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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.