The Ultimate Prego Steak Rolls
Indulge in the vibrant flavors of Portugal with this Prego steak roll recipe, featuring tender, marinated beef nestled in a fresh, crusty roll and topped with a spicy, savory sauce.
Marthinus Strydom
Papo Secos (Portuguese Rolls)
The Story
Prego steak rolls trace their origins back to Portugal, where the term "prego" refers to the simple yet flavorful garlic steak typically served in a bread roll. As Portuguese explorers and colonists spread their influence across Africa, this dish was introduced to Mozambique and Angola, where it quickly became a beloved street food staple. In these regions, the Prego roll evolved, incorporating local spices and flavors, giving it a unique and vibrant character that distinguishes it from its Portuguese ancestor. Today, Prego steak rolls are celebrated in South Africa, Mozambique, and Angola, often enjoyed as a quick, satisfying meal that reflects the fusion of Portuguese culinary traditions with African ingredients.
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Ingredients
Method
- Slice the meat thinly. Mix together all the ingredients for the marinade and place the meat in it for 3 – 4 hours.
- Heat the oil, butter, and bay leaf in a pan. Fry the steaks to taste.
- Add the marinade to the pan and simmer until thick.
- Cut open the Portuguese rolls and dip the inside of each roll into the gravy.
- Place the steak in the roll and eat it at once. Or place the steak on the roll, spoon the gravy carefully over it and close the roll to absorb the gravy.
