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Filetes de Ribeye Encebollado(Easy Ribeye with Onions)

Ribeye could not get any easier than this! Combined with those sweet onions, it's one of the most delicious beef tacos I have had in a long time!! Super tender!
Course Beef, Main Course
Cuisine Mexican
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 4 Servings



  • 1 1/4 pounds thin sliced ribeye filets at room temperature
  • Salt and Pepper to taste
  • Oil
  • 1 large sweet sliced into thin rings
  • 3-4 fresh chiles of your choice serrano, guero, jalapeño
  • 1 lime sliced into wedges



  • Season the beef lightly on both sides with salt and pepper. Set aside.
  • In a large skillet, preheat 3-4 tablespoons of oil to medium heat for 3-5 minutes.
  • When hot, on one half of skillet, arrange all of the sliced onions. Season lightly with salt and pepper.
  • On the other half of skillet, cook the thin ribeye for 2 minutes per side. Arrange the fresh chiles around the outer edge of skillet to cook. Turn as needed.
  • As the ribeye filets are done, pile them on top of the onions that are cooking. All those tasty juices of the meat will flavor those onions even further!
  • Once all the beef is cooked, transfer to serving platter. Squeeze on some fresh lime juice. Serve right away with warm corn tortillas and your favorite salsa!


Not only for tacos, this delicious and easy to cook ribeye is perfect for steak tortas!