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March 18, 2013

Balsamic Glazed Steak Rolls

A fun easy and adaptable recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.

Balsamic Glazed Steak Rolls by PitcureTheRecipe.com I came across this gorgeous recipe of Pan Seared Steak Rolls by Jaden of SteamyKitchen.com and really wanted to try it out with my own flavors.  I had skirt steak in my freezer, which I thought would be perfect for this recipe and although I used it and it tasted just great, I probably would have gone and bought thin sliced sirloin steaks instead, cos it was a little tedious trimming up all the fat from my skirt steak.

Balsamic Glazed Steak Rolls - PitcureTheRecipe.com Instead of Jaden’s Asian flavors, I opted to do a balsamic glaze sauce so I kept the marinade very simple using just salt, pepper and worcestershire sauce. I used veggies I had in my crisper and ta da! made my very own adaptation of her beef rolls.  Served up with some mashed potatoes my family loved the dish and devoured it in record time.  So when trying out this recipe,  feel free to make it your own with your favorite seasonings, veggies and sauce!

Here are the step by step pictures of how I made my balsamic glazed steak rolls- Enjoy!

Balsamic Glazed Steak Rolls Recipe (Part-1) Balsamic Glazed Steak Rolls Recipe (Part-2) Balsamic Glazed Steak Rolls by PictureTheRecipe

Balsamic Glazed Steak Rolls
2014-11-30 20:30:03
Yields 10
A fun easy and adaptable recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Ingredients
  1. 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
  2. Salt & Pepper (according to taste)
  3. 3 tbsp Worcestershire sauce
  4. Any steak seasoning you like
  5. 1 tbsp olive oil
For the Veggie filling
  1. 1 carrot
  2. 1 bell pepper
  3. 1/2 a zucchini (depending on size)
  4. 5-6 green onions
  5. 2 cloves of garlic
  6. 1 tsp Italian herb seasoning
For the Balsamic glaze sauce
  1. 2 tsp butter
  2. 2 tbsp finely chopped shallots
  3. 1/4 cup balsamic vinegar
  4. 2 tbsp brown sugar
  5. 1/4 cup beef broth
Instructions
  1. – Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
  2. – Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
  3. – While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
  4. – Now for the sauce, melt the butter in a small sauce pan on medium heat.
  5. – Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
  6. – Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
  7. – Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
  8. – In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
  9. – Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
  10. – Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
  11. – To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
  12. – Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  13. – Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
By Noreen Hiskey
Adapted from PictureTheRecipe.com
Adapted from PictureTheRecipe.com
Picture the Recipe https://picturetherecipe.com/
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Filed Under: Main Course/ Entrées, Meat, Recipes, Spring/ Summer Tagged With: 4th of July recipes, balsamic glazed steak rolls, balsamic steak sauce, beef rolls, meat recipes, pan seared steak rolls, picture recipes, steak rolls, step by step picture recipes, step by step recipes

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Comments

  1. whilehewasout says

    March 19, 2013 at 4:29 am

    These rolls look fantastic! Great idea to wrap the veggies inside.

    Reply
  2. Chung-Ah | Damn Delicious says

    March 19, 2013 at 6:00 am

    Wow – now this is why I could never be vegetarian.

    Reply
  3. Sherry Rennick says

    March 25, 2013 at 9:56 am

    This is an amazing display you have put together. I will look forward to checking out your other posts!

    Reply
  4. Annie says

    April 15, 2013 at 9:37 pm

    Have you tried these on a grill? We’re going camping soon, and these sound delicious!

    Reply
    • Noreen says

      April 16, 2013 at 4:48 am

      @ Annie- I haven’t tried these on the grill, but I don’t see why not! They would be delicious =)

      Reply
      • Colleene says

        March 28, 2015 at 8:35 am

        Is there a vinegar taste to it?

        Reply
        • paige says

          May 19, 2015 at 3:52 pm

          No vinegar taste at all . I just made them .

          Reply
    • Rebecca Ford says

      February 3, 2018 at 2:04 pm

      I have made them on the grill and they are amazing!!!

      Reply
  5. Bobbie says

    April 18, 2013 at 3:24 pm

    Made these tonight because they looked amazing. Mine didn’t look as amazing, but they tasted amazing! Did some improvising with the veggies due to some unavailability, but yum, yum, yum! The sauce is the icing on the steak!

    Reply
  6. Crystal says

    April 20, 2013 at 5:02 pm

    We tried this for the first time tonight and it was very good. I was surprised by the sauce as I have never had a balsamic reduction before but it was sweet and paired well with the beef. I used thinly sliced sirloin and we chose to grill it. Only thing I would say is if you choose to grill it shorten your veggies to about even with the meat. I didn’t think about it until it was too late and the ends of the veggies were charcoal lol. Thanks for the recipe!

    Reply
  7. Nanda says

    April 22, 2013 at 9:04 am

    I just do it! My family love it. Txs from Uruguay!

    Reply
    • Marie Penela says

      March 10, 2016 at 2:35 am

      Hi Nada,

      My husband’s family is from Uruguay. What part of Uruguay are you from?

      Reply
  8. Jennifer says

    April 23, 2013 at 1:00 pm

    What would you recommend to serve on the side of this?

    Reply
    • Noreen says

      April 24, 2013 at 6:48 pm

      I would say mashed potatoes or potatoes in any form would go great with the meat and veggies of this dish. I can just eat them as is and be perfectly content! =)

      Reply
      • Aubrey says

        June 4, 2013 at 10:29 am

        I did rice! And it was a pretty good combo 🙂 I used a rice cooker so I could just let it cook while I prepared this awesome main dish!

        Reply
      • Karly says

        February 18, 2015 at 6:43 pm

        Quinoa was great too!

        Reply
    • Nicole says

      October 31, 2020 at 1:11 pm

      I would do roasted potatoes because they are very hands-off in the oven while you are making everything else. The best roasted potatoes I’ve made were called Melting Potatoes. The recipe is on Pinterest. Can’t wait to try these roll-ups!

      Reply
  9. Jaimi says

    April 24, 2013 at 5:05 pm

    These were pretty tasty. Ran into some issues as my shallots weren’t any good and I couldn’t find my dang beef bullion. I used the thin sliced sirloin. Not bad! We didn’t do any sides because it was basically meat and veg. We try to avoid a heavy starch.

    Reply
  10. Steph says

    April 28, 2013 at 4:04 pm

    Could you do them up ahead of time. I thought maybe roll them up earlier in the day and throw them in a pan just before you are going to eat?

    Reply
  11. Nat says

    May 1, 2013 at 8:38 am

    This dish was AMAZING! I’m new to the cooking scene although I’ve always had a lifelong passion for food and any cooking channel. This dish comes out beautiful and my boyfriend and his mother were astonished by the presentation and deliciousness! I served these steak rolls over yellow rice & it was quite fitting. I don’t personally like bell peppers so i substituted red onion instead and it was a hit! Also when i first attempted to make the balsamic glaze I over cooked it & it actually hardened to a candy like consistency! Quite embarrassing…& I had used all the shallots we had on hand. So in order to recover I quickly minced some onion, garlic, & used a pinch of garlic powder as a shallot substitute, kept a watchful eye on the glaze & it came out superb! just the right amount of sweetness to compliment the steak and vegetables! I’m thinking about remaking it tonight! Thanks for the recipe it will sure be a guest staple!

    Reply
    • Noreen says

      May 1, 2013 at 9:35 am

      That’s lovely to hear Nat. Balsamic vinegar does go from syrupy to candy-like in a matter of no time, especially when it cools down. You can simply dilute it with a dash of water or beef broth and and heat it back up until it goes back to the syrupy consistency, unless it’s burned on the bottom, that would just leave a bitter taste. I like your subsitute of shallots. I’m thrilled to hear that it all worked out int he end and that you liked the recipe. 🙂

      Reply
  12. Emily says

    May 3, 2013 at 4:23 pm

    We made these tonight and they were fantastic! I wanted to lick my plate. Even my kiddos loved them! Thank you!

    Reply
  13. Carrie says

    May 4, 2013 at 5:20 pm

    I am wondering if these might freeze well, any idea? I thought if I completed the recipe as above then froze them, thawed in the fridge when I was ready to cook them and maybe placed them in the oven to reheat, they might turn out good. Any input would be greatly appreciated!!

    Reply
    • Noreen says

      May 6, 2013 at 2:14 pm

      I’m not really sure about freezing these. I think if you cooked it, the meat would hold up good, but the veggies may go mushy. So I can’t say. :s

      Reply
  14. ARIELA says

    May 7, 2013 at 2:13 pm

    I never comment on blogs.. but i just have to say these were DELICIOUS… my hubby said i could make these for him every night for the rest of his life! thanks for the recipe! we subbed a broccoli slaw in leu of some of the veggies but otherwise followed it and if anyone is reading this and thinking about making it but unsure.. DO IT!

    Reply
  15. Sabrina says

    May 12, 2013 at 9:22 pm

    I f-ing love this recipe ! It was so amazing delicious and filling ! I tend to make these many times in the near and far future ! Very creative and fun ! Thank you for your awesome step-by-step photos ! And thanks for having such an awesome website ! Will be visiting this often !<3

    Reply
  16. Graziela says

    May 23, 2013 at 5:35 pm

    I made these for dinner tonight, it was delicious! I didn’t have shallots so I used onions, also didn’t have green onions so I used sliced onions and sautéed them with the veg. Also, I don’t like bell peppers so instead I used thinly sliced portobello mushroom. I served it with some white rice on the side and drizzled sauce over the rice as well. The whole family loved these rolls so it’s a keeper for sure!

    Reply
  17. Anica says

    May 24, 2013 at 4:34 pm

    We almost licked the plates!! that glaze….:)!! the idea and the recipe is super, easy and delicious. Thank YOU 🙂

    Reply
  18. Andrea G. says

    June 8, 2013 at 3:56 pm

    This was so yummy! The marinade and the glaze did magic to the steak. I wiped up every last drop of the glaze. My only [minor] issue was that I just couldn’t seem to get the steak done. Maybe my steak was a little too thick. It browned on the outside, but the inside of the roll stayed very rare. It was worth it though, because it was so delicious! Just out of curiosity– how long did you cook it to get it medium well? And without burning the outside?

    Reply
    • Noreen says

      June 10, 2013 at 8:48 am

      My steak rolls were fairly thin and I believe I cooked it for about 2-3 minutes on each side, so about 10-12 minutes total. The pan has to be very hot though. You could always finish it off in the oven at 425-450F after getting a good sear on all sides for a well done steak.

      Reply
  19. LK says

    June 10, 2013 at 5:31 pm

    Thank you so much for this recipe! It was delicious and easy to make!! I used flank steak and ended up searing these in a grill pan and then finishing in the oven since the strips of steak I used weren’t super thin. I love balsamic so the sauce was perfect for this dish! Thanks again!

    Reply
    • Noreen says

      June 11, 2013 at 2:22 pm

      Glad it turned out good for you LK! 🙂

      Reply
  20. Tamanda says

    June 11, 2013 at 2:14 pm

    Thank you, thank you, thank you sooooooo much for this fantastic recipe!!!! It was very easy the best thing I have tasted in awhile!!! I didn’t have any steak on hand so I went out and bought so thin cut sirloin. Turned out magnificent! I boiled some beef broth and added some white rice to give it flavor. Turned out great! Thanks again

    Reply
    • Noreen says

      June 11, 2013 at 2:23 pm

      You’re Welcome Tamanda, it’s always nice to hear when someone tries your recipes and like it! =)

      Reply
  21. Tori says

    June 14, 2013 at 4:42 pm

    These are amazing!!!!! I might try making them in the oven this time to make it easier and cleaner.

    Reply
  22. Hillary says

    June 15, 2013 at 7:52 pm

    I made these tonight and served them over garlic, rosemary, and cauliflower mashed potatoes. They were DELICIOUS!!! Followed the recipe exact except used fresh herbs from our garden to season the vegetables. Will definitely make them again! Thank you!

    Reply
  23. Ahorsesoul says

    June 17, 2013 at 7:14 pm

    These are excellent. I agree that the sauce is over the top in taste. I think some of these with the right veggies would freeze too. Am thinking of doing this with chicken or turkey with sweet potatoes inside with a sweet and sour sauce.

    Reply
  24. Juanita says

    June 18, 2013 at 11:58 am

    If I want to make these tonight for dinner and have leftovers for tomorrow, do I just NOT cook the ones I want tomorrow or can I cook them and reheat them tomorrow? Thank you.

    Reply
    • Noreen says

      June 18, 2013 at 6:52 pm

      I would just cook them all and then re-heat them.

      Reply
  25. Christina says

    June 19, 2013 at 12:28 pm

    Is there a way to get a printer friendly version of this recipe? My 11 year old really wants to try it, but I need to be able to print it off for her.

    Reply
    • Noreen says

      June 19, 2013 at 7:16 pm

      Yup, there’s a print recipe button right under the text recipe. You can then take out any pictures or portions you don’t want printed and press print.

      Reply
  26. Meg says

    June 21, 2013 at 8:02 pm

    Millanesa cut steak works perfectly! Very lean cut and thin. It only took a few minutes on each side and came out melting in everyones mouth! This recipe is now a huge favorite at my house! It convinced my little ones that they love zucchini! Thank you for sharing! !

    Reply
  27. DW says

    June 26, 2013 at 5:05 pm

    Easy to prepare and flavors were superb. Can’t wait to make it again. I omitted the green onions since I didn’t have them on hand

    Reply
  28. Kristi Rimkus says

    June 27, 2013 at 6:08 pm

    Found this on Pinterest. Fantastic recipe!

    Reply
  29. Rachel says

    July 6, 2013 at 6:41 pm

    Looks delicious! Do you think this recipe would work well with chicken instead of steak??

    Reply
  30. Mai says

    July 10, 2013 at 7:06 am

    These look amazing. I’m planning on making them soon, but was wondering if there is a substitute for brown sugar as I’m not a fan of sweet meat. Thanks for the recipe!

    Reply
    • Noreen says

      July 11, 2013 at 10:37 am

      I’m not a fan of sweet meats either, but this glaze does work well with the beef. You can use a little honey instead of the brown sugar. However, you can always just make brown gravy or substitute the balsamic glaze with a steak sauce of your choice to avoid the sweetness completely. Whatever rocks your boat… 😉

      Reply
  31. Sarah says

    July 12, 2013 at 9:08 am

    I made a variation of this dish last night for my husband and I and it was AMAZING! I made it exactly as written except made it as a stir-fry because I didn’t have toothpicks. The glaze is so tasty!!

    Reply
  32. maya says

    July 13, 2013 at 2:54 pm

    hi i tried this and i love it ..so i makeing this again tomorrow for a party i was wondering if i can save some time and marinate them night before?i wont go bed?

    Reply
    • Noreen says

      July 14, 2013 at 9:16 am

      You can definitely marinate and refrigerate the meat overnight, it won’t go bad. I wouldn’t suggest rolling the veggies in them though, as I think they’ll get soggy and go limp.

      Reply
  33. Kate says

    July 26, 2013 at 3:52 pm

    This recipe looks awesome so, I made them tonight. Thanks for all the great photos, they really helped!

    Reply
  34. Dana says

    August 15, 2013 at 9:54 am

    Hi! It about to make these for dinner tonight and it says to marinate the meat in the marinade. What marinade is that? The balsamic reduction or something else? Thanks!

    Reply
    • Noreen says

      August 15, 2013 at 11:13 am

      Dana, I marinated the meat with salt- pepper and worcestershire sauce as shown in the pictures, but you can use any marinade flavorings of your choice. Hope that helps. 🙂

      Reply
  35. Dana says

    August 15, 2013 at 3:14 pm

    Thank you! After I re-read it a few times, that’s what I did. It’s been marinating for 6 hours now- about to get started- cant wait to try it and thank you for your quick response!

    Reply
  36. Kelly says

    August 20, 2013 at 7:52 am

    Could we cook in oven for entire cooking process, I’d so how long? I’m just not great at searing meat and it being cooked all the way through, thanks!

    Reply
    • Noreen says

      August 20, 2013 at 5:53 pm

      I’ve never not seared these, even if I’m finishing them in the oven I tend to always brown the meat first on all sides. So I’m not a 100% on this, but I would probably pre-heat a cast iron pan in the oven at 400F-425F and then place the rolls in the hot pan for about 8-10 minutes and then turn them over cooking it about the same time on the other side. If you could use the broiler that would be even better. Time it according to the wellness of the steak you want, but definetely start with a hot pan as you don’t want the steak to boil in it’s juices rather than grill. Hope this helps Kelly.

      Reply
  37. Devin says

    August 24, 2013 at 5:35 pm

    These were delicious! The only thing I did different was I used filet mignon. Butterflied the filets pounded them thin. Then grilled them for just a few minutes. They were very good thank you for posting.

    Reply
  38. Kelly says

    September 6, 2013 at 5:39 pm

    These were great! Just seared them, no oven time. A little too pink for my taste, Im always so afraid to over cook so next time a little bit longer. My husband loved them too!

    Reply
  39. Jerrika Morrow says

    September 25, 2013 at 7:28 pm

    Hi! I just want to say thanks so so much for posting this recipe. Its my boyfriend and I’s new fav! I got a round of applause haha! The only difference is i put soy in my marination 🙂 its just too good. Thanks again fabulous recipe!

    Reply
    • Noreen says

      September 26, 2013 at 3:11 pm

      I’m glad you guys liked the recipe! 🙂

      Reply
  40. Tiffany Merritt says

    October 6, 2013 at 1:07 am

    Looks so yummy! Wanted to let you know that I’m doing a round up of recipes that I can’t wait to try in the near future, and I’d like to include this one. I will be listing the name of your recipe, linked back to your site, as well as your site name. A photo will bein a collage format only, so that your picture cannot be “swiped” from my site. And there will be no information about the ingredients or recipe steps so that readers must come visit you if they want to know how to make it! This will go live on the 13th; please do let me know if you don’t want me to link to you for some reason. I hope it brings you a lot of traffic!

    Reply
    • Noreen says

      October 8, 2013 at 3:22 pm

      Sure thing Tiffany. Thanks for asking and the heads up!

      Reply
  41. Heidib says

    October 10, 2013 at 12:24 pm

    Making these tonight!’ Steak is marinating now. I did do something different. I am marinating the steak with the steak seasoning rather than putting it on when it cooks. I have an amazing aged balsamic to use. I can not wait for the end result!

    Reply
  42. Gloria says

    October 15, 2013 at 10:44 am

    Could these be prepared as described and frozen before cooking the steak? Then pull them out of the freezer and cook.

    Reply
  43. Helen Smith says

    November 23, 2013 at 11:19 am

    I haven’t tried it yet but it looks delicious. I am going to try it this weekend

    Reply
  44. chrissy says

    January 6, 2014 at 4:50 pm

    Thank you, thank you, thank you (!) For this wonderful step by step recipe. It turned out wonderful although it was quite time consuming as a whole. I made it for my family and rave reviews were received from everyone.

    Reply
  45. Ashley says

    January 19, 2014 at 3:45 pm

    I made these the other night and is definitely one of the most amazing meals I have ever made! A new favorite, I’m making it again this week. Thanks for sharing, and I love all the gorgeous pics.

    Reply
  46. Tessie says

    January 20, 2014 at 6:20 am

    Thank you for the recipe! I made it for dinner while watching the NFL playoffs and everyone loved it. Because I made so many I baked them on a cookie sheet @ 350 for about 15-20 min…. I just watched until they looked done and then I put the glaze on and baked another 3 min….. Was awesome and everyone loved it!

    Reply
  47. Jenn says

    February 14, 2014 at 10:02 pm

    So I made these tonight for vday dinner and I paired it with roasted red potatoes. Everything came out great except for the sauce! 🙁 I was soo disappointed. Especially bc everyone on here posted how amazing it was. It was totally my fault!! I think I screwed up from the beginning and used 2 T of butter instead of 2 tsp like the recipe calls for. I thought it was a type-o but I should of paid more attention! But the sauce wasn’t thickening probably bc of the added fat and so the balsamic over cooked and ceased up in the bowl once cooled like tar!! Haha. I tried reheating it but should have read the posts before that way I could have just added water or more beef broth. Do you think the error I did using 2T of butter instead of tsp was where I went wrong from the beginning with the sauce?

    Reply
  48. Jessica says

    March 4, 2014 at 7:49 pm

    We had this for dinner tonight, it was amazing!!! I doubled the sauce just because I knew everyone would want to add more for their rice! My only issue was I couldn’t get the insides cooked well, not a huge issue for the rest of my family but I can’t do red or even pink meat, maybe mine were just a bit too thick. I ended up unrolling them and finished cooking them that way. I think next time I won’t roll them, it was still unbelievable!!

    Reply
  49. Lia says

    March 24, 2014 at 8:06 am

    I don’t usually write a comment but I will for this. I made these last night and they were absolutely amazing. I made it with jasmine rice. Perfect combo. Thanks for the recipe!!!

    Reply
  50. Melissa says

    April 2, 2014 at 6:18 am

    I found this recipe on Pinterest and knew I had to try it right away. I made a few small changes to it but it was fantastic! I posted the recipe to my blog with my very minor changes to ingredients and preparation and used your photo with credit and linked your blog to it. Thank you for sharing this recipe!

    Reply
  51. Bobbie says

    April 4, 2014 at 9:39 pm

    So delicious! I didn’t follow the recipie though… I had cut all the veg 3 days in advance because that’s when I did all my prep for the week, and I put minced garlic and Italian seasoning on them and let them marinade until I was ready to use them and I added not only green onions but yellow onions to! 🙂 and I butterflied some steak and pounded it just to make them flatter and marinated the steak overnight and through the day in s&p, Montreal steak spice,garlic, onion powder and balsamic, (as most Worcestershire has wheat in it) when I was ready to assemble I put a layer of raw spinach on the steak a strip of cooked bacon and the slightly cooked veg rolled it up and grilled it! The steaks were quite thick and long so the outside was well done while the inside was a medium rare! It was so good! I love it! I made the balsamic glaze the way it said (except with onion not shallots) and I personally thought it was way to sweet so I made another batch with no sugar and mixed the 2 and it was much better! 🙂 (for my taste). I really enjoyed making this and really glad for the idea! There are so many things you could do with this recipe! Thanks a bunch!

    Reply
    • Noreen says

      April 18, 2014 at 7:04 pm

      Thanks for sharing your version Bobbie glad you liked the recipe idea! 🙂

      Reply
  52. Nicole says

    May 25, 2014 at 7:24 am

    When I printed this recipe using the function on your website, it didn’t actually print out the recipe but instead printed out 14 blank pages that has your blog URL at the top so I ended up wasting a bunch of paper! It didn’t even print the recipe, it messed up and the recipe was unreadable!

    Reply
    • Noreen says

      May 25, 2014 at 8:13 am

      Hi Nicole, I’m very sorry the print option didn’t work for you. I just checked out the button at the bottom of the recipe and did a print of the very same recipe and it seemed to work fine for me. It does allow you to remove the images and parts of the recipe you don’t want printed. I’m not sure what the issue was or why it did that. :S

      Reply
  53. Jason says

    August 1, 2014 at 5:29 pm

    Love your blog!

    I’m going to try this recipe tonight. Hope i do it right!

    Reply
  54. Mindy McJunkin says

    September 14, 2014 at 4:38 pm

    We tried this tonight! It was so freakin good!!! Even my husband loved it the flavors worked so well together. Would change a thing!!!

    Reply
  55. Kim says

    September 23, 2014 at 10:25 am

    I made these last night and they were to die for, am now sharing the recipe with others. I too modified it. I did use flank steak and pounded it to all one thickness and size for the cut pieces. I varied my vegetables too. But, the one thing I noticed was this- I was making jasmine rice as a side dish and added some ginger to that. I must have used the same spoon to stir everything because the meat had a ginger taste to it. Scruptious! BTW, I timed the reduction time and it was 7 minutes on my gas stove, med heat.

    Reply
  56. Susan says

    September 26, 2014 at 7:35 am

    Do you think these would be just as good if they were cooked the day after they were made up?
    The reason I ask, is because there are only two in my house hold, and we wont eat all of them in one meal. I’m thinking of making them all up, but only cooking what we need for the meal and the rest as “leftovers” for the next meal. I would assume they would taste better if cooked fully on the day we would eat them! What are your thoughts?

    Reply
    • Noreen says

      September 26, 2014 at 1:29 pm

      I think these would hold up quite well if you make them ahead and cook them when you’re ready to eat them the next day. You may want to slightly undercook the veggies however, cos I could see them getting a little soggy and not tasting as fresh. 🙂

      Reply
  57. Diane Young says

    September 29, 2014 at 8:41 am

    That sauce is top on our new food list. Thank you. Perhaps you can offer me a tip as to ?meat is best. I used sirloin tip pounded tissue thin and marinated over 6 hrs. but cooked up very tough. Suggestions greatly appreciated.

    Just recently found your sight. Lucky, lucky me!!!

    Reply
    • Noreen says

      September 30, 2014 at 10:13 am

      Hi Diane,
      I honestly would have suggested sirloin to be the most tender. But if your sirloin is too tough I feel like you may be cooking it too long. It simply needs to be seared for a minute or two on high, for each side to be cooked to medium well. I used skirt steak which didn’t cook tough either, but trimming the fat off it was quite tedious. In hindsight I probably would have used either flank steak or thin cut sirloin. Just my two cents though 🙂

      Reply
  58. mary says

    October 22, 2014 at 7:40 am

    theses were fantastic I have madethem several times, except after I sear them I put them in the oven to cook.

    Reply
  59. Stara says

    December 29, 2014 at 9:33 pm

    i made this tonight and it was AMAZING! I used red wine vinegar instead of balsamic and chicken broth instead of beef since I didn’t have the two ingredients and its came out great! Thanks for sharing!

    Reply
  60. Julie says

    January 1, 2015 at 3:38 pm

    Hi, looks lovely. Have you tried them with chicken breasts? If so how did you cook the chicken? Thanks

    Reply
  61. Gwendolyn says

    January 4, 2015 at 4:23 pm

    This is very yummy and can be altered a teensy bit to fit the Paleo or Virgin diet too. Will be making these quite often.

    Reply
  62. Tay says

    January 6, 2015 at 9:44 pm

    I’ve made this before and it turned out great and delicious but very time consuming for a mother of two small children. I’m having 15 people over their week for my husbands birthday dinner and I’m considering making this dish
    . Is there anything I can do before hand so I can get the dishes and work out of the way before my guests arrive? I figured I would julienne all the veggies and cut and season the meat the night before, and make the sauce a few hours before.

    Reply
    • Noreen says

      January 7, 2015 at 12:27 pm

      Hi Tay! Like you said, if you julienne all the veggies and marinate the meat the night before, the morning of the party you can make the sauce (which you can later re-heat and loosen with a dash of beef broth) and roll the veggies in the steak. I would also pan sear the rolls that afternoon and when your dinner starts finish them off in the oven to serve them up hot. Try under cooking your veggies though so they don’t get too soggy, when reheated. That’s just my thoughts on it though…I haven’t tried it. Hope it turns out good for you…I’m keeping my fingers crossed. And Happy Birthday to your husband! 🙂

      Reply
      • Tay says

        January 7, 2015 at 8:49 pm

        Thank you!

        Reply
  63. ellie says

    January 14, 2015 at 11:56 am

    These look delicious! What a beautiful presentation!

    Reply
  64. Rajeev Khetan says

    January 30, 2015 at 11:45 pm

    I tried this recipe and my spouse really loved it. Thanks a lot, keep posting amazing recipes.

    Reply
  65. Yese says

    February 7, 2015 at 10:25 am

    I am usually someone who comments when food is either fantastic, or hideous and let me tell you, this dish is fantastic! I made it with chicken and marinated for only 1/2 hr (good thing it wasn’t overnight b/c the chicken was so tender I almost couldn’t put the toothpick through-maybe b/c I flattened the chicken with a meat tenderizer) . My husband said it was delicious, restaurant quality delicious! Definitely one of my top recipes. Love, love, love it!

    Reply
  66. Elizabeth says

    April 21, 2015 at 2:36 pm

    Oh My Gosh! These were so
    good. Husband, 4 year old and 2 year old loved them as well. I will be making this again and again!

    Reply
  67. susie caterer says

    June 11, 2015 at 10:56 am

    Proof read your posts for spelling grammer errors would make it appear more intelligent. …. more leaner….?

    Reply
    • Noreen says

      June 12, 2015 at 7:23 am

      Not putting down people’s hard work and pin pointing minor mistakes instead of looking at the post for what it is (a recipe) would make you appear nicer. Also, when pointing out spelling mistakes…check your own first. It’s Grammar not Grammer.

      Reply
      • Kelly Turner says

        February 12, 2016 at 9:51 am

        Wow. I’m so happy to see that you don’t let unpleasantness and rudeness take root in your psyche. It still amazes me that people need to bring others down to make themselves feel superior, all from the anonymity of the Internet. I thank you for the work you put into developing this recipe and for allowing us to share in your creativity. This recipe screams out for me to try as my Valentine’s Day meal to my husband. I know he will love it.

        Reply
  68. Lori says

    June 21, 2015 at 3:14 pm

    Man these were so good… I almost past it up because it sounded like a lot of work plus my husband doesn’t like balsamic vinegar but the brown sugar help eliminate that vinegar taste…. baked mine for 40 minutes with the sauce on top….amazing

    Reply
  69. Deb Arbo says

    January 24, 2016 at 9:14 am

    Has anyone tried asparagus as the veggie in the middle?

    Reply
  70. Amber! says

    February 14, 2016 at 5:38 pm

    I just made this for Valentine’s Day, and it was one of the best things I’ve made in forever. Thank you so much for sharing the recipe, my husband and I absolutely loved it!

    Reply
  71. Dawn P. says

    February 29, 2016 at 6:13 am

    Does anyone know the nutritional facts? I’m curious as to what the calories are for 1 roll. Thanks.

    Reply
  72. Lauren says

    March 31, 2016 at 2:08 pm

    Thank you for posting this – and your pictures are gorgeous. Planning on trying this out this weekend.

    Reply
  73. Stewart Liebenstrudel says

    July 10, 2016 at 4:46 am

    Just made this recipe today. It was delicious, and perhaps more importantly, it really looked the business ! Made with roast potatoes and cauliflower, and stacked on the potatoes, it looked really professional. Many thanks for making it easy and providing the confidence to give it a try. Regards from sunny Spain

    Reply
  74. Pip says

    January 1, 2017 at 3:32 pm

    Thank you so much for these little gems.

    I made these to take to a friends BBQ and now can’t leave home without them, as its turned into a ” you had better bring your roll ups” dish in demand.

    Teamed with a garden salad for summer, roast veggies in winter or in a school or work lunchbox… always a winner!

    P.s, I’ve also use chicken, pork or veal instead of steak to mix it up a bit. Always delicious.

    Reply
  75. Souraya says

    April 1, 2017 at 4:09 pm

    Can I use Rouladen meat for this recipe?

    Reply
  76. Sue E says

    September 12, 2017 at 8:11 pm

    These not only sound tasty, but they look it too. I think I may even get the younger grandkids to eat these. They don’t have to know veggies are inside!
    At first, I thought that bacon was wrapped around these tasty morsels, but then I read the recipe and found out there wasn’t any. But bacon may not be such a bad idea!

    Reply
  77. MEAl5 says

    November 13, 2017 at 11:42 pm

    Oh myy. This is so great!

    Reply
  78. Cmsources says

    January 10, 2018 at 8:48 pm

    These were great!

    Reply
  79. Barry Douglass says

    July 23, 2018 at 12:25 pm

    I love your web site

    Reply
  80. Ashley says

    July 24, 2018 at 9:26 am

    Can you use thin sliced top round?

    Reply
  81. Sara S says

    September 17, 2018 at 5:41 pm

    Made this for dinner tonight. Absolutely delicious! I used flank steak, and swapped matchstick carrots for the green peppers. But the star of this recipe is the balsamic glaze. These rolls were very filling but not heavy. I will definitely make this again soon!

    Reply
  82. TTM says

    December 11, 2018 at 4:01 pm

    awesome flavor!!! but beware, Flank steak can sometimes have a fascia in the middle that can make your strips very narrow & require more tenderizing to make wide enough to contain the veggies. Other than that.. these were the hit of the party!

    Reply
  83. savita says

    December 14, 2018 at 12:39 am

    waw very nice

    Reply
  84. Kirk Brand says

    November 6, 2019 at 11:11 am

    This meal was a gigantic hit with my family. I like how easy it is to alter it with anything you desire. I added portobello mushrooms on the inside.
    The only things that I will do differently next time is, more sauce, and I will be using the same pan that I cook the sauce in to cook the steaks.
    Thank you for sharing

    Reply
  85. Kamilia says

    November 24, 2019 at 2:22 am

    Hi Noreen, I’m looking for recipes all over the world, the steak is a new experience in my kitchen

    Reply

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"You eat with your eyes first" ...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...

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