Starters & Light meals

Prego roll

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15 minutes
10 minutes

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  • 3 T olive oil
  • 125 ml red wine
  • 2 cloves garlic, crushed
  • 1 chilli, chopped
  • 2 medium-sized tomatoes, roughly chopped
  • 4 beef steaks, rump is best
  • 1 French loaf, cut into thick slices
  • 4 T onion marmelade

Heat 2 T of the olive oil with the red wine, garlic and chilli in a saucepan over a high heat.

Add the tomatoes and cook for 10 minutes until the sauce starts to thicken.

Meanwhile, heat the remaining 1 T olive oil in a large pan. Sear the steaks in the hot oil until well browned on both sides. This should take no more than 2 minutes on the first side, then no more than 4 on the other, depending on the thickness of the steak and how you like it done.

Transfer the steaks to a chopping board and leave to rest for a few minutes.

Toast the slices of French loaf in a hot pan (or under the grill or in a toaster) until golden, then spread with onion marmalade (optional).

Top with the steak and a generous spoonful of prego sauce.

Cook's note: Serve with Woolworths red onion marmalade.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Beverley-Ann Saenen
    10 September 2015

    This was the best easiest Prego rolls I have ever made and sooo delicious

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