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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.
  • Total Time
    Prep: 25 min. Cook: 1-1/4 hours
  • Makes
    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


  • 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.
Nutrition Facts
1 each: 328 calories, 13g fat (4g saturated fat), 95mg cholesterol, 309mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 36g protein.

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  • obm4
    Mar 9, 2012

    Wasn't sure about this.Hard to roll up nicely,but don't worry about the rice falling out.Had a lot left over.Diddn't have onion soup so read on line about the very high salt.They suggested using 3 tbls dehydrated onions,1/4 tsp basil,1/2 tsp parsley,I used 1 can beef broth instead of water.Next time I will use 11/2 or 2 cans,then add the leftover rice mix and the end.My wife loved this a lot.I wasn't sure if she would.She usually tells me about my cooking,but did this time.Will make it again soon.