Steak Rolls

Posted on by Lanie Fioretti

When I cook at the lodge, sometimes I feel like I’m in the cowboy version of Iron Chef.  This season (my season is from fall to fall!) I had lots of beef from a cow raised on the ranch.  So I had lots of cuts – not of my choosing!  While some might ask the chef what would be good, that’s not how this particular process works.  And, for months I’ve been deciding what to do with A LOT of tenderized round steak.  Now, I know most people would make chicken fried steak.  However, I don’t cook chicken fried anything at the lodge.  My reasons are many, most are boring and a bit whiny.  Then recently, I had nothing less than an epiphany.  Finally, I remembered an Italian childhood favorite, bracciole (steak rolls).  Typically, they are made with beef, but I have used pork.

To make the filling (stuffing), I looked to some leftovers, some frozen lunchmeat, and other pantry items.  For the Italian version that we sometimes cooked in our pasta sauce, the filling was usually bread, parmesan, garlic, parsley, and eggs.  Really, you can create a filling out of whatever your favorite ingredients are.  The amounts listed in the recipe are approximate (of course).

Steak Rolls

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Steak Rolls

Yield: Serves 12-16

Ingredients

  • 5 tenderized round steaks
  • Butchers' twine
  • Gravy
    • Filling
  • 2 TBSP extra virgin olive oil and/or butter
  • 1 medium onion, diced
  • 1 1/2 cups finely chopped jalapeno, garlic bologna* (mortadella, bacon, salami would also be good)
  • 1-2 TBSP dijon mustard
  • 1/2 cup sour cream
  • 1 cup shredded cheddar
  • 1 1/2 cups leftover mashed potatoes
  • 2 eggs
  • 1-2 cups panko breadcrumbs (enough to just hold everything together)

Instructions

  1. Lay steaks flat to stuff. I stuffed steaks lengthwise.
  2. Cut butchers twine to tie each steak. I used 3 ties for each steak.
  3. Heat oil in skillet. Cook onion until almost translucent.
  4. Stir in chopped bologna. Continue cooking until meat begins to brown. Remove from stove and cool.
  5. Combine rest of filling ingredients, except panko, in large bowl. Stir in cooled meat mixture.
  6. Add panko, until texture just holds together.
  7. Lay strip of filling down center of steak. Use just enough, so that when the sides of the steak are folded up, they just meet. Tie with butchers twine. You can use skewers, if the meat sides overlap. Or better yet - instead of twine, wrap the meat rolls with bacon to hold them together!
  8. Place in baking pan. Cover with gravy. Cover pan.
  9. If you have leftover filling, make small meatballs and place in baking pan around meat rolls.
  10. Bake 300, about 4 hours or until fork tender.
  11. Cut and remove twine, cut thick slices, and serve.
  12. *I buy bologna from a butcher that makes it. The last time I got it, they shaved it, and it's easier to chop finely.
  13. I used the drippings from Oven Steak to create gravy.
  14. Other filling ingredients to consider: ham and swiss cheese, mushroom, Pizza Meatloaf stuffing
https://centexcooks.com/steak-rolls/

Steak Rolls

1 thought on “Steak Rolls”

  1. Sounds really good lanie! I’m going to try a version of this with some of our deer steaks!

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