STUFFED STEAK ROLLS
These hearty beef rolls don't require a lot of fuss-they just look like they do. Use a boxed stuffing mix or leftover stuffing for the filling, then top with a tasty sauce full of onion and green pepper. Serve with frozen California blend vegetables and lemon bars as shown at top right...or steamed fresh asparagus and strawberry mousse for dessert.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks., In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture. Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks.
Nutrition Facts : Calories 444 calories, Fat 15g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1335mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 44g protein.
STUFFED STEAK ROLLS RECIPE BY TASTY
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
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 ROLLS
The Stuffed Steak Rolls recipe out of our category Beef! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Lunch, Dinner, Main Course
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Cut yellow peppers in half, remove the seeds and rinse. Place on a baking sheet and broil under the hot oven grill until the skin is dark, about 10 minutes.
- Remove, cover with a damp kitchen towel and let stand for 10 minutes.
- Meanwhile, trim scallions, rinse and cut into thin rings. Place in a small bowl with the green peppercorns.
- Remove skins from yellow pepper halves, cut into strips and mix with the scallion rings.
- Season beef with salt and pepper. Spread on one side with the mustard and then cut each slices crosswise. Distribute yellow pepper strips and scallion mixture on top.
- Fold pieces of meat into rolls and pin together with toothpicks. With the oil, coat an aluminum grill pan. Cook rolls on the hot grill on each side for 8-10 minutes.
Nutrition Facts : Calories 281 kcal, Fat 8 g, SaturatedFat 2.8 g, Protein 45 g, Carbohydrate 5 g, Sugar 0 g, Cholesterol 110 mg
STEAK ROLL-UPS
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
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.
ROLLED FLANK STEAK
I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.
Provided by ANGELSHARK
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
- Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
- Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
- Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g
VEGGIE STUFFED STEAK ROLL RECIPE BY TASTY
Here's what you need: oil, red bell pepper, yellow bell pepper, white onion, salt, black pepper, garlic, flank steak, spinach, shredded mozzarella cheese, long toothpick
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
- Season the flank steak on both sides with a good pinch of salt and black pepper.
- Sprinkle on the spinach in an even layer and top with the sautéed peppers.
- Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
- Skewer the steak with toothpicks about 1½ inches (4 cm) apart so that the steak will hold its shape.
- Slice between the toothpicks to create individual steak rolls.
- Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
- NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 10-12.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
- Let the steak rest for 5 minutes before removing toothpicks.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 2 grams
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
- Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
- In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
- Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
STUFFED ROLLED STEAK
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
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
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
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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