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Prego

(Prego no Pão)

Prego is a ubiquitous Portuguese sandwich prepared with thin slices of beef that are seasoned with garlic, fried, sautéed alongside onions and wine, then placed inside a bread roll. The name prego translates to a nail, and though it is not certain, it is believed it refers to the act of pounding or nailing garlic slices onto the steaks.

Though it is sometimes served without any condiments, prego is typically accompanied by mustard and hot sauce, and is occasionally topped with a fried egg. If served on a plate, when it is usually paired with fries, rice, and a fried egg, it usually goes under the name prego no prato.

Portugal

WHERE TO EAT The best Prego in the world (according to food experts)

Eat Your World and 8 other food critics.

"It’s also a terrific place to try a prego the traditional way. And it’s worth the wait to get in, both for the delicious meals and the frenetic atmosphere."

Luis Lucas and 7 other food critics.

"Gambrinus prego is an unforgettable experience. It's to eat and cry for more!"

Célia Pedroso and 4 other food critics.

"A famous prego place with several cervejarias in Lisbon and surrounding areas, Rui dos Pregos specialised in this popular steak sandwich. The thin, hammered steak features lots of garlic and a simple bread roll."

Jonathan Sacks and 4 other food critics.

"I first had a prego at Pregaria in Guimarães in Northern Portugal. Their sandwiches are a bit more creative than the traditional prego, but they are still delicious steak sandwiches. I ordered the prego called the “broca”: Steak stuffed with artesian cow cheese with oregano, bacon, arugula, and mayo with caramelized onion & garlic."

SAPO and 3 other food critics.

"Noteworthy is the Original Prego, with beef, tomato and marinated red onion, cooked at low temperature for 12 hours, but the Traditional Prego, with meat aged for 16 days is a good surprise."

Time Out Lisbon and 3 other food critics.

"Here the prego – a traditional steak sandwich – rules, but with a few variants, both meat and fish, all served in wonderful Madeiran-style bolo de caco bread."

Raul Lufinha and 2 other food critics.

"Another highlight is a fabulous small prego, with a delicious lightly smoked flavor given by the Josper oven! Without doubt the best prego I have ever tasted in my life!"

JB Macatulad

"The slice of beef is considerably thicker and the bread is denser and more crumbly. Seriously, how good does all that beefy redness look? The steak was thick and juicy and oh so tender. Pregar offers different variations of their prego sandwiches but I got the one made with mustard. I read that most places will have mustard bottles on the table so you can add it yourself, but Pregar offers a version with what I presume to be their own housemade mustard. I loved it."