Portuguese Garlic Steak Sandwiches Prego No Pao
Sink your teeth into the bold, savory flavors of Portuguese Garlic Steak Sandwiches, also known as Prego no Pão—a street food classic that's both comforting and indulgent. This recipe features tender, thinly pounded beef steaks marinated in a garlicky blend of olive oil, red wine vinegar, and aromatic bay leaves, then seared to perfection in a sizzling buttery skillet. Served on toasted Portuguese bread rolls with a hint of Dijon mustard for an optional tangy kick, these sandwiches are bursting with flavor in every bite. Ready in just 30 minutes (plus marinating time), they’re perfect for a quick yet satisfying lunch or dinner. Pair with crispy fries or a fresh salad for the ultimate meal. Taste the tradition of Portugal with this simple yet unforgettable recipe!
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Recipe Information
Ingredients
- 4 pieces Beef steaks (sirloin or rump, thinly sliced)
- 4 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 2 tablespoons Unsalted butter
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 rolls Portuguese bread rolls or crusty buns
- 2 tablespoons Dijon mustard (optional, for serving)
Instructions
Place the beef steaks on a cutting board. Use a meat mallet to pound the steaks until they are about 1/4 inch thick and tender.
In a shallow dish, combine the minced garlic, olive oil, red wine vinegar, salt, black pepper, and bay leaves. Add the steaks to the dish, ensuring they're well coated in the marinade. Cover and let the steaks marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Heat a large skillet over medium-high heat. Add the butter and let it melt and sizzle.
Remove the steaks from the marinade, letting any excess liquid drip off, and place them in the skillet. Sear the steaks for 2-3 minutes per side or until they are well-browned and cooked to your desired doneness. Remove the steaks from the skillet and set them aside to rest.
Slice the Portuguese rolls in half and lightly toast them under a broiler or in a toaster oven for a crisp exterior.
If desired, spread a thin layer of Dijon mustard on the bottom half of each roll.
Place a cooked steak on the bottom half of each roll, spooning any buttery garlic sauce from the skillet over the top.
Cover the sandwiches with the top half of the roll, pressing down gently to help the flavors meld together.
Serve hot with a side of fries or a simple salad for a complete meal.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.6 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
