Prego Rolls


  • 500-600g rump steak, scotch fillet or topside ,Jardim’s steak and Prego salt to taste
  • 20 ml olive oil
  • 20g butter
  • 2 bay leaves
  • 4 cloves garlic, pressed
  • 125ml white wine  Piri-Piri chillies
  • 4 Portuguese rolls, buttered.       


  1. Slice the meat thinly.  Season. Heat the oil, , garlic and bay leaf in a pan. Remove garlic and bay leaf.
  2. Fry the steaks to taste. 
  3. Add the wine ,butter   garlic and bay leaves to the pan and simmer until thick.
  4. Cut open the Portuguese rolls and dip the inside of each roll into the gravy.  
  5. Place meat inside and close the roll to absorb the gravy