Beef Steak a La Crema

This beef steak a la crema is a creamy stir fried beef strips cooked with all-purpose cream. Very easy to cook and the ingredients are few and very easy to find. In fact you can cook this in any occasions. As much as possible, thinly sliced beef sirloin is recommended in cooking this dish but you can substitute it with other parts of the beef that is not tough. Pounding the meat will help if the beef you bought is tough cut or use tenderizers instead.

Beef Steak a La Crema: A Family Favorite with a Creamy Twist

I first learned to make beef steak a la crema from my Uncle Boyet during one of those lazy Sunday afternoons in Bulacan when the air smelled like simmering adobo and freshly brewed kapeng barako. He had just come back from a trip to Baguio, arms full of pasalubong, and out of nowhere, he decided to cook this creamy beef dish for merienda-slash-early-dinner. The twist? Instead of the usual calamansi and soy combo, he swapped in a generous pour of all-purpose cream. That single tweak turned the classic bistek Tagalog into something richer, smoother, and downright irresistible.

Why This Dish Works for Any Occasion

This creamy stir-fried beef isn’t just easy to make—it’s also friendly on the budget and forgiving for beginners. The ingredients are minimal: thinly sliced beef, onions, cream, and a handful of pantry staples. When my cousin Marites cooked this for her daughter’s graduation, she said it was the fastest ulam she had ever made that still looked like it belonged in a restaurant.

The beauty of this dish is that you can use beef sirloin for the most tender bite, but even if you get a tougher cut from the palengke, a bit of pounding or a sprinkle of meat tenderizer will do the trick. The goal is to keep the slices thin so they soak up flavor quickly and cook evenly.

The Secret to Tender and Flavorful Beef of Beef Steak a La Crema

Uncle Boyet always told me, “Don’t rush the marinade.” That’s why he’d rub the meat with seasoning powder and liquid seasoning, then let it sit for at least twenty minutes. This short rest is enough to let the salty-savory flavors seep in while also helping to break down the fibers of the beef. The result? Tender meat that doesn’t just carry the flavor on the surface, but deep into every bite.

When it’s time to cook, he’d start with onions in the pan—just enough heat to make them crisp-tender, never soggy. He’d set them aside to add later so they wouldn’t lose their texture. Then in went the marinated beef, searing just until brown to lock in the juices. That quick sear is what keeps the meat from turning rubbery.

The Creamy Upgrade

The magic happens when you pour in the all-purpose cream. Unlike milk, cream can withstand heat without curdling, giving the sauce a velvety finish. Simmering it gently with the beef and onions allows all the flavors to mingle—savory from the marinade, sweet from the onions, and rich from the cream.

I’ve tried making this dish without sautéing the onions first, but trust me, it’s not the same. The slight caramelization gives the sauce a deeper flavor, and when you stir them back in at the end, they add a subtle crunch that breaks through the richness.

A Little History on Creamy Beef Dishes in the Philippines

While beef steak a la crema might not be as old as its soy-and-calamansi counterpart, it’s part of a wave of “Filipino fusion” dishes that emerged in the ’80s and ’90s. This was when more imported goods like all-purpose cream became staples in local groceries, influencing home cooking. Families started experimenting—adding cream to kare-kare, kaldereta, and yes, even bistek. It was an easy way to make everyday ulam feel more special without complicating the recipe.

Cooking It Like a Pro, Even as a Beginner

The trick to making this dish perfect, even if it’s your first try, is temperature control. Too high and your cream will reduce too fast, turning the sauce oily. Too low and your beef might stew instead of sear, making it chewy. Keep your heat at medium-high for the sear, then drop it to medium-low for the simmer.

Also, don’t skip tasting before serving. Sometimes, depending on the beef cut, you might need a pinch more seasoning before plating. Garnish with parsley if you want to add color—though at home, we often just serve it as-is with steaming white rice.

Why This Recipe Deserves a Spot in Your Rotation

It’s simple, quick, and versatile. It’s the kind of dish you can cook when you have surprise visitors or when you just want something comforting after a long day. Whether it’s for a small family lunch or a handaan, beef steak a la crema always delivers a creamy, savory punch that pairs perfectly with rice.

Whenever I cook it now, I still think of that afternoon in Bulacan—the sound of onions sizzling, the smell of seared beef, and Uncle Boyet humming an old Freddie Aguilar song in the background. Food has a way of turning moments into memories, and this creamy twist on a Filipino classic is proof that sometimes, all it takes is a small change to make something unforgettable.

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5 from 1 vote

How to Cook Beef Steak a La Crema

Beef steak a la crema is a creamy Filipino-style beef dish made with tender marinated slices, sautéed onions, and rich all-purpose cream for a savory, velvety finish.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Beef Recipe

Cuisine: Filipino

Keyword: beef recipe, beef steak a la crema, ulam ideas

Servings: 3 servings

Calories: 235kcal

Author: Manny

Ingredients

• 250 ml all purpose cream
• 1/2 kilo beef sirloin thinly sliced
• 8 gram Magic sarap 8 grams sachet
• 2 Tbsp. liquid seasoning calamansi flavor
• 1/4 cup cooking oil
• 1 pc medium onion since into rings

Instructions

How to cook beef steak ala crema:

• Rub beef with magic sarap and liquid seasoning. Marinate for at least 20 minutes.
• Heat oil and sauté onions for 2 minutes or until crisp tender, then set aside.
• In the same pan add marinated beef and pan fry until brown. Add fried onions.
• Pour in all purpose cream and simmer for 5 minutes.
• Remove from heat and serve immediately. Garnish with parsley if you like.

Notes

Cooking Tips:

Slice the Beef Thinly for Faster Cooking

Thin slices cook more evenly and absorb the marinade better, giving each bite full flavor. It also reduces cooking time, keeping the beef tender instead of chewy. If you have a thicker cut, chill it slightly before slicing to make it easier to cut thin.

Marinate Long Enough for Deeper Flavor

At least twenty minutes in the marinade allows the seasoning to penetrate the meat fibers. This short time also helps tenderize the beef without making it mushy. For an extra boost, you can marinate it in the fridge for up to two hours.

Control the Heat When Adding Cream

Add the all-purpose cream over medium heat to prevent curdling and to keep the sauce smooth. If the heat is too high, the fat may separate, giving the dish an oily look. Gentle simmering ensures the flavors blend while keeping the sauce velvety.