Bistec Ranchero Con Papas
When you need a delicious dinner in a hurry, I’ve got you covered with these tasty Bistec Ranchero! This recipe for steak & potatoes only has a handful of ingredients and is ready in under 30 minutes.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup vegetable oil
- 2 medium russet potatoes or 3 smaller potatoes (thinly sliced)
- 1 lb breakfast steak or any other thin steak (thinly sliced)
- 1 garlic clove (chopped)
- 1/2 medium white or yellow onion (thinly sliced)
- 1 chile Anaheim, jalapeño or serrano peppers (see note 1) (remove seeds for less spicy dish)
- 3 Roma tomatos
- 4 oz Tomato sauce
- 1/2 tsp kosher salt or more to taste
- 1/4 tsp black ground pepper or more to taste
- 1 cup water (or more if needed while cooking)
Instructions
- 1
In a large skillet, add the oil and heat over medium-high heat. Cook the potatoes and spread them on the skillet to cook evenly. Cook for about 5 minutes or until cooked through and golden brown.
- 2
Remove from the skillet and place in paper towels to drain oil. Season with salt & pepper to taste.
- 3
In same skillet, remove carefully most of the oil, only leaving about two tablespoons behind.
- 4
Over medium heat, cook the beef & garlic until the meat is almost all cooked through. About 4 minutes.
- 5
Add the onions and peppers and cook until onions start to soften. About 2 minutes. If this mixture is starting to dry, add about 1 cup of water.
- 6
Add the tomatoes, tomato sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook for 2 minutes.
- 7
Once the tomatoes are soft, add the potatoes and mix well. Cover the skillet with a lid and simmer on low heat for about 5 minutes to blend all of the flavors together.
- 8
Taste and add salt & pepper to see if it needs more.