Cheesy Mushroom Stuffed Beef Rolls

These Cheesy Mushroom Stuffed Beef Rolls are the ultimate comfort-food showstopper. Thin slices of tender beef are rolled around a savory mushroom and melted mozzarella filling, seared until golden, then baked in a rich, savory gravy until meltingly tender. Finished with fresh thyme, this dish looks impressive but is surprisingly easy to make — perfect for a cozy family dinner or a special weekend meal.

Ingredients

• 1.5 lb beef top round, sliced thin into 8 cutlets
• 8 oz mushrooms, finely chopped
• 1 cup shredded mozzarella cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 cups beef broth
• 2 tbsp fresh thyme leaves, plus extra sprigs for garnish
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika

Instructions

1. Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic; cook, stirring, until golden and tender, about 6 to 8 minutes. Stir in the thyme leaves, season with a pinch of salt and pepper, then transfer to a bowl. Let cool slightly and mix in the mozzarella.
2. Fill and roll the beef: Lay the beef cutlets flat and pound gently to an even thickness. Season both sides with salt, black pepper, and paprika. Spoon the mushroom-cheese filling onto one end of each cutlet, roll up tightly, and secure with toothpicks or kitchen string.
3. Sear the rolls: Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the beef rolls on all sides until browned, about 2 minutes per side. Transfer to a plate.
4. Make the gravy and bake: Sprinkle the flour over the drippings in the skillet and whisk for 1 minute. Gradually whisk in the beef broth until smooth, scraping up any browned bits. Return the rolls to the skillet, spoon over some of the gravy, cover, and bake at 350°F (175°C) for 40 to 45 minutes, until the beef is tender.
5. Serve: Let the rolls rest for 5 minutes, then remove the toothpicks or string. Slice the rolls, spoon the savory gravy over the top, and garnish with fresh thyme sprigs.