Tender beef rolled around a savory filling of mushrooms and molten cheese, then simmered in a rich, glossy sauce — these Cheesy Mushroom Stuffed Beef Rolls are pure cozy indulgence. Slice one open and watch the cheese pull; that’s the whole point.
Ingredients
- 1 1/2 lb flank steak, cut into 8 thin slices (or 8 thin sandwich steaks)
- 2 tbsp olive oil, divided
- 2 cups cremini mushrooms, finely chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup low-sodium beef broth
- 1/2 cup marinara sauce
- 1 tbsp tomato paste
- Kitchen twine or toothpicks, for securing
- Fresh basil or parsley, for garnish
Instructions
- Prep the beef: Pound the beef slices to 1/4-inch thickness and season with salt, pepper, and Italian seasoning.
- Sauté the mushrooms: In 1 tbsp olive oil, cook the mushrooms and onion 6–8 minutes until golden; add the garlic for the last minute. Let cool slightly.
- Fill and roll: Spread each beef slice with the mushroom mixture, then mozzarella and parmesan. Roll up tightly and secure with twine or toothpicks.
- Sear the rolls: Brown the rolls on all sides in the remaining oil, about 6 minutes total.
- Build the sauce: Stir in the tomato paste, then pour in the broth and marinara, scraping up all the browned bits.
- Simmer: Cover and simmer on low for 25–30 minutes until the beef is fork-tender.
- Rest: Remove the twine or toothpicks and rest for 5 minutes so the cheese sets slightly.
- Serve: Spoon the rich sauce over the rolls and garnish with fresh basil.
Pro tip: Don’t overfill the rolls — a modest filling rolls tighter, sears better, and won’t burst open in the sauce.
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Estimated nutrition per serving: 520 calories, 43g protein per serving.
