Sirloin Rolls Recipes

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

Steps:

• For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
• Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
• Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
• Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
• For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
• To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

Steps:

• Place the roast in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, green pepper, water and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices; shred beef and return to the slow cooker. Serve on rolls.

Steps:

• Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

Steps:

• Season beef with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
• Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
• Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Steps:

• 1. Beat the steak until very thin but not thin enough to fall apart season with basil, oregeno,pepper and garlic. Set aside
• 2. mix togehter corn bread bread crumbs with minced onoin,garlic and mushroom.add butter a little at a time. if crumbs are to wet add more cumbs.use the finest crumbs you have and a few chunks for texture.Mixture should be moist not wet. add crumbs to allow you to use all of the melted butter.
• 3. drain spinach completely.
• 4. spread bread mixture on meat from end to end.spread spinach on top of the breading.
• 5. roll meat into a loaf. using toothpicks or twine secure the roll
• 6. dredge in flour for a light coating
• 7. start heating oil in cast iron or oven safe skillet
• 8. preheat oven to 350
• 9. start browning meat roll in skillet
• 10. brown evenly all around until oven heats up
• 11. cover lightly with foil and place on center rack in 350 oven
• 12. cook 45 mins or so meat is ready at 160....
• 13. serve with mashed potatoes and gravy made from you pan drippings. I used left over Bonnie Dare's french dip broth as my gravy liquid....yummy

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

Steps:

• 1. Cook long grain and wild rice according to package directions. Let cool. I use beef stock instead of water to cook the rice in.
• 2. While rice is cooking, place onions, celery, and carrots in skillet with small amount of olive oil, sauted till tender, add in mushrooms and more o.o. if needed, cook for about 5 min. or until mushrooms are tender. Add COOKED rice to veggies, mix in well. Or cook with rice using this recipe https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice-with-veggies.html
• 3. Season both sides of meat, place rice in center, roll steak up and secure with toothpicks on ends and in center.
• 4. Fry in a small amount of olive oil turning steak on all four sides, cook for about 5ish min. per side. You may need to hold rolls up to brown each end.
• 5. To make gravy/sauce, add a little more olive oil same pan steak rolls were cooked in. (About 1/4c)put 1/4 c flour in pan, mix well and cook for a couple of minutes, now add 2 c. of beef stock stirring constantly and scraping yummies off of bottom of pan till gravy is thickened.

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Steps:

• In a small bowl, mix cheeses, spinach, oregano, salt, pepper, and garlic. Mix well.
• Spread cheese mixture over sirloin steaks. Spoon tomato sauce over top.
• Roll up steaks. Place seam side down. Cut into 5" pieces and place seam sides down into lightly sprayed pan.
• Bake at 400 for about 25 minutes.

Steps:

• In a large skillet, cook 6 bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In drippings, saute onion, celery and carrot until crisp-tender. Remove from heat; stir in bread crumbs, parsley, garlic powder, pepper and bacon. Let stand until liquid is absorbed., Preheat oven to 325°. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.