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Steak and Rice Roll-Ups

 Steak and Rice Roll-Ups
This has been a favorite family recipe for many years. I first used it in the 1960s. It makes any meal special.
6 ServingsPrep: 25 min. Cook: 1-1/4 hours


  • 1 cup finely chopped fresh mushrooms
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons butter
  • 1-1/2 cups cooked long grain rice
  • 2 tablespoons diced pimientos
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 2 pounds beef top round steak (1/2 inch thick)
  • 2 tablespoons canola oil
  • 2 tablespoons plus 1 teaspoon onion soup mix
  • 1 cup water


  • In a large skillet, saute the mushrooms, onions and pepper in butter
  • until tender. Transfer to a small bowl; stir in the rice, pimientos,
  • thyme and marjoram.
  • Cut steak into six pieces; flatten to 1/2-in. thickness. Spread
  • evenly with mushroom mixture; roll up and secure with toothpicks.
  • In the same skillet, brown roll-ups in oil on all sides. Add soup mix
  • and water; cover and simmer for 1 to 1-1/4 hours or until meat is
  • tender, occasionally spooning cooking liquid over roll-ups.
  • Thicken cooking juices if desired; serve with roll-ups. Discard
  • toothpicks.

2 of 2

Steak and Rice Roll-Ups (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1 each equals 328 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 309 mg sodium, 14 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.