Bistec Ranchero (Steak in Ranchero Sauce with Potatoes + Peppers)

Bistec Ranchero is an authentic Mexican dinner that comes locked and loaded with bold, hearty flavors and gets delivered to your table fast! It's quick, simple, and only requires 20 minutes or less of prep time.

Tender strips of steak, bite-sized bits of potato, and peppers simmer in a rich ranchero sauce that practically cooks itself. By the time this mix hits that warm tortilla, the flavors have melded into a savory, smoky, just-the-right-amount of spicy masterpiece that's not only comforting—it's one of the most delicious bites you'll ever eat.

If you're looking to add a weeknight staple to your dinnertime rotation — one every single member of your family will look forward to forevermore — look no further. This recipe is it! Speaking from personal experience, you can count on every last bit to be devoured.

Why This Recipe Works

As someone who takes their Tex-Mex and Mexican food very seriously, maintaining both authenticity and maximizing flavor are of equaly important when it comes to recipe development. Especially when it comes to a prized Mexican dish like Bistec Ranchero.

The goal was to get the max amount of flavor using the least amount of effort. This meant the ranchero sauce needed to be made from scratch, but without being babysat — this is where the oven comes in.

While bistec ranchero typically cooks entirely on the stovetop (similar to other Mexican classics like Tinga de Pollo and Carne Guisada), I found roasting the sauce's vegetables simultaneously enhanced the flavor and cut way back on hands-on prep time. We proved it once with our Salsa Ranchera recipe, and now we're doing it again with this easy Bistec Ranchero.

And don't think that ranchero sauce goodness is relegated to just lunch or dinner. Feel free to double the batch and treat yourself to Huevos Rancheros the next morning. I promise you, it's one of the best ways to start the day.

What is Bistec Beef?

Bistec Ranchero translates to "ranch-style beef." It's meant to be a rustic, quick-cooking dish hearty enough to satisfy the hungriest of appetites.

Bistec beef is thinly sliced cuts of beef that either gets marinated or quickly seasoned and cooked quickly in a skillet. This recipe features a sirloin steak, but other cuts like flank, skirt, and even chuck steak are common for this dish.

You might even find beef labeled "bistec" at the grocery store. This just means the steak has been thinly sliced; it does not necessarily indicate a specific cut. However, the cut of beef is actually very important because it affects how long it will need to cook, and, more importantly, how tender (or tough) the meat will be in a dish like this.

In this recipe, the steak is thinly sliced, seasoned, and then goes in the skillet for a quick sear. Then, it simmers in a flavorful ranchero sauce along with potatoes, poblano peppers, and onion. We highly recommend top sirloin for this particular method of cooking, since it is juicy enough to stay tender after undergoing a quick simmer.

Chuck steak is a great candidate for simmering; however, it will take much longer than 15 minutes for all that intermuscular fat to tenderize.

The opposite is true for cuts like skirt and flank steak, often used for fajitas. These cuts of beef are extremely lean, and you'll likely find they are a bit chewy and overcooked after the simmering time is up.

Ingredients and Substitutions

Steak | For authenticity's sake, this recipe calls for top sirloin steak, a lean, quick-cooking, and budget-friendly choice.

Tomatoes | Like most of our salsa recipes, Bistec Ranchero calls for Roma tomatoes. They are juicy yet have fewer seeds than other tomato varieties.

Onion | White onion is used in both the oven-roasted ranchero sauce and in the main dish, adding both flavor and texture. You can use yellow onion if needed.

Peppers | This recipe uses a combination of both jalapenos and poblano peppers — jalapenos for the ranchero sauce and poblanos as a key element in the finished dish. Both are great for adding a subtle amount of spice and smoky flavors to Mexican dishes. If you want to stick with one pepper variety, go for the jalapeno.

Potatoes | Potatoes add an extra dose of heartiness to Bistec Ranchero, soaking up all that delicious sauce and bringing the comfort vibes on in max force.

Garlic | A key ingredient for adding depth of flavor.

Spices | Kosher salt, black pepper, and cumin are all you need to add great depth of flavor, along with some smoky Tex-Mex flavor to the dish.

How Make Bistec Ranchero

Preheat Oven + Set Pan | Preheat the oven to 400°F and have ready a sheet pan lined with aluminum foil.

Roast the Veggies | Add the tomatoes, half of the chopped white onion, jalapeño, and garlic to the prepared sheet pan. Drizzle with about a tablespoon of oil and toss to coat. Place the tomatoes cut side up and roast for 25 minutes.

Prep the Steak | While the vegetables roast, cut the steak against the grain into ½-inch strips. Place on a work surface and drizzle with 1 tablespoon of oil and sprinkle over 1 teaspoon of Kosher salt, ½ teaspoon of cumin, and a ½ teaspoon black pepper. Set aside.

Blend Roasted Veggies | Once the vegetables are roasted, transfer them to a blender and or food processor, along with 1 teaspoon of Kosher salt and a ½ teaspoon of cumin. Remove the feed tube or blender cap, cover with a kitchen towel, and process until smooth. Set aside.

Cook the Steak | Add 2 tablespoons of oil to a large skillet (with a lid) over medium-high heat. Add the steak and cook for about 2 minutes. Turn slices over and cook 2 minutes more.

Add Potatoes, Poblanos, + Onion | Add the potatoes, poblanos, and remaining chopped onion to skillet and cook for about 5 minutes, stirring often.

Add Sauce | Next, pour over the ranchero sauce and water over the mixture and stir to coat. Reduce the heat to maintain a gentle simmer and cover. Cook for about 15 minutes more, stirring every 5 minutes or so.

Remove from Heat | Once the potatoes are fork-tender, remove from the heat and allow to cool slightly.

Serve + Enjoy! | Serve with warm tortillas and enjoy!

Store leftovers in the fridge in an airtight container for up to three days.

This recipe also freezes great! Allow to cool to room temperature, transfer to a freezer-safe, airtight container with very little headspace and freeze for up to three months.

How to Serve Bistec Ranchero

Have ready a batch of warm flour or corn tortillas, refried or pinto beans, and, of course, a hearty scoop of Mexican rice — all your classic Mexican side dish superstars.

Top with fresh cilantro, diced white onion, avocado slices, queso fresco or cotija cheese. Include lime wedges on the side for a fresh pop of acidity. If your crew likes it extra spicy, be sure to include a bowl of Salsa Roja and sliced jalapenos.

And don't forget to have one of our famous margaritas in hand!

5 More Beefy Mexican Recipes to Try

• Carne Asada Tacos | Juicy, marinated steak tucked into warm tortillas with all your favorite toppings.
• Steak Quesadillas | Crispy, cheesy, and loaded with tender steak — perfect for busy weeknights.
• Steak Burrito | Big, bold, and packed with flavor, this burrito wraps up everything you love in one bite.
• Easy Steak Ranchero | A quick and hearty dish simmered in a zesty tomato-chile sauce.
• Best Taco Meat Recipe | Simple, savory, and perfectly seasoned ground beef for next-level tacos.