Prego in Bread with Garlic Sauce and Serra Cheese: Recipe & Wine Pairing Guide

Introduction

Few things unite food lovers quite like a truly great sandwich paired with the perfect wine. If you’ve ever craved a meal that’s equal parts comfort and sophistication, Prego in Bread with Garlic Sauce and Serra Cheese delivers in spades—and it’s a wine pairing dream. This Portuguese-inspired steak sandwich brings together juicy beef, tangy garlic sauce, and the creamy luxury of Serra cheese, all nestled in rustic bread. Whether you’re planning a weeknight treat or a dinner party centerpiece, this recipe and wine pairing guide will help you wow your guests and satisfy your own cravings.

In this post, you’ll learn everything you need to know to make Prego in Bread with Garlic Sauce and Serra Cheese at home, plus expert wine recommendations (available at Total Wine, Trader Joe’s, and local shops) for the perfect match. Let’s dive into the flavors, history, and essential tips that make this dish a standout in both Portuguese and American kitchens.

About This Dish

Prego in Bread is a beloved staple in Portuguese cuisine, cherished for its robust flavors and simple preparation. The word “prego” translates to “nail” in Portuguese, referencing the traditional technique of nailing chopped garlic into the steak before grilling—a ritual that infuses the meat with deep, aromatic flavor. Originally a working-class meal, the prego sandwich has evolved into a cultural icon, served everywhere from bustling street markets to cozy family gatherings.

Each region in Portugal adds its own twist to the prego, but the soul of the dish remains unchanged: tender steak, crusty bread, and a generous hit of garlic. The addition of Serra cheese—a creamy, tangy sheep’s milk cheese from the Serra da Estrela mountains—elevates this comfort food to a gourmet experience. The result is a salty, creamy, and savory masterpiece that pairs beautifully with a range of wines.

In Portugal, prego is more than just food—it’s a reason to gather, share stories, and debate football scores. In the United States, this recipe offers a delicious way to bring a taste of Portugal to your home, while exploring new dimensions of wine pairing and culinary creativity.

Key Ingredients & Their Role

Let’s break down the stars of this dish and how their flavors shape both the sandwich and its wine pairing potential:

• Beef Steak (Sirloin or Ribeye): The foundation of the prego, the steak brings savory depth, umami richness, and juicy texture. Sirloin offers a leaner bite, while ribeye adds marbling and extra flavor. The steak’s seasoning and garlic infusion create bold, mouthwatering notes that beg for a wine with enough body and structure to match.
• Pão Alentejano (Rustic Bread): This traditional Portuguese bread is crusty on the outside with a soft, airy interior. It absorbs the steak’s juices and garlic sauce, providing a satisfying, earthy backdrop. If you can’t find pão Alentejano, any high-quality rustic or country loaf works well.
• Queijo da Serra (Serra Cheese): A true gem of Portuguese cheese-making, Serra cheese is soft, creamy, and slightly tangy. It melts gently over the hot steak, adding a decadent layer of flavor and richness. The cheese’s salty, creamy profile amplifies the dish’s gourmet appeal and interacts beautifully with both red and white wines.
• Garlic Sauce: Made with fresh garlic, mayonnaise, parsley, and lemon, this sauce delivers a punchy, aromatic kick. Its brightness cuts through the richness of both steak and cheese, balancing each bite and complementing wines with good acidity.
• Fresh Vegetables (Lettuce, Tomato): Crisp lettuce and juicy tomato slices add freshness, crunch, and color, rounding out the sandwich and enhancing its pairing possibilities with lighter, fruit-forward wines.

Every ingredient in Prego in Bread with Garlic Sauce and Serra Cheese plays a vital role in the dish’s balance of salty, creamy, and savory flavors. When choosing wine pairings, consider the steak’s intensity, the cheese’s richness, and the garlic’s assertiveness, aiming for wines with enough body, acidity, and complexity to enhance each component.

Recipe

Ingredients:

• 4 pieces (each about 150g) Beef steak (sirloin or ribeye)
• 4 slices (thick, large slices) Pão Alentejano (or rustic bread)
• 200g Queijo da Serra (Portuguese soft cheese)
• 5 cloves (finely chopped) Garlic cloves
• 4 tbsp Unsalted butter
• 3 tbsp Extra virgin olive oil
• 1/3 cup Mayonnaise (preferably homemade)
• 2 tbsp (finely chopped) Fresh parsley
• 1 tsp Lemon juice
• 4 large leaves Lettuce leaves
• 2 (sliced into 8 rounds) Tomato
• to taste Salt
• to taste Freshly ground black pepper

Instructions:

1. Start by preparing the garlic sauce. Finely chop 3 cloves of garlic and mix them with mayonnaise, parsley, and lemon juice in a small bowl. Season with a pinch of salt and black pepper. Set aside in the fridge.
2. Prepare the beef steaks by patting them dry with paper towels. Season each steak generously with salt and freshly ground black pepper on both sides.
3. Heat 2 tbsp of olive oil and 2 tbsp of butter in a large skillet over medium-high heat. When the butter is melted and foamy, add the steaks.
4. Cook the steaks to your preferred doneness, approximately 3 minutes per side for medium-rare, 4 minutes per side for medium, or adjust the cooking time for your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes.
5. In the same skillet, lower the heat to medium and add 2 tbsp of butter and the remaining 2 garlic cloves (finely chopped). Sauté for 1-2 minutes until fragrant but not browned.
6. Toast the Pão Alentejano slices in the oven or on a grill pan until lightly golden and crisp, about 2-3 minutes per side.
7. To assemble, evenly spread the garlic sauce onto one side of each toasted bread slice. Place a lettuce leaf and 2 tomato slices on top of the sauce.
8. Lay one steak on top of the dressed bread, then spread a generous layer of Queijo da Serra over the steak. Allow the cheese to melt slightly from the heat of the steak.
9. Top each sandwich with the second slice of toasted Pão Alentejano. Serve immediately, with any remaining garlic sauce on the side for dipping.

Nutrition Facts (per serving):

• Calories: 490 kcal
• Protein: 30.0g
• Fat: 28.0g
• Carbohydrates: 35.0g
• Salt: 2.5g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

Pairing wine with Prego in Bread with Garlic Sauce and Serra Cheese is an adventure in balancing bold flavors and textures. The combination of savory steak, creamy cheese, and garlicky sauce calls for wines that offer structure, freshness, and a touch of luxury. Here’s how to find the perfect match for your meal:

What to Look For

• Body: Medium to full-bodied reds or richer whites work best, matching the intensity of the steak and cheese.
• Acidity: Wines with good acidity help cut through the creaminess of the cheese and the richness of the garlic sauce.
• Tannins: Soft to moderate tannins complement the beef without overwhelming the delicate cheese.
• Fruit: Notes of ripe red or black fruit harmonize with the salty, savory elements in the sandwich.

Wine Recommendations

1. California Cabernet Sauvignon ($18-30, Total Wine, Trader Joe’s, BevMo):

• Classic, bold, and approachable, California Cab offers blackberry, plum, and subtle oak notes with enough tannin to stand up to beef and creamy cheese.
• Try: Beringer Knights Valley or Josh Cellars Cabernet Sauvignon for excellent value and wide availability.

1. Oregon Pinot Noir ($22-28, Total Wine, Trader Joe’s):

• Pinot Noir’s bright acidity and silky texture are ideal for dishes with garlic and cheese. Look for red cherry, cranberry, and earthy undertones that enhance the steak’s richness without overpowering it.
• Try: Erath or A to Z Wineworks Pinot Noir for vibrant fruit and food-friendly structure.

1. Spanish Tempranillo ($16-24, Total Wine, BevMo):

• Tempranillo’s savory spice, plum, and leather notes echo the flavors in the sandwich, while its moderate tannins and acidity pair seamlessly with both garlic and cheese.
• Try: Marqués de Cáceres Rioja or LAN Crianza for a classic Spanish touch.

1. French White Burgundy (Chardonnay) ($22-30, Total Wine, local shops):

• If you prefer white wine, opt for a rich, lightly oaked Chardonnay from Burgundy. Creamy texture and citrus notes match the cheese and garlic sauce, while enough acidity refreshes each bite.
• Try: Louis Jadot Bourgogne Blanc or Domaine Ferret Pouilly-Fuissé for elegance and balance.

1. Portuguese Red (Dão or Douro) ($15-22, BevMo, specialty shops):

• For authentic pairing, seek out a Portuguese Dão or Douro red. These wines deliver dark fruit, spice, and earthy complexity, mirroring the dish’s roots and complementing its flavors.
• Try: Quinta da Leda Douro or Grão Vasco Dão.

All listed wines are commonly available at nationwide retailers like Total Wine, Trader Joe’s, and BevMo, making it easy to stock up for your next dinner party. Vinomat can help you discover even more options tailored to your taste and budget—explore local selections and perfect matches with just a few taps.

Cooking Tips & Techniques

Getting the most from your Prego in Bread with Garlic Sauce and Serra Cheese comes down to a few key techniques:

• Choose Quality Steak: Opt for fresh, well-marbled sirloin or ribeye, and slice it evenly for consistent cooking. Pat the steaks dry before seasoning to ensure a good sear.
• Don’t Skimp on Garlic: The garlic sauce is central to both flavor and authenticity. Use fresh cloves, chop finely, and let the sauce chill for at least 15 minutes to meld flavors.
• Rest the Steak: After cooking, let steaks rest for five minutes. This keeps them juicy and prevents the bread from getting soggy.
• Toast the Bread Well: Lightly golden and crisp bread adds essential texture. Use a grill pan or oven, and let the slices cool slightly before assembly.
• Melt the Cheese: Spread Serra cheese over the hot steak to let it soften and melt. If the cheese is too firm, microwave it for 10 seconds before adding.
• Balance the Sauce: Taste and adjust the garlic sauce for salt, acidity, and parsley freshness. Homemade mayonnaise delivers the best flavor, but high-quality store brands work in a pinch.
• Avoid Overcooking: Medium-rare to medium doneness is ideal for steak sandwiches. Overcooking leads to dryness and less flavor.

Serving Suggestions

For an unforgettable dining experience, present your Prego in Bread with Garlic Sauce and Serra Cheese with thoughtful touches:

• Cut Sandwiches Diagonally: This classic technique shows off the layers and makes for easier eating.
• Serve with Extra Garlic Sauce: Offer a small bowl of remaining sauce on the side for dipping or drizzling.
• Pair with Simple Sides: Crisp potato chips, lightly dressed greens, or roasted fingerling potatoes complement the sandwich without overpowering the main flavors.
• Set the Scene: A rustic wooden board or platter, cloth napkins, and stemmed wine glasses elevate the meal. Dim the lights, cue up some Portuguese music, and invite friends to gather around.
• Wine Glasses: Use proper wine glasses for your chosen pairing—Bordeaux for Cab, Burgundy for Pinot or Chardonnay, and classic stemware for Portuguese reds.

Conclusion

Ready to take your sandwich game to new heights? Prego in Bread with Garlic Sauce and Serra Cheese is not just a recipe—it’s a celebration of flavor, tradition, and the joy of wine pairing. Whether you’re a seasoned home cook or just starting your wine journey, this dish offers endless opportunities to experiment and discover new favorites. Use Vinomat to explore the best wine for Prego in Bread with Garlic Sauce and Serra Cheese, and bring restaurant-level dining to your own kitchen. Cheers to delicious food, perfect matches, and good company!