Stuffed Steak Rolls

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If y’all want a quick and easy meal, it can easily start with this recipe.  It is also very modifiable.   Tonight I decided to just use mozzerella cheese and french fried onions.  You know the ones, we use them every year at Thanksgiving for our green bean casseroles.  You can easily stuff the steaks with fresh vegetables (asparagus would be awesome), different cheeses or even a cornbread stuffing. 

As I always tell y’all, start with a recipe as your base, and then start making it your own.  You know best what your family likes, so utilize those ingredients and flavors to bring a great meal to your own dinner table.

So here’s how I made mine tonight.  Hope y’all enjoy.

Ingredients:

• 2 pounds round steak, 1/4 inch thick
• 1 cup mozzarella cheese
• 1 cup fried onions (you know, the dried ones for green bean casseroles)
• 2 tablespoons fresh oregano or 2 teaspoons dried oregano
• 2 tablespoons butter or olive oil
• 4 tablespoons flour
• 1/2 cup white wine (I used Pinot Grigio)
• 1/2 cup apple juice

1. Preheat oven to 300°F. Cut steak into 6 serving pieces and pound steak to 1/4-inch thickness between clear plastic wrap or a large zip lock bag.

2. Grease a large baking dish.

3. Divide cheese, onions and oregano among steak pieces; roll up tightly to enclose filling. Secure rolls with toothpicks. Coat with flour.

4. Melt butter/olive oil  in a large heavy skillet over high heat; add steak rolls. Cook until browned on all sides, about 10 minutes. Place rolls in prepared baking dish; pour wine and apple juice over top.

5. Bake, covered, for 35 minutes; remove from oven.