Best Swiss Cheese Spinach Stuffed London Broil Recipes

Creamy Swiss Spinach Bake image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen chopped spinach, thawed and drained well
4 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons Dijon mustard
salt and pepper
1 cup half-and-half cream, divided
1/3 cup grated swiss cheese
4 tablespoons parmesan cheese

Steps:

Set oven to 350 degrees.
Butter 1 2-qt casserole dish.
In a medium saucepan, melt butter.
Mix in flour to make a roux.
Add mustard and cream, whisking until thickened; add Swiss cheese, 2 TBSP Parmesan cheese and 1 cup half and half cream; mix well.
Remove from heat; cool 5 minutes.
In a bowl, mix together spinach, the cooked cream sauce, salt and pepper to taste.
Turn into prepared casserole dish.
Top with remaining 2 TBSP Parmesan cheese.
Bake for 20-25 minutes, or until hot and bubbly.

Stuffed London Broil image

Provided by southern chef in lo

Categories Roast Beef

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs london broil beef
2 scallions, sliced
3 ounces herbed goat cheese, crumbled
2 teaspoons italian seasoning
2 tablespoons chopped roasted red peppers
2 tablespoons chopped sun-dried tomatoes
2 cups chopped fresh spinach

Steps:

Slice three 5 x 1-inch slits in the top of the London broil.
In bowl, combine the remaining ingredients; mix well. Fill the slits with the mixture. Tie meat in 1-inch intervals with butchers' string. Top with 1 teaspoon of Italian seasoning.
Broil for 35 minutes or until thermometer reads 140°F, turning once.

Nutrition Facts : Calories 241.6, Fat 10.9, SaturatedFat 4.5, Cholesterol 98.3, Sodium 152.6, Carbohydrate 1.5, Fiber 0.5, Sugar 0.6, Protein 32.6

Swiss Cheese & Spinach Stuffed London Broil Recipe - (4.5/5) image

Provided by Tarah716

Number Of Ingredients 13

MARINADE:
1 1/2 pounds London Broil (it may be labeled bottom or top round)
Salt and pepper, to taste
1/3 cup olive or vegetable oil
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon dried parsley
FILLING:
1/2 jarred roasted red pepper, chopped
2 tablespoons red onion, chopped
2 handfuls fresh baby spinach leaves
4 to 5 ounces sliced Swiss cheese

Steps:

Butterfly the steak and pound out any thick spots with the flat side of a meat mallet so it's mostly even. Season all over with salt and pepper. Prick with a fork in 1-inch increments all over the steak. In a large, wide shallow bowl whisk all the marinade ingredients together. Add the steak and make sure it's coated all over. Cover the bowl with plastic wrap and refrigerate at least 1 hour or overnight. Place the steak of a flat work surface and blot off any excess marinade with a paper towel Scatter the red peppers and onions over the surface of the steak, top with a double layer of spinach leaves then the Swiss cheese leaving a 1-inch border on one long end. Cut 5 to 6 pieces of string. Roll the steak up starting from the long end without the border, tucking in the filling as you go. Tie the roll tightly with string about every 2 inches. Preheat oven to 425°F. Place the steak in a greased roasting pan and bake from 18 to 25 minutes- you can check the temperature with a meat thermometer, medium rare should be about 120°F. and medium about 130°F. You can turn on the broiler during the last five minutes or so to sear the outside, turning it once halfway through. Cover with aluminum foil and let the steak sit for 5 to 10 minutes before slicing. Use a serrated knife and cut into 1 to 2 inch thick slices. Remove all the strings before serving.