Grilled Stuffed Steak Rolls

Grilled Stuffed Steak Rolls are tender sirloin steak filled with marinara, peppers, onions and mushrooms that is grilled and then topped with mozzarella cheese. Great for holidays and special occasions.

If you are looking for a new twist on grilled steak and a budget friendly meal that still tastes gourmet, this grilled steak steak is a must-try. It is really simple to put together and tastes like an expensive restaurant dinner.

Ingredients for Grilled Stuffed Steak:

• Sirloin Steak
• Mushrooms
• Bell Peppers
• Onions
• Olive Oil
• Tomato Sauce
• Brown Sugar
• Granulated Garlic
• Onion Powder
• Dried Basil
• Dried Oregano
• Dried Thyme
• Fresh Mozzarella Cheese
• Fresh Parsley

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How to Make Grilled Stuffed Steak:

• Slice steaks to 1/4 inch thickness.

• Dice the bell peppers and onions.

• Slice mushrooms thin.

• Add olive oil to a skillet with peppers and onions. Cook over medium heat, stirring often until vegetables are softened, about 8 -10 minutes.

• In a bowl combine the tomato sauce, brown sugar herbs, spices, salt and pepper.

• Lay steaks flat on a rimmed sheet pan.
• Spoon about 2 -3 tablespoons marinara sauce over steaks and spread evenly.
• Top with sautéed vegetables and mushroom slices.
• Starting from the narrow end, carefully roll up the steaks. 

• Tie with butcher twine on each end of the roll.
• Repeat with remaining ingredients.

• Grill steaks over indirect fire with the grill closed about 20 -25 minutes .

• Cook until steaks have reached desired doneness using a digital meat thermometer.

• Remove steak to a rimmed baking sheet.
• Top with sliced fresh mozzarella cheese.
• Broil for about 3 minutes or until cheese is melted.
• Spoon about 1 – 2 tablespoons of marinara sauce over cheese.
• Garnish with parsley.
• Rest steaks for about 5 minutes.

• Slice into 1/2 inch slices and serve immediately.

Internal Temperature for Sirloin Steak:

• Rare:  130°
• Medium Rare: 140°
• Medium: 155°
• Well Done: 165°

How to Store and Reheat:

• Store steak in an airtight container in the refrigerator up to 3 days.
• Reheat in a skillet coated with olive oil over medium heat. Flip after a few minutes to heat through.

Best Occasions for Stuffed Steak Rolls:

• Christmas 
• New Years Eve 
• Birthdays and other celebrations
• Date Night
• Entertaining Guests

Best Side Dishes for Grilled Stuffed Steak:

• Grilled Vegetable Rice Pilaf
• Grilled Loaded Baked Potatoes
• Grilled Asparagus
• Grilled Garlic Bread

More Steak Recipes You Will Love:

• Steak and Mushroom Kabobs
• Steak Pinwheels
• Garlic Butter Steaks
• Grilled Ribeyes

Try this grilled stuffed steak for your next celebration or holiday dinner. It’s delicious enough for company and easy enough for any night of the week.

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Print Recipe

4 from 1 vote

Grilled Stuffed Steak

Grilled Stuffed Steak is tender sirloin steak filled with marinara, peppers, onions and mushrooms that is grilled and then topped with mozzarella cheese. Great for holidays and special occasions.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Steaks

Cuisine: American

Servings: 4 servings

Calories: 867kcal

Author: Milisa

Ingredients

• 2 pounds sirloin steak
• ¼ cup olive oil
• 2 cups diced onions
• 2 cups diced bell peppers
• 6 ounces sliced mushrooms
• 15 ounces tomato sauce
• 3 tablespoons brown sugar
• 1 tablespoon granulated garlic
• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 1 tablespoons dried oregano
• 2 ounces fresh mozzarella cheese
• fresh parsley for garnish

Instructions

• Prepare a grill fire to 350°.

How to Store and Reheat:

• Store steak in an airtight container in the refrigerator up to 3 days.
• Reheat in a skillet coated with olive oil over medium heat. Flip after a few minutes to heat through.
• Slice steaks to 1/4 inch thickness.
• Add olive oil to a skillet with peppers and onions. Cook over medium heat, stirring often until vegetables are softened, about 8 -10 minutes. Remove from heat.
• Meanwhile, combine the tomato sauce, brown sugar herbs, spices, salt and pepper in a bowl. Set aside.
• Lay steaks flat on a rimmed sheet pan.
• Spoon about 2 -3 tablespoons marinara sauce over steaks and spread evenly.
• Top with sautéed vegetables and mushroom slices.
• Starting from the narrow end, carefully roll up the steaks.
• Tie with butcher twine on each end of the roll.
• Repeat with remaining ingredients.
• Grill steaks over indirect fire with the grill closed about 25 -30 minutes or until steaks have reached desired doneness using a digital thermometer.
• Remove steak to a rimmed baking sheet.
• Top with sliced fresh mozzarella cheese.
• Broil for about 3 minutes or until cheese is melted.
• Spoon about 1 - 2 tablespoons of marinara sauce over cheese.
• Garnish with parsley.
• Rest steaks for about 5 minutes.
• Slice into 1/2 inch slices and serve immediately.

Notes

How to Store and Reheat:

• Store steak in an airtight container in the refrigerator up to 3 days.
• Reheat in a skillet coated with olive oil over medium heat. Flip after a few minutes to heat through.
• Any remaining marinara sauce can be stored in an airtight container in the refrigerator up to 7 days.

Nutrition

Serving: 1g | Calories: 867kcal | Carbohydrates: 36g | Protein: 70g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 28g | Cholesterol: 220mg | Sodium: 772mg | Fiber: 6g | Sugar: 20g

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