Bifes a la Criolla with Peppers, Potatoes, and Tomato

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 4 top sirloin steaks, 6 oz (170 g) each, 3/4 in (2 cm) thick
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1 tbsp sweet paprika, divided, plus 1/2 tsp smoked paprika (optional)
• 2 tbsp olive oil, divided
• 2 large yellow onions (about 1 lb/450 g), sliced 1/4 in (6 mm)
• 2 bell peppers (1 red, 1 green), sliced 1/2 in (1.25 cm)
• 3 garlic cloves, minced
• 4 medium potatoes (2 lb/900 g), cut into 1/2 in (1.25 cm) thick rounds
• 3 medium tomatoes (about 1 lb/450 g), cut into wedges
• 2 tbsp tomato paste
• 1 1/2 cups (360 ml) low-sodium beef broth
• 1 tsp dried oregano, 1/2 tsp ground cumin, 2 bay leaves
• 1/4 cup chopped flat-leaf parsley; 1 lemon for serving

Do This

• 1. Pat steaks dry; season with 1 tsp salt, 1/2 tsp pepper, and 2 tsp sweet paprika.
• 2. Heat 1 tbsp oil in a heavy 12 in (30 cm) pan over medium-high until shimmering (about 400°F/205°C surface temp). Sear steaks 3 minutes per side; transfer out.
• 3. Add 1 tbsp oil. Cook onions and peppers 5 minutes; add garlic 30 seconds.
• 4. Stir in remaining 1 tsp sweet paprika, smoked paprika (optional), oregano, cumin, and tomato paste; cook 1 minute.
• 5. Add potatoes and tomatoes; pour in broth, add bay leaves, and remaining 1/2 tsp salt and 1/4 tsp pepper. Nest steaks and juices on top.
• 6. Bring to a gentle simmer (190–200°F/88–93°C), cover, cook 25 minutes. Uncover and simmer 5–10 minutes to thicken.
• 7. Finish with parsley and a generous squeeze of lemon. Rest 5 minutes; serve.

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Why You’ll Love This Recipe

• Honest, one-pan comfort: tender beef, saucy veggies, and creamy potatoes all in one.
• Big, vibrant flavors from paprika, onions, peppers, and tomato without complicated steps.
• Weeknight-friendly technique with weekend-worthy results.
• Leftovers taste even better as the sauce melds overnight.

Grocery List

• Produce: Yellow onions, red bell pepper, green bell pepper, garlic, potatoes, tomatoes, flat-leaf parsley, lemon
• Dairy: None
• Pantry: Top sirloin steaks, olive oil, kosher salt, black pepper, sweet paprika, smoked paprika (optional), dried oregano, ground cumin, bay leaves, tomato paste, low-sodium beef broth

Full Ingredients

Beef

• 4 top sirloin steaks, 6 oz (170 g) each, 3/4 in (2 cm) thick
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tsp sweet paprika
• 1 tbsp olive oil (for searing)

Vegetables & Sauce

• 1 tbsp olive oil (for sautéing)
• 2 large yellow onions (about 1 lb/450 g), sliced into 1/4 in (6 mm) rings
• 2 bell peppers (1 red, 1 green), sliced into 1/2 in (1.25 cm) strips
• 3 garlic cloves, minced
• 4 medium potatoes (2 lb/900 g), peeled if you like, sliced into 1/2 in (1.25 cm) rounds
• 3 medium tomatoes (about 1 lb/450 g), cut into thick wedges
• 2 tbsp tomato paste
• 1 tsp sweet paprika, plus 1/2 tsp smoked paprika (optional)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 2 bay leaves
• 1 1/2 cups (360 ml) low-sodium beef broth
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Optional pinch of sugar (1/2 tsp) if tomatoes are very acidic

Finishing

• 1/4 cup finely chopped flat-leaf parsley
• 1 lemon, cut into wedges (for serving)
• Optional: 1 tbsp unsalted butter for extra gloss

Step-by-Step Instructions

Step 1: Prep and season the beef

Pat the steaks very dry with paper towels to encourage good browning. Season all over with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tsp sweet paprika. Let sit at room temperature while you prepare the vegetables (5–10 minutes).

Step 2: Sear the steaks

Heat a heavy 12 inch (30 cm) skillet or Dutch oven over medium-high heat for 2 minutes. Add 1 tbsp olive oil; when it shimmers (pan surface about 400°F/205°C if using an infrared thermometer), add steaks in a single layer without crowding. Sear 3 minutes per side until well browned. Transfer the steaks to a plate; they will finish cooking in the sauce.

Step 3: Sauté the aromatics

Add the remaining 1 tbsp olive oil to the pan. Add onions and peppers with a pinch of salt; cook over medium heat, stirring, until the onions turn translucent and edges start to color, about 5 minutes. Stir in garlic; cook 30 seconds until fragrant.

Step 4: Build the paprika-tomato base

Sprinkle in 1 tsp sweet paprika (plus 1/2 tsp smoked paprika if using), oregano, and cumin; cook 30 seconds to bloom the spices. Add tomato paste; cook 1 minute, stirring to coat and darken slightly. Pour in about 1/4 cup (60 ml) broth and scrape up any browned bits.

Step 5: Layer potatoes, tomatoes, and return steaks

Lay the potato slices over the onion-pepper mixture in an even layer, followed by the tomato wedges. Nestle the seared steaks (and any juices) on top. Pour in the remaining broth, add bay leaves, and season with 1/2 tsp salt and 1/4 tsp pepper. The potatoes should be mostly submerged in liquid; add a splash more broth or water if needed.

Step 6: Simmer gently until tender

Bring to a gentle simmer over medium heat, then cover and reduce to maintain 190–200°F (88–93°C). Cook for 25 minutes, then uncover and simmer 5–10 minutes more, stirring gently once to ensure even cooking, until potatoes are tender and the sauce is slightly thickened. If tomatoes are very tart, stir in the optional pinch of sugar. For extra gloss, swirl in 1 tbsp butter off the heat.

Step 7: Finish and serve

Remove bay leaves. Sprinkle with chopped parsley and squeeze lemon over the steaks and vegetables just before serving. Rest 5 minutes, then plate the steaks with plenty of saucy potatoes and peppers. Serve with extra lemon wedges and crusty bread for scooping.

Pro Tips

• Keep the simmer gentle. A low, steady 190–200°F simmer keeps the steaks tender and the potatoes intact.
• Even potato slices matter. Cut to 1/2 inch (1.25 cm) so they cook through without falling apart.
• Use a heavy pan. Enameled cast iron or a Dutch oven holds heat and prevents scorching the paprika.
• Do not overcrowd the sear. Brown steaks in batches if needed to develop a deep crust and rich fond.
• Season in layers. Salt the steaks first, then lightly season the sauce to taste at the end.

Variations

• Oven-braised: After Step 5, cover and bake at 350°F (175°C) for 35–40 minutes, then uncover for 10 minutes to thicken.
• Spicy criolla: Add 1/2 tsp ají molido or hot paprika with the spices for gentle heat.
• Chicken swap: Use 4 boneless, skinless chicken thighs (6 oz/170 g each). Sear 4 minutes per side and proceed as written; check for 165°F (74°C) doneness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, covered, over low heat with a splash of broth or water until steaming. Potatoes can become mealy if frozen; for best results, freeze the sauce and meat only (up to 2 months), and cook fresh potatoes when reheating. To prep ahead, slice vegetables up to 24 hours in advance (store potatoes submerged in cold water, drained and patted dry before cooking).

Nutrition (per serving)

Approximate: 650 calories; 42 g protein; 49 g carbohydrates; 27 g fat; 6 g fiber; 780 mg sodium.