Prego steak rolls
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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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
Calories: 839kcal | Carbohydrates: 33g | Protein: 50g | Fat: 55g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 367mg | Potassium: 889mg | Fiber: 2g | Sugar: 14g | Vitamin A: 230IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 6mg
