Portuguese Steak Header

Portuguese Steak – Steak, eggs and a delicious sauce to feed the soul

Our spin on the traditional Portuguese Steak recipe is one for the history books. It’s also super-easy to prepare!

Portuguese Steak Header

Steak and eggs breakfast or dinner is one of life’s true pleasures. You can have it as lunch, dinner or even as a hearty breakfast. Our spin on the traditional Portuguese Steak recipe is one for the history books. And you can have it whenever your heart desires.

The tender sirloin steak is covered in a delicious creamy pan sauce made from the fond (bits of meat and herbs stuck to the pan). Have some more wine ready than what the recipe below suggests. This is to deglaze the pan before adding the rest of the ingredients to make the sauce.

The Portuguese Steak recipe is a perfect solution to making a quick and simple dinner or breakfast. A perfectly cooked steak and eggs with chips is so much more than the ingredients on their own. You are welcome to add any fresh salad of your choice to this deliciously rich meal. This recipe is also incredibly versatile and you can adjust the quantities for bigger groups of people.

Get ready for this delicious Portuguese recipe becoming the most requested dish at home or a party.

Portuguese Steak

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Recipe by Irene Muller Course: DinnerCuisine: PortugueseDifficulty: Easy


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  • 2 sirloin steaks

  • 4 tsp butter

  • 3 garlic cloves, chopped

  • 100 ml rosé wine

  • 2×25 g sachets liquid beef stock (I used Ina Paarman’s, Beef Stock)

  • 4 tbsp sour cream

  • sliced ham or bacon

  • 2 eggs

  • salt and freshly ground black pepper

  • olive oil

  • frozen oven chips

  • fresh green salad


  • Rub the steaks with olive oil and let it rest for 1 hour.  
  • Cook the oven chips as instructed on the package. When you have about 10 minutes +- left for the chips, start with the sirloin steaks. 
  • Heat the butter in a large frying pan over high heat, add the steak and cook for 30 seconds each side to sear the steak. Remove from the pan. and let it rest.
  • De-glaze the pan with some wine, add more butter then add garlic and saute.
  • Add the rose wine. beef stock and cook for 2 to 3 minutes.  Add the sour cream and cook for a minute to mix the flavours. 
  • Return the steak to the pan, along with any of the juices and cook until done to your liking.
  • While the meat is cooking, fry the ham or bacon as well as the eggs, remember they must be sunny side up, and a little gooey. (preferably)
  • Remove the steak, add the sauce, egg and bacon.


  • Serve immediately with crispy chips and salad

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