Hamburger Roll Ups. This is a completely heavenly formula and fast to make as well. In case you're pondering what to make for supper, or maybe you have a few companions or family over for an evening gathering, at that point these hamburger roll ups are ideal for serving! You can plan ahead and essentially cook minutes before you have to serve.

The primary concern with utilizing hamburger for this meat roll ups formula is to pick a delicate cut of meat, for example, sirloin. In case you're stressed your hamburger cuts won't be delicate, simply utilize a meat mallet and slam the cuts on the two sides to soften them somewhat more.

Peggy wants to cook! She's continually thinking of extraordinary flavors for her meals and her Beef Roll Ups are no special case.

They're loaded with flavor, and the balsamic coating showered over the hamburger is simply awesome!

So we should perceive how Peggy cooks this delectable dish. You can likewise decide for chicken, pork or fish to make the roll ups, whatever you pick, it will be heavenly and look dazzling on your supper table!

Also Try Our Recipe : 30 Minute Ginger Beef



  • 8 thin sliced sirloin steaks
  • 2 - 3 tbsp Worcestershire sauce
  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 1 tbsp olive oil

The filling:

  • 1 orange red and 1 yellow peppers
  • 1 cup of Gruyere cheese
  • 1 sliced medium onion

The Balsamic Glaze

  1. 2 tsp butter
  2. 2 tbsp finely chopped shallots
  3. 1/4 cup balsamic vinegar
  4. 2 tbsp brown sugar
  5. 1/4 cup beef broth


  1. Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
  2. Add the seasonings, olive oil and worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
  3. Cut the peppers and onion to matchstick size and set aside.

Make the Balsamic Sauce

  1. In a pan, melt the butter then add the shallots and cook until translucent.
  2. Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.

The filling:

  1. Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
Cook & Assemble the beef rolls
  1. Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
  2. Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
  3. Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
  4. When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
  5. Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

For more detail :

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