These Steak Roll Ups are juicy and tender, stuffed with sauteed vegetables. Flavored with a balsamic marinade, this recipe is delicious the whole way through.
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Why this Steak Roll Ups Recipe is a Keeper
- Easy Ingredients: All of the ingredients for these beef roll ups in a savory marinade can be found in your kitchen or local grocery store.
- Family Friendly: These steak rolls make a great weeknight dinner, with both protein and vegetables.
- Adaptable Dinner: Adjust the ingredients in this rolled beef recipe to your tastes and dietary needs.
If you’re looking for more steak recipes, try these: Grilled Steak Kabobs, Skillet Steak and Potatoes, and Steak and Cheese Sliders.
Can I Use Other Varieties of Steak for this Steak Roll Ups Recipe?
Flank steak or skirt steak is recommended for this recipe. You don’t need an expensive variety of steak, just a thinner variety that will easily wrap around the vegetables. If using top round steak, pound the steak with a mallet to make it flat and easy to wrap.
Ingredient Notes for Juicy Steak Pinwheel Rolls
- 1 Pound Skirt Steak: Slice the steak horizontally into thin strips with a sharp knife. Cook steak to medium rare or your preferences.
- Bell Peppers: The peppers will be cut into thin strips as well.
- Green Beans: Make sure to trim your green beans first.
- Carrots: Peel three medium sized carrots.
- Olive Oil: Divide the olive oil; use one tablespoon for the marinade, and the other to cook the vegetables in a pan over medium-high heat.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions
It is easy to prep most of this steak rolls recipe in advance and have it ready to cook.
- Marinade Prepare the marinade and store in a small bowl in the fridge until ready to marinate the steak.
- Vegetables: Clean and cut your vegetables and store them into zip top bags or airtight containers.
Steak Roll Ups Pro Tip
Skirt steak is a flavorful cut, but it can also be tough if not handled correctly. To ensure maximum tenderness and juicy flavor, allow your cooked skirt steak to rest for at least 5 minutes.
How to Make Grilled Steak Rollups
These are the basic steps for making balsamic steak rolls. Refer to the full, printable recipe card below for detailed instructions and nutrition calculator.
1. Make the Marinade
Preheat a small saucepan to medium-high heat, then add vinegar, honey, mustard, minced garlic, Worcestershire sauce, Italian seasoning blend, and All Purpose seasoning. Bring mixture to a boil, then reduce to a simmer. Cook for 10-12 minutes, stirring occasionally, until sauce is syrupy and has reduced by about a third. Remove from heat.
2. Cook the Vegetables
In a medium or large skillet over medium high heat, heat 1 tablespoon of olive oil. Add carrots in an even layer and cook for 3 minutes, then add peppers and green beans. Season with 1 tbsp of All Purpose seasoning and cook for 4-6 minutes, or until vegetables are tender but firm.
3. Wrap and Secure the Steak
Lay pieces of steak on cutting board and season both sides with remaining All Purpose seasoning. Brush across the steak with balsamic marinade and place a small portion of vegetables in the center of each steak. Wrap steak around vegetables and secure with a toothpick or wooden skewer.
4. Cook the Steak Roll Ups
In a large cast-iron skillet heat remaining 1 tablespoon olive oil over medium heat, then place steak rolls in skillet seam side-down and for cook 2 minutes or until seared. Turn steak rolls and cook on all sides for 2 minutes per side until brown. Baste steak with remaining marinade as it cooks. Afterwards, garnish the top of the steak with parsley if desired.
How to Store, Reheat and Use Leftovers Steak Roll Ups
One of the best parts of recipes like this is making more and having them again for lunch or dinner the next day.
- Storing: Wrap in foil or plastic wrap and store in the refrigerator. They should be good for 3-4 days. Reheat on the stovetop until warmed through.
- Reheating:Reheat in a skillet on the stove top or in the oven until warmed through. It should only take a few minutes.
- Using Leftovers: I like to serve the leftover steak rolls as sandwiches or wraps. It is wonderful. Also, you can serve over leftover mashed potatoes.
Variations and Substitutions for Flank Steak Roll Ups
You can add so many things to the beef roll ups. Here are just a few that we love to incorporate in steak roll ups.
- Vegetables: Feel free to add your favorite vegetables to these steak pinwheels, such as mushrooms, mashed potatoes celery, squash, etc.
- Vinegar: Instead of balsamic vinegar, you can use another variety, such as red wine vinegar or a fresh herb infused variety.
- Meat: Prosciutto or other deli meats can add real flavor to the stuffed steak. Or try cheese such as provolone for these steak roll-ups recipe.
Rolled Beef Recipe FAQs and Reader Interactions
Yes, if you’d prefer to grill instead of sauté, you can grill the steak and vegetables.
Marinate for 30 minutes to 24 hours. The longer you marinate the steak, the more flavorful the steak roll will be.
Indeed, you can use other proteins you can use chicken or pork and butterfly them and stuff them.
Expert Tips for Making This Steak Pinwheels Recipe
- Jalapeno: For some spice, add jalapeno or red pepper flakes to the steak roll ups.
- Cheese: Make cheesesteak rolls by adding Swiss cheese, pepper jack, or a few slices of provolone cheese.
- Garlic Mixture: Instead of minced garlic, you can add roasted garlic to the herb mixture when making the marinade. You can also use chopped parsley for a fresher taste.
- Prosciutto: For more flavor, add a slice of prosciutto or some sautéed shallots.
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Balsamic Steak Roll Ups
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Ingredients
Steak & Veggies
- 1 pound Skirt Steak, cut into thin strips
- 2 teaspoons All Purpose Seasoning, divided
- 2 tablespoons Olive Oil, divided
- 2 Bell Peppers, cut into thin strips
- ¼ pound Green Beans, trimmed
- 3 Carrots, cut into sticks
- ½ cup Balsamic Vinegar
Marinade
- 2 tablespoon Honey
- 1 ½ tablespoon Whole Grain Mustard
- 4 cloves Garlic, minced
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Italian Seasoning Blend
- 1 teaspoon House Seasoning Blend
Instructions
Marinade
- In a small sauce pan over medium heat, combine vinegar, honey, mustard, garlic, Worcestershire sauce, Italian Seasoning Blend and House Seasoning Blend.
- Bring mixture to a boil then reduce to a simmer.
- Cook for 10-12 minutes, stirring occasionally, until sauce is syrupy and has reduced by about a third.
Steak and Veggies
- In a medium skillet over medium heat, heat 1 tablespoon olive oil.
- Add carrots and cook 3 minutes, then add peppers and green beans.
- Season with 1 teaspoon House Seasoning Blend and cook for 4-6 minutes or until vegetables are tender but firm.
- Lay steak strips on cutting board and season both sides with remaining House Seasoning Blend.
- Brush both sides of steak with balsamic marinade.
- Place a small portion of vegetables in the center of each steak.
- Wrap steak around vegetables and fasten with a toothpick.
- In a large cast-iron skillet heat remaining 1 tablespoon olive oil over medium heat.
- Place steak rolls in skillet seam side-down and for cook 2 minutes or until seared.
- Turn steak rolls and cook on all sides for 2 minutes per side.
- Baste steak with remaining marinade as it cooks.
Christina’s Notes
- Jalapeno: For some spice, add jalapeno or red pepper flakes.
- Cheese: Make cheesesteak rolls by adding Swiss cheese, pepper jack, or a few slices of provolone cheese.
- Garlic Mixture: Instead of minced garlic, you can add roasted garlic to the herb mixture when making the marinade. You can also use chopped parsley for a fresher taste.
- Prosciutto: For more flavor, add a slice of prosciutto or some sautéed shallots.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Wonderful Post
Thanks