Stuffed Steak Rolls Recipe

Stuffed Steak Rolls Recipe photo by Taste of Home

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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.

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Stuffed Steak Rolls Recipe

Prep: 20 min. Cook: 30 min.

Yield: 2 Servings

20 30 50

Ingredients

1 small green pepper, cut into 1-inch pieces
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 tablespoon canola oil
3/4 cup prepared stuffing
2 tablespoons grated Parmesan cheese
2 beef cubed steaks (6 ounces each)
1/2 cup hot water
1/2 teaspoon beef bouillon granules
1/3 cup chili sauce

Directions

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. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 444 calories, 15 g fat (4 g saturated fat), 100 mg cholesterol, 1,335 mg sodium, 32 g carbohydrate, 2 g fiber, 44 g protein.

Originally published as Stuffed Steak Rolls in Quick Cooking March/April 2001, p46

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.