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Peri-Peri Steak Prego Roll With Cheesy Chips

Peri-Peri Steak Prego Roll With Cheesy Chips

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(840 reviews from our customers)

Prep Time

35 min



Whizz up a peri-peri marinade to add flavour and succulence to your British rump steaks. Once seared, serve your steak in warm ciabatta rolls with peppery rocket, with cheesy chips on the side.

Prep Time

35 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 tomato
1 garlic clove
40g cheddar cheese †
Rocket salad
50g rocket
1 tsp smoked paprika
1/2 tsp cayenne pepper
Romano Pepper
1 Romano pepper
1 cider vinegar sachet (15ml)
2 ciabatta rolls †
3 white potatoes
1 mayonnaise sachet (30ml) †
2 x 150g pave rump steak
2 x 150g British rump pavé steak
You Will Need
Cling film, food processor, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tomato
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 50g rocket
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 Romano pepper
  • 1 cider vinegar sachet (15ml)
  • 2 ciabatta rolls<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
  • 2 x 150g British rump pavé steak
Typical Values per 100g per serving
Energy 774 kJ
184 kcal
3461 kJ
824 kcal
of which saturates
8.5 g
3 g
38.2 g
13.6 g
of which sugars
16.4 g
1.9 g
73.3 g
8.6 g
Fibre 1.5 g 6.7 g
Protein 10.8 g 48.3 g
Salt 0.28 g 1.27 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tomato
1 garlic clove
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
50g rocket
wild rocket
1 tsp smoked paprika
ground smoked paprika
1/2 tsp cayenne pepper
cayenne pepper
1 Romano pepper
red romano pepper
1 cider vinegar sachet (15ml)
cider vinegar (100%)
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
1 white potato
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
2 x 150g British rump pavé steak
Sliced rump heart steak
  • Allergens highlighted by † (milk, soya, gluten, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Chop the Romano pepper[s] roughly

Peel the garlic clove[s]

Add the chopped Romano pepper, garlic clove[s], cayenne pepper (can't handle the heat? Go easy!), smoked paprika and cider vinegar to a food processor

Add 1 tbsp [2 tbsp] olive oil and 1/2 tsp [1 tsp] salt and blitz until smooth – this is your peri-peri marinade


Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the rump steaks to a plate with most of the peri-peri marinade (save approx. 1 tbsp [2 tbsp] for later!)

Give it a good mix up so all the steak is coated, cover the plate with cling film and set aside to marinate


Meanwhile, cut the potatoes (skins on) into chips

Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp


While the chips are cooking, slice the tomato[es] into rounds

Grate the cheddar cheese

Add the reserved peri-peri sauce to a small bowl along with the mayonnaise and mix it all together – this is your peri-peri mayo


Heat a large, wide-based pan (preferably non-stick) over a high heat, once very hot, add the steaks to the pan with the peri-peri marinade

For rare, cook for 2 min max on each side

For medium-rare, cook for 2-3 min on each side

For medium, cook for 3-4 min on each side

Once the steaks are cooked, transfer them to a plate to rest


Once the chips are done, remove them from the oven and push into two piles

Top each pile with the grated cheddar cheese

Add the ciabatta rolls to the other side of the tray and return the tray to the oven for 2-3 min until the cheese has melted and the ciabatta rolls are warmed through


Meanwhile, transfer the cooked steaks to a clean board and slice


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Add a dollop of peri-peri mayo to each ciabatta base and top with the sliced steak, tomato rounds and rocket leaves

Drizzle the remaining rocket leaves with olive oil

Serve the cheesy chips and remaining rocket to the side


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