Stuffed Rolled Flip Steak 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

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.

CUBE STEAK ROLL-UPS



Cube Steak Roll-Ups image

One of my favorite ways to fix cube steaks! (Prep and cook times are estimates, but I think you could get these on the table within 30 minutes!)

Provided by SilentCricket

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 cube steaks
1 box Stove Top stuffing mix or 1 box your favorite prepared stuffing
flour, seasoned with
salt and pepper or seasoning salt
oil
1 (10 3/4 ounce) can cream of mushroom soup
1 packet dry onion soup mix

Steps:

  • Prepare stuffing according to package directions.
  • Onto each steak, place a generous helping of stuffing in center.
  • Roll up steak (s) and secure with toothpicks or skewers.
  • Dredge each roll-up in seasoned flour.
  • Brown meat in oil.
  • Remove meat and drain off any excess fat.
  • Combine mushroom soup and onion soup mix in small bowl.
  • Return meat rolls to pan and pour soup combination over meat.
  • Simmer on low heat until meat rolls are heated through and meat is done to your liking.
  • Remove toothpicks before serving.
  • Serve extra sauce over meat roll-ups (Sauce may be thinned by adding a bit of milk).
  • Note: You could probably stuff the meat with a rice-based stuffing if you'd like!

STUFFED ROLLED STEAK



Stuffed Rolled Steak image

This recipe was created by Sue Haas from North Salem, Indiana from a their sesquicentennial issue cookbook. These steak rolls are so tender and quite different. It reminds me of a Mexican dish with the green chiles but also has a slight Greek taste with the oregano. I cooked it in my pressure cooker (use 1-1/4 cup water) for 30 minutes and served it with white rice and a nice tossed green salad.

Provided by Crazycook in PA

Categories     Meat

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless round steak
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
4 ounces cooked ham, thinly sliced
2 medium tomatoes, finely chopped
1 (4 ounce) can mild green chilies, chopped and drained
1 medium onion, finely chopped
1 garlic clove, minced
1/4 cup dry breadcrumbs
1 medium carrot, julienned
2 tablespoons vegetable oil
1 1/4 cups water
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1 bay leaf

Steps:

  • Pound meat until about 1/4 inch thick.
  • Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper.
  • Arrange ham (I used Boar's Head Virginia ham) evenly on beef.
  • Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots.
  • Carefully roll up beef jelly roll style and tie with string.
  • Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides.
  • Add water, vinegar, Worcestershire sauce and bay leaf.
  • Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds.
  • Cut beef into 1-inch slices and serve with broth.

Nutrition Facts : Calories 134.4, Fat 8.2, SaturatedFat 1.9, Cholesterol 17.8, Sodium 869.8, Carbohydrate 9, Fiber 1.6, Sugar 3.3, Protein 6.5

MUSHROOM-STUFFED FLANK STEAK ROLL



Mushroom-Stuffed Flank Steak Roll image

My daughter and her family, who live in Hong Kong, love to make my flank steak becuase it reminds them of home. -Ethel Klyasheff, Granite City, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (about 1-1/2 pounds)
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup honey
2 teaspoons ground mustard
1 teaspoon pepper
1/2 teaspoon grated lemon zest, optional
MUSHROOM FILLING:
1 pound sliced fresh mushrooms
1 medium onion, finely chopped
1/4 cup butter, cubed
1/2 cup minced fresh parsley
2 tablespoons cornstarch
2 cups beef broth

Steps:

  • Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

Nutrition Facts :

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