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Prego Steak Sandwich

In addition to the prego rolls, the Portuguese also introduced the prego steak sandwich to South Africans. This might be the most ultimate steak sandwich you’ll ever eat. It is that good and fairly easy to make. Thinly sliced sirloin steaks are marinated in a peri peri based marinade, then quickly grilled. The steaks are topped on a prego roll with onion and tomato. I made a simple peri peri aioli to smear on top of the roll.
Prep Time15 minutes
Cook Time4 minutes
Marinating Time8 hours
Course: Main Course
Cuisine: Portuguese, south african
Keyword: Beef, main course, Portuguese, sandwich, south african, Southern African
Servings: 4 sandwiches
Author: Alex Gorgos

Equipment

  • immersion blender

Ingredients

Steak Marinade

  • 3 tbsp peri peri sauce
  • 1 small roma tomato chopped
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tsp sugar
  • 1 tsp salt

Prego Sandwich

  • 4 prego rolls sliced in half
  • 1 1/2 lbs top sirloin cut into 4 steaks; each steak sliced in half and pounded to 1/8” thick
  • tomato thinly sliced
  • onion thinly sliced
  • 3 tbsp mayonnaise
  • 1 tbsp peri peri sauce
  • olive oil

Instructions

  • Place the marinade ingredients in a small bowl.
  • Using an immersion blender, purée the ingredients.
  • Marinate the sirloin for 8 hours.
  • Heat up a tbsp of olive oil in a nonstick skillet over medium high heat. Toast the prego rolls until golden brown.
  • Add another tbsp of olive oil to the pan. Increase the heat to high. Add in the sirloin in 2 batches, making sure not to overcrowd the pan.
  • Cook the sirloin for no more than 2 minutes a side.

Sandwich Assembly

  • Place 2 pieces of steak on the bottom part of the prego roll.
  • Mix together the mayo and peri peri and smear the top part of the bun. Top the steak with sliced tomato and onion.