Impressive? Maybe. Simple? Very! These steak rolls are made using every day ingredients like salt and pepper (or add your fav seasonings) and filled with diced red onions, mushrooms and spinach. No need to butterfly these gems. Cheesy crisp crusted cheese forms on the top and bottom of the steak rolls. You are going to love these steak rolls! Looking for a recipe to wow your friends and family? This is it!
This is one of my most pinned recipes. Just check out the Pinterest reviews. I hope you can try it. If you do try this recipe please let me know how it went! Happy Holidays!
You may also like these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs just use keto Italian dressing).
Happy New Year! Do you have any new year resolutions? My new year resolution is to start posting more step by step pictorials and post more desserts. I love sweets so its only right! I love visuals too! They’re so handy, especially when I’m reading a recipe and totally confused.
Step by step photos are a HUGE help for me, so I thought, “If I love them and I know a lot of bloggers do it, then I need to follow suit.” Below is my first, actually second (I think) step by step of the new year!
I love steak, but I don’t eat it quite often, which is why I was excited to make these steak rolls. I have quite a lot of chicken recipes on my blog (if you can tell) but now it’s time to make room for some beef and some other foods. So in 2017 you will see a lot more beef recipes.
I can’t wait to show you! Don’t worry, chicken recipes will be in rotation too, as well as lamb aaaaand yummy desserts.
These steak rolls may look fancy and all, but trust me they are so simple to make! The steaks are pretty thin so they cook fast. Only 5 minutes to prepare. Cook each side until brown for about 3 minutes then pop them into the oven for about 5-10 minutes. In the past, I would use thicker steaks because I suck so bad at butterflying them, so this time I wanted to use thinner steaks. It’s a win for me because I didn’t have to butterfly it and they cooked faster. I love saving steps.
Make these steak rolls your own by adding maybe garlic, kale or your choice of greens. If you have time. For more intense flavor, marinated the steak overnight then season with your favorite seasonings. There are so many options.
Ingredients:
salt for taste
pepper for taste
1-2 cups of mushrooms diced
2 small red onions diced
a couple handfuls of spinach
1lb beef sirloin steak
Provolone cheese
2-3 tsp butter or vegetable oil
Directions:
Preheat oven to 400 degree Fahrenheit.
Flatten out the steak then season both sides with salt and pepper (and/or your favorite seasonings of your choice). Set to the side.
Heat skillet over medium high heat. Add butter or vegetable oil. Once you hear sizzling add the onions and mushrooms and cook for about 2-3 minutes.
Turn off the stove then add the spinach and mix it up until wilted. Alternatively, you can wait to add the raw spinach on top of the steak.
Add the onion, mushroom and spinach mixture onto the flattened steak but do not spread the mixture too close to the edges (see photo below) You want to leave a one inch border.
At this point, if you haven’t added the spinach to the skillet, you can add the raw spinach on top of the onion mixture.
Place the provolone cheese on top of the spinach and onion mixture.
Roll the steak up away from you carefully but tightly.
Once rolled up, push the skewer through the seam, then all the way into the other side of the steak leaving about two inches between each skewer. You can also use twine if you have it. I didn’t have any short skewers so I used my long ones and broke them in half.
If using twine, you want to roll up as usual then tie every two inches with kitchen twine. Carefully cut in between (in the middle) of the twine or skewers.
Add another tsp of oil or butter to the same skillet you used to cook the onions and mushrooms (if needed). Heat pan over medium high heat. Once you hear sizzling, add the steak rolls and cook each side for about 3 minutes.
Place skillet into the oven and cook for 5-10 minutes. Since the steak is pretty thin, make sure you check them after 5 minutes, to prevent the steak from overcooking. Serve with salad.
Hope you have a joyous New Year!
Make sure you pin this recipe and check out the great Pinterest reviews! I hope you can try it. If you do try this recipe please let me know how it went!
You may also like these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs).
- Ingredients:
- salt for taste
- pepper for taste
- 1-2 cups of mushrooms diced
- 2 small red onions diced
- a couple handfuls of spinach
- 1 lb beef sirloin steak
- 8-10 slices of Provolone cheese slices
- 2-3 tsp butter or vegetable oil
-
Directions:
-
Preheat oven to 400 degrees Fahrenheit.
-
Flatten out the steak then season both sides with salt and pepper (and/or your favorite seasonings of your choice). Set to the side.
-
Heat skillet over medium high heat. Add butter or vegetable oil. Once you hear sizzling add the onions and mushrooms and cook for about 2-3 minutes.
-
Turn off the stove then add the spinach and mix it up until wilted. Alternatively, you can wait to add the raw spinach on top of the steak.
-
Add the onion, mushroom and spinach mixture onto the flattened steak but do not spread the mixture too close to the edges (see photo below) You want to leave a one inch border.
-
At this point, if you haven't added the spinach to the skillet, you can add the raw spinach on top of the onion mixture. Place the provolone cheese on top of the spinach and onion mixture.
-
Roll the steak up away from you carefully but tightly. Once rolled up, push the skewer through the seam, then all the way into the other side of the steak leaving about two inches between each skewer. You can also use twine if you have it. I didn't have any short skewers so I used my long ones and broke them in half.
-
If using twine, you want to roll up as usual then tie every two inches with kitchen twine. Carefully cut in between (in the middle) of the twine or skewers. Add another tsp of oil or butter to the same skillet you used to cook the onions and mushrooms (if needed). Heat pan over medium high heat. Once you hear sizzling, add the steak rolls and cook each side for about 3 minutes.
-
Place skillet into the oven and cook for 5-10 minutes. Since the steak is pretty thin, make sure you check them after 5 minutes, to prevent the steak from overcooking. Serve with salad.
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Yeah, so…. I need some practice with rolling the whole thing up. Mine are NOT rolled tightly enough, and a lot of the filling spilled out while rolling, more while cutting, and even more while browning in the skillet before finishing in the oven. Based on how they smell while cooking, I know they’ll turn out just as good, but they aren’t nearly as pretty as yours.
I didn’t think mine looked that great but they were tasty. Thank you so much, Lynette. I hope you enjoyed them!
This looks so delicious! I bet it would be a hit at our Memorial Day cookout!!
Why does it say to preheat the oven LOL? Is that just an error? I saw no oven cooking. . . .
Because the oven instructions are shown at the end of the recipe……..
Oh you must’ve been looking at the body of the post. The actual recipe shows oven instructions…
Hi. You said you updated the post to show the nutritional value. I can’t seem to find it……
Hi Jennifer. Sorry I missed your comment. I’m not sure what happened to the nutrition information but I added it again. Thank you.
Can you tell us what the nutritional breakdown is and the servings this makes.
Hi Michele. It depends how big you cut the rolls. I was able to get 6 rolls. I updated the post to show the nutritional breakdown.
Thank you for this great recipe! I have made these a few times and even my picky 16-yr old loves them – he even helped me cook them! Make sure to take the time to brown them before putting in the oven, they look very unappetizing and seemed to lose some of the steak flavor when I skipped that step to save some time. The last time I made them, I decided to leave the rolls whole instead of slicing them, so I just browned the top and bottom and kept them in the oven for a few more minutes. I found we didn’t lose as much of the filling that way, and everyone just cut them after I served it up.
That’s great to hear!! I’m glad you all love them! Next time I make them, I’m going to try your tips. Thank you so much for your kind words!
These steak rolls look so amazing. I love the photo of the rolls in the pan, they look so scrummy and delicious.
Bintu – Recipes From A Pantry recently posted…How to Make Banana Bread {Recipe Video} – West African Flavours
Thank you so much Bintu!
I’m sure these would fly off the plate when they were handed round. Delicious savoury combination of flavours. Happy New Year
Yum! I make these all the time on the grill, but I’ve never thought to pan sear them indoors during the winter. They look perfect!
I am absolutely loving this idea! All my favourite ingredients wrapped up on one lovely little steak roll. Awesome!
Elizabeth recently posted…An Adventure to the Summit of Ben Nevis – The Climb
I’m making it again this weekend but with a different kind of filling. Can’t wait! Thank you Elizabeth!
Wow, excellent step-by-step photos and a beautiful end result. I wouldn’t change a thing to your filling because onion, spinach, mushrooms and cheese with beef is everything to love. Great shortcut on the steak I can’t wait to try! Thanks for the recipe and happy new year.
You’re right about the filling. I love it. Thank you Lynne! Happy new year to you too!
Now this is how I want to eat my steak! I love how the veggies and cheese is incorporated. I like your step by step photos too. Amazing content as always.
Me too and a perfect way to hide veggies from kids! Thanks so much Tanya!
Wow, this looks like it should be served in a restaurant! Like the step by step instructions too. Thanks!
Thank you Katrin!
Wow April, this looks so delicious! I would love to try it with some hot peppers, habaneros or jalapenos. #Yummyinmytummy. 🙂
Me too, that would be perfect! Hot and spicy! Thanks Fred!