Alambre De Bistec
Bring the flavors of Mexico to your table with this hearty and vibrant Alambre de Bistec recipe! Featuring tender cubes of beef steak, smoky bacon, and a medley of colorful bell peppers, this dish is a true fiesta of flavor. Sautéed with garlic and onions, the savory beef and veggies are topped with gooey melted mozzarella, creating a mouthwatering filling perfect for tacos. Ready in just 40 minutes, this skillet recipe is ideal for weeknight dinners or casual gatherings. Serve with warm tortillas and a squeeze of fresh lime for a zesty finish that ties everything together. Easy, customizable, and packed with bold flavors, Alambre de Bistec is a must-try dish for taco lovers and Mexican cuisine enthusiasts alike!
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Recipe Information
Ingredients
- 1 lb Beef steak (sirloin or flank)
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium White onion
- 4 slices Bacon
- 2 cloves Garlic cloves
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 8 pieces Corn or flour tortillas
- 4 pieces Lime wedges
Instructions
Start by prepping all ingredients. Dice the beef steak into small bite-sized cubes. Chop the green, red, and yellow bell peppers into thin strips, and dice the white onion. Mince the garlic.
In a large skillet or frying pan, cook the bacon slices over medium heat until crispy, then remove them from the pan and place them on a paper towel to drain. Once cooled, chop the bacon into small pieces. Leave about 1 tablespoon of the bacon grease in the pan for added flavor.
Heat the skillet with the bacon grease over medium-high heat and add the diced beef steak. Sprinkle with salt, black pepper, and smoked paprika. Cook for 5–7 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the pan and set aside.
Add the olive oil to the same skillet, then toss in the chopped onions and minced garlic. Sauté for 2–3 minutes until the onions become translucent and the garlic is fragrant.
Add the bell pepper strips to the skillet and cook for another 5 minutes, stirring occasionally, until the peppers are tender but still slightly crisp.
Return the cooked beef and chopped bacon to the skillet with the vegetables. Stir to combine and cook for another 3–4 minutes to allow the flavors to meld together.
Spread the shredded mozzarella cheese evenly over the beef and vegetable mixture in the skillet. Cover the skillet with a lid and lower the heat to medium-low, cooking for 2–3 minutes until the cheese is fully melted and bubbly.
Warm the tortillas in a separate pan or over direct heat until soft and pliable. Serve the alambre de bistec hot with the warm tortillas on the side, allowing everyone to assemble their own tacos.
Garnish with fresh lime wedges for a zesty touch, and enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
