Beef Roll Ups. Delicious tender pieces of beef wrapped around cheese and vegetables, and coated in a lovely Balsamic Glaze.
A really quick and easy recipe too
Beef Roll Ups. This is an absolutely delicious recipe and quick to make too.
If you're wondering what to make for dinner, or perhaps you have some friends or family over for a dinner party, then these beef roll ups are perfect for serving!
You can prepare ahead and simply cook minutes before you need to serve.
The main thing with using beef for this beef roll ups recipe is to choose a tender cut of beef, such as sirloin.
If you're worried your beef slices won't be tender, just use a meat hammer and bash the slices on both sides to tenderize them a little more.
They're full of flavor, and the balsamic glaze drizzled over the beef is just wonderful!
For alternatives to using beef, you can also choose chicken, pork, or fish to make the roll ups, whatever you choose, it will be delicious and look stunning on your dinner table!
So let's get straight to the recipe and see how we make our quick and easy beef roll ups. Please enjoy!
Recipe from Peggy Mitchell
5 minutes, depends on your steak preference
Makes 8 Roll ups
Ingredients you'll need
Sirloin steaks - Try and get the thinnest steaks so they will roll easily. If you can't, use a meat hammer to thin them out.
Worcestershire sauce - this adds a wonderful flavor to the meat and also tenderizes it.
garlic powder - You can also use finely minced fresh garlic.
onion powder - Just a sprinkle on the meat makes it taste delicious when combined with the garlic
Bell Peppers - Choose a selection of yellow, red, orange, green peppers. This adds lovely color to the dish
Gruyere cheese - You can opt for a different cheese if you prefer, such as Cheddar or Mozerella
The Balsamic Glaze
Butter This will add richness and contribute to a good shine for the glaze
Shallots - finely chopped.
** If using Chicken or pork, use a meat hammer and flatten so the meat is an even thickness.
See the recipe card below for quantities.
1. Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
2. Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
3. Cut the peppers and onion to matchstick size and set aside.
Make the Balsamic Sauce
1. In a pan, melt the butter then add the shallots and cook until translucent.
2. Add the remaining ingredients and stir, bringing it to a boil.
Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount.
As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
Make the filling
Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
Cook & Assemble the beef rolls
1. Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls.
Season with salt and pepper if you wish.
2. Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
3. Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down.
As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides.
Medium to rare is the most popular, however, you can cook for as long or short a time as you like.
4. When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
5. Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!
We'd love to hear from you and what you thought of our beef roll ups recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Beef Roll Ups
Beef Roll Ups . Delicious tender pieces of beef wrapped around cheese and vegetables and coated in a lovely Balsamic Glaze. A really quick and easy recipe too
- 8 thin sliced sirloin steaks
- 2 - 3 tbsp Worcestershire sauce
- 1 TBS garlic powder
- 1 TBS onion powder
- 1 tbsp olive oil
- 1 orange red and 1 yellow peppers
- 1 cup of Gruyere cheese
- 1 sliced medium onion
The Balsamic Glaze
- 2 tsp butter
- 2 tbsp finely chopped shallots
- ¼ cup balsamic vinegar
- 2 tbsp brown sugar
- ¼ cup beef broth
- Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
- Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
- Cut the peppers and onion to matchstick size and set aside.
Make the Balsamic Sauce
- In a pan, melt the butter then add the shallots and cook until translucent.
- Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
- Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
Cook & Assemble the beef rolls
- Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
- Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
- Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
- When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
- Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 97mgSodium: 320mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 28g
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Absolutely delicious! 😋
Had some ribeye roll steaks that I got on sale and needed to use up, made a few alterations (asparagus instead of peppers, different cheese) and while it took a longer than 20 minutes it did come out really good. Might try this again with a little Soy sauce instead of Worcestershire as it seemed overpowering with the thinly cut beef I had but otherwise great recipie.
Used finely sliced bottom round from Walmart. Used provolone cheese which is what I had on hand. It was super delicious and cooked perfectly on medium heat for about 8 min total (4 min per side) was tricky turning it over with the toothpick but my daughter absolutely loved them. She says thanks for a super recipe. She loved the gooey cheese.
I would like to try this. It looks so yummy. Do you think Thin New York strip would be ok? I happen to have some of that in my freezer.
Hi Dana, that cut should be absolutely fine!
This looks so yummy! I like sirloin, but love skirt steak. Think that might work… I’m worried the cheese would melt out the places held together with nothing more than connective tissue. I believe I just answered my own question! Sirloin it is! Thanks for this recipe!
I made this recipe and it was scrumptious! The balsamic sauce was the perfect accompaniment and was utter perfection. Divine deliciousness! Thank you for the recipe.
Hi there. I am going to try this recipe tomorrow and have a question. Are these meant to have multiple layers or just once around some veggies? It doesn’t look like a few layers and I’m guessing if it had more it would need to cook longer or go in the oven? Don’t want to scar the family haha. Thanks!
Hi Meg, it’s just one layer so you can cut the beef into even lengths then fill and roll! Enjoy!
Beef roll ups have always been a favorite of mine. I have not tried your recipe yet but will very soon.
Just made an interpretation of this for a dinner party. Loved it! I browned the rolls then baked in the oven for about 15 mins, so delicious.
The beef roll ups were even better than I thought they’d be. The recipe could use a little tweaking though since there are no cooking temperatures mentioned (but I used at or near medium and that seemed fine) and it seems that the author likely meant for cooks to grill the onions with the peppers, since the recipe says to chop the onions but doesn’t mention cooking them at all until they are rolled up in the steak. As far as the time for prep (15 minutes) and cooking (5 minutes), that seems near impossible. My wife helped me and it took about an hour total. Just reducing the balsamic sauce took about 20 minutes, let alone sautéing the peppers and grilling the roll-ups. In summary, it’s an awesome and really tasty meal, but plan on it taking at least 3 times as much time from start to finish.
this looked very pretty on the plate. Nice presentation – however – did not care for the marinade on this – could only taste the Worcestershire. Also – the gruyere cheese did not melt nicely – became sort of grainy- not sure why. Instead of peppers I used mushrooms and onions for the filling . Steak was definitely tender. Husband did say to try again but I will just season the steak with the oil and herbs. The balsamic glaze gave it plenty of flavor.
Great recipe, even my fussy husband liked it. I used flank steak, just pounded it out a little. I cooked the peppers for about 5 min just until they were soft but still had a little bite to them. For the balsamic reduction I used 1 tsp of crushed ginger instead of shallots and i think it was the best part. Will make again and i will be using the balsamic glaze the next time I want to impress dinner guests.
Bobbie Sue Millersays:
I got this receipe years ago from an old Italian woman but she used bread crumbs, fresh chopped spinach, sliced onion and mozzarella cheese then rolled everything up and cooked. She served it with buttered spaghetti and a small salad. Was wonderful. Thank you.
Fantastic. I used very thin palomilla steaks. Green onion. Some wine for sauce. Yummy.
LOUIS W DANIELSsays:
Came out perfect.
Would Flank steak work for this?
You could use flank steak.
Search this recipe “Flank steak rouladen”
The trick is to be able to slice the flank steak thin enough in order to roll it.
I would advise using Top round.
If you are slicing the meat yourself, put the meat in the freezer so it just firms up.
This will allow you to slice it thinner.