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Beef Roll Ups. Delicious tender pieces of beef wrapped around cheese and vegetables, and coated in a lovely Balsamic Glaze.

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

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!

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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

Prep Time

15 minutes

Cook Time

5 minutes, depends on your steak preference

Yield

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

The filling

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
Onion

The Balsamic Glaze

Butter This will add richness and contribute to a good shine for the glaze
Shallots - finely chopped.
Balsamic vinegar
Brown sugar
Beef broth

** If using Chicken or pork, use a meat hammer and flatten so the meat is an even thickness.

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

Instructions

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. Delicious tender pieces of beef wrapped around cheese and vegetables, and coated in a lovely Balsamic Glaze. A really quick and easy recipe too

Recipe Card

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

Yield: 8 rolls
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

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

Ingredients

  • 8 thin sliced sirloin steaks
  • 2 - 3 tbsp Worcestershire sauce
  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 1 tbsp olive oil

The filling:

  • 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
  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1/4 cup beef broth

Instructions

  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.

The filling:

  1. 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 a s 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!

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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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21 thoughts shared

  1. Comment author image

    Brenda Norman

    says:

    On the beef rolls – I had my doubts about the sauce but made it anyway. I could have literally drunk that sauce! I will surely make it again to serve in other dishes. Thanks!

  2. I made this for my husband’s birthday and my family loved it so much, my son asked me to make it for his birthday. My daughter does not like onions, peppers or cheese, nor can I seem to get my family to eat any kind of summer squash. So I sauted onions, peppers, carrots and yellow squash for the filling. I made one steak roll with just carrots for my daughter and put everything else in the rest of the family’s. No one knew they were eating summer squash (looked like the cheese) and it tasted great. I used the sirloin steak as recommended both times, but the second time, I had the butcher slice the steaks to 1/4″ for me.

  3. 5 stars
    Made the beef rolls without the cheese, added some fresh garlic to the peppers and onions, it was delicious! Will definitely be making again!