By eatmundo · August 3, 2026
🇵🇹Same ingredients, elsewhere in the world
17 matchesDishes from other countries' kitchens, made from the same core ingredients as Bife de Cebola (Onion Steak). The percentage is the share of ingredients the two recipes have in common.
Fabes con Almejas (Asturian Beans with Clams)In Spain · same ingredients59%
Cordero Asado (Traditional Spanish Roast Lamb)In Spain · same ingredients59%
Polenta with Salted Cod (Polenta e Baccalà)In Italy · same ingredients59%
A rustic tavern classic, this dish features tender beef slices smothered in a savory, wine-infused onion reduction. It captures the heart of Portuguese home cooking through simplicity and bold flavors.
According to eatmundo's ingredient comparison, the closest dish to Bife de Cebola from another cuisine is Fabes con Almejas (Spain): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Thinly slice the beef into small pieces and season them lightly with 1 tsp of salt.
- 2
In a large skillet, heat 50ml of olive oil over medium-high heat until it shimmers but does not smoke.
- 3
Sear the beef in batches for about 2 minutes per side until browned, then remove from the pan.
- 4
In the same skillet, add the remaining olive oil and the 600g of sliced onions, sautéing over medium heat until they become translucent and soft, about 8 minutes.
- 5
Crush the garlic and add it to the onions with the bay leaves, cooking for 2 minutes until fragrant.
- 6
Deglaze the pan with the 150ml of white wine, scraping the bottom to release all the flavor, and reduce the liquid by half over medium heat.
- 7
Return the beef to the pan, stirring to coat well in the onion reduction, and simmer for 3 minutes to marry the flavors.
- 8
Finally, stir in the pickled vegetables for a bright acidity and serve immediately, ideally with crusty bread to soak up the sauce.
Frequently Asked Questions
What is Bife de Cebola?
Bife de Cebola is a Portuguese meat dish consisting of pan-seared beef cooked with garlic, olive oil, white wine, and bay leaves, coated in a reduction of soft, translucent onions. It is typically served as a hearty main course, often accompanied by pickled vegetables or fries, during lunch or dinner.
What cut of beef is best for this?
Use a tender cut like sirloin or rump steak, thinly sliced against the grain.
Can I use red wine instead?
While white wine is traditional for this specific sauce, a light red can be used for a deeper flavor.
Why do we add pickles at the end?
The pickles provide a necessary vinegar-based acidity that cuts through the richness of the beef fat.
How do I prevent the garlic from burning?
Always add the garlic after the onions have softened and keep the heat at medium; if the pan looks too dry, add a splash of water.
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