Balsamic Glazed Steak Rolls

Enjoy these delicious balsamic glazed steak rolls featuring thin-sliced beef and a simple but flavorful glaze for a tasty and nutritious meal.

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Packed with taste and simple to make, these balsamic glazed steak rolls are the beef lover’s perfect recipe. Grab thinly sliced sirloin steak and a few vegetables, and whip up a delicious steak sauce to create this tasty dish.

Balsamic Glazed Steak Rolls Ingredients

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You’ll need:

• 2 teaspoons of cornstarch
• ¼ cup of beef broth
• ¼ cup of dark balsamic vinegar
• 3 tablespoons of red wine
• 2 tablespoons of dark brown sugar
• 2 cloves garlic, cut in half
• 2 sprigs of fresh rosemary
• ¼ teaspoon of black pepper
• ¼ teaspoon of salt
• ½ large red bell pepper, white inner membrane, and seeds removed
• ½ large green bell pepper, white inner membrane, and seeds removed
• 1 small zucchini
• ½ medium yellow onion
• 3 tablespoons of olive oil, ​divided into three 1-tablespoon portions
• ½ cup of sliced mushrooms
• Salt and pepper, to taste (approximately 1 teaspoon more each)
• 8 pieces of thinly sliced sirloin steak (approximately ⅛ to ¼ inch thick)
• 1 tablespoon of fresh rosemary leaves, chopped

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 the cooking time to make sure it is thoroughly cooked.

How To Make This Balsamic Glazed Steak Rolls Recipe

STEP ONE: 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 TWO: 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 THREE: 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 FOUR: In a 12-inch skillet, heat 1 tablespoon of olive oil on medium-high heat. Add the peppers, zucchini, onion, and mushrooms, and sprinkle with salt and pepper to taste. Sauté until crisp-tender, 1½ to 2 minutes. Remove from heat and take the vegetables out of the pan so they don’t keep cooking.

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

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

STEP EIGHT: 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.

STEP NINE: 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, or our strawberry spinach salad in the summer.

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

Beef Dinner Ideas

Poor Man’s Steak

Beef Dinner Ideas

The Best Salisbury Steak Recipe

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.

IN THE FREEZER: It is best to make this recipe fresh as the vegetables will become mushy in the freezer.

These balsamic glazed steak rolls will quickly be one of those hero recipes that everyone loves. You can enjoy the delicious balsamic vinegar glaze or even try something different such as an Asian-inspired soy glaze. Either way, the stuffed steak will be on your menu for a long time to come.

More Recipes You’ll Love

• Cabbage Roll Casserole
• Sushi Bowl
• Egg Roll in a Bowl
• Steak Marinade
• Steak Bites
• Asian Steak Bites

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Balsamic Glazed Steak Rolls

5 from 2 votes

Enjoy these delicious balsamic glazed steak rolls featuring thin-sliced beef and a simple but flavorful glaze for a tasty and nutritious meal.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 rolls

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Ingredients

  

1x2x3x

• 2 teaspoons cornstarch
• ¼ cup beef broth
• ¼ cup dark balsamic vinegar
• 3 tablespoons red wine
• 2 tablespoons dark brown sugar
• 2 cloves garlic, cut in half
• 2 sprigs fresh rosemary,
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ large red bell pepper, white inner membrane and seeds removed
• ½ large green bell pepper, white inner membrane and seeds removed
• 1 small zucchini
• ½ medium yellow onion
• 3 tablespoons olive oil, divided into three 1-tablespoon portions
• ½ 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

Instructions

 

• 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.
• 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.
• 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 tablespoon of olive oil on medium-high heat. Add the peppers, zucchini, onion, mushrooms, and season with salt and pepper to taste. 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 sides 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

• 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.
• 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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