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Beef Roll-Ups
Elizabeth Heiskell's Shrimp Remoulade + Crawfish Bread + Philly Cheesesteak + Beef Roll-ups + Pig Skin Nachos
Nathan Congleton / TODAY
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4.147059 (34 rated)
Cook time:
Prep time:
8 roll-ups

These savory steak roll ups are easy to assemble and will practically fly off the plate at any get together.

Technique tip: If using chicken, pork or thicker cut of meat, make sure to use meat mallet to pound it thin.

Swap option: Use asparagus or green beans in your filling. Chicken or pork thinly sliced is also an amazing option.


  • Beef

    • 8 thinly sliced sirloin steaks
    • 2-3 tablespoons Worcestershire sauce
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon olive oil
  • Filling

    • 1 orange, red and yellow pepper
    • 1 medium onion, sliced
    • 1 cup grated Gruyère cheese
  • Sauce

    • 1/2 stick butter
    • 2 green onions, chopped
    • 3 teaspoons Worcestershire sauce


For the steak:

Lay out the sirloin steaks, add seasonings, olive oil and Worcestershire sauce to the meat. Rub into the meat well on both sides, set aside.

For the filling:

Cut the peppers and onion to matchstick-size strips and set aside. Lightly sauté the peppers with a drop of olive oil for 1 minute and remove from heat.

For the sauce:

Combine all ingredients in a saucepan. Bring to a boil, stirring occasionally, and turn off heat.

To assemble:

Divide the pepper and onion mixture and cheese in the center of each steak. Season with salt and pepper to taste. Roll them tightly and use toothpick to secure. Heat large frying pan. Place beef rolls, seam side down, in pan and cook until desired temperature. Remove from pan, top with sauce and serve.

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Football food: Make Elizabeth Heiskell's Philly cheesesteaks and more

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