Rolled Stuffed Steak
Juicy rolled stuffed steak filled with flavorful peppers, onions, and herbs, then slow-cooked to perfection and topped with savory gravy—an impressive and hearty dish for special occasions.
Ingredients
- 1 medium onion, chopped ⓘ
- 1/3 cup diced sweet red or green pepper ⓘ
- 1/3 cup chopped celery with leaves ⓘ
- 6 tablespoons butter or margarine ⓘ
- 1 package (8 oz.) stuffing mix ⓘ
- 1 egg, slightly beaten ⓘ
- 2 canned jalapeno peppers, rinsed, seeded, chopped ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/2 cup hot water ⓘ
- 6 sandwich steaks ⓘ
- 1 can (13 3/4 oz.) beef broth ⓘ
- 2 tablespoons flour ⓘ
Instructions
- Saute onion, pepper, and celery in 4 tablespoons butter in a large saucepan until tender.
- Remove from heat.
- Add stuffing mix, egg, chopped jalapeno peppers, oregano, and hot water; mix well.
- Spread sandwich steaks on a board, spread stuffing over each steak, and roll up jelly roll style, tucking ends in.
- Secure each rolled steak with skewers, toothpicks, or tie with string.
- Heat remaining butter in a skillet.
- Brown the rolled steaks slowly and evenly all over.
- Pour in beef broth and cover.
- Simmer for 1 hour.
- Remove the meat to a serving plate and keep warm.
- Make a smooth paste with flour and about 3 tablespoons cold water, then add to pan juices.
- Cook, stirring constantly, until gravy thickens and bubbles, about 3 minutes.
- Spoon gravy over rolled steaks and serve.
Tips & Substitutions
For added flavor, consider using a mix of spices such as garlic powder or paprika in the stuffing. If you want a milder heat, substitute the jalapenos with diced green bell peppers. You can also use leftover stuffing from other meals as a filling. Make sure to roll the steaks tightly to prevent the filling from spilling out during cooking.
Serving Suggestions
Serve the rolled stuffed steaks with a side of mashed potatoes or a fresh garden salad for a complete meal. They also pair wonderfully with roasted vegetables or a hearty bread. For a comforting twist, consider serving with a side of Corned Beef And Macaroni Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the rolled steaks in a covered dish in the oven at 350°F until warmed through, or microwave them for a few minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Rolled Stuffed Steak contains roughly 678 calories, with 20g protein, 107g carbohydrates, and 20g fat. It is an excellent source of iron (62% of the Daily Value), protein (39% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 491mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the sandwich steaks with chicken breast or pork loin. Just ensure that the cooking time is adjusted accordingly, as different meats may require less or more time to cook thoroughly.
What can I do if I don't have beef broth?
If you don't have beef broth, you can use chicken broth or vegetable broth as a substitute. For a richer flavor, consider adding a splash of soy sauce or Worcestershire sauce to the broth.
Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffed steaks a day in advance. Simply roll them up, secure them, and refrigerate. When ready to cook, allow them to come to room temperature before browning and simmering, which will help them cook evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).