A tender, juicy marinated steak served in a crusty Portuguese roll, packed with bold garlic and spice flavors. This classic Portuguese street food is simple yet incredibly flavorful, making it a favorite for meat lovers.
Why You’ll Love This Recipe
- Bold and flavorful – The marinade infuses the steak with rich garlic, vinegar, and spice flavors.
- Quick and easy – With just a short cooking time, this sandwich comes together effortlessly.
- Authentic Portuguese street food – A staple in Portugal, this sandwich delivers a true taste of tradition.
- Customizable – Add cheese, caramelized onions, or peri-peri sauce for a personal touch.
- Perfect for any meal – Great for lunch, dinner, or a hearty snack.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Steak Marinade:
- 1 lb beef sirloin or flank steak, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
For the Sandwich:
- 4 Portuguese rolls (papo secos) or crusty bread
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon peri-peri sauce (optional)
- 4 slices of cheese (optional)
- Lettuce, tomato, and caramelized onions (optional)
Directions
- In a bowl, mix all the marinade ingredients. Coat the steak well and marinate for at least 1 hour (or overnight for the best flavor).
- Heat olive oil and butter in a pan over medium-high heat. Remove the bay leaves and sear the steak for 2-3 minutes per side until golden brown.
- Lightly toast the Portuguese rolls.
- Spread a little peri-peri sauce or butter on the bread if desired.
- Place the steak on the bread and add cheese, lettuce, tomato, or caramelized onions for extra flavor.
- Serve hot and enjoy!
Servings and Timing
- Prep Time: 10 minutes (+1 hour marination)
- Cooking Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4 servings
- Calories: 450 kcal per serving
Variations
- Spicy Version: Add extra peri-peri sauce or chili flakes to the marinade.
- Cheesy Delight: Melt cheese over the steak for extra richness.
- Herb Infused: Add fresh thyme or rosemary to the marinade for a fragrant twist.
- Grilled Version: Cook the steak on a grill instead of a pan for a smoky flavor.
- Egg Topping: Add a fried egg on top for a heartier meal.
Storage/Reheating
- Refrigeration: Store leftover steak in an airtight container for up to 3 days.
- Freezing: Marinated raw steak can be frozen for up to 2 months. Thaw in the refrigerator before cooking.
- Reheating: Warm the steak in a pan over low heat for a few minutes or in the microwave for 30 seconds. Avoid overheating to keep it tender.
FAQs
What does “prego” mean in Portuguese?
“Prego” means “nail” in Portuguese, referring to how the steak is “nailed” into the bread with its bold flavors.
Can I use a different cut of beef?
Yes, you can use ribeye, skirt steak, or rump steak for different textures and flavors.
What bread is best for a prego sandwich?
Traditional Portuguese papo secos are ideal, but any crusty roll or ciabatta will work.
Is prego sandwich spicy?
It is not inherently spicy, but you can add peri-peri sauce or chili for heat.
Can I grill the steak instead of pan-frying?
Yes, grilling adds a smoky char that enhances the flavor.
Do I need to marinate the steak overnight?
Marinating for at least 1 hour is recommended, but overnight marination deepens the flavor.
What sides go well with a prego sandwich?
Serve it with fries, a simple salad, or a side of roasted vegetables.
Can I make this sandwich ahead of time?
It is best served fresh, but you can cook the steak ahead and assemble it when ready to eat.
How do I make the sandwich more tender?
Use a thinly sliced cut of steak and do not overcook it to keep it juicy.
Is this sandwich similar to bifana?
Both are Portuguese sandwiches, but bifana uses pork while prego is made with beef.
Conclusion
The Portuguese Prego Sandwich is a deliciously simple yet flavorful dish that brings the best of Portuguese cuisine to your table. With juicy marinated steak, a crispy roll, and customizable toppings, this sandwich is perfect for any occasion. Try it today for a taste of authentic street food at home!
O
PrintPortuguese Prego Sandwich
A tender, juicy Portuguese Prego Sandwich featuring marinated steak packed with bold garlic and spice flavors, served in a crusty Portuguese roll. A true street food classic that’s quick, hearty, and full of flavor!
- Prep Time: 10 minutes (+1 hour marination)
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course, Sandwich
- Method: Pan-searing
- Cuisine: Portuguese
Ingredients
For the Steak Marinade:
- 1 lb beef sirloin or flank steak, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
For the Sandwich:
- 4 Portuguese rolls (papo secos) or crusty bread
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon peri-peri sauce (optional)
- 4 slices of cheese (optional)
- Lettuce, tomato, and caramelized onions (optional)
Instructions
- In a bowl, mix all marinade ingredients. Coat the steak well and marinate for at least 1 hour (overnight for best flavor).
- Heat olive oil and butter in a pan over medium-high heat. Remove the bay leaves and sear the steak for 2-3 minutes per side until golden brown.
- Toast the Portuguese rolls lightly.
- Spread a little peri-peri sauce or butter on the bread if desired.
- Place the steak on the bread and add cheese, lettuce, tomato, or caramelized onions for extra flavor.
- Serve hot and enjoy!
Notes
- The longer the steak marinates, the more flavorful it becomes.
- Serve with fries or a side salad for a full meal.
- For an authentic touch, pair it with a Portuguese beer or vinho verde.