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Stuffed Steak

Sausage Stuffed Steak is easy, juicy and a great way to grill a less expensive cut of steak into something that is hard to beat.

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Sliced steak stuffed with mushrooms, onions and sausage.

To stuff this steak, we used a sweet pork sausage, mushrooms, onions and olive oil. We used a wood fired grill with hickory heated to 300°.

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Sausage Stuffed Steak is easy, juicy and a great way to grill a less expensive cut of steak into something that is hard to beat.

How to Make Stuffed Steak:

Stuffing for steak with mushrooms, onions, and sweet sausage.

Let the steak come to room temperature about 30 minutes before grilling. Chop the mushrooms coarse and the onions fine. Drizzle with olive oil and mix with the sausage.

Next, with a small carving knife make a pocket in the steak, with the point go straight in. Stop about 1/2 inch from the edge and very carefully make your way around the steak leave the opening 2 inches.

You should have a pocket almost the size of the steak with a 2 inch opening in the center of the steak.

Stuff the steak with the sausage mixture, don’t over fill, but get as much as you can without tearing the meat. If you have some leaks not a big deal it will turn out fine.

Drizzle the meat with olive oil and cover with Italian Rub.

Place steaks over direct fire for 5 minutes to sear. Move to indirect heat and cook with the lid closed.

Sausage Stuffed Steak is easy, juicy and a great way to grill a less expensive cut of steak into something that is hard to beat.

Cook until internal temperature of stuffing reaches 160°, checking with a meat thermometer at 10 minutes and then every few minutes after that.

Grilled Sirloin steak Sausage Stuffed Steak is easy, juicy and a great way to grill a less expensive cut of steak into something that is hard to beat.

Remove steak to a baking sheet and allow to rest 10 minutes before slicing.

Sliced Stuffed Steak

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

How to Reheat Stuffed Steak:

If you have leftovers, the easiest way to reheat is in a skillet. Add about 1/4 cup of water to a skillet and place over medium-high heat. Add steak slices to the pan and cover. Cook 4-5 minutes or until steak is heated through.

Sausage Stuffed Steak is easy, juicy and a great way to grill a less expensive cut of steak into something that is hard to beat.

Stuffed steak makes a great dinner for any night of the week and delicious enough to serve for guests. Add a side of rice or grilled potatoes for a delicious family meal.


Sausage Stuffed Steak is easy, juicy and a great way to grill a less expensive cut of steak into something that is hard to beat.

Best Steak For Stuffed Steak:

Stuffed steak is a great way to elevate a less expensive cut of steak. Flank steak or sirloin steaks are great options. We used sirloin for this recipe. 

More Steak Recipes to Try:

Steak Pinwheels are really simple to make with tenderized sirloin steak or cube steak. They are stuffed with zucchini, peppers and onions. The steaks are rolled up and grilled and then sliced for serving.

For a more traditional style steak, give our Grilled Ribeye Steaks or Garlic Butter Steaks try. 

Grilling this weekend? You might also like our Smoked Brisket recipe. It’s a great shortcut recipe that doesn’t require hours of grilling time. Great for feeding a crowd or grill it up on the weekend and enjoy it all week long.

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Stuffed Steak
Yield: 4 servings

Stuffed Steak

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

Sausage Stuffed Steak is easy, juicy and a great way to grill a less expensive cut of steak into something that is hard to beat.

Ingredients

  • 2 pounds sirloin or flank steak
  • 1 small onion, diced
  • 4 ounces white mushrooms, coarsely chopped
  • 1/4 cup olive oil, divided use
  • 1/2 pound sweet ground sausage
  • 1/2 cup Italian Rub

Instructions

  1. Set steaks out at room temperature for 30 minutes before grilling.
  2. Prepare grill fire to 300°.
  3. Mix onions, mushrooms and 2 tablespoons of olive oil together. Stir in sausage until well combined.
  4. Use a small carving knife to make a pocket in the steak. Stick the point straight in. Stopping about 1/2 inch from the edge. Slice your way around the steak leave the opening about 2 inches.
  5. Add filling to steak pockets but do not over fill.
  6. Use remaining 2 tablespoons of olive oil and drizzle over steaks.
  7. Sprinkle Italian Rub all over steaks.
  8. Place steaks over direct fire for 5 minutes to sear. Move to indirect heat and close the lid.
  9. Check steaks at 10 minutes with a meat thermometer. Continue to cook until internal temperature of stuffing reaches 160°.
  10. Remove from grill and allow to rest 10 minutes before slicing.
  11. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 925Total Fat: 62gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 243mgSodium: 2191mgCarbohydrates: 19gFiber: 2gSugar: 13gProtein: 70g

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