Prego rolls recipe

48 ratings Rate
  • Serves 2
  • 10mins to prepare, plus 2hrs for marinating and 10mins to cook, plus 3mins for resting
  • 540 calories / serving
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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. 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 for 3-5 minutes 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 lemon juice and seasoning or a garnish such as chopped chilli in oil.

Falling Cloudberries: A World Of Family Recipes by Tessa Kiros, published by Murdoch Books, £17·99. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 2 soft rump steaks, approx 120g (4½oz) each
  • 125ml red wine
  • 2 large garlic cloves, lightly crushed with the flat of a knife
  • sprigs of rosemary
  • 3tbsp olive oil
  • 20g (¾oz) butter
  • 2 floury bread rolls, halved
  • Energy 2265kj 540kcal 27%
  • Fat 30g 43%
  • Saturates 10g 50%
  • Sugars 2g 2%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 28.4g Protein 31.5g Fibre 1.7g


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