Puerto-Rican Cubed Steak w/ Peppers (Bistec Encebollado)

I experimented in the kitchen and came up with this recipe (as I do all of my recipes) but I’m proud of this one and I’m going to attempt to do it again soon, but with a few twists.

This is my version of cubed steak with peppers. I always saw this interesting cut of meat when I went grocery shopping and I knew it had to be made into something delicious, here is my recipe:


  • 3lbs cubed steak
  • 3 tbsp EVOO
  • 3 tbsp Sofrito
  • 1 packet of Sazon
  • 2 tbsp Adobo
  • 1 medium onion (sliced)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 2 tbsp minced garlic
  • 4 potatoes (cut into 4 pieces)
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 3 bay leaves
  • 1 8oz can Goya tomato sauce


  1. Heat your EVOO in a large pot add your sofrito and sauté.
  2. Add your sliced red and green bell peppers, onions, and all of your spices and cook until softened.
  3. After the spices have simmered for about 2mins with the chopped peppers and onions, add your cubed steak.
  4. Throw your minced garlic cloves on top of your cubed steak, add your bay leaves, and potatoes.
  5. Add enough water to cover all of the steaks and cover.
  6. Let the meat simmer for 40mins and check if you need to add more water. You can add cornstarch or flour to it if you like a thicker mixture.
  7. Serve alone or with Puerto-Rican Rice and Beans (Arroz com Gandules).

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