Pesto Steak Roll Ups Recipes

STEAK ROLL-UPS

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.

PESTO STEAK ROLL-UPS

Steps:

• 1. Butterfly each steak by cutting horizontally through the center, not quite through the other side. Pound flat. Place into marinade. (Steaks can be marinated 30 minutes or up to 48 hours in the refrigerator)
• 2. Preheat oven to 400*. Place a wire rack into a baking dish.
• 3. Place 1 flattened steak onto work surface. Spoon 1 tablespoon pesto onto center of steak. Place cheese onto pesto. Roll long ways, folding in the outside edges. Wrap 2 slices of bacon around steak roll, securing with toothpicks.
• 4. Repeat with all ingredients. Place steak rolls into baking dish. Bake 20-25 minutes. Broil on High last 5 minutes to crisp bacon.

BRACCIOLE (FLANK STEAK ROLLS)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
• Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
• Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
• Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.

FOUR CHEESE PASTA ROLL UPS

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky.
• Alternatively, those who are fortunate enough to own a Kitchenaid mixer, beat the olive oil, 2 eggs, 2 tablespoons of the water, and salt in the bowl of the mixer. Add 1 cup of the flour, and using the paddle attachment, mix at a speed of 2 or 3, and add the remaining flour to the egg mixture, a little at a time.
• When the mixture looks like its all crumbly, turn the machine off, then put in the dough hook attachment. Knead the dough on speed 2, and add enough of the remaining water, until it forms a smooth ball, for 3-5 minutes. (you may need to use more or less water, depending on the consistency of the dough) Dough should not be sticky. If it is, add a little flour.
• Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate for 1 hour.
• While the dough is resting, prepare the cheese filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, garlic, white pepper and parsley and mix well. Set the filling aside.
• Assembly:.
• Bring a large pot of salted water to a boil.
• Roll out the pasta dough into thin sheets no thicker than a nickel. (On the kitchenaid roller, it's size 4).
• Cut the pasta into sheets 13" long, and about 5" wide (as wide as the pasta comes out of the pasta roller).
• Gently place the pasta into the boiling water, and cook until just firm, about 3-4 minutes. Fresh pasta takes less time to cook, it will float to the surface when cooked. Stir once while it's cooking.
• Strain and rinse to cool the pasta.
• Divide the cheese mixture evenly according to the number of sheets of pasta, about 1/3 cup.
• Working with one sheet at a time, lay the sheet of pasta with the longest side facing you, spread one portion of the cheese mixture over the pasta, leaving a 1-2 inch space at the far end, for rolling. Roll up the pasta and cheese, lengthwise, so that the roll will be about 13" long.
• Place 1 cup of the marinara sauce, and 1/2 cup of water in the bottom of a 9x13 baking dish.
• Place the completed pasta rolls seam side down, on top of the marinara sauce, in one layer. (unused sauce can be used when serving the pasta rolls).
• Top with enough sauce to cover the rolls. Bake, covered, at 350 for 45 - 60 minutes.
• Pesto Alfredo Cream Sauce:.
• Heat 2 teaspoons of olive oil in a skillet over medium heat.
• Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to med-high, and bring the sauce just barely to a boil. Reduce the heat and simmer for 5 minutes.
• Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Cut the rolls into serving sized pieces.
• Place 1 or 2 rolls on a plate, drizzle with the Pesto Alfredo Cream sauce. Garnish with some fresh chopped herbs if desired.

MARINATED STEAK AND BELL PEPPER ROLLS UPS

Steps:

• Thinly slice steak against the grain, truly as thinly as possible (this will make for easier roll ups). Place the steak in a large shallow bowl then cover with olive oil, steak sauce, garlic powder, and salt and pepper. Toss the steak to cover with sauce and spices. Cover bowl and place in fridge for 1+ hour.
• After 1 hour in the fridge, remove from fridge and place on counter to come to room temperature.
• While meat settle, place a large sauté pan over medium heat. Add 1 tablespoon of butter to the pan, then add sliced peppers and onion along with a bit of salt and pepper. Cook until veggies are a bit soft and well coated, then remove from pan and set aside to cool.
• Now you'll need put together the roll ups: you'll want to wrap 2 pieces of thin meat around a clump of the vegetable, meaning about 5-6 slices of different veggies. So place two slice of meat on a cutting board or plate right beside each other, then place the veggies on top of the meat, creating a plus sign with meat and veggies, then wrap the meat around the veggies any way you'd like, just make sure to get lock the meat in place by pressing a toothpick through the ends.
• Repeat until all veggies and meat are gone.*
• Place the large sauté pan back over medium heat and add the last tablespoon of butter to it.
• Once pan is very hot and coated, add 4-5 roll ups to the pan toothpick side down first (be sure not to crowd the pan to help create a good sear on all the roll ups). Cook on all sides of the meat until meat is golden brown.
• Repeat with all roll ups.
• Eat up! Don't forget to remove the toothpick before you eat it! Your guests would most likely not enjoy that part.

SLOW COOKER STUFFED BEEF ROLLS

Steps:

• *Thin beef roundsteaks labeled for "bracciole" can be substituted
• **Equivalent of ready-made gravy may be substituted, but leave out the 1 1/4 cups water.
• Saute chopped onion, finely chopped mushrooms & carrots in the 1 tbs of butter in a skillet over medium-low heat.
• Combine bread crumbs, bacon, salt & pepper in a medium bowl. Add the sauteed vegetables, including the butter from the pan. Mix well.
• Place about 1/4 cup of stuffing on each cube steak and roll up from the narrow end, securing with a toothpick if desired. If there is stuffing left over, cover and set aside.
• Place beef rolls in slow cooker, cover and cook on HI 3-4 hrs, LOW 6-8 hours.
• If using the brown gravy mix, at the end of the cook time--or whenever beef rolls are done--remove rolls from slow cooker.
• Mix the brown gravy mix with the water in a small bowl or measuring cup, making sure there's no lumps. Turn the slow cooker to HI and add the thickly-sliced mushrooms and gravy/water mixture. Stir until thickened and replace the beef rolls in the cooker, cover and cook for 15 more minutes.
• If using ready-prepared gravy, simply pour it over the beef rolls, cover the crock pot, set it to HI and cook for 15 minutes or until gravy is heated.
• If there is reserved stuffing, reheat in a microwave on HI and serve beef rolls over the stuffing.
• Makes 6 beef rolls.

SLOW-COOKER SPINACH-STUFFED CUBED STEAKS

Steps:

• Flatten each beef steak to 1/8-inch thickness. Spread 1 tablespoon pesto over each steak; sprinkle each with 1 teaspoon onion. Divide spinach among steaks, spreading to edges. Roll up steaks; secure with toothpicks.
• Place steaks in 2- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.
• Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
• Remove steaks from cooker to serving platter; keep warm.
• Skim fat from beef juices in cooker if desired. Measure 1 cup juices; pour into small saucepan. Mix cornstarch and water; stir into juices. Cook over medium-high heat about 5 minutes, stirring frequently, until thickened. Serve over steaks.