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Heat up a pan to medium-high heat.
Cut 1 ½ lbs of milanesa into thin strips.
Unravel the meat strips and cut them into pieces about 1.5 to 2 inches long.
Add 2-3 tbsp of olive oil to the hot pan.
Add the meat to the pan.
Add garlic powder, onion powder, 1 ½ tbsp ground cumin, black pepper, and chili powder to the meat.
Mix well and cook until the meat's juices have evaporated.
Add half of a sliced onion, 1 sliced jalapeno, and 1 bell pepper to the pan.
Mix and cook for 2-3 minutes.
Add 2 diced potatoes to the pan.
Cook for another 2-3 minutes, just to crisp the outside of the potatoes.
Add 4 diced Roma tomatoes to the pan.
Mix well and cook until the tomatoes start to release their juices and pull the spices from the bottom of the pan.
Cook for about 2 more minutes.
Add 1 can of tomato sauce.
Add about 1 cup of water.
Add about 1 ½ tbsp of Better Than Bouillon (or caldo de pollo).
Mix everything together well.
Turn the heat down to medium-low and cover the pan with a lid.
Let it simmer for about 10 minutes.