Bistec Encebollado (Cube Steak with Onions) is a classic savory Puerto Rican dish that’s not only delicious but very easy to make. Pairs deliciously with most rice dishes and is especially popular with arroz blanco and stewed beans.
Savor the rich flavors of Puerto Rico with this authentic recipe. It’s the perfect blend of tender cube steaks and caramelized onions, a traditional dish that embodies the island’s culinary heritage. Marinated with fresh garlic, oregano, vinegar and adobo, and loaded with a ton of flavor. Recreate this comforting classic at home with our step-by-step guide.
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Reasons to Love this Recipe
- Bold Flavors: Seasoned and marinated in a mixture of spices, including garlic and adobo, these cube steaks are hard to resist.
- Versatility: Serve these bistecs with a variety of different sides like arroz blanco (Puerto Rican white rice), Puerto Rican yellow rice with corn (arroz amarillo), habichuelas guisadas (Puerto Rican stewed beans), garlic tostones (fried green plantains), or mofongo (mashed green plantains). These are just a few of the many delicious options to serve these steaks with.
- Comfort Food: These steaks are tender and savory, making them the epitome of comfort food.
- Easy to Prepare: This dish is relatively easy to make, making it accessible for home cooks of all skill levels. The ingredients are simple, and the cooking process is straightforward.
- Puerto Rican Culinary Tradition: This dish is an integral part of Puerto Rican culinary traditions and culture. If you’re a food enthusiast or interested in learning more about Puerto Rican cuisine, this is an excellent recipe to add to your recipe repertoire.
Ingredients
- Cube Steaks – thin breakfast steaks work well here too.
- Vinegar – can use white, apple coder or wine vinegar.
- Garlic – finely mince fresh cloves or use garlic puree.
- Oil – olive oil or vegetable oil.
- Adobo Seasoning – the traditional seasoning for bistecs.
- Onions – an important component to this dish.
- Oregano – Although you can use fresh oregano, traditionally we use dried oregano.
- Beef or Chicken Bouillon – although you just use water in its place, bouillon adds such a wonderful flavor.
*See my recipe card below for a complete list of the ingredients with measurements and instructions.*
Substitutions and Variations
I Don’t Like Onions, Must I Use them in this recipe?
- Although onions are an important ingredient, if you do not like them, replace them with green bell peppers.
Can I Use a Different Cut Other than Cube Steaks?
- You can also use thin chuck steaks or breakfast steaks.
I Cannot Find Adobo Seasoning Where I Live
- Use all purpose seasoning instead.
Can I Use Sazon Seasoning too?
- Absolutely! Many Puerto Rican homes add sazon seasoning to the bistecs.
Instructions
Step 1: In a mortar and pestle, add the garlic, oregano, ground pepper and mash finely.
Step 2: Add the oil and vinegar and stir. Set aside until ready to use.
Step 3: Place the steaks on a cutting board and season on both sides with the adobo seasoning.
Step 4: Place the steaks in a mixing bowl and add the garlic, pepper, oregano, oil and vinegar blend. Mix the mixture well into the steaks. Cover and allow the steaks to marinade for at least 30 minutes or overnight in the refrigerator.
Step 5: In a skillet over medium high heat, add two tablespoons of oil. When the oil is heated through, add the cube steaks (reserve the marinade) and brown on both sides.
Step 6: Once the steaks have browned some, add the “reserved marinade” plus 1 cup of water. Lower the heat to medium, cover the skillet with a lid and cook for 30 minutes. Lower the heat to medium low, cover again and cook for another 30 minutes.
Note: Make sure to watch the steaks while they’re cooking, making sure the liquid is not drying out and the steaks burn. If you notice the liquid is getting too low, add a little bit of water to the skillet, cover again and continue cooking.
Step 7: Lift the lid and add the sliced onions. Cook for another 20-30 minutes or until the cube steaks are fork tender.
Step 8: The cube steaks are done. Enjoy!
What to Serve with Bistec Encebollado
There are a multitude of dishes to pair with these savory steaks. Below are just a few ideas.
- Puerto Rican Yellow Rice with Corn (One of my favorite combinations!).
- Mofongo (Replace the Carne frita in this recipe with the bistec encebollado).
- Puerto Rican Rice and Beans (Arroz con Habichuelas) with a side of garlic tostones (fried green plantains).
Expert Cooking Tips
- Watch the Heat – Be watchful of the steaks as they are cooking. The water could evaporate quickly and the steaks will burn.
- Marinate – Although this recipe calls for just 30 minutes to 2 hours marinating time, for the best flavor, marinate overnight.
- Onions – Add the onions towards the end of the cooking time so they do not dissipate in the sauce.
Recipe FAQs
Many Puerto Rican homes, cook their steaks for 12-15 minutes. I like my bistec to be SUPER TENDER and melt in your mouth. I also give it enough time to create a very saucy base for my rice.
Store the leftovers in an airtight container.
Consume the steaks within 4 days.
Other Beef Recipes You Will Love
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📖 Recipe
Bistec Encebollado (Cube Steak and Onions)
Ingredients
- 2 pounds cube steak
- 2 tablespoon vegetable or corn oil
- ¼ cup white, apple or red wine vinegar
- ⅓-½ cup vegetable oil
- 6 garlic cloves mash in a mortar and pestle
- ½-1 teaspoon adobo seasoning sprinkled on both sides of steaks
- ½ teaspoon dried oregano
- ¼ teaspoon ground pepper
- 2 onions cut into slices
- 1-1½ cups water
Instructions
- In a mortar and pestle, add the garlic, oregano, pepper and mash finely. Note: If you do not have a mortar and pestle, add the garlic, pepper, oregano and vinegar to a blender and blend until smooth.
- Add the oil and vinegar to the mortar and stir. Set aside until ready to use.
- Season the cube steaks on both sides with the adobo seasoning.
- Place the steaks in a mixing bowl and add the garlic, pepper, oregano and vinegar blend. Mix well, cover and allow to marinade for at least 30 minutes or overnight in the refrigerator.
- In a skillet over medium-high heat, add two tablespoons of oil. When the oil is heated through, at the cube steaks making sure to reserve the marinade. Brown the steaks on both sides.
- Once the steaks have browned some, add the marinade the steaks were soaking in plus 1 cup of water. Lower the heat to medium, cover the skillet with a lid and cook for 30 minutes.
- After 30 minutes, lower the heat to medium-low, cover again and cook for another 30 minutes.Note: Make sure to watch the steaks while they're cooking, making sure the liquid is not drying out and that the steaks do not burn. If you notice the liquid is getting too low, add a little bit of water to the skillet, cover again and continue cooking.
- After an hour cooking time, lift the lid and add the sliced onions. Cook for another 20-30 minutes or until the cube steaks are fork-tender.The cube steaks are done. Enjoy!
Agnes rosa says
What other cuts of beef can you used instead of cube steaks
Catherine Arena says
Hello Agnes! A really thin cut of beef round steaks also works well for this recipe. Hope this helps!
Ryan says
Do you slice the steak prior to cooking it? My mom does, she also uses gravy master to create the sauce/gravy. Just curious as I have both of your recipes side by side.
Cathy says
Hello Ryan! Yes, I do cut up my cube steak into chunks every so often but not all the time. Here, for this particular version, I did not. As far as the Gravy Master, YES, I have also used it several times throughout the years, but again didn’t for this particular version. I will be posting a delicious “Tomato based Bistec Encebollado” that is cooked for far longer than the typical recipe, resulting in cube steaks that are hyper tender and falls apart… absolutely excellent with white or yellow rice. If you would like you can sign up for our email list, to make sure you don’t miss it! Thanks so much for stopping by and for your question Ryan! 🙂
kim says
Yum! I love how easy and flavorful this recipe is!
Cathy says
Thank you Kim!
Jeannette says
You can’t go wrong with steak and onions. They’re such an inseparable duo! Thanks for sharing this recipe!
Cathy says
You sure can’t! 🙂
Alina | Cooking Journey Blog says
It looks like a proper dinner! I would love to have it with Basmati rice.
Cathy says
Yum! Basmati rice would be excellent with this dish!!
Lizzy says
This is incredibly simple, but yummy tasting! I’ve never tried it before, so looking forward to it!
Cathy says
Thanks Lizzy! Let me know when you do!!
Alexandra says
Mm, delicious –
I am loving these flavours. This is a delicious dish full of wonderful flavour! The whole family enjoyed this, and we will certainly make it again.
Cathy says
Aww, that’s so great to hear Alexandra! So happy your whole family enjoyed it!!