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. A juicy, tender steak, cooked to perfection and piled high on a partially toasted garlic roll. But wait, there's more!
This masterpiece is then topped off with a simply delicious homemade Prego sauce. A bit spicy, a bit tangy, *just* right.
Introduced by Portuguese immigrants in the mid-20th century, the Prego steak roll has become a much-beloved sandwich in South Africa. It gained fame in Johannesburg's Portuguese eateries and as a street food.
The South African version features a larger roll and spicy Prego sauce, whereas the Portuguese recipe verion is often served plain or with hot sauce and mustard. Occasionally, a fried egg is added.
The Prego steak roll has truly become an icon in South Africa's vibrant Rainbow Nation, proudly representing the rich tapestry of Portuguese flavours and cultural influence in the country's cuisine.
If you love your Portuguese food you should definitely also give Beef Trinchado a go. It's a spicy, creamy Portuguese beef stew, especially popular in South Africa.
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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
- Surprise dad on Father's Day with a steak Prego roll, the perfect choice for a special steak sandwich treat.
- This recipe delivers a combination of textures and flavours in one mouth-watering sandwich.
- Takes less than 20 minutes to make.
- Everything can be made in one pan or the steak can be cooked over open flame on the barbeque.
- Add additional toppings of your liking to your Portuguese steak roll, such as lettuce, onions, slices of tomato, herbs 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 if you prefer.
Steak
Rump steak, sirloin or fillet are all excellent choices for prego rolls.
If you're looking for a more budget-friendly option, 'minute steaks' work great.
Another option is to cut the steak horizontally for thinner pieces - just be sure to use a very sharp knife.
Red wine
While the red wine hugely enhances the sauce's flavour, for a non-alcoholic version, you can substitute it with beef stock and a dash of Worcester sauce.
It's worth noting that most of the alcohol will evaporate during cooking, leaving behind only the rich flavour.
Garlic
Grab two minced garlic cloves or for a quick option, use pre-minced garlic from a tube/tub, equivalent to two teaspoons.
Half of the garlic goes into the Prego sauce and the rest is for toasting the cut side of the rolls.
Red chilli
While fresh chili is preferred, you can substitute it with half a teaspoon of chili flakes if needed.
Chopped tomato
We opt for the convenience of canned tomatoes, but using fresh tomatoes is a great choice too.
If you go for fresh, grab about three medium-sized ones, approximately 150g in total.
Just a tip: Peel the tomatoes before using them by lightly scoring the skin, then soaking them in boiled water for a few minutes. The skin comes off much easier that way.
Bread rolls
Traditionally, these sandwiches are made with a soft, floury Portuguese bun (papo secos).
If you can't find Portuguese rolls, you can use whatever nice rolls are available to you, like ciabatta.
Just make sure they're soft so they soak up all the tasty juices from the steak and Prego sauce.
Onion marmalade or chutney
Pick your favourite flavours for the onion marmalade or chutney. Peach or mango chutney is also a great choice (we love a dash of Mrs Balls!).
Optional
You can customise your sandwich with a sprinkle of black pepper, rocket leaves, lettuce, sliced onions, fresh tomatoes and even cheese.
How to make Prego steak rolls - Quick Summary
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 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, there is no need to wash it first.
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.
- Spread the marmalade or chutney on the bottom halves of each roll.
Assemble the Prego rolls
- 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 pressed for time, you can skip making the homemade Prego sauce and opt for store-bought Prego sauce or even try peri-peri sauce instead.
- 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.
What to serve with a Prego steak roll
- Chips
- Onion rings
- Shoestring fries
- Skin-on potato wedges
- Fried eggs
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.
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FAQ
The Portuguese Prego roll is a popular sandwich in South Africa, particularly in the city of Johannesburg. The origin of the Prego roll in South Africa is closely linked to the Portuguese immigrant community that settled in the country during the mid-20th century.
Many Portuguese immigrants came to South Africa seeking economic opportunities and they brought their culinary traditions with them. One of these traditions was the prego roll, which quickly gained popularity among South Africans of all backgrounds.
In Johannesburg, the Prego roll became a staple food item in the city's many Portuguese restaurants and cafés. It also became a popular street food, with vendors selling Prego rolls from food trucks and stalls throughout the city.
The South African version of the Prego roll is similar to the traditional Portuguese version but with some unique variations. For example, in South Africa, the Prego roll is often made with a larger, softer roll, and it is typically topped with a spicy peri-peri sauce or chutney.
Today, the Prego roll remains a beloved and iconic food item in South Africa and it is widely enjoyed by locals and visitors alike. It is considered to be a testament to the cultural and culinary diversity of the country and a symbol of the enduring influence of Portuguese cuisine in South Africa.
''Prego'' = Nail.
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
- 60 millilitre red wine
- 1 garlic clove - minced
- 0.5 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.1 tablespoon olive oil, 2 rump steaks, salt to taste
- Season the steaks to taste. Cover with foil to keep them warm 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, 60 millilitre red wine, 1 garlic clove, 0.5 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 small bowl and wipe out the pan.
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.
- Spread one tablespoon of onion marmalade or chutney onto the bottom half of each roll.2 tablespoons onion marmalade or chutney
Assemble the Prego rolls
- Place the two rested steaks on top of the marmalade/chutney. Top the steaks with the Prego sauce. You can add some rocket or salad leaves if you wish. Finish off with the top halves of the rolls.
**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.