Roundsteak Rolls Recipes

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STUFFED STEAK ROLLS RECIPE BY TASTY



Stuffed Steak Rolls Recipe by Tasty image

Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese

Provided by Tasty

Categories     Dinner

Yield 6 rolls

Number Of Ingredients 9

2 tablespoons canola oil, divided
3 tablespoons garlic, chopped
2 sweet onions, like Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 lb flank steak
4 oz fresh baby spinach, 1 package
9 slices provolone cheese

Steps:

  • Preheat oven to 350°F (175°C).
  • Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
  • Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
  • Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
  • Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  • Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
  • Remove the toothpicks, then serve!
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams

ROUND STEAK ROLL-UPS



Round Steak Roll-Ups image

"Since I'm a working mom, I like to assemble these tasty steak rolls the night before and pop them in the slow cooker the next morning before we're all our the door," writes Kimberly Alonge of Westfield, New York. "They make a great meal after a long day."

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 15

2 pounds beef top round steak
1/2 cup grated carrot
1/3 cup chopped zucchini
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup sliced green onions
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 jar (14 ounces) meatless spaghetti sauce
Hot cooked spaghetti
Additional Parmesan cheese, optional

Steps:

  • Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks., In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6-8 hours or until meat is tender. , Discard toothpicks. Serve roll-ups and sauce with spaghetti. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 289 calories, Fat 11 g fat (3 g saturated fat), Cholesterol 96 mg cholesterol, Sodium 500 mg sodium, Carbohydrate 9 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 38 g protein. Diabetic Exchanges

STEAK ROLL-UPS



Steak Roll-Ups image

My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless beef round steak
1/4 cup chopped onion
1/4 cup butter, melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup all-purpose flour
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
3/4 teaspoon browning sauce, optional

Steps:

  • Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

BEEF ROUND STEAK ROLL UP



Beef Round Steak Roll Up image

You can make the roll ups the night before and just set up to cook in the a.m. An easy meal to come home to. You can also use boneless chicken breast for this recipe with little change.

Provided by TishT

Categories     Poultry

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs boneless beef round steak
1/2 cup carrot, grated
1/3 cup zucchini, chopped
1/4 cup sweet red pepper, chopped
1/4 cup green pepper, chopped
1/4 cup green onion, sliced
2 tablespoons parmesan cheese, grated
1 tablespoon fresh parsley, minced or 1 tsp dried parsley flakes
1 -2 clove garlic, minced
salt & pepper, to taste
2 tablespoons vegetable oil
1 jar meatless sauce
pasta (of your choice)
parmesan cheese (to top if desired)

Steps:

  • Cut the meat into 6 pieces and pound each piece to about 1/4 inch thickness.
  • Combine the vegetables, Parmesan cheese and seasonings: place 1/3 cup in the center of each piece.
  • Roll meat up around filling and secure them with toothpicks.
  • Brown the roll ups in oil in a skillet.
  • Transfer the roll ups to a 5 qt.
  • slow cooker and top with spaghetti sauce.
  • Cover and cook on low for 6 hours or until the meat is tender.
  • Cook Pasta.
  • Take the toothpick out and serve roll up over pasta.
  • Sprinkle with additional Parmesan if desired.

VOGELS (BIRDS) - ROUNDSTEAK ROLLS



Vogels (Birds) - Roundsteak rolls image

This is a traditional old-fashioned Dutch recipe. I had this often as a child. I like the crockpot version, but the liquid doesn't cook down as much. To do that I just boil the liquid while I keep the meat warm and prepare a salad or other veggies to go along with it.

Provided by PanNan

Categories     Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs thin cut round steaks
3 -5 slices bacon
salt and pepper
2 onions, chopped fine
1 bouillon cube (1 tsp bouillon powder)

Steps:

  • Pound the steak and cut into 4" squares.
  • Salt and pepper each piece.
  • Place 1/2 slice bacon and some chopped onion on square of meat.
  • Roll up and secure with toothpicks so filling will not come out.
  • Roll lightly in flour, brown in oil.
  • Place browned"birds" in a heavy skillet.
  • Cover with water in which bouillon has been added.
  • Cover and simmer until tender- about 2 hours adding more water as it simmers down.
  • This makes a delicious jus (non-thickened gravy).
  • To adapt for the crockpot, place in crockpot with liquid and bouillon after browning.
  • Cover and cook on high one hour and low for at least 4 hours.

ROUNDSTEAK ROLLS



ROUNDSTEAK ROLLS image

Categories     Beef

Number Of Ingredients 11

1 to 1 1/2 lbs. round steak, which has been cut into a large, flat piece of meat 1/4 to 1/2 inch thick
2 tbs. shortening
4 strips bacon
1 medium onion, diced
1/2 green pepper, diced
1 tsp. garlic salt
1 tbl. Worcestershire sauce
1 can tomato soup, condensed
2 cans water
1/4 c. Heinz chili sauce
1 tbl. cornstarch mixed with 1 tbl. water

Steps:

  • Cut roundsteak into pieces about 1 in. by 3 in. Cut bacon slightly smaller and wrap each roundsteak around the piece of bacon; fasten wtih toothpick. Brown the rolls in shortening, add onion and brown lightly before adding all of the remainig ingredients. Cover and simmer over low heat for about 3 hours until the meat is very tender. Thicken the gravy with the cornstarch mixture just before serving by mixing into the stew and stirring until thickened. Serve with mashed potatoes.

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