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Steak and Rice Roll-Ups Recipe

Steak and Rice Roll-Ups Recipe

This has been a favorite family recipe for many years. I first used it in the 1960s. It makes any meal special.
TOTAL TIME: Prep: 25 min. Cook: 1-1/4 hours YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.
  • 3. 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.
  • 4. Thicken cooking juices if desired; serve with roll-ups. Discard toothpicks. 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 Pairings

Full-Bodied Red Wine

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