Sirloin Rolls Recipes

STUFFED STEAK ROLLS RECIPE BY TASTY

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!

ITALIAN BEEF ON ROLLS

Steps:

• Place the roast in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, green pepper, water and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices; shred beef and return to the slow cooker. Serve on rolls.

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.

SIRLOIN ROLLS

Steps:

• In a small bowl, mix cheeses, spinach, oregano, salt, pepper, and garlic. Mix well.
• Spread cheese mixture over sirloin steaks. Spoon tomato sauce over top.
• Roll up steaks. Place seam side down. Cut into 5" pieces and place seam sides down into lightly sprayed pan.
• Bake at 400 for about 25 minutes.

15 DELICIOUS SIRLOIN BEEF TIP RECIPES

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)

Steps:

• For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
• Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
• Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
• Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
• For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
• To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

BEEF ROLLS

Steps:

• Preheat oven to 325 degrees.
• Melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for Step 7.
• Add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
• Spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
• Put flour onto dinner size plate and mix paprika into flour.
• Roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and RESERVE for thickening later.
• Heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
• Pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
• Taste test the sauce, add more salt and pepper if needed.
• Pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
• Lift out the "rolls" using a slotted spoon and remove the string.
• Return beef to the sauce and serve hot.

CRISPY COUNTRY FRIED STEAK ROLL RECIPE BY TASTY

Steps:

• In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
• Add the spinach and stir until wilted down. Remove the pan from the heat.
• Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
• Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
• Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
• Refrigerate the steak for 1 hour.
• Place the flour, eggs, and panko in three separate shallow dishes.
• Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
• Preheat oven to 325˚F (160˚C).
• Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
• Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
• Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
• Transfer the steak roll to a baking sheet.
• Bake for 25-30 minutes.
• To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
• Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
• Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
• Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
• Enjoy!