Steak Roll Ups Food

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.

ROUND STEAK ROLL-UPS

Steps:

• Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks., In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6-8 hours or until meat is tender. , Discard toothpicks. Serve roll-ups and sauce with spaghetti. Sprinkle with additional cheese if desired.

STEAK ROLL-UPS

Steps:

• Cut steak into large pieces enough for 4.
• Combine the next 8 ingredients and mix well.
• Place mix on each piece of steak.
• Roll and fasten with toothpicks (no sides open).
• Roll in flour and brown in oil.
• Combine soup and water.
• Pour over roll-ups.
• Cover and simmer 2 1/2 hours or until tender.

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!

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!

ROLLED FLANK STEAK

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!

BEEF ROLL-UPS

Steps:

• Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
• In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
• Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
• In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
• In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

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!