Steak Rolls Food

PHILLY CHEESE STEAK EGG ROLLS

Steps:

• Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
• In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
• Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

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.

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!

STUFFED STEAK ROLLS

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.

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.

STEAK SUMMER ROLLS

Steps:

• For the dip: Combine the yogurt, dill, cucumber, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Cover and refrigerate until ready to serve.
• For the summer rolls: Prepare the rice vermicelli according to the package directions. Drain, pat dry and set aside.
• Preheat an outdoor grill or a grill pan to medium high.
• Grill the onions until charred, about 3 minutes per side. Separate the onion rounds into individual rings.
• Sprinkle the steak with salt and pepper. Grill until nicely charred and medium rare, 4 to 5 minutes per side. Let rest for 10 minutes, then trim and slice on the bias and against the grain into 24 long strips.
• Build the summer rolls: Fill a large bowl with water. Working one at a time, submerge a rice wrapper in the water until pliable. Lay out on a paper towel. Arrange a row of radishes in the center of the wrapper. Put a row of the herbs on one side and a row of alternating carrots and cucumbers on the other. Top all the veggies with a single layer of spinach, then 3 slices of steak, 3 small onion rings and one-eighth of the noodles. Top with another single layer of spinach leaves. Fold in the sides and roll up like a burrito. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with the dip on the side.

BALSAMIC-GLAZED STEAK ROLLS

Steps:

• Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
• Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
• Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
• Roll it up, and secure it with a toothpick. Repeat for each steak roll.
• For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
• Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
• Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

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 ROLLS

Steps:

• Season both sides of steak with salt and pepper.
• Beat the steak as thin as possible with out creating wholes or gaps in the meat
• Spread paleo cheese mixture over the meat.
• Layer spinach smooth and flat
• Add chopped sun dried tomatoes and roll them tight.
• Use metal skewer or tooth picks to hold roll together.
• Cut between 1 and 1½ inch slice rolls place on oiled grill or in oven on low broil for 10 minutes. serve with steamed asparagus

STEAK ROLLS

Steps:

• Pound sandwich steaks to even thickness using a meat mallet.
• Mix bread crumbs, egg, garlic powder, salt, and pepper together in a bowl. Spread over steaks in an even layer. Roll steaks into tight spirals and secure with toothpicks.
• Heat oil in a large skillet over medium heat. Cook steak rolls until browned, 1 to 2 minutes per side. Sprinkle onion soup mix into the skillet. Fill the empty package with water and pour into the skillet twice. Cover skillet; bring to a boil. Reduce heat to low and simmer, covered, until flavors combine, 45 to 60 minutes.

STEAK ROLLS

Steps:

• Pound steak to 1/3 inch thick.
• Cut into 6 pieces.
• Mix the next 8 ingredients.
• Put 1/4 cup on each piece of steak.
• Roll up and secure with toothpick.
• Roll in flour.
• In large skillet, heat oil, brown rolls.
• Mix soup and water.
• Pour over rolls.
• Cover and simmer for about 2 hours, until tender.

EASY PORTUGUESE PREGO ROLLS

Steps:

• Combine all the marinade ingredients in a blender and blend until smooth.
• Flatten the steak with a meat mallet until each steak is around 1cm/third of an inch thick.
• Pour the marinade over the steak and allow to marinade for at least 30 minute and up to 24 hours, covered in the fridge.
• To cook the steak, heat a large griddle pan, skillet or outside grill until scorching hot then cook the steaks quickly on both sides until caramelized and cooked to your preference. Remove from the heat and allow to rest for 5 minutes.
• For the chilli butter, combine the chopped chillies and butter and mix well.
• To serve, half the bread rolls and spread on the chilli butter. Top with the cooked steak and add sliced tomatoes and onion.

ITALIAN STUFFED FLANK STEAK ROLLS

Steps:

• Place the flank steak into a bowl. Add oil, Italian seasoning, garlic, salt, and pepper. Mix well to ensure the steak is covered with the seasonings. Allow the steak to marinate for 30 minutes, or up to 24 hour in the refrigerator.
• Place the steak on a flat surface.
• Spread the spinach evenly over steak, leaving a 1/4 inch border at the edge. Cover with red pepper, and then cheese.
• Roll up the steak as tightly as you can, ending seam side down. Using a sharp knife, cut the roll in half so that you can better fit it into your air fryer basket.
• Set your air fryer to 400F for 8-10 minutes, or until your steak has reached an internal temperature of 145F. It is critical to not overcook skirt steak, so as to not toughen the meat.
• Let the steak rest for 10 minutes and serve.

BALSAMIC GLAZED STEAK ROLLS

Steps:

• Start with the glaze so it can simmer while you cook the steak. In a small bowl, add the cornstarch into the broth until smooth.
• Take a small saucepan and add the balsamic vinegar, red wine, brown sugar, garlic, rosemary, black pepper, and salt and bring to a low boil. Stir in the broth mixture and boil for 1 minute, then reduce to low heat and simmer, stirring occasionally.
• Prepare the vegetables by cutting the peppers, zucchini, and onion into strips around ¼ inch thick and about the length of the steak.
• In a 12-inch skillet, heat 1 tablespoon of olive oil on medium-high heat. Add the peppers, zucchini, onion, mushrooms, and season with salt and pepper to taste. Sauté until crisp, 1½ to 2 minutes. Remove from heat and take the vegetables out of the pan so they don't keep cooking.
• Prepare the steak by lightly brushing both side with olive oil (use around 1 tablespoon) then sprinkle with salt, pepper, and chopped rosemary.
• Divided the vegetables between the pieces of steak, placing them at the end across a short side. Lay them perpendicular to the length of the steak - they should be wider, so they stick out at the ends.
• Start with the side of the steak with the vegetables, carefully roll up the steak and use a toothpick to secure.
• Put the skillet back on the heat and add 1 tablespoon of olive oil on medium-high heat. Place the steak rolls in the pan, seam side down, and cook for 1 minute per side or until the desired doneness.
• Remove the rolls to a platter, removing the toothpicks. Remove the rosemary sprigs and garlic cloves from the glaze and serve over the steaks.

STEAK ROLLS

Steps:

• Marinade your steak in a large ziplock bag for at least 30 minutes before cooking.
• Preheat your oven to 350F.
• Heat a large skillet to medium heat. Spray with cooking spay or drizzle a little olive oil on the inside.
• Cut steak into smaller strips (see video for size reference).
• Take a few pieces of bell pepper, green beans, and onion and wrap the steak tightly around the vegetables. Secure with toothpicks.
• Sear meat in skillet, about 1 minute, then rotating until brown on all sides.
• Continue until all meat is seared.
• Place steak wraps on baking sheet and let bake in oven for 10-15 minutes.

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!

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
• Remove the vegetables from the pan and cover to keep warm.
• Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
• Cook the steak for 3-4 minutes or until browned and just cooked through.
• Place the peppers and onions back into the pan with the steak.
• Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
• Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
• Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
• Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
• Drain on paper towels, then serve with dipping sauce of your choice.

STEAK HOAGIE ROLLS

Steps:

• Combine warm water, yeast and a pinch of sugar in a small measuring cup. Allow to proof for about 10 minutes.
• Combine bread flour, salt, and sugar in a stand mixer. With dough hook attachment mix just until combined. With the mixer on low speed slowly add yeast mixture to flour mixture. Add in olive oil. Continue mixing until thoroughly combined. Increase speed to medium-low and knead for about 5-7 minutes or until dough is smooth and supple. If the mixture is too wet add flour 1 tablespoon at a time until dough is smooth. If the mixture is too dry add 1 tablespoon of water.
• Place dough in a greased bowl and cover with plastic. Let rise until doubled, about 45 minutes to 1 hour.
• Prepare a large baking sheet with parchment or baking liner. Sprinkle generously with cornmeal.
• Press dough down gently. Remove dough to a lightly floured surface and divide into 8-10 pieces (depending on size preference. I made 6" rolls and it made 10.)
• Roll each piece into an elongated approx 5" - 6" piece. (Will grow a bit as it rises.) Shape to curve ends in slightly. Slit 1/4" deep slit about 3 inches down the center.
• Preheat oven to 400 degrees.
• Place rolls on cornmeal sprinkled sheet pan. Cover with plastic wrap. Let rise for about 30 minutes.
• Bake rolls for 10-15 minutes or until golden brown. If you have a thermometer it should measure 200 degrees. Let cool for 20 minutes before serving

STEAK EGG ROLLS

Steps:

• Season steak with salt and pepper.
• Heat olive oil in a pan. Cook steak to medium-well. Set aside and rest.
• Melt butter in the same pan.
• Add onions and bell peppers. Sautee until onions are translucent then take off the heat.
• Carve the steak into thin slices then toss in with the onions and peppers.
• Season with Worcestershire sauce, salt, and pepper. Leave to cool slightly.
• Take a sheet of egg roll wrapper. Fill with the beef mixture and about 2 tablespoons of cheese.
• Roll tightly from edge to edge, tucking in the sides.
• Heat oil in a pan. Fry egg rolls until golden.
• Drain excess oil on paper towels.

BALSAMIC GLAZED STEAK ROLLS

Steps:

• Lay out steak and season with salt, pepper, and oregano on both sides. Heat a large skillet on medium high. Sauté peppers and carrots with a dash of salt and pepper, stirring frequently for about 5 mins or until tender. Mix De Nigris Balsamic Vinegar, honey, and garlic in a small saucepan and bring to boil. Reduce heat to simmer for about 8 minutes or until sauce has reduced in half. While Balsamic Glaze is reducing, prepare steak rolls. Place a combination of peppers and carrots on each piece of steak. Roll the steak around the vegetables and secure with a toothpick. Repeat until all steak rolls are assembled. Heat a large skillet, cast iron pan, or grill on medium high heat. Place steak rolls seam side down and brush with balsamic glaze. Cook for 2 minutes then rotate. Continue brushing with glaze and rotating steak rolls until desired doneness. Remove toothpicks and serve.

STEAK ROLL RECIPE

Steps:

• Rub the steak with oil and pepper. Heat a griddle pan and cook the steak for about 3 mins on each side, to keep it med rare. Leave to cool, then slice thinly.
• Mix the mayonnaise and horseradish and spread over the split rolls. Arrange the tomato and red onion on the bottom halves, then the steak, and top with a few spinach or rocket leaves. Put the top on, tie and wrap.

BALSAMIC GLAZED STEAK ROLLS

Steps:

• Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper, and some chopped fresh rosemary. Cut up the vegetables into thin strips. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. They're still going to cook a little further when the steak rolls are grilled, so don't overcook. You want the vegetables to still be slightly crispy at the very end. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll. For the rosemary balsamic glaze, heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs. Prepare the grill and grill on each side for about two minutes or according to desired doneness. Do the same if cooking them in a skillet. Serve immediately drizzled with the rosemary balsamic glaze. This dish is fantastic with baked potatoes. Enjoy!