Thin slices of beef marinated in garlic, white wine, and piri piri, then pan-fried until sizzling and stuffed into a crusty roll. Portugal's most popular fast food, simple and addictive.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: mustard (optional)
Accompaniments: cold beer, french fries
Instructions
-
1
Combine garlic, white wine, bay leaf, piri piri, paprika, olive oil, and salt in a bowl. Add beef slices and marinate at least 2 hours, ideally overnight.
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2
Heat a skillet over high heat. Remove beef from marinade, reserving the liquid.
-
3
Pan-fry beef slices in batches for 1-2 minutes per side until browned and sizzling.
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4
Pour reserved marinade into the pan and let it bubble and reduce into a concentrated sauce.
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5
Split bread rolls and briefly toast cut-side down in the pan juices.
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6
Pile beef slices into the rolls and spoon the pan sauce over. Serve immediately.
Did You Know?
The town of Vendas Novas claims to have invented the bifana and holds an annual festival in its honor, attracting thousands of sandwich pilgrims.
Chef's Notes
Equipment Tips
- skillet
- sharp knife
Garnishing
mustard (optional)
Accompaniments
cold beer, french fries
The Story Behind Bifana
The bifana originated in the Alentejo region, with Vendas Novas claiming credit for the creation. Beef versions have become widely beloved across Portugal. What began as a quick meal for travelers passing through on the Lisbon-Algarve road has become Portugal's most democratic street food, found in every café, bar, and roadside stop across the country.
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