Steak Rolls

Ashley Dawkins


If you wrap each steak with foil twice, I find that the seasoning stays better. It also helps incase there is a tear somewhere, you don't have to worry about any leaks.


★★★★★ 2 votes

20 Min
20 Min


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  • 4
    chuck steaks, (sliced thin)
  • 1 1/2 c
  • 4 slice
    mozzarella cheese
  • 2 pkg
    italian dressing mix
  • ·
  • ·
  • 1 Tbsp

How to Make Steak Rolls


  1. If your steak isn't thin enough, be sure to pound thin.
  2. Steam the broccoli with 1/2 the package of italian seasoning mix, water and 1 tablespoon of butter. Pull the broccoli out when it is still slightly firm.
  3. Lay out a piece of foil underneath eack steak, long enough to wrap around the steak. Sprinkle the extra dressing mix onto the steaks. Lay a slice of mozzarella on the steak, and then lay the broccoli ontop of the cheese.
  4. With the second package of italian mix, stir it with a 1/2 cup of water and about a tablespoon of mustard. (2 good squeezes)
  5. Drizzle the mix ontop of the steaks and then wrap tightly with the foil. Throw on the grill or in the oven, flipping every so often.
  6. Serve when it's cooked to your liking!!

Printable Recipe Card

About Steak Rolls

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American

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