Beefs Portuguese Style Recipe

This is a traditional portuguese dish. My mom makes it all the time and she serves it 2 ways-1 as a sandwhich with fresh french rolls and butter(called a bifana) which is my favorite, and 2 served with home made fries and a fried egg(this is the way they serve it in restaurants in Portugal). We marinade it a little diff, we don't use water and instead of the chili and white pepper, we use 2 small red peppers. We marinade it over night also. This is my favorite!!!

Traditional Portuguese cooking does not use Chile we use crushed red pepper either the dry flakes or the wet Goya. There are several variations. This can be made with Budweiser beer instead of the wine adding a package of MacCormics Brown gravy powder about 3 minutes before the recipe is finished cooking. Served with yellow rice and French fries, topped with a fried egg (from the same pan) and a 1/4 red pepper (sliced the long way).

This was delicious! I have been trying to figure out how to make portuguese steak since I moved to MA seven years ago. My in laws are so vague about it like they don't want to share, so thank you for sharing. I did make one change and that was to reduce the oil to 1 T and I changed it to olive oil. There is no need to use that much oil in this recipe, which is why I gave it 4/5 stars. With the 1T oil it was still delicious. My Portuguese husband was very impressed! It is easy to overcook, however, so be careful.

This is a dish I order any time I'm in Fall River, MA. My favorite restaurant, Academica has since closed, but O'Gills is still open and serving it. Just order the Bife platter with a couple of Sumol ;) It's a flank steak pounded flat and served with fries in the sauce/gravy, a pair of fried eggs, and Portuguese salted peppers. Look up Pigmenta Salgada. It adds tremendously to the dish. And instead of the chile paste, a friend recreated it by brushing hot sauce onto the steak prior to cooking.

Made it. Ate it. Repeat.

Amazing. Would not change anything. I marinated mine for 8hrs first and was awesome!

This is a very flavorful dish and not for the faint hearted. In and effort to cut back on fat, I do not use any oil (just a little spray oil to coat the pan). I cook the steak, then set it aside while I reduce the liquids. I then add the steak back into the pan to warm it up again. This recipe is great with mashed potatoe and brocolini or greens on the side. mmmm mmmm

I thought this was fantastic! I actually just used cube steak in an effort to be frugal this week and it still tasted great! I can't wait to try it with a good cut of meat. Like another reviewer I used beef broth instead of water and added some pimientos on a whim. I should have remembered to reduce the salt, but it still tasted great! I will definitely make this again and again.

Very tasty. Just made this for dinner tonight. I did have to make a couple of substitutions because I didn't have the exact ingredients (substituted red pepper flakes for the chile paste and used regular fresh ground black pepper instead of white pepper). It was very easy to make, also, which is always a big seller!

This recipe was almost exactly as I remembered except I used fresh cruched red pepper and a pinch more vinegar. My boyfriend loved it and even tried to steal mine!

These steaks were fabulous! The only modification I made was to use onion broth instead of water. The steaks turned out just fine, though next time I may marinate them before, and the sauce! Exellent!

I added peppers and onions so good

Great meal! I just love Potugese

This was great! It was nice having something a little different for supper. It was definitely very strong, but we liked it. To be authentic we ever put a fried egg on top. Will be making again.

An excellent tasting dish. Great flavors; I love cooking red meats in wine. I'm also a fan of garlic. Perhaps it was me, or the cuts of meat I used, but both times I've prepared this meal, the steaks have been a little tough. Other than that, I love it.

This was ok. The gravy is nice but the wine is a bit overpowering.

Yum! Bifanas on paposecos are the best ever.

Decent, but I expected more garlic kick. I preferred the Filet with the Merlot reduction, also on this site.

Tasty but not phenomenal; I'll make it again.

Easy and delicious. Make sure you use a good cut of steak though. We had it with couscous and salad.