Flank Steak Roll-Up Recipe

Read Reviews
5 2 2
Publisher Photo
"As a working mother of five hungry boys, I rely on my slow cooker to give me a head start on meals," comments Sheryl Johnson. The Las Vegas, Nevada cook rolls stuffing mix and mushrooms into flank steak before simmering it in an easy gravy.
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 6 servings


  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 2 tablespoons butter, melted
  • 1 package (6 ounces) seasoned stuffing mix
  • 1 beef flank steak (1-3/4 pounds)
  • 1 envelope brown gravy mix
  • 1/4 cup chopped green onions
  • 1/4 cup dry red wine or beef broth


  1. In bowl, toss the mushrooms, butter and dry stuffing mix. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 3-qt. slow cooker.
  2. Prepare gravy mix according to package directions; add onions and wine. Pour over meat. Cover and cook on low for 8-10 hours. Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice beef and serve with gravy. Yield: 6 servings.
Originally published as Flank Steak Roll-Up in Quick Cooking September/October 2001, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Flank Steak Roll-Up

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 3, 2013

"Easy and tasty! I followed the recipe exactly except I could not find flank steak and used top round. It came out of the package in two pieces and so, lacking string, I stitched it together with skewers and toothpicks. So I made some slings out of heavy duty foil for ease of lifting out of the pot. It was perfectly done in 8 hours on LOW. I will definitely make this again!"

Reviewed Mar. 3, 2011

"Excellent & Outstanding! I butterflied the flank steak to make it easier to get all the stuffing in & to roll it up. Also added chopped garlic, celery, onions & water chestnuts to the stuffing. I doubled the gravey and used beef broth to make the gravey instead of water. Seasoned the rolled flank steak w/garlic & pepper before baking it. Bake uncovered @ 350 degrees for 1 hour, baste a few times during cooking.  The flank steak was done perfectly, medium rare-medium. My Family thought it was absolutely Fantastic and I will definately make this again!!!"

Loading Image