Hearty Steak Ranchero with Potatoes (Ranchero con Papas)
Bring the bold flavors of traditional Mexican home cooking to your table with this comforting Steak Ranchero with Potatoes. Juicy strips of flank steak are simmered with tender golden potatoes, roasted peppers, fresh tomatoes, and a savory ranchero-style tomato sauce. This one-skillet meal is rich, hearty, and perfect for serving with warm tortillas for an unforgettable family dinner.
Ingredients
2 lbs flank steak, thinly sliced against the grain
½ lb baby Yukon Gold potatoes, thinly sliced
1 medium onion, thinly sliced
2 jalapeños, finely chopped (adjust to taste)
2 garlic cloves, minced
4 Roma tomatoes, sliced
2 roasted Hatch or Anaheim peppers, peeled, seeded, and chopped
1 (7.75 oz) can hot tomato sauce (or regular tomato sauce for a milder version)
¼–½ cup water or beef broth
½ teaspoon ground cumin
½ teaspoon garlic salt
½ teaspoon freshly ground black pepper
Salt, to taste
2 tablespoons chopped fresh cilantro, plus extra for garnish
2 tablespoons vegetable oil
Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and jalapeños, cooking for 2–3 minutes until softened and fragrant.
Add the sliced steak and cook for 5–6 minutes, stirring occasionally, until browned and no longer pink.
Stir in the potatoes, cumin, garlic salt, black pepper, and salt. Add the minced garlic and cook for another 5–7 minutes, allowing the potatoes to begin softening while the excess liquid evaporates.
Mix in the Roma tomatoes and roasted peppers. Cook for 3–4 minutes until the tomatoes start to break down.
Pour in the tomato sauce and water (or beef broth). Stir in the chopped cilantro, cover the skillet, reduce the heat to medium-low, and simmer for 10–15 minutes, or until the potatoes are tender and the sauce has thickened.
Remove the lid and simmer for another 2–3 minutes if you’d like a thicker sauce. Taste and adjust the seasoning with additional salt or pepper if needed.
Sprinkle with fresh cilantro before serving.
Serving Suggestions
Serve hot with:
Warm flour or corn tortillas
Mexican rice
Refried or charro beans
Fresh avocado or guacamole
Crumbled queso fresco
Lime wedges for squeezing over the top
This hearty Ranchero con Papas also tastes even better the next day, making it a delicious option for leftovers or meal prep. Enjoy!
