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Delicious Bistec Encebollado cooked in a black skillet, loaded with white onions on top.
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5 from 6 votes

Bistec Encebollado (Cube Steak and Onions)

This Bistec Encebollado (Cube Steak and Onions) recipe is hyper delicious and loaded with onions.  Serve with white or yellow rice.

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dinner
Cuisine: Puerto Rican
Keyword: Beef dishes, Cube Steak
Servings: 4
Calories: 520kcal
Author: Mexican Appetizers and More


  • 2 pounds cube steak
  • 2 tbsp vegetable or corn oil
  • 1/4 cup white vinegar or red wine vinegar
  • 6 garlic cloves grind in a mortar and pestle or blended
  • 1 tsp Adobo Seasoning I use Goya brand
  • 1/4 tsp dried oregano
  • 2 onions cut into slices


  •  If you have a mortar and pestle, use it to mash the garlic and the oregano. Combine the vinegar to the garlic and oregano.
    Note:  If you do not have a mortar and pestle, add the garlic, oregano and vinegar to a blender and blend until smooth.

  • Using a mallet, pound the meat to about an 1/8 of an inch.

  • Add the cube steaks to a bowl and season on both sides with adobo.
  • Add the garlic, oregano and vinegar blend. Add the oil.
    Stir and cover steaks well with marinade on all sides.
    Marinate for at least 30 minutes to 2 hrs.
  • In a skillet over medium high heat, add the cube steak and the marinade.
    Cover the pan and cook for a few minutes stirring occasionally, about 15 minutes.

  • While steak is cooking, slice the onions.
    Add onions midway into cooking and cook until onions are translucent.
  • Steak is done.
    Serve with white or yellow rice.
    Drizzle steaks with sauce from pan.


Serving: 4g | Calories: 520kcal | Carbohydrates: 7g | Protein: 48g | Fat: 32g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 140mg | Potassium: 869mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 4mg