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Bistec Encebollado

30 minutes

2 servings


a veganized version of bistec encebollado by myself and my grandmother featuring oyster mushrooms.

bistec encebollado quite literally translated to steak onions and bistec translates to beef steak, and that's exactly what we'll be making today. this is one of my childhood favorite recipes because it's quite a simple-to-make recipe and doesn't require much hassle – one may go as far as to call it a one-pan dish, but we also pair this with a side of rice typically so technically two. and if you couldn't tell by now most puerto rican dishes utilize the same ingredients and this dish is no exception.

for today's vegan version of bistec encebollado, i will be using oyster mushrooms because i love the way they cook and how their flavor is so mild that when seasoned with just about anything they instantly taste like that thing. but feel free to use any meat replacement you prefer that resembles some kind of steak.

now let's get to cooking this dish!

Bistec Encebollado


  1. prepare vegetables

  2. cook vegetables

  3. create sauce

How to make

1. prepare your vegetables by thinly slicing your onions and your meat alternative. when slicing oyster mushrooms keep in mind that it will shrink in size when cooked so be careful not to cut too thinly.
2. heat a skillet with olive oil on medium-high heat. toss in onions and garlic and allow to cook down for about 4-5 minutes or until fragrant.
3. add in the oyster mushrooms and cook for 5 more minutes until mushrooms have slightly shrunk and browned a bit. 
4. add in the sofrito, tomato sauce, sazón, and adobo to taste – stir to combine. add in ½ of the water and allow to come to a simmer. cover and allow to cook down for 15-20 minutes. adding in more water as needed. you should be left with a thin gravy a.k.a sauce that has been reduced in half.
5. serve immediately with a side of rice and enjoy!


  • 1 tbsp olive oil

  • oyster mushrooms, 2 handfuls sliced

  • 1 to ½ onion, thinly sliced

  • 1 tbsp garlic, minced

  • 1/4 cup sofrito

  • Spanish tomato sauce, 4 oz. (use half an 8. oz can)

  • adobo all-purpose seasoning, to taste

  • 1 ½ tsp sazón

  • 1 cup water

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