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Steak Roll-Ups Recipe

Steak Roll-Ups Recipe

My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. —Pat Habiger, Spearville, Kansas
TOTAL TIME: Prep: 20 min. Cook: 2 hours YIELD:6 servings


  • 1-1/2 pounds boneless beef round steak
  • 1/4 cup chopped onion
  • 1/4 cup butter, melted
  • 2 cups fresh bread cubes
  • 1/2 cup chopped celery
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups water
  • 3/4 teaspoon browning sauce, optional


  • 1. Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour.
  • 2. In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally. Yield: 6 servings.

Nutritional Facts

1 serving (1 each) equals 401 calories, 19 g fat (7 g saturated fat), 86 mg cholesterol, 735 mg sodium, 27 g carbohydrate, 2 g fiber, 30 g protein.

Reviews for Steak Roll-Ups

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Reviewed May. 25, 2014

"Very good. Love the flavor combination of meat, gravy, and stuffing."

Reviewed Jan. 25, 2014

"This recipe is so easy, used thin cut round steak so the long cooking time of this recipe really made for tender steak. The filling was excellent. I followed the recipe as written."

Reviewed Oct. 7, 2013

"I was running short on time so I stuffed meat with box mix stuffing. It was amazingly good!"

Reviewed Jan. 11, 2012

"Good enough for company. Make recipe exactly as printed but used "golden" mushroom soup. Wow - this was good!!!!"

Reviewed Jan. 31, 2010

"I haven't made this in a while but my husband still remembers it and is asking for it. It has a wonderful flavor even if I can't get it to look so pretty as the picture"

Reviewed Sep. 1, 2009

"these are really good. i cheated and bought tenderized steaks which were cut up into perfect portion size. will make them again. had them with mashed potatoes. yum"

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Wine Pairings

Full-Bodied Red Wine

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