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Balsamic Glazed Steak Rolls

overhead shot of Balsamic Glazed Steak Rolls on a serving tray
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 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 8 rolls
Calories 87 kcal


  • 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
  • 2 teaspoons cornstarch
  • ¼ cup beef broth
  • 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
  • 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
  • 3 tablespoons olive oil, divided


  • 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 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.


  • 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.


Sodium: 107mgCalcium: 12mgVitamin C: 21mgVitamin A: 317IUSugar: 6gFiber: 1gPotassium: 138mgCholesterol: 1mgCalories: 87kcalSaturated Fat: 1gFat: 5gProtein: 1gCarbohydrates: 8gIron: 1mg