Description
This Messy but Worth It Prego Steak and Egg Roll is all about big flavor in every layer. The tangy onion sauce steals the show.
Ingredients
Units
Scale
- 200g topside beef, thinly sliced
- 1 clove garlic, crushed
- 2 tsp dried mixed herbs
- 1/2 tsp paprika
- 1 onion, finely sliced
- 3 tbsp white wine or lemon juice
- 2 tbsp soy sauce
- 3 tbsp olive oil, divided
- Salt and freshly milled black pepper
- 1 tbsp butter
- 4 soft rolls, lightly toasted
- 4 eggs
- 1 Roma tomato, sliced into quarters
Instructions
- In a bowl, mix 200g of beef, 1 crushed garlic clove, 2 tsp of mixed herbs, ½ tsp of paprika, 1 sliced onion, 2 tbsps of soy sauce, 3 tbsps of white wine (or lemon juice), and half of the olive oil.
- Season with salt and pepper, and marinate for 30 minutes.
- Heat a pan with 1 tbsp butter and the rest of the olive oil.
- Sear the beef on both sides until browned but juicy. Set aside.
- Pour the leftover marinade and onions into the same pan and simmer until the onions are soft and the sauce thickens.
- In another pan, heat a little oil and fry 4 eggs to your liking.
- Spread the onion sauce on toasted rolls, layer with steak, top with an egg, and add Roma tomato quarters. Serve hot and messy!
Notes
Created, prepared, tried, and tested by Joy
