Delicious and succulent, these Portuguese prego rolls are made with juicy steak grilled in a flavorsome marinade served on a fresh bread roll.
If you’ve never had a Prego roll before, get ready. Because this is the good shizz. It’s like the best steak sandwich you can imagine, but like x 100. The steak is marinated in an aromatic blend of peri-peri sauce, tomato, olive oil, garlic and herbs and then grilled quickly on a scorching-hot pan/grill before being served on a squichy, fresh bread roll. The fresh chilli butter is a delicious add-on that adds just the right amount of heat to this delectable sandwich.
How to make the best prego rolls
Slice sirloin or rump steak in half horizontally to create two thin steaks, alternatively ask your butcher to cut thin steaks for you. Thin them out even more with a meat mallet until they are around 1cm/third of an inch thick. Combine all the marinade ingredients in a blender and blend until smooth. Pour the marinade over the steaks and allow to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
Heat a large griddle pan, skillet or outside grill until scorching hot then quickly cook the steaks until caramelized on both sides. Remove and allow to rest. To make the chilli butter, finely chop fresh chillies and mix with room temperature butter.
To serve, spread the butter on fresh bread rolls (I used garlic rolls but traditionally Portuguese rolls are used) and top with the cooked steak, sliced tomato and onion.
What to serve with prego rolls
- Easy oven baked fries
- Creamy curried macaroni salad
- Easy creamy potato salad
- Spicy garlic baked potato wedges
Easy Portuguese prego rolls
For the marinade
- 3 tbsp Peri-Peri sauce
- ½ cup tomato puree
- 2 tbsp lemon juice
- 2 garlic cloves
- 1 bay leaf
- 2 tbsp olive oil
- 1 tsp sugar (optional)
- 1-2 tsp salt
For the prego rolls
- 4 sirloin steaks sliced in half, to result in 8 thin steaks
- 4 bread rolls
- sliced tomato
- sliced onion
For the chilli butter
- 1-2 fresh chillies finely chopped
- ½ cup butter room temperature
- Combine all the marinade ingredients in a blender and blend until smooth.
- Flatten the steak with a meat mallet until each steak is around 1cm/third of an inch thick.
- Pour the marinade over the steak and allow to marinade for at least 30 minute and up to 24 hours, covered in the fridge.
- To cook the steak, heat a large griddle pan, skillet or outside grill until scorching hot then cook the steaks quickly on both sides until caramelized and cooked to your preference. Remove from the heat and allow to rest for 5 minutes.
- For the chilli butter, combine the chopped chillies and butter and mix well.
- To serve, half the bread rolls and spread on the chilli butter. Top with the cooked steak and add sliced tomatoes and onion.