An epicurean adventure to: South Africa (with a nod to Portugal)
These easy Portuguese Prego rolls are, simply put, a flavour explosion in a bread roll!
Succulent, tender steak cooked to perfection, piled onto a lightly toasted garlic butter roll, topped off with a quick and delicious homemade Prego sauce.
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Introduced by Portuguese immigrants in the mid-20th century, the Prego steak roll quickly became a hugely popular sandwich in South Africa, gaining fame in Johannesburg's Portuguese eateries and as a street food.
The South African version features a larger roll and spicy Prego sauce, while the Portuguese version is often plain or served with hot sauce and mustard, sometimes with a fried egg.
If you love your Portuguese food you should also give our popular Beef Trinchado a go. It's a spicy, creamy Portuguese beef stew, particularly popular in South Africa.
Fast facts - South Africa
Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
Language | South Africa has 11 official languages - English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
Population | Circa 60.2 million |
Trivia | South Africa is home to the longest continuous wine route in the world, the Route 62, stretching over 850 kilometres (530 miles). |
What's to love about this recipe
- The perfect steak sandwich for something a little different at a braai, a Father's Day treat or using up leftover steak.
- It's a delicious blend of textures and flavours in one mouth-watering sandwich - tangy, sweet, savoury and spicy.
- Takes less than 20 minutes to make.
- Pan fry or outside grill.
- Customise your Portuguese steak roll with extra toppings like lettuce, onions, tomato slices, herbs, a fried egg or cheese.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Oil
We typically use olive oil but feel free to substitute with vegetable or sunflower oil.
Steak
Rump steak, sirloin or fillet are all excellent choices for Prego rolls.
For a more budget-friendly option, 'minute steaks' work great.
Alternatively, you can cut the steak horizontally into thinner pieces.
Red wine
Red wine should always be your first choice for the best flavour, but you can use beef stock and a dash of Worcestershire sauce as a non-alcoholic substitute.
Keep in mind that most of the alcohol will evaporate during cooking, leaving just the rich flavour.
Garlic
We use two cloves of minced garlic. For convenience, substitute with two teaspoons of pre-minced garlic from a tube or tub.
Half of the garlic will go into the Prego sauce, while the other half is used for toasting the cut sides of the rolls.
Red chilli
Fresh chilli is ideal, but if you don’t have any, you can use half a teaspoon of chilli flakes as a substitute.
Chopped tomato
We use canned tomatoes for convenience, but fresh tomatoes work just as well.
If you choose fresh, use about three medium-sized tomatoes, totalling roughly 150g.
Top tip if using fresh tomatoes
Peel the tomatoes by scoring the skin and soaking them in boiling water for a few minutes. This makes the skin come off easily.
Bread rolls
Traditionally, Prego rolls use soft, floury Portuguese buns (papo secos).
If you can't find these, ciabatta or any soft rolls will work.
Just ensure they're pillowy enough to soak up all the delicious juices from the steak and Prego sauce.
Onion marmalade or chutney
Red onion marmalade and peach or mango chutney works wonderfully, We’re particularly fond of a dash of Mrs Ball’s chutney!
Optional
You can customise your sandwich with a sprinkle of black pepper, rocket leaves, lettuce, sliced onions, fresh tomatoes, cheese and even a fried egg (traditional in Portugal)
Step-by-step instructions:
Cook the steaks
- Cook the steaks in a hot frying pan (or large griddle pan) to the doneness of your liking. You can also cook the steaks over an open flame on the barbeque for extra flavour.
- Season to taste and cover with foil to keep them warm. Set aside to rest.
Make the Prego sauce
- Heat the tablespoon of olive oil over a medium heat. Add the red wine, minced garlic and chopped chilli. Fry for 20 seconds. Add the tomatoes and season to taste.
- Turn the heat to low and cook until the sauce is significantly reduced, more 'paste'-like and has a deep, dark red colour.
- Transfer the sauce to a small bowl. Wipe out the pan with a piece of kitchen paper before toasting the bread.
Toast the bread
- Slice the bread rolls in half horizontally.
- Heat the oil in the same frying pan. Add the garlic and stir through.
- Place the bread rolls cut sides down into the garlic oil and fry for 1-2 minutes until light golden brown and toasty.
Assemble the Prego rolls
- Spread the marmalade or chutney on the bottom halves of each roll.
- Place a piece of steak on the bottom halves of each roll.
- Top with a spoonful of the Prego sauce.
- Optional - Add lettuce, rocket leaves, sliced onion, fresh tomato slices or cheese.
- Finish off with the top halves of the rolls. Serve hot.
Variations
- If you're short on time, feel free to use store-bought Prego sauce or even peri-peri sauce instead of making the homemade version.
- Switch up the steak sandwich for a chicken version.
Tenderise a chicken breast with a meat mallet until it's schnitzel-thin.
Fry the chicken a bit longer than the steak to make sure it's fully cooked and follow the rest of the instructions in the recipe.
What to serve with a Prego steak roll
- Chips or loaded wedges.
- Onion rings
- Nando's spicy rice
- Crispy crumbed mushrooms
- Panzanella Toscana salad
- Brown rice salad
- Rainbow salad
- Shoestring fries
- Parmentier potatoes
- Fried eggs
- Masala chips
- Crumbed mushrooms
- Fried courgettes
- Arroz Amarillo
Storage
These rolls are at their best served immediately. If you find yourself with leftovers, remove any fresh ingredients you may have added, like lettuce.
Wrap the rolls in foil and keep them in the fridge for up to two days. To reheat, remove the meat from the rolls and warm the steaks in a frying pan until heated throughout.
Reassemble the sandwiches and add fresh lettuce leaves.
Not suitable for freezing.
More lunch recipes
Recipe
Prego steak rolls
Ingredients
For the steak
- 1 tablespoon olive oil
- 2 rump steaks - or any steak of your choosing
- salt to taste
For the Prego sauce
- 1 tablespoon olive oil
- 4 tablespoons red wine
- 1 garlic clove - minced
- ½ red chilli - finely chopped
- 150 grams chopped tomato - fresh, or from a can
- salt and pepper to taste
For the rolls
- 2 bread rolls
- 1 tablespoon olive oil
- 1 garlic clove - minced
- 2 tablespoons onion marmalade or chutney - any flavour of your choosing
Instructions
To cook the steaks
- Heat the tablespoon of olive oil over a medium-high heat in a frying pan. Add the steaks and fry until they're done to your liking. As a guide, 2 minutes on one side and 4 minutes on the other side will give you a medium-done steak. This will depend on the thickness of the steak and the heat setting.You can also cook the steaks on the barbeque.1 tablespoon olive oil, 2 rump steaks, salt to taste
- Season the steaks to taste. Cover with foil and set aside to rest.
To make the Prego sauce
- Heat the tablespoon of olive oil over a medium heat. Add the red wine, minced garlic and chopped chilli. Fry for 20 seconds. Add the tomatoes and season to taste.1 tablespoon olive oil, 4 tablespoons red wine, 1 garlic clove, ½ red chilli, 150 grams chopped tomato, salt and pepper to taste
- Turn the heat to low and cook until the sauce is significantly reduced, more 'paste'-like and has a deep, dark red colour.
- Transfer the sauce to a bowl. Wipe out the pan with a piece of kitchen paper before toasting the bread.
To toast the bread rolls
- Slice the rolls in half horizontally.2 bread rolls
- Heat the tablespoon of olive oil over a medium high heat. Add the minced garlic and stir it through the oil.1 tablespoon olive oil, 1 garlic clove
- Place the four bread roll halves cut side down into the pan. Move them around to soak up all the garlicky oil. Toast until light golden brown and crispy - about 1-2 minutes.
Assemble the Prego rolls
- Spread one tablespoon of onion marmalade or chutney onto the bottom half of each roll.2 tablespoons onion marmalade or chutney
- Add the steak.Top the steaks with the Prego sauce. You can now add some rocket or salad leaves if you wish. Finish off with the top halves of the rolls.
Notes
Variations:
- If you're short on time, feel free to use store-bought Prego sauce or even peri-peri sauce instead of making the homemade version.
- Switch up the steak sandwich for a chicken version. Tenderise a chicken breast with a meat mallet until it's schnitzel-thin. Fry the chicken a bit longer than the steak to make sure it's fully cooked and follow the rest of the instructions in the recipe.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Fairest-Cape says
Great instructions on a fine website. I'll be making these soon! As far as using wine is concerned, and the "non alcoholic" reference, when the sauce starts to "boil" (simmer) during reduction, it's likely that the alcohol will have already evaporated from the liquid as it "boils" around 15 to 20-degrees C lower than the remainder of the ingredients. In all likelihood, by the time it's ready, there won't be alcohol in the sauce.
Another point is that many (most) foods contain alcohol - usually in tiny trace quantities - even the breadrolls are likely to have traces of alcohol, and when people say to me "Oh, I don't consume alcohol" I ask them how they survive... But even so... if people want to not use wine that's up to them. Unfortunately, they won't get the best result.
Maretha @ The Cinnamon Jar says
Hey Grahame!
Thank you for your kind words and feedback!
We really appreciate your insights regarding the use of wine in the sauce. You absolutely make a valid point about the alcohol evaporating during the cooking process, and it's good to keep in mind that many foods naturally contain trace amounts of alcohol.
Ultimately, it's a personal choice whether to use wine or not and some people do feel quite strongly about not using any at all. But, we can't agree more, using wine adds depth of flavour to the recipe and it would be a real shame to have to leave it out.
We hope you enjoy making the recipe, and please feel free to share your experience with us.