Bistec con Papas (Made Vegan)
Bistec con papas is a Mexican dish made of thinly sliced steak and potatoes and cooked in a mild tomato sauce. This plant-based version is flavorful, budget friendly, and perfect for when you need to have dinner on the table in less than an hour!
Looking for a quick and delicious dinner recipe? This one pan bistec con papas dish is a savory and satisfying meal that can easily be made in one pan for quick clean up. Try it tonight!
What Is Bistec con Papas
Bistec con papas in English translates to steak and potatoes. More specifically, bistec means beef steak and papas means potatoes.
Traditionally this Mexican dish is made with thin cuts of beef steak that are cooked with bite-size pieces of potato and simmered in a mild tomato-based red salsa.
It’s a budget friendly meal which pretty much every Mexican mom cooks on a regular basis.
This is one of those Mexican comfort food meals that I grew up eating.
Growing up, my Mexican mom often made bistec con papas. It was a dish that was quick and easy for her to make, plus she knew the whole familia would eat it. Specially when served with rice or beans and tortillas.
But you don’t have to be a Mexican mom (or mom) to make this flavorful dish, anyone can make it!
Plant-Based Version
For my vegan bistec con papas I swapped the Mexican steak for a plant-based protein instead.
I’ve used oyster mushrooms because they’re usually my go-to meat replacer because they do an incredible job at replacing meat in most any dishes.
Now if you don’t like mushrooms you can do tofu, or seitan, or even TVP (textured vegetable protein) slices or fillets.
Why You’ll Love This Dish
• It’s a budget friendly meal.
• This plant-based version is even meat-eater approved, so you’ll only have to cook one meal.
• You can use your favorite plant protein.
• This dish can be served as a main dish or even as a filling for burritos, quesadillas, tacos, and gorditas.
• Vegan bistec con papas is a great meal prep dish!
Bistec con Papas Ingredients
“Steak”: To replace the traditional bistec de res, I’ve used oyster mushrooms. If you don’t like these type of mushrooms you could try sliced portobella mushrooms.
Potatoes: In Mexico we use white potato but you could also use medium russet potatoes instead.
Onion: In Mexico we mostly use white onions but you could also use yellow onion.
Tomato Sauce: This is made with roma tomatoes, garlic cloves, and green chile like jalapeño or serrano peppers. Additionally spices like salt, black ground pepper, ground cumin, and vegetable bouillon.
Salt: To season the dish.
Oil: You all know that I prefer to use either olive oil or avocado oil, but vegetable oil is also fine.
Variations
For those which don’t like mushrooms at all, you can use sliced firm or extra firm tofu, or seitan steak or even TVP slices or fillets.
How to Make Bistec con Papas
You’re going to love just how easy this recipe is, so make sure you have all the ingredients ready to use.
Step 1
Heat a large skillet for a couple of minutes over medium heat. Once hot add the oil and heat a minute or two before adding the sliced onion. Sprinkle a little bit of salt over the onions and sauté until they have softened.
Step 2
Next add the oyster mushroom pieces to the pan, mix well, saute until the mushrooms have softened and if you’d like until a little golden.
Step 3
Now mix in the bite-size potato pieces and sprinkle a little bit of salt over them. Turn the heat to low, cover the pan and cook until the potatoes are fork-tender. You can add a splash of water to prevent burning if desired.
Step 4
While the potatoes cook make the tomato sauce by placing the chopped tomatoes, cloves of garlic, chile pepper, spices and crumbled bouillon cube into a blender cup. Blend for a few minutes until you have a smooth salsa.
Step 5
Insert a fork into one piece of potato and check that they have softened. If so, carefully pour the tomato salsa over the veggies. Stir to well combine, cover the pan, and simmer for 10 minutes.
Step 6
Uncover the pan and check that the potatoes are completely cooked through. Taste for salt and seasoning and adjust if necessary. Cook uncovered for another few minutes if you’d like to thicken up the salsa.
What to Serve with Bistec con Papas
Traditionally this dish is served with arroz or Mexican rice and warm corn tortillas.
For extra protein you could also serve with this dish with beans like refried black beans or pinto beans.
This dish also makes a wonderful filling for tacos, quesadillas and I specially love it with gorditas de maiz.
Taste
The flavors of this hearty plant-based Mexican dish is savory, with the sweet notes from the tomato, slight smoky from the cumin, creaminess from the potatoes, and depending on how much chile pepper you use it can be a mild or spicy.
How to Store and Reheat
Allow any leftovers to come to room temperature then store in an airtight container in the refrigerator. They’ll keep fresh in the fridge for up to four days.
I wouldn’t recommend freezing because neither mushrooms nor potatoes freeze well.
Reheat leftovers on the stove by adding a splash of water or vegetable broth or oil to a non-stick pan and heat over medium-low heat for about 8 minutes or until heated through.
You can also reheat in a microwave safe dish for a minute or two.
Nancy’s Tips
The best tip I can give you for this recipe is to keep in mind that mushrooms shrink quite a bit once cooked. So you may want to add more if cooking larger batches.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
More Oyster Mushroom Recipes
Vegan Bistec con Papas (Mexican Steak and Potatoes)
Ingredients
- 1.5 Tablespoons olive oil or your favorite oil
- ¼ small white onion peeled and sliced into slivers
- ¼ teaspoon salt
- ¾ lb. oyster mushrooms chopped into large pieces
- 1 medium white potato peeled and cut into bite-size pieces
- ¼ cup water
- 3 small Roma tomatoes roughly chopped
- 1 small jalapeno pepper stem removed and roughly chopped
- 1 to 2 whole garlic cloves peeled
- ½ vegetable bouillon cube
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin adjust to taste
Instructions
- Heat a large sauté pan over medium-low heat and once hot add the olive oil. Then add the onion and sprinkle the 1/8 teaspoon of salt over them. Sauté until they start to soften and begin to brown slightly.
- Mix in the oyster mushroom pieces and sauté for 5 minutes. You can let them brown a bit if you’d like, it helps give them more flavor.
- Mix in the potatoes and sprinkle the 1/8 teaspoon of salt over them. Sauté for 3 minutes then pour in the 1/4 cup water, cover the pan and simmer for about 8 minutes or until the potatoes have soften a bit.
- While the potatoes are cooking place the tomatoes, jalapeno, garlic, bouillon, remaining 1/4 teaspoon salt, black pepper and ground cumin into a blender cup. Blend until completely smooth.
- Once the potatoes are soft then pour in the blended salsa into the pan. Mix until well combined. Cover and cook for another 10 minutes. At this time uncover and allow the extra liquid to evaporate until it reaches your desired consistency.
- Serve with Mexican rice or tortillas and beans as a main dish or you can use it for tacos, quesadillas, empanadas or for topping sopes or filling gorditas. Buen provecho!
Recipe Notes & Pro Tips
Nutrition
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
