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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.

Rumba® Thin-Sliced Beef Chuck Steak


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Heat over medium-low heat for 5 minutes.
  5. Delicious served with warm tortillas, white rice and beans, if desired.