Add the onion and jalapeno into the pan, and stir the vegetables around, coating them in the oil and leftover juices and browned bits. To finish off your Steak Ranchero sauce, you'll simply add in diced tomatoes, tomato sauce, a quarter cup of water, and the remaining half of the seasoning mix.
Steak Ranchero is a beefy, Mexican masterpiece, full of flavor and so deserving of a place on your next meal plan! In a small bowl, combine Kosher salt, black pepper, cumin, garlic powder, and paprika. Set aside until ready to use. On a work surface, pat away the excess moisture from the steak using a paper towel.
Nestle the steaks into the sauce and allow to simmer for 10 to 12 minutes, turning the steaks halfway through. You can serve Steak Ranchero whole with a side of refried beans and rice or sliced with accompaniments like flour or corn tortillas, guacamole, and a sprinkle of Monterey jack cheese.
Philly cheese steak casserole is a low carb casserole recipe that’s full of good stuff! Beef, peppers, onions, and plenty of cheese make this casserole hearty and filling. We lived in Nebraska a few years ago and they opened a cheese steak joint just before we moved away.