Stuffed Steak Rolls

When I was a kid, my mom used to make steak rolls in the crockpot. They were these beautiful, thin strips of meat, filled with peppers and onions. She would roll them the same you you roll stuffed cabbage. We would eat them covered in the gravy they cooked in with mashed potatoes and corn. It is one of those recipes that just makes me think of home.

Sadly, I can't remember the last time my mom made that recipe. When I called and asked her about it, she gave me her normal answer. "I don't know how I made it. I just did it. " Thank so much for the help mom.

These steak rolls are not my mom's recipe, but I was inspired by that memory. Instead of the crockpot, I cook these on a grill pan. Instead of stuffing them with peppers and onions, I used mushrooms, spinach and provolone cheese. Inspiration does not have to lead to the same destination. It just gets you moving on the path.

I started by sauteing onions, mushrooms, salt and pepper in a little bit of butter. I swear I am obsessed with sauteed mushrooms lately. 

I used a meat tenderizer to slightly flatten the flank steak. Covering it with syran wrap helps contain the mess and protect the meat. 

This is my favorite seasoning for beef. It has just a little bit of spice, and it makes me laugh every time I look at it. 

The sauteed mushrooms get spread across the meat to make the first layer of the "stuffing."

The next layer is baby spinach. After all, we mom's hide greens where ever we can, right? 

The final layer is cheese, provolone cheese to be specific. I love this flavor combination all melted into cheesy goodness. 

The secret to creating steak rolls is to slowly roll the meat in order to create even layers. Then secure the roll with skewers and cut into individual servings before you cook. 

Stuffed Steak Rolls

Ingredients

• 2 lb flank steak, trimmed of fat
• 1 cup red onion, chopped
• 1.5 cups baby bella mushrooms, chopped
• 2 tsp garlic paste
• 1 cup baby spinach leaves
• 10 slices provolone cheese
• Your favorite meat seasoning (you can buy Bull Shit Seasoning here) 
• salt and pepper to taste

Directions

1. Heat your grill pan over medium heat. Add the onions, mushrooms, garlic paste, salt and pepper to the pan. Saute 5 to 8 minutes, or until the onions begin to caramelize and become fragrant. Remove from heat and set aside. 
2. Spread your steak out onto a cutting board. Cover with a piece of syran wrap, and the pound it with a meat tenderizer to make it a little bit thinner. 
3. Remove the syran wrap, and season both sides of the meat with your favorite seasoning. 
4. Spread the sauteed mushroom mixture evenly across the steak. Repeat with the spinach and then the provolone cheese. Press down to compress the filling.
5. Starting at the bottom of the steak, roll towards the filling to create a tight roll. Secure with short wooden skewers or toothpicks. Cut into seven equal rolls. 
6. Sear the steak on each side for 5 minutes. You can cook it for more or less time depending on how rare you like your steak. I aim for medium. 
7. Allow the steak rolls to rest for a minute or two, before removing the skewers. Then serve. 

Nutrition Facts
Servings: 7
Per Serving	% Daily Value*
Calories 405
Total Fat 21.5g	33%
Saturated Fat 11.3g	57%
Trans Fat 0g
Cholesterol 99mg	33%
Sodium 554mg	23%
Potassium 634mg	18%
Total Carb 3.8g	1%
Dietary Fiber 0.7g	3%
Sugars 1.3g
Protein 47.1g
Vitamin A 15% · Vitamin C 4%
Calcium 33% · Iron 16%
*Based on a 2,000 calorie diet

I hope you enjoy this recipe. You can try other flavor combinations in your filling as well. Get inspired and let me know how it goes. 

Thanks, for stopping by. 

Kristie