Prego Rolls

Jump to:

• Why this recipe works
• Ingredient notes and substitutions
• How to make prego rolls
• Troubleshooting
• What to serve with prego rolls
• Storage and reheating
• Variations
• More South African favourites
• Recipe

Updated in July 2026 with clearer steak and sauce instructions, streamlined ingredient notes, practical troubleshooting and improved storage advice.

Ingredient notes and substitutions

You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Steak

Rump steak is my usual choice, but sirloin, fillet or minute steaks also work.

Choose steaks roughly the size of the bread rolls, or trim them to fit before cooking.

Red wine

A dry red wine gives the sauce its fullest flavour. If you need an alcohol-free version, replace it with 4 tablespoons/60ml beef stock and a small dash of Worcestershire sauce.

Cooking reduces the alcohol but does not reliably remove every trace, so use the stock option when complete avoidance matters.

Red chilli

Half a regular supermarket red chilli gives the sauce gentle heat. Bird's-eye chillies are much hotter, so use less.

You can use ½ teaspoon chilli flakes if you don't have fresh chilli.

Chopped tomatoes

Use 150g/5.3oz canned chopped tomatoes or the same weight of ripe fresh tomatoes, finely chopped. That is roughly one large or two small tomatoes, depending on their size, but weighing is more reliable.

Peeling fresh tomatoes is optional. Do it only if you prefer a smoother sauce.

Bread rolls

Portuguese rolls/papo secos are ideal, but flour-dusted white rolls or ciabatta rolls work well too.

Choose rolls with a soft middle and enough crust to hold the steak and sauce without collapsing. Avoid very hard rolls, as they can push the filling out when you bite into them.

Onion marmalade or chutney

Red onion marmalade, peach chutney or mango chutney all work. Mrs Ball's chutney gives the rolls a familiar South African touch and adds a little sweetness to balance the tomato and chilli.

How to make prego rolls

Cook the steaks

Step 1: If the steaks are thick, slice them horizontally into thinner pieces or lightly flatten them with a meat mallet. Make sure the steaks are roughly the size of the bread rolls. Trim them before cooking if needed.

Step 2: Heat 1 tablespoon olive oil in a large frying pan or griddle pan over medium-high heat. Let the pan become properly hot before adding the meat.

Step 3: Season the steaks with salt, then add them to the hot pan. Cook until well browned and done to your liking. The exact time will depend on the cut, thickness and heat of the pan.

Step 4: Transfer the steaks to a plate, cover loosely with foil and leave them to rest while you make the sauce.

Make the prego sauce

Step 5: Reduce the heat to medium and add 1 tablespoon olive oil to the same pan.

Step 6: Add the red wine, garlic and chopped chilli. Let everything bubble for about 20 seconds, stirring so the garlic does not catch.

Step 7: Add the chopped tomatoes and season with salt and black pepper.

Step 8: Simmer the sauce uncovered over low-medium heat, stirring regularly, until it is dark red, reduced and thick enough to hold its shape briefly on a spoon.

If watery liquid still runs around the edge of the pan, keep cooking. When you drag a spoon across the bottom, the trail should remain visible for a moment before the sauce closes over it.

Step 9: Transfer the sauce to a bowl and carefully wipe out the pan with kitchen paper.

Toast the bread rolls

Step 10: Slice the rolls in half horizontally.

Step 11: Heat the remaining tablespoon of olive oil in the pan over medium heat. Stir in the garlic, then immediately place the rolls cut-side down in the garlicky oil.

Step 12: Toast for 1-2 minutes, moving the rolls around the pan briefly so they pick up the oil. The cut surfaces should be lightly golden and crisp while the rest of the roll stays soft.

Assemble the prego rolls

Step 13: Spread 1 tablespoon onion marmalade or chutney over the bottom half of each roll.

Step 14: Add one steak to each roll.

Step 15: Spoon the thick prego sauce over the steak.

Step 16: Add rocket, lettuce, sliced tomato, cheese or a fried egg if you like.

Step 17: Finish with the top halves of the rolls and serve immediately.

Troubleshooting

Why is my steak tough?

Steak usually becomes tough when it is overcooked. Cook it in a properly heated pan only until it reaches your preferred doneness, then add it straight to the roll.

Why is my prego sauce watery?

Keep simmering it uncovered. The sauce needs to reduce until it is dark red and thick enough to sit on the steak without running straight through the bread.

A wide frying pan reduces the sauce faster than a narrow saucepan.

What if the sauce becomes too thick?

Stir in a small splash of water, beef stock or red wine until it loosens to a thick, spoonable consistency.

How do I stop the rolls becoming soggy?

Reduce the sauce properly, toast the cut sides of the rolls and assemble them only when you are ready to eat.

Do not store the finished sandwiches with the sauce already inside.

What to serve with prego rolls

Serve prego rolls straight away with onion rings, chips or loaded wedges. Masala chips are a good choice if you want extra spice, while Nando's spicy rice turns the rolls into a fuller meal.

A crisp green salad with a sharp lemon or vinegar-based dressing works well if you want something lighter.

Storage and reheating

Prego rolls are best assembled just before eating.

Store leftover steak and sauce separately in airtight containers in the fridge for up to 2 days. Keep the bread and any fresh salad ingredients separate.

Reheat the steak and sauce gently in a frying pan over low-medium heat until piping hot. Add a small splash of water or beef stock if the sauce has thickened too much, then toast a fresh roll and assemble.

I don't recommend freezing assembled prego rolls. The bread softens and the steak can become dry after thawing.

More South African favourites

For more South African comfort food, try my creamy beef trinchado, bunny chow, traditional vetkoek or bobotie.