Print Options

Back to Flank Steak Roll-Up >

Include these items:

Select reviews >

Taste of Home Logo

Flank Steak Roll-Up

 Flank Steak Roll-Up
"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.
6 ServingsPrep: 15 min. Cook: 8 hours


  • 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


  • 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.
  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.