Mexican Steak (Bisteca a la Mexicana)

Lynnda Cloutier


This is sort of like the Mexican version of pepper steak.from El Zorro's restaurant

★★★★★ 1 vote


3 lbs. beef chuck roast
1 tsp. each salt, chili powder
1/2 tsp. pepper
1 small red onion, sliced
1 medium green bell pepper, sliced
1 cup sliced mushrooms
1 large tomato slices
1/4 cup tomato sauce

How to Make Mexican Steak (Bisteca a la Mexicana)


  • 1Heat 1 Tbsp. oil over high heat in skillet. Braise meat in skillet, remove and season both sides with the salt, chili powder and pepper. Put meat in baking dish with 1/4 cup water.
  • 2Preheat oven to 350. Cover and bake meat at 1 1/2 hours til tender. Remove, trim fat and cut across grain into 1/2 inch thick slices. Return meat to baking dish and let stand in juices.
  • 3Heat 2 Tbsp. oil in skillet. Add the sliced red onion, sliced green bell pepper and sliced mushrooms. Sauté til onions are soft. Mix in the sliced tomato and tomato sauce. Cook 5 more minutes. Serve with meat.
    Mexican rolls go great with this dish. Also, rice.

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About Mexican Steak (Bisteca a la Mexicana)

Course/Dish: Beef, Steaks and Chops
Regional Style: Mexican