stuffed steak rollups 1

Stuffed steak rollups are filled with a savory mushroom and onion stuffing and are simple to make. They are great to serve with mixed vegetables and a side of jasmine saffron rice or even when served with cheesy mashed potatoes and a salad. No matter how you serve these tasty stuffed steak rollups, you are sure to impress your family with this dish!

Ingredients:

  • 2 pounds of thinly sliced round steak
  • 1- 12 ounce package button mushrooms, chopped
  • 1 medium onion, chopped
  • 1 1/2 cups of seasoned stuffing cubes
  • 4 tablespoons butter, divided in half
  • Salt, pepper

First, we start by melting 2 tablespoons of butter in a large saute pan over low/medium heat. Then we add the mushrooms and onions. Lightly sprinkle salt and pepper on the mushrooms and onions to help release their natural juices.

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Stir occasionally. After about 7 minutes, the mushrooms and onions should be soft and the onions should be translucent as well.

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Transfer the onion and mushroom mixture into a medium size mixing bowl and add the seasoned stuffing cubes. Mix well. Season to taste, adding more salt and pepper if necessary. Set aside.

Next, we will be prepping the steaks.

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Trim off all excess fat from the steaks. Place the steak on plastic wrap and cover with more plastic wrap. Using a rolling pin, cast iron skillet or a meat mallet, pound the steak to tenderize and even out the thickness of the steaks. Make sure all the steaks are the same thickness for even cooking.

Next, we will fill and roll up the steaks.

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Place a generous amount of the mushroom and onion stuffing at the widest point of the steak.

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Roll the steak towards the narrower end, being sure to tuck in the mushroom onion stuffing as you roll. Don’t roll them too tight because the stuffing will expand a bit as it absorbs the juices from the steak when they cook.

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Secure the rollups with toothpicks inserted lengthwise.

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Next, melt 2 tablespoons of butter in a large frying pan on medium heat. Lightly salt and pepper the rollups, carefully place them in the hot frying pan. Allow the rollups to carmelize to a golden brown on all sides, basting them frequently with the butter and juices in the pan. Cooking time should be about 15-20 minutes. The steak should be cooked thoroughly and the stuffing should be hot. If you have a meat thermometer, the internal temperature should reach 160 degrees. Remove from pan, cover with foil and let them rest for 10 minutes. Carefully remove toothpicks before serving. Enjoy!

 

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Stuffed Steak Rollups
2015-09-01 17:16:49
Stuffed steak rollups are filled with a savory mushroom and onion stuffing and are simple to make. They are great to serve with mixed vegetables and a side of jasmine saffron rice or even when served with cheesy mashed potatoes and a salad. No matter how you serve these tasty stuffed steak rollups, you are sure to impress your family with this dish!
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Ingredients
  1. • 2 pounds of thinly sliced round steak
  2. • 1- 12 ounce package button mushrooms, chopped
  3. • 1 medium onion, chopped
  4. • 1 1/2 cups of seasoned stuffing cubes
  5. • 4 tablespoons butter, divided in half
  6. • Salt, pepper
Instructions
  1. First, we start by melting 2 tablespoons of butter in a large saute pan over low/medium heat. Then we add the mushrooms and onions. Lightly sprinkle salt and pepper on the mushrooms and onions to help release their natural juices.
  2. Stir occasionally. After about 7 minutes, the mushrooms and onions should be soft and the onions should be translucent as well.
  3. Transfer the onion and mushroom mixture into a medium size mixing bowl and add the seasoned stuffing cubes. Mix well. Season to taste, adding more salt and pepper if necessary. Set aside.
  4. Trim off all excess fat from the steaks. Place the steak on plastic wrap and cover with more plastic wrap. Using a rolling pin, cast iron skillet or a meat mallet, pound the steak to tenderize and even out the thickness of the steaks. Make sure all the steaks are the same thickness for even cooking.
  5. Place a generous amount of the mushroom and onion stuffing at the widest point of the steak.
  6. Roll the steak towards the narrower end, being sure to tuck in the mushroom onion stuffing as you roll. Don’t roll them too tight because the stuffing will expand a bit as it absorbs the juices from the steak when they cook.
  7. Secure the rollups with toothpicks inserted lengthwise.
  8. Next, melt 2 tablespoons of butter in a large frying pan on medium heat. Lightly salt and pepper the rollups, carefully place them in the hot frying pan. Allow the rollups to carmelize to a golden brown on all sides, basting them frequently with the butter and juices in the pan. Cooking time should be about 15-20 minutes. The steak should be cooked thoroughly and the stuffing should be hot. If you have a meat thermometer, the internal temperature should reach 160 degrees. Remove from pan, cover with foil and let them rest for 10 minutes. Carefully remove toothpicks before serving. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

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