Prep time: 15 mins | Cook time: 5 mins | Total time: 20 mins | Yield: 8 rolls
These beef roll-ups are an easy and quick dinner with scrumptious tender beef pieces wrapped in wound cheese and veggies. To serve, drizzle these delicious beef roll-ups with the simple yet pretty impressive balsamic glaze.
Ingredients
1 tablespoon olive oil
8 thin sliced sirloin steaks
1 tablespoon garlic powder
2-3 tablespoons Worcestershire sauce
1 tablespoon onion powder
Filling:
1 sliced medium onion
1 c. of Gruyere cheese
1 orange-red and 1 yellow pepper
Balsamic Glaze:
2 tablespoons brown sugar
2 teaspoons butter
1/4 c. balsamic vinegar
1/4 c. beef broth
2 tablespoons finely chopped shallots
How to make Beef Roll-Ups
Step 1: If using slightly thick sirloin steaks, pound them a little using a meat mallet.
Step 2: To the meat, add the seasonings, olive oil, and Worcestershire sauce. Mix well to coat both sides of the meat. Set aside.
Step 3: To a matchstick size, slice the peppers and onion. Set aside.
Balsamic Sauce:
Step 4: Melt the butter in a pan. Once the butter has melted, add the shallots to the pan and cook until translucent. Then, add the rest of the ingredients and stir well. Bring everything to a boil. Slightly decrease the heat once the mixture is boiling and let the sauce reduce to about half. Transfer the sauce to a bowl once reduced. Set aside.
Filling:
Step 5: Drizzle olive oil in the now-empty pan. Then, add the peppers and lightly saute for about a minute. Set the peppers aside when done.
Cook & Assemble the beef rolls:
Step 6: Lay the rolls flat and place the peppers and onion in the middle of each roll. Between the 8 rolls, divide the cheese. If desired, season with salt and pepper. Tightly roll the rolls and secure the ends using a toothpick.
Step 7: Place the rolls in a hot large fry pan, seam-side down. Cook the rolls for about 30 to 60 seconds and turn them so the rolls are cooked on all sides.
Step 8: On a plate, transfer the rolls when done and let them rest for about a minute or two before removing the toothpicks. Over the tops, drizzle the balsamic glaze. Enjoy!
Nutrition Facts:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 349 | Total Fat: 20g | Saturated Fat: 8g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 320mg | Carbohydrates: 13g | Fiber: 1g | Sugar: 8g | Protein: 28g
Ingredients
- 1 tablespoon olive oil
- 8 thin sliced sirloin steaks
- 1 tablespoon garlic powder
- 2-3 tablespoons Worcestershire sauce
- 1 tablespoon onion powder
- Filling:
- 1 sliced medium onion
- 1 c. of Gruyere cheese
- 1 orange-red and 1 yellow pepper
- Balsamic Glaze:
- 2 tablespoons brown sugar
- 2 teaspoons butter
- 1/4 c. balsamic vinegar
- 1/4 c. beef broth
- 2 tablespoons finely chopped shallots
Instructions
Step 1: If using slightly thick sirloin steaks, pound them a little using a meat mallet.
Step 2: To the meat, add the seasonings, olive oil, and Worcestershire sauce. Mix well to coat both sides of the meat. Set aside.
Step 3: To a matchstick size, slice the peppers and onion. Set aside.
Balsamic Sauce:
Step 4: Melt the butter in a pan. Once the butter has melted, add the shallots to the pan and cook until translucent. Then, add the rest of the ingredients and stir well. Bring everything to a boil. Slightly decrease the heat once the mixture is boiling and let the sauce reduce to about half. Transfer the sauce to a bowl once reduced. Set aside.
Filling:
Step 5: Drizzle olive oil in the now-empty pan. Then, add the peppers and lightly saute for about a minute. Set the peppers aside when done.
Cook & Assemble the beef rolls:
Step 6: Lay the rolls flat and place the peppers and onion in the middle of each roll. Between the 8 rolls, divide the cheese. If desired, season with salt and pepper. Tightly roll the rolls and secure the ends using a toothpick.
Step 7: Place the rolls in a hot large fry pan, seam-side down. Cook the rolls for about 30 to 60 seconds and turn them so the rolls are cooked on all sides.
Step 8: On a plate, transfer the rolls when done and let them rest for about a minute or two before removing the toothpicks. Over the tops, drizzle the balsamic glaze. Enjoy!
