Alambre — Sizzling Steak, Bacon & Pepper Skillet
A riotous sizzle-platter of chopped steak, smoky bacon, caramelized onions, and colorful bell peppers, all tossed together and buried under a blanket of melted Oaxaca cheese. Born in Mexico City taquerías, alambre is the ultimate quick-fire, big-flavor weeknight dinner.
Ingredients
- 1.5 lbs sirloin or rib-eye steak, cut into 1/2-inch cubes
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1 large white onion, diced
- 1 red bell pepper, cut into strips
+ 10 more ingredients
Instructions
Cook the chopped bacon in a large cast-iron skillet or comal over medium-high heat until crispy and the fat has rendered, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
Season the cubed steak generously with salt and black pepper. Increase heat to high and sear the steak in the bacon fat, working in batches to avoid crowding. Cook 2-3 minutes, tossing once, until browned but still slightly pink inside. Remove and set aside with the bacon.
In the same skillet with the remaining fat, add the onion and cook over medium-high heat for 3 minutes. Add the bell peppers and jalapeños and cook for 4-5 minutes, stirring occasionally, until the peppers are tender-crisp and slightly charred.
Add the garlic and soy sauce, tossing everything together for 30 seconds.
Return the steak and bacon to the skillet. Toss everything together to combine, then spread the mixture evenly across the pan.
Scatter the shredded Oaxaca cheese over the top. Cover with a lid or foil and cook for 1-2 minutes until the cheese is completely melted and stretchy.
Serve immediately, straight from the skillet, with warm flour tortillas, salsa roja, and lime wedges. Scoop, roll, and devour.
Nutrition Estimate
Per serving • Estimated by Blinner AI