Bistec Con Papas (Mexican Steak an Potatoes)

Bistec con Papas is a comforting Mexican dish made with tender steak, potatoes, and a flavorful salsa roja. An easy one-pan meal perfect for family dinners.

this recipe

My mom would make bistec con papas because it was affordable, delicious, and easy to prepare for our large family.

Tender beef and potatoes simmered in a rich tomato-chile sauce make this Mexican steak and potatoes recipe a comforting meal full of homemade flavor.

Everything cooks together in one pan, making it a hearty dish, just like many other Mexican potato dishes.

Ingredients

• Beef steak (bistec): You can use sirloin, flank steak, or another thin-cut beef steak.
• Potatoes: Any variety works; cut them into similar-sized chunks.
• Tomatoes: Fresh tomatoes are best for the salsa roja, but canned tomatoes or tomato sauce can also be used.
• Chilies: Use jalapeño, serrano, or chile guajillo depending on your preferred spice level.
• Aromatics & seasonings: White onion, garlic, cumin, black peppercorns, and salt.
• Oil: Olive oil or your favorite cooking oil.

How To Make Bistec Con Papas

Place tomatoes and chilies in a saucepan. Cover with water and boil until tender. Let everything to cool down a bit then peel the tomatoes.

Tip: If you want to tone down the spiciness, remove the seeds and veins of the chilies.

Place cooked tomatoes and chilies in a blender, add onion, garlic, peppercorns, cumin, and a cup and a half of the cooking water.

Blend at high speed until you have a smooth sauce.

Heat 3 tablespoons of oil in a large pan over medium-high heat. Add the beef steak pieces and cook for 2–3 minutes, until the meat is no longer pink and releases its juices.

Continue cooking until the juices evaporate and the beef starts to brown. This step adds more flavor to the bistec con papas.

Pour in the salsa roja. If needed, add water until the meat is well-covered.

Season with salt, cover the pan, and simmer over medium-low heat until the steak becomes tender, about 10–20 minutes depending on the cut of beef.

Mix in the potato chunks. Cover the pan and simmer until the potatoes are cooked through.

Add a splash of water if needed to prevent the sauce and potatoes from sticking to the bottom of the pan.

Once the potatoes are cooked, adjust the seasoning and serve your bistec con papas warm with a side of arroz rojo, a fresh salad, tortillas de harina, or your favorite sides.

Tips & Notes

• If using ground spices instead of whole spices, add them gradually and adjust as needed.
• If you prefer a milder version or are serving this dish to kids, remove the seeds and veins from the chilies or leave them out completely.
• If using a tougher cut of beef, simmer the meat longer until tender. Add a little more water if needed while cooking.
• Cut the potatoes into similar-sized pieces so they cook evenly.
• Store-bought Mexican salsa can be used as a shortcut when you don’t have time to make the salsa roja from scratch.
• If you live near a Mexican butcher shop (carnicería), ask for thin-cut beef steaks for bistec. They can help you choose the best cut for this recipe.

Serving Suggestions

Bistec con Papas is amazing served with a side of frijoles de la olla (beans) or arroz blanco to soak up the flavorful salsa.

Corn tortillas or tortillas de harina are a must. If you want some bread to pick up the sauce, try my easy recipe for bolillo rolls.

is also delicious with other simple sides like plain noodles, steamed vegetables, or a fresh green salad.

Store and Reheat

Bistec con papas leftovers can be stored in an airtight container in the fridge for up to 3-4 days. They can be also frozen for up to 2-3 months.

When ready to enjoy, thaw the stew if frozen (better overnight), then reheat the stew in a pan with a splash of water to loosen it up.

Frequently Asked

What meat is bistec?

In Mexico, bistec refers to thin slices of beef, commonly used in everyday dishes. Affordable cuts like flank steak or skirt steak work well, as long as the meat is sliced thin so it cooks quickly and becomes tender.

How do you make bistec tender?

For tender meat, use thin slices of beef and avoid overcooking them at high heat. After browning, let the steak simmer gently in the salsa until tender.

Can I add other vegetables?

Yes. You can add zucchini, chayote, carrots, or other vegetables you enjoy. Add them along with the potatoes, adjusting the cooking time depending on the vegetable.

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