Stuffed Rolled Round Steaks

4 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
5.0/5 (2)
Stuffed Rolled Round Steaks
Great flavors of garlic and onion make these rolled round steaks shine. The holy trinity vegetables get stuffed inside tender beef rolls that braise low and slow to create a rich, savory gravy perfect for spooning over rice. A comforting Cajun classic.

Ingredients

4 servings
  • 2 large round steaks
  • 2 tbsp garlic
  • 1/4 cup onion chopped
  • 1/4 cup bell pepper chopped
  • 1/4 cup celery chopped
  • 1/4 cup green onion chopped
  • 1 package Lipton Onion Soup Mix
  • 1 medium onion sliced
  • salt and red pepper to taste
  • 2 tbsp cooking oil
  • water as needed

Step-by-Step Instructions

  1. Season steak to taste with salt and red pepper. With a meat mallet, pound the steak to tenderize. Spread the mixture of chopped onion, garlic, bell pepper, celery, and green onion evenly over the steak. Roll tightly and secure with toothpicks to hold the roll together.
  2. Method One - Stovetop: Brown the rolled steaks in a heavy pot with about 2 tablespoons of oil over medium-high heat. Add enough water to come about halfway up the steaks, reduce heat to medium-low, and cook covered for about 1 1/2 hours or until tender. Add the sliced onion during the last 30 minutes of cooking. Serve over rice.
  3. Method Two - Oven: Preheat oven to 350°F. Heat oil in a cast iron Dutch oven. Brown the prepared rolled steaks on all sides. Add 1 cup water, cover tightly, and bake for 45 minutes to 1 hour.
  4. At the 45 minute to 1 hour mark (depends on size and thickness of steak), scrape up the drippings from the bottom of the pan. Add the sliced onion, one packet Lipton Onion Soup Mix, and one cup water. Cover and cook an additional 30 to 45 minutes until meat is fork-tender. Serve over rice.

Common Problems and Solutions

Q: Why is my meat tough after cooking?

A: Round steak is a lean cut that needs low, slow cooking to become tender. Make sure you're cooking at medium-low heat (stovetop) or 350°F (oven) and giving it the full 1.5-2 hours. If you cook too hot or too fast, the meat will be chewy.

Q: My rolls keep coming apart while cooking.

A: Make sure to pound the steak thin enough that it's pliable, and secure it well with toothpicks placed every 2-3 inches. Brown the rolls gently, turning carefully with tongs rather than piercing the meat.

Q: Can I make this ahead?

A: Yes! This dish actually tastes better the next day. Cook completely, let cool, and refrigerate. Reheat gently on the stovetop or in a 325°F oven with a splash of water to keep it moist.

Tips and Techniques

Pound the steaks to an even thickness (about 1/4 inch) so they roll evenly and cook uniformly. Don’t skip browning the meat first—it adds depth of flavor to the gravy. The onion soup mix adds a quick flavor boost, but you can substitute beef broth and extra seasonings if preferred.

Ingredient Substitutions

  • round steak: flank steak or sirloin tip
  • Lipton Onion Soup Mix: 2 cups beef broth + 1 tsp onion powder + 1/2 tsp garlic powder
  • fresh vegetables: 1/2 cup frozen holy trinity mix

Equipment Needed

  • meat mallet for tenderizing
  • toothpicks for securing rolls
  • heavy pot or Dutch oven with lid
  • tongs for turning rolls

Historical Context

Stuffed and rolled beef dishes are found across Louisiana, with Cajun cooks making use of tougher, more economical cuts like round steak. The slow-braising technique and holy trinity stuffing are classic Cajun approaches that turn humble ingredients into something special.