Steak Roll Ups

I try very  hard not to re-write identical recipes that I have found on the web but this one needed it. The original recipe can be found here and there is really no difference at all between the recipes except for a formatting issue. Her fomatt makes this recipe extremely hard to follow because it is all clumped together. Here is it with my notes and formatting:


  • Steak Ingredients
    • 1-2 lbs of steak. We both used Sirloin but my Hubby and I agree that it would be better with a leaner piece of meat.
    • Salt and Pepper
    • 3 tbsp Worchester Sauce
    • 1 tbsp olive oil
  • Veggies Ingredients
    • 1 carrot
    • 1 bell pepper
    • 1/2 to 1 zucchini
    • 5 or so green onions
    • 2 cloves of Garlic
    • 1 tsp Italian Seasoning
  • Balsamic Glaze Ingredients
    • 2 tsp butter
    • 2 tbsp finally chopped shallots
    • 1/2 cup balsamic vinager
    • 2 tbsp brown sugar
    • 1/4 cup beef broth


  • Steak
    1.  Prepare the steaks by pounding them flat. You could probable get away with thinly sliced steaks from the meat counter if you didn’t want to pound the steaks yourself. It is great anger/stress relief though. 
    2. Once the steak is thinned to your liking season with salt and pepper then place in a container *I used a ziploc bag* with the Worchester Sauce and let marinaed for at least 30 minutes if not more.

Marinated Steaks

  • Sauce
    1. Melt the butter in a small sauce pan *I used a small fry pan because you use the same for the veggies* and let it melt.
    2. Add the shallots to the butter and saute will soft and translucent; about two minutes or so.
    3. Add the vinegar, brown sugar, and beef stock to the pan and mix well.
    4. All the sauce to come to a boil and reduce till the volume is half and takes on the consistency of syrup.
    5. Transfer the finished sauce to a bowl *I just poured it into my glass measuring cup that I used for the broth*
  • Veggies
    1. Slice the carrot, bell pepper, green onions, and zucchini into matchstick sized pieces.
    2. Crush the garlic cloves *You could also mince them up and just add them to the food*
    3. Add a little olive oil to your pan and place on high. Once the oil is hot add the garlic and toss for a few minutes.
    4. Sautee the carrots, bell pepper, and zucchini for 2-3 minutes *Just want them to start getting tender*
    5. Place the veggies in a bowl and toss with the Italian Seasoning.

Veggies Sliced and Ready to go

  • Assemble
    1. Remove your steaks from the fridge. If you want you can trip them down to be neat and nice rectangles or just trim them to be a decent shape.
    2. Place steaks on a flat surface and place some of the veggies on one end. Roll the steak and veggies into a log. Secure the end with a toothpick or two.
    3. Repeat for all the steaks.

Assembled and ready for cooking

  • Cooking
    1. Reheat your skillet over medium high and add any oil if needed.
    2. When hot place a roll, seam side down, on the pan and let it cook for a couple of minutes.
    3. Repeat this with all the sides till desired doneness is achieved. You could also cook them on a medium hot grill rotating them ever few minutes or until desired doneness is achieved.
    4. Remove from grill, drizzle sauce of rolls, and enjoy!

Ready for eating!

This is a very taste recipe and pretty simple to make. You could even make all the parts ahead of time and just assemble on the day of.



About Tara B.
Hi, I am Tara B. and its great to meet you!! I am an outgoing person with introvert tendencies. I have two amazing dogs that I love and adore! You will hear about them and their adventures a lot :D I also have the most amazing husband! Together he and I have Miss Go Go (you'll also see her referred to as Baby B) that was born in the spring of 2015. She is smart, quick learner, and loves to mimic everything she sees. I love to cook, bake, try to stay healthy, and read. I love to explore my area (and the world when life allows), and seek out fun things to do. You want more information just ask! I am horrible at writing "About You" sections...:) If you have any questions, comments, ect I can be reached at

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