Best Stuffed Steak Rolls Crock Pot Recipes

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SPINACH STUFFED FLANK STEAK ROLLS



Spinach Stuffed Flank Steak Rolls image

Pan Grilled butterflied Flank Steak stuffed with spinach, garlic, and cheese. These delicious steak pinwheel rolls are tender and cheesy and make a delicious low-carb dinner!

Provided by Layla

Categories     Dinner

Time 30m

Number Of Ingredients 8

1 lb. flank steak (butterflied)
2 tablespoons oil
½ cup onion (chopped)
3-4 cloves garlic (minced or crushed)
4 ounces cream cheese
8 ounces sliced Provolone cheese (or mozzarella or your favorite melting cheese)
2 cups baby spinach
Salt and pepper (to taste)

Steps:

  • Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.
  • Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sautee for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.
  • Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.
  • Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving.

Nutrition Facts : ServingSize 2 rolls, Calories 528 kcal, Carbohydrate 5 g, Protein 41 g, Fat 37 g, SaturatedFat 18 g, Cholesterol 138 mg, Sodium 660 mg, Sugar 2 g

SLOW COOKER STUFFED BEEF ROLLS



Slow Cooker Stuffed Beef Rolls image

These beef rolls cook conveniently in your crock pot. Made with cube steak, they're an easy meal and an American version of rouladen.

Provided by Judith Hannemann

Categories     beef     Comfort Foods     Everyday Meals     Slow Cooker

Time 6h30m

Number Of Ingredients 12

6 large beef round cube steaks*
2 cups thickly sliced fresh mushrooms
2 cups soft bread crumbs
4 slices crisp-cooked bacon (diced)
1/4 cup finely chopped onion
1/4 cup finely chopped mushrooms
1/4 cup grated carrots
1 tsp salt
1/4 tsp pepper
1 tbs butter
2 pkgs brown gravy mix
1 1/4 cups water

Steps:

  • *Thin beef roundsteaks labeled for "bracciole" can be substituted
  • **Equivalent of ready-made gravy may be substituted, but leave out the 1 1/4 cups water.
  • Saute chopped onion, finely chopped mushrooms & carrots in the 1 tbs of butter in a skillet over medium-low heat.
  • Combine bread crumbs, bacon, salt & pepper in a medium bowl. Add the sauteed vegetables, including the butter from the pan. Mix well.
  • Place about 1/4 cup of stuffing on each cube steak and roll up from the narrow end, securing with a toothpick if desired. If there is stuffing left over, cover and set aside.
  • Place beef rolls in slow cooker, cover and cook on HI 3-4 hrs, LOW 6-8 hours.
  • If using the brown gravy mix, at the end of the cook time--or whenever beef rolls are done--remove rolls from slow cooker.
  • Mix the brown gravy mix with the water in a small bowl or measuring cup, making sure there's no lumps. Turn the slow cooker to HI and add the thickly-sliced mushrooms and gravy/water mixture. Stir until thickened and replace the beef rolls in the cooker, cover and cook for 15 more minutes.
  • If using ready-prepared gravy, simply pour it over the beef rolls, cover the crock pot, set it to HI and cook for 15 minutes or until gravy is heated.
  • If there is reserved stuffing, reheat in a microwave on HI and serve beef rolls over the stuffing.
  • Makes 6 beef rolls.

Nutrition Facts : ServingSize 1 person, Calories 515 kcal, Carbohydrate 28 g, Protein 43 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 133 mg, Sodium 872 mg, Fiber 2 g, Sugar 3 g

SLOW-COOKED STUFFED FLANK STEAK



Slow-Cooked Stuffed Flank Steak image

This recipe came with my first slow cooker. Now I'm on my fourth slow cooker and I still use the recipe! -Kahty Clark, Byron, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 8 servings.

Number Of Ingredients 14

1 beef flank steak (2 pounds)
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon butter
1-1/2 cups soft bread crumbs (about 3 slices)
1/2 cup chopped fresh mushrooms
1/4 cup minced fresh parsley
1/4 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup beef broth
2 teaspoons cornstarch
4 teaspoons water

Steps:

  • Flatten steak to 1/2-in. thickness; set aside. , In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well. , Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. , Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.

Nutrition Facts :

STUFFED STEAK ROLLS RECIPE BY TASTY



Stuffed Steak Rolls Recipe by Tasty image

Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese

Provided by Tasty

Categories     Dinner

Yield 6 rolls

Number Of Ingredients 9

2 tablespoons canola oil, divided
3 tablespoons garlic, chopped
2 sweet onions, like Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 lb flank steak
4 oz fresh baby spinach, 1 package
9 slices provolone cheese

Steps:

  • Preheat oven to 350°F (175°C).
  • Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
  • Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
  • Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
  • Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  • Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
  • Remove the toothpicks, then serve!
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams

CROCK POT STUFFED STEAK



Crock Pot Stuffed Steak image

This is a tried and true recipe for my family. I've been making this for many years. I got the recipe from my mother-in-law. You could also use flank steak in place of the round steak for this recipe.

Provided by CookingONTheSide

Categories     Steak

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs round steaks (1 large piece, I also use bracciole if available, you want a large thin piece of meat that would be )
1 teaspoon salt (to taste)
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups prepared stuffing
1 (10 1/2 ounce) can cream of mushroom soup
1 (1 1/4 ounce) envelope dry onion soup mix
1 (10 1/2 ounce) can water (use soup can)

Steps:

  • Pound the salt, garlic powder and black pepper into the steak.
  • Lay the stuffing on top of the steak and roll up jelly-roll style.
  • Place toothpicks in steak to hold in place.
  • Place the steak in the crock pot.
  • Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
  • Pour over the steak in the crock pot.
  • Cook on low for about 6 hours.
  • Thicken the broth for gravy if you like.
  • Serve with mashed potatoes, if desired.
  • Slice the steak into serving pieces.

Nutrition Facts : Calories 495.7, Fat 20.1, SaturatedFat 5.1, Cholesterol 97.4, Sodium 2406.5, Carbohydrate 32.7, Fiber 3.6, Sugar 5.1, Protein 44

STUFFED STEAK ROLLS CROCK POT



Stuffed Steak Rolls Crock Pot image

These came out fabulous and were fairly simple to prepare. Original recipe on southernfood.about.com with a slight change for our tastes (I will include the original ingredients) I used a smart pot for this one, finished in about 2 hours on high, but if left longer it would caramelize the onions and probably be even better!

Provided by Elainia

Categories     Steak

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs round steaks, cut in 4 to 6 serving size pieces
1 (6 ounce) box Stove Top stuffing mix or 1 (6 ounce) box other seasoned stuffing mix
4 slices bacon, diced
1 (14 ounce) can low-fat cream of celery soup
1/4-1/2 cup water
1 medium onion, coarsely chopped
1 (14 -16 ounce) can sliced stewed tomatoes
1 celery rib, diced (optional)
1 bunch green onion, diced (optional)

Steps:

  • Pound each steak until thinned to about 1/4-inch. Saute bacon,( celery, and green onion if using); drain off fat. Combine sauteed bacon and vegetables with DRY stuffing mix (including seasoning with the mix, if any).
  • Stir in half the cream of celery soup and enough water to moisten.
  • Place sliced onions in the bottom of the slow cooker.
  • Spread stuffing mixture on each flattened steak; roll up and secure with toothpicks; place on top of onions.
  • Spoon remaining cream of celery soup over the rolls, then pour the tomatoes over all.
  • Cover and cook 8 to 10 hours on low, or 4 to 6 hours on high.

Nutrition Facts : Calories 606.7, Fat 20.7, SaturatedFat 6.8, Cholesterol 145.1, Sodium 1220.7, Carbohydrate 42, Fiber 2.8, Sugar 9.4, Protein 60.2

FLANK STEAK ROLL-UP (CROCK POT) RECIPE - (4/5)



Flank Steak Roll-Up (Crock Pot) Recipe - (4/5) image

Provided by Dianewaldron

Number Of Ingredients 7

1 can (4 ounce) mushrooms stems and pieces, undrained
2 tablespoons butter or margarine, melted
1 package (6 ounce) seasoned stuffing mix
1 beef flank steak (1 3/4 pounds)
1 envelope brown gravy mix
1/4 cup green onion, chopped (about 3)
1/4 cup dry red wine or beef broth

Steps:

  • In a bowl, toss the first 3 ingredients. Spread over steak to within 1 inch of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Prepare gravy mix according to package directions; add onions and wine or broth. Pour over meat. Cover and cook on low 8-10 hours.Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice and serve with gravy.

SLOW-COOKER SPINACH-STUFFED CUBED STEAKS



Slow-Cooker Spinach-Stuffed Cubed Steaks image

Beefy steaks wrapped around a spinach filling are a great dinner to come home to.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 4

Number Of Ingredients 8

4 beef cubed steaks (about 1 1/4 pounds)
1/4 cup basil pesto
1 tablespoon plus 1 teaspoon instant minced onion
1 package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup beef broth
1 teaspoon finely chopped garlic
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Flatten each beef steak to 1/8-inch thickness. Spread 1 tablespoon pesto over each steak; sprinkle each with 1 teaspoon onion. Divide spinach among steaks, spreading to edges. Roll up steaks; secure with toothpicks.
  • Place steaks in 2- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.
  • Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
  • Remove steaks from cooker to serving platter; keep warm.
  • Skim fat from beef juices in cooker if desired. Measure 1 cup juices; pour into small saucepan. Mix cornstarch and water; stir into juices. Cook over medium-high heat about 5 minutes, stirring frequently, until thickened. Serve over steaks.

Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 75 mg, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg

SLOW-COOKER STUFFED FLANK STEAK RECIPE



Slow-Cooker Stuffed Flank Steak Recipe image

Mix things up with our Tuscan-style Slow Cooker Stuffed Flank Steak Recipe. This stuffed flank steak recipe is filled with amazing Italian flavors.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 10

1 egg, beaten
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup dry bread crumbs
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup chopped Italian parsley
1/4 cup chopped red peppers
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/2 tsp. dried oregano leaves
1 beef flank steak (2 lb.), pounded to 1/4-inch thickness
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Mix all ingredients except steak and pasta sauce until blended.
  • Place steak, top side down, on work surface; spread with cheese mixture to within 2 inches of edges. Roll up steak, starting at one short end. Tie closed with kitchen string.
  • Place in slow cooker sprayed with cooking spray; top with pasta sauce. Cover with lid.
  • Cook on LOW 4 to 6 hours. Remove and discard string before serving roll-up.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

STUFFED ROUND STEAK



Stuffed Round Steak image

When my grown daughter and I have our choice of special meals, we both pick my mom's round steak recipe as our favorite. The flavor-filled stuffing is wonderful. It's nice and hearty, too.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 13

2 pounds beef top sirloin steaks, (about 1 pound each)
4 bacon strips, diced
1 medium onion, chopped
1-1/2 cups unseasoned stuffing cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup beef broth
1 can (8 ounces) tomato sauce
4-1/2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.

Nutrition Facts : Calories 220 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

STUFFED FLANK STEAK



Stuffed Flank Steak image

This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.

Provided by BarbiAnn

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

2 cups dry stuffing mix
1 cup boiling water
2 tablespoons butter or margarine
1 ½ pounds flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped
1 (10.5 ounce) can mushroom gravy
¼ cup red wine
1 clove garlic, minced
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
  • Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
  • In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g

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