Stuffed Beef Rolls
Tender beef slices wrapped around a flavorful herb and breadcrumb stuffing, then pan-seared and simmered to perfection.
Ingredients
- •1.5 pounds flank steak or sirloin tip, sliced very thin (4 large cutlets)
- •1 cup seasoned breadcrumbs
- •1/2 cup grated Parmesan cheese
- •2 tablespoons fresh parsley, finely chopped
- •2 cloves garlic, minced
- •3 tablespoons olive oil, divided
- •1 cup beef broth
- •1/2 cup dry white wine
- •1 small yellow onion, diced
- •1 tablespoon unsalted butter
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Lay the beef cutlets flat on a clean cutting board and pound them gently with a meat mallet until they are evenly thin.
- 2
Season both sides of the beef cutlets lightly with salt and black pepper.
- 3
In a medium bowl, combine the seasoned breadcrumbs, grated Parmesan cheese, minced garlic, and chopped parsley.
- 4
Drizzle 1 tablespoon of olive oil into the breadcrumb mixture and stir until it resembles wet sand.
- 5
Spoon an even layer of the breadcrumb filling onto each beef cutlet, leaving a small border around the edges.
- 6
Roll up each cutlet tightly around the filling, securing the seams with toothbiclers or kitchen twine.
- 7
Heat the remaining 2 tablespoons of olive oil and the butter in a large skillet over medium-high heat.
- 8
Add the beef rolls to the skillet and sear them on all sides until nicely browned, about 5 to 7 minutes.
- 9
Remove the beef rolls and set them aside. In the same skillet, add the diced onion and cook until soft and translucent.
- 10
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it reduce by half.
- 11
Add the beef broth back into the skillet, return the beef rolls, reduce heat to low, cover, and simmer for 20 minutes until the meat is tender.
- 12
Remove the toothpicks or twine before slicing, and serve warm with the pan juices spooned over the top.
💡 Chef tips
- Ask your butcher to slice the beef paper-thin to save time on prep and ensure the meat is tender.
- You can assemble the rolls a few hours ahead of time, cover them tightly, and keep them in the refrigerator until ready to cook.
- Store leftover beef rolls in an airtight container in the refrigerator for up to 3 days and gently reheat in a pan with a splash of broth.
✅ How it should turn out
The finished beef rolls are tender and savory on the outside with a fragrant, herbaceous breadcrumb filling, coated in a rich, glossy pan sauce.