Stuffed Steak Roll Yum 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

STUFFED STEAK ROLL YUM!



Stuffed Steak Roll Yum! image

This recipe is simple yet amazing! It may look kind of long but i promise i just like to make sure i explain everything. For this particular time I used two 1/4" thick top round steaks, but is also great with flank steak, I go with what's on sale. Sure to please the whole family and makes PLENTY!

Provided by MGerry

Categories     Steak

Time 1h30m

Yield 2-3 wheels, 4-5 serving(s)

Number Of Ingredients 17

2 top round steaks (about 1.5lbs 1/4-inch thick)
salt
pepper
garlic powder
steak seasoning (i use a montreal)
3 dashes soy sauce
chili powder, dusting
toothpick
1 (10 ounce) package frozen chopped spinach
1 (11 ounce) can mushrooms (diced sm)
1/2 medium onion (diced )
2 garlic cloves (diced)
1/4 cup Italian seasoned breadcrumbs
0.333 (8 1/16 ounce) package extra-sharp cheddar cheese (can substitute to liking, 1/2 sliced thin, 1/2 crumbled)
3 -4 slices bacon, crumbled
1 tablespoon butter
3 tablespoons oil

Steps:

  • First defrost spinach in microwave.
  • Brown up about 1/4 pack of bacon. I just cut about 8 1/4" slices down the whole package of bacon then they cook in small pieces that when is brown you place on paper towels to cool. While bacon is browning i chop everything and then the bacon is usually finished by the time i cut everything up and then i use the 3 tbsp of the bacon oil for the next step.
  • Add butter and oil to small skillet on medium heat. Once heated place in chopped onions and garlic. Let cook for about 2 minutes, and then add mushrooms. After about 1-2 mins add in the spinach, bacon (you can just roll the paper towel in a ball and the bacon will crumbles small), bread crumbs (you may a light sprinkle more), and the crumbled cheese. Mix all together and remove from the heat to cool.
  • Lay out steaks and pound to thin out slightly, and tenderize. Sprinkle both side of the steak with the remaining seasonings (except chili powder), and soy sauce.
  • Take the remaining sliced cheese and lay out along the surface of steaks. Then spoon on the filling and pat down, leaving about 3" without filling at each end. Then start rolling the steaks securing the ends with tooth picks. Then lightly dust with chili powder.
  • Preheat the oven to 300. Place rolls in heated skillet to brown all sides, about 5 minutes totals, then place on roasting rack/pan in oven for about 45 mins (i tend to like mine medium rare, so keep in for 1 hr for less of a pink center).
  • When cooled slice into 1 inch 'wheels' and fan out on serving platter. Looks BEAUTIFUL! (Goes great with a gravy and some rice or noodles.

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 :

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!

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.

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

STUFFED STEAK ROLLS CROCK POT



Stuffed Steak Rolls Crock Pot image

These came out fabulous and were fairly simple to prepare. Original recipe on southernfood.about.com with a slight change for our tastes (I will include the original ingredients) I used a smart pot for this one, finished in about 2 hours on high, but if left longer it would caramelize the onions and probably be even better!

Provided by Elainia

Categories     Steak

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs round steaks, cut in 4 to 6 serving size pieces
1 (6 ounce) box Stove Top stuffing mix or 1 (6 ounce) box other seasoned stuffing mix
4 slices bacon, diced
1 (14 ounce) can low-fat cream of celery soup
1/4-1/2 cup water
1 medium onion, coarsely chopped
1 (14 -16 ounce) can sliced stewed tomatoes
1 celery rib, diced (optional)
1 bunch green onion, diced (optional)

Steps:

  • Pound each steak until thinned to about 1/4-inch. Saute bacon,( celery, and green onion if using); drain off fat. Combine sauteed bacon and vegetables with DRY stuffing mix (including seasoning with the mix, if any).
  • Stir in half the cream of celery soup and enough water to moisten.
  • Place sliced onions in the bottom of the slow cooker.
  • Spread stuffing mixture on each flattened steak; roll up and secure with toothpicks; place on top of onions.
  • Spoon remaining cream of celery soup over the rolls, then pour the tomatoes over all.
  • Cover and cook 8 to 10 hours on low, or 4 to 6 hours on high.

Nutrition Facts : Calories 606.7, Fat 20.7, SaturatedFat 6.8, Cholesterol 145.1, Sodium 1220.7, Carbohydrate 42, Fiber 2.8, Sugar 9.4, Protein 60.2

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