Prego Rolls


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is probably a South African–Portuguese combination. Whatever their origins, I love prego rolls and actually crave them at times. The steaks should just be a couple of millimetres thick and the wine not be too heavy. The best bread rolls to use are the floury rosette type. You have to have everything ready, as the meat will only take a couple of minutes to cook and these really need to be eaten warm.


  • 2 soft rump steaks, about 120 g ( oz) each
  • 125 ml (½ cup) red wine
  • 2 large garlic cloves, lightly crushed with the flat of a knife
  • sprig of rosemary
  • 3 tablespoons olive oil
  • 20 g (¾ oz) butter
  • 2 floury bread rolls, halved
  • chopped chillies in oil, to serve
  • lemon wedges, to serve


Marinate the meat in the wine, whole garlic cloves and rosemary for a couple of hours. Leave it covered in a cool place. If it is in the fridge, bring it back to room temperature before cooking.

Keep the marinade and pat the meat dry with kitchen paper. Heat a large non-stick frying pan to very hot and add 1 tablespoon of the olive oil. Fry the steaks quickly on both sides until cooked and lightly golden, sprinkling a little salt on the cooked side. Take care not to overcook and dry out the meat. Transfer the meat to a plate. Remove the rosemary sprig and quickly add the marinade to the pan with the butter. Return to the heat and cook until it bubbles up and thickens slightly.

Spoon some juice over the bottom half of each roll, top with a steak, drizzle over a little more juice and then dip the cut side of the roll top in the pan juice. Drizzle any remaining juice and about a tablespoon of olive oil over each steak. People can dress their rolls themselves with a bit of chopped chilli in oil, salt and lemon juice.