Steak And Rice 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.

STEAK AND RICE ROLL-UPS

Steps:

• In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram. , Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks. , In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups. , Thicken cooking juices if desired; serve with roll-ups. Discard toothpicks.

TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY

Steps:

• In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
• Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
• Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
• Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
• Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
• Roll the steak up over the vegetables and secure it with a toothpick.
• In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
• Boil for about one minute, take off the heat, and set aside to use as a glaze.
• In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
• Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
• Cook for about one minute longer and remove from heat. Top with sesame seeds.
• Enjoy!

STEAK AND RICE

Steps:

• Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
• In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
• Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
• Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
• To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

STEAK ROLL-UPS

Steps:

• Saute onion, green pepper and mushrooms in butter until tender. Combine sauteed vegetables with cooked rice and mix well.
• Cut steak in 6 pieces, pound each to 1/4 inch thickness. Spread steak with rice. Roll up; fasten with toothpicks or skewer securely.
• Brown in 2 tbsps. hot butter or margarine. Pour off fat.Pour a little sauce on bottom of pan. Pour sauce over meat, cover and simmer for 1 1/2 hours or until tender.

CUBE STEAK ROLL-UPS

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!

CHEESESTEAK ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Heat the vegetable oil in a large pan over high heat. Add the onion and cook for 10 minutes, until translucent and the edges start to brown.
• Push the onion to one side of the pan and add the red and green bell peppers to the pan. Season with 2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 teaspoon of pepper, and cook until the peppers soften, about 5 minutes. Remove from the pan and set aside.
• Place the steak on the cutting board, and cover with a piece of plastic wrap. Pound with a meat mallet or rolling pin to about ½-inch (1 ¼ cm) thick.
• Remove the plastic wrap and season the steak on both sides with 1 tablespoon of salt and 1 tablespoon of pepper.
• Line 7 slices of Provolone cheese along the bottom edge of the steak. Place the sautéed vegetables on top.
• Starting from the bottom, roll up the steak, encasing the cheese and vegetables inside.
• Top with the remaining 7 slices of Provolone and secure with skewers or toothpicks.
• Transfer the steak roll to a baking sheet and bake for 30 minutes, until cheese is melty and the steak is cooked through to your preference.
• Rest for 10 minutes before slicing between the skewers and serving.
• Enjoy!