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Bistec con Papas (Mexican Steak and Potatoes)

Bistec con Papas or Mexican Steak and Potatoes is Mexican comfort food at its best. Thin, mouthwatering steak is served together with potatoes and a rich, flavorful sauce. bistec con papas is decadent enough to be served as a weekend feast, but easy enough to cook for a busy weeknight meal. Trust me when I say, bistec con papas is sure to be one of your new favorite meals.

Bistec con papas on a white plate.

This dish is also referred to as bistec guisado con papas (stewed steak and potatoes).

If you like bistec a la Mexicana and papas a la Mexicana then you’ll definitely love today’s recipe as it’s basically a combination of the two.

What cut of meat is bistec?

The word “Bistec” in Spanish simply means cuts of beef that are thinly sliced.

There is no one specific cut of meat to use when cooking bistec, but there are a few popular options.

I personally like to use sliced ribeye steak, but you could also use flank steak, top sirloin, skirt steak, or beef chuck – either flat iron steak or petite tender steak.

My biggest tip is to choose a cut of meat that includes a decent amount of fat, so that the bistec remains juicy and tender through cooking. 

Is carne asada the same as bistec?

Carne Asada and bistec have similarities, but are still very different dishes.

Bistec is beef that is thinly cut, grilled or sauteéd, and gains its flavor from the sauce that it’s cooked or served with.

Carne Asada is also thinly sliced beef, but is sliced only after it’s been cooked.

Carne Asada is also marinated ahead of time in a blend of citrus and seasoning for that signature taste.

Ingredients for bistec con papas

Steak (thinly sliced)
In this recipe, I prefer to use sliced ribeye steak. However, you can substitute skirt steak, flank steak, or top sirloin if you need to. 

Veggies (chopped)

Potatoes, onion, Roma tomatoes and jalapeño. (I keep the diced potatoes reserved in water until it’s time to use them so they don’t brown.)

Herbs, Spices and Seasoning 

Garlic, Salt and Pepper. 

Chicken Bouillon 

Chicken bouillon is a dehydrated, concentrated version of chicken broth. It gives the Bistec con Papas a rich, savory flavor. 

Vegetable Oil 

Vegetable oil works well for searing the steak, but canola oil or grapeseed oil will do the trick if you need to swap the oil. 

How to make it

Heat up 1 tbs of oil in a large skillet over medium high heat. Once hot, add the steak and cook for 5 minutes or until it’s no longer pink. Stir and flip the steak pieces as needed to cook evenly.

Transfer the steak to a plate and set aside.

Cooking bistec in a skillet.

Now it’s time to drain the potatoes and dry them with paper towels.

Add another 1 tbs of oil to the skillet and turn the heat to medium.

Add the potatoes to the skillet.

Cook for 5 minutes stirring occasionally.

Next add the onion, jalapeno and garlic. Season with salt and pepper to taste.

Continue to cook for another 2 minutes.

Potatoes, onion and jalapeno in a skillet.

Next, add the tomatoes, chicken bouillon and steak. Give it a stir.

Cover and cook on medium heat for about 8 minutes or until the potatoes are tender.

Bistec guisado con papas in a large skillet.

Tips and tricks for the best Mexican steak and potatoes

  • Dice the potatoes into small bite sized pieces to ensure they cook quickly.
  • Reserve the diced potatoes in water until ready to use to prevent browning.
  • Before adding the potatoes to the skillet, dry them with paper towels to prevent the oil from splattering.
  • Choose a cut of steak that has a decent amount of fat so that it remains juicy and tender throughout the cooking process.
  • Adjust the ratio of seasonings to suit your taste.

What to serve with bistec con papas?

One of the best things about bistec con papas is that it can be enjoyed completely on its own. However, if you’d like to make the meal even more filling and delicious, then there are plenty of options. 

  • Beverages: In the summer months especially, a refreshing drink is the perfect compliment to this dish. Try adding a glass of strawberry horchata or coconut horchata
  • Appetizers: While you wait for the bistec con papas to finish cooking, enjoy an appetizer like Jalapeño Poppers or homemade salsa and chips using Roasted Habanero Salsa or pico de gallo.   
  • Side Dishes: Bright, vinegary Mexican Pickled Vegetables pair well and add some extra vegetables to the meal. 
  • Grains: Additional grains can help stretch out the portions of this meal if you’re feeding a hungry crew. Stuff the bistec con papas in gorditas or serve it with corn tortillas.

How long does bistec con papas last in the fridge?

Bistec con papas can be stored in an airtight container in the refrigerator for up to three days. You can also freeze any leftovers for up to three months. To reheat the Mexican steak and potatoes, add your helping to a large skillet on medium heat. Stir the ingredients with a few tablespoons of water until everything is heated through and ready to enjoy.  

Let us know what you think of this recipe in the comments below and don’t forget to leave it a rating!

Mexican steak and potatoes on a white plate.
3 from 2 votes
Print

Bistec con Papas (Mexican Steak and Potatoes)

Bistec con papas is a delicious and filling meal the whole family will love!

Course Main Course
Cuisine Mexican
Keyword bistec con papas, bistec guisado con papas, mexican steak and potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 465 kcal
Author Carissa

Ingredients

  • 2 lbs thin cut ribeye steak thinly sliced
  • 4 gold potatoes peeled and diced and reserved in water
  • 1/2 white onion sliced
  • 4 garlic cloves peeled and minced
  • 1 jalapeno chopped
  • 8 roma tomatoes chopped
  • salt to taste
  • black pepper to taste
  • 2 tbs canola oil

Instructions

  1. Heat up 1 tbs of oil in a large skillet over medium high heat. Once hot, add the steak and cook for 5 minutes or until it’s no longer pink. Stir and flip the steak pieces as needed to cook evenly.

  2. Transfer the steak to a plate and set aside.

  3. Drain the potatoes and dry them with paper towels.

  4. Add another 1 tbs of oil to the skillet and turn the heat to medium.

  5. Add the potatoes to the skillet and cook for 5 minutes. Stirring occassionally.

  6. Next add the onion, jalapeno and garlic. Season with salt and pepper to taste.

  7. Continue to cook for another 2 minutes.

  8. Next, add the tomatoes, chicken bouillon and steak. Stir.

  9. Cover the skillet and cook on medium heat for about 8 minutes or until the potatoes are tender.

  10. Serve and enjoy!

Recipe Notes

  • Dice the potatoes into small bite sized pieces to ensure quick cooking.
  • Reserve the diced potatoes in water to prevent browning.
  • Drain and dry the potatoes with paper towels to prevent splattering.
  • Choose a cut of steak with a decent amount of fat to ensure it stay juicy and tender throughout the cooking process.
  • Adjust the ratio of seasonings to suit your taste.
Nutrition Facts
Bistec con Papas (Mexican Steak and Potatoes)
Amount Per Serving
Calories 465 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 92mg31%
Sodium 90mg4%
Potassium 1105mg32%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 4g4%
Protein 34g68%
Vitamin A 739IU15%
Vitamin C 38mg46%
Calcium 38mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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