Mexican-Style Steak and Potatoes (Bistec con Papas) | CookOS

Mexican-Style Steak and Potatoes (Bistec con Papas)

Name: Mexican-Style Steak and Potatoes (Bistec con Papas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs thinly sliced beef steak (milanesa); salt, to taste; black pepper, to taste; smoked paprika, to taste; garlic powder, to taste; onion powder, to taste; 3 potatoes, thinly sliced; 4 Roma tomatoes, wedged; 3 jalapeños, sliced into strips; 1/2 white onion, sliced; 1 1/2 cups water; 1 tsp tomato bouillon powder; Queso fresco, for garnish

Bistec con Papas a la Mexicana is a classic one-pan Mexican stew featuring thinly sliced steak, potatoes, tomatoes, and jalapeños simmered together for a savory, comforting weeknight meal.

🌍Mexican 🏷️Bistec con papas 🏷️Steak and potatoes 🏷️Beef 🏷️Comfort food One-pan meal

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

3 lbs thinly sliced beef steak (milanesa)
salt, to taste
black pepper, to taste
smoked paprika, to taste
garlic powder, to taste
onion powder, to taste
3 potatoes, thinly sliced
4 Roma tomatoes, wedged
3 jalapeños, sliced into strips
1/2 white onion, sliced
1 1/2 cups water
1 tsp tomato bouillon powder
Queso fresco, for garnishoptional

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Instructions

1
Place the thinly sliced steak in a large pan over medium heat. Season generously with salt, black pepper, smoked paprika, garlic powder, and onion powder.
2
Mix the seasonings into the steak, then cover the pan and let it cook.
3
After about 10 minutes, add the thinly sliced potatoes to the pan. Stir to combine, cover, and continue cooking.
4
Once the potatoes begin to soften, add the sliced tomatoes, jalapeños, and onion. Stir everything together.
5
When the vegetables have softened, pour in the water and add the tomato bouillon powder.
6
Stir to combine everything one last time. Cover the pan and let the mixture simmer on medium heat for about 5 minutes.
7
Serve hot, optionally with Mexican rice, beans, and a sprinkle of queso fresco.

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Tips & Notes

Pro tips

Pat the steak dry before cooking to encourage browning and prevent steaming; season generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
Cook the steak in batches if needed to avoid overcrowding the pan, which lowers heat and prevents proper browning.
Add potatoes after the steak to ensure they cook in the steak's rendered fat and fond, building deeper flavor.
Taste and adjust seasoning as the stew simmers; the flavors intensify as moisture reduces.

Substitutions

Roma tomatoes → canned diced tomatoes (use 1 can; drain excess liquid)
Jalapeños → serrano peppers (for more heat) or poblano peppers (for milder flavor)
White onion → yellow onion (sweeter, mellows slightly during cooking)

Storage & make-ahead

Store cooled bistec con papas in an airtight container in the refrigerator up to 3 days. Reheat on the stovetop over medium heat until warmed through.

Common Questions

What cut of beef is best for bistec con papas?

Use a tender cut that can be sliced thin, such as sirloin, flank steak, or milanesa. Slice against the grain for maximum tenderness.

How thin should I slice the steak and potatoes?

Slice both 1/4 inch thick. Thin slices ensure the steak cooks quickly and the potatoes cook through evenly in the same pan.

Can I make bistec con papas ahead of time?

Yes. Prepare the stew, cool completely, and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed.