high heat for about 5 minutes, stirring frequently. Season to taste with salt and black pepper. Remove from skillet and set aside.
- Heat 1 tablespoon oil in the same skillet; add 3 chuck steak slices to hot oil. Season to taste with salt and black pepper. Cook on each side for 3 to 4 minutes, turning meat as needed to cook until tender and fully cooked. Transfer to plate. Repeat with remaining slices of meat. Set aside.
- Combine beer, Jugo Maggi, garlic powder and cumin in a small bowl and whisk to blend; add cooked chuck steak to skillet and pour mixture over meat. Using tongs, add reserved onions and peppers and mix to blend.
- Heat over medium-low heat for 5 minutes.
- Delicious served with warm tortillas, white rice and beans, if desired.
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