Balsamic Glazed Steak Rolls

Make these delicious balsamic glazed steak rolls for a tasty and nutritious alternative to normal wraps or rolls that uses thin sliced beef and a simple but flavorful glaze.

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Forget sandwich wraps stuffed with chicken or lettuce rolls. What you want to try is a steak roll! Packed with taste and simple to make, these Balsamic Glazed Steak Rolls are the beef lover’s perfect recipe. Grab thinly sliced sirloin steak, a few vegetables and whip up a delicious balsamic glaze steak sauce to enjoy a tasty alternative to classic roll dishes.

If these tender steak rolls give you the urge to try more ‘roll’ recipes, one of the simplest is a cabbage roll. Packed with goodness and taste, this is a perfect way to make cabbage more exciting. Or you could grab those lasagna sheets and try something different with lasagna roll-ups.

MORE STEAK RECIPES:
Steak Marinade | Salisbury Steak

BALSAMIC GLAZED STEAK ROLLS INGREDIENTS

You will need:

• 1⁄4 cup dark balsamic vinegar
• 3 tablespoons red wine
• 2 tablespoons dark brown sugar
• 2 cloves garlic, cut in half
• 2 sprigs fresh rosemary
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon salt
• 2 teaspoons cornstarch
• 1⁄4 cup beef broth
• 1⁄2 large red bell pepper, white inner membrane and seeds removed
• 1⁄2 large green bell pepper, white inner membrane and seeds removed
• 1 small zucchini
• 1⁄2 medium yellow onion
• 1⁄2 cup sliced mushrooms
• Salt and pepper, to taste (approximately 1 teaspoon more each)
• 8 pieces thinly sliced sirloin steak (approximately 1⁄8 to 1⁄4 inch thick)
• 1 tablespoon fresh rosemary leaves, chopped
• 3 tablespoons olive oil, ​divided

PRO TIP: Whichever cut of meat you choose to use, make sure the steaks are long and thin cuts so that you are able to roll them easily.

SUBSTITUTIONS AND ADDITIONS

PEPPERS: You can use smaller peppers for this, but the big ones cover the steak nicely and ensure you have a filled roll when you roll it up.

VEGETABLES: if you don’t like these particular vegetables, then you can swap them for others. The important thing is to have some filling inside the roll. This stops the steak from sitting against itself and cooking unevenly.

STEAK: Should you have any problems finding thinly sliced sirloin, you could also use either flank steak slices or skirt steak in its place. Just watch cooking time to make sure it is thoroughly cooked.

HOW TO MAKE THIS BALSAMIC GLAZED STEAK RECIPE

STEP 1: Start with the glaze so it can simmer while you cook the steak. In a small bowl add the cornstarch into the broth until smooth.

STEP 2: Take a small saucepan and add the balsamic vinegar, red wine, brown sugar, garlic, rosemary, black pepper, and salt and bring to a low boil. Stir in the broth mixture and boil for 1 minute, then reduce to low heat and simmer, stirring occasionally.

STEP 3: Prepare the vegetables by cutting the peppers, zucchini, and onion into thin strips around ¼ inch thick and about the width of the steak strips.

STEP 4: In a 12-inch skillet, heat 1 tablespoons olive oil on medium high heat. Add the peppers, zucchini, onion and mushroom and season. Sauté until crisp, 1½ to 2 minutes. Remove from heat and take the vegetables out of the pan so they don’t keep cooking.

STEP 5: Prepare the steak pieces by lightly brushing both sides with olive oil (use around 1 tablespoon) then season steak with salt, pepper and chopped rosemary.

STEP 6: Divide the sautéed vegetables between the pieces of steak, placing them at the end across a short side. Lay them perpendicular to the length of the steak – they should be wider, so the end of the vegetables will stick out the end of the steak roll.

STEP 7: Start with the side of the steak with the vegetables, carefully roll the beef up and use a toothpick to secure it.

STEP 8: Put the skillet back on the heat and add 1 tablespoon of olive oil on medium-high heat. Place the steak rolls in the pan, seam side down and cook for 1 minute per side or until the desired doneness.

PRO TIP: You can also cook these rolls on the grill for a slightly smokier flavor.

STEP 9: Remove the beef rolls to a platter, removing the toothpicks. Remove the rosemary sprigs and garlic cloves from the balsamic glaze sauce and serve over top of each roll.

HOW TO SERVE

This recipe is very flexible as to what you serve with it. Try it with grilled potatoes, pasta salad or our strawberry spinach salad in the summer. In colder months, they would be tasty with mashed potatoes and a Caesar salad.

STORAGE

IN THE FRIDGE: You can prepare all of the ingredients and store them in the fridge before they are cooked. Once cooked, it is best to eat straight away as if you put them in the fridge or freezer, the vegetables will go mushy and the sauce won’t be very nice.

These balsamic glazed steak roll-ups will quickly be one of those hero recipes that everyone loves, even though they are stuffed with crisp and zesty vegetables! You can enjoy the delicious balsamic vinegar glaze or even try something different such as an Asian-inspired soy glaze. But the stuffed steak will be on your menu for a long time to come.

FAQ

MORE RECIPES YOU’LL LOVE

• Cabbage Roll Casserole
• Banana Upside Down Cake
• No Bake Pumpkin Pie
• Sheet Pan Quesadillas

Balsamic Glazed Steak Rolls

5 from 1 vote

Make these delicious balsamic glazed steak rolls for a tasty and nutritious alternative to normal wraps or rolls that uses thin sliced beef and a simple but flavorful glaze.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 rolls

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Ingredients

  

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• 1/4 cup dark balsamic vinegar
• 3 tablespoons red wine
• 2 tablespoons dark brown sugar
• 2 cloves garlic cut in half
• 2 sprigs fresh rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 teaspoon cornstarch
• 1/4 cup beef broth
• 1/2 large red bell pepper white inner membrane and seeds removed
• 1/2 large green bell pepper white inner membrane and seeds removed
• 1 small zucchini
• 1/2 medium yellow onion
• 1/2 cup sliced mushrooms
• salt and pepper to taste (approximately 1 teaspoon more each)
• 8 pieces thinly sliced sirloin steak approximately ⅛ to ¼ inch thick
• 1 tablespoon fresh rosemary leaves chopped
• 3 tablespoons olive oil divided

Instructions

 

• Start with the glaze so it can simmer while you cook the steak. In a small bowl add the cornstarch into the broth untils mooth.
• Take a small saucepan and add the balsamic vinegar, red wine, brown sugar, garlic, rosemary, black pepper, and salt and bring to a low boil. Stir in the broth mixture and boil for 1 minute then reduce to a low heat and simmer, stirring occasionally.
• Prepare the vegetables by cutting the peppers, zucchini, and onion into strips around ¼ inch thick and about the length of the steak.
• In a 12-inch skillet, heat 1 tablespoons olive oil on medium high heat. Add the peppers, zucchini, onion, mushroom, and season. Sauté until crisp, 1½ to 2 minutes. Remove from heat and take the vegetables out of the pan so they don’t keep cooking.
• Prepare the steak by lightly brushing both side with olive oil (use around 1 tablespoon) then sprinkle with salt, pepper, and chopped rosemary.
• Divided the vegetables between the pieces of steak, placing them at the end across a short side. Lay them perpendicular to the length of the steak – they should be wider, so they stick out at the ends.
• Start with the side of the steak with the vegetables, carefully roll up the steak and use a toothpick to secure.
• Put the skillet back on the heat and add 1 tablespoon of olive oil on medium high heat. Place the steak rolls in the pan, seam side down, and cook for 1 minute per side or until the desired doneness.
• Remove the rolls to a platter, removing the toothpicks. Remove the rosemary sprigs and garlic cloves from the glaze and serve over the steaks.

Notes

TIP: Whichever cut of meat you choose to use, make sure the steaks are long and thin cuts so that you are able to roll them easily.

TIP: You can also cook these rolls on the grill for a slightly smokier flavor.

Nutrition

Calories: 87kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 138mg | Fiber: 1g | Sugar: 6g | Vitamin A: 317IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 1mg

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