Stuffed Top Sirloin/Top Round Steak
Stuffed Top Sirloin/Top Round Steak
This is easy enough to do after work and still have dinner on the table at a decent hour. While the kids are doing their homework or projects, you can fix this fabulous meal for your family and they will be so amazed at your skills.
I used 5 top round steaks, you can use a large Top Sirloin and then just slice 2 pieces per person.
Easy to freeze, if there is any left to freeze. This meal is so "fancy" your guests or family will think you have been in the kitchen for days. I did the smaller version for my small family of 2. You will want to make enough sauce to pour over the steaks and extra for dipping bites.
I didn't add the spinach to the steaks I made.
I buy the paste in a tube as once you open a can you need to scoop out and freeze or store in the refrigerator if using more in the week.
1 beef top sirloin/top round 2lbs or enough to feed a few
8-16 oz jarred Roasted Red/Yellow Peppers
1 pkg 10oz spinach, thawed and water squeezed out
1 tub 8oz chive/onion spreadable cream cheese or whipped works just as well
1 jar 7 1/2 oz jar marinated artichoke hearts drained and chopped
Salt and Pepper
Minced Basil fresh if possible
1 jar pasta sauce 24 oz
2 Tbsp tomato paste
1/2 cup grated jarred Parmesan cheese
Preheat oven to 425 degrees.
Mix the cream cheese, spinach (if using), marinated artichoke hearts, basil, salt and pepper. Set aside.
Cut steak into 6 pieces, or if you bought yours cut in steaks already, you can skip this step. Pound out the steaks with a meat mallet so that they can easily be rolled up about 1/4 inch thick.
Spread the cream cheese mix on each steak and roll up as tight as you can. Place in buttered 13x9 baking dish, seam side down.
Bake until the steaks reaches your desired doneness. Use a meat thermometer to make sure.
While the steaks are baking, place the sauce and peppers in a blender and blend. Place in a saucepan and simmer for 20 min. Remove from heat and Stir in the cheese.
Serve individual steaks with sauce poured over.
This is easy enough to do after work and still have dinner on the table at a decent hour. While the kids are doing their homework or projects, you can fix this fabulous meal for your family and they will be so amazed at your skills.
I used 5 top round steaks, you can use a large Top Sirloin and then just slice 2 pieces per person.
Easy to freeze, if there is any left to freeze. This meal is so "fancy" your guests or family will think you have been in the kitchen for days. I did the smaller version for my small family of 2. You will want to make enough sauce to pour over the steaks and extra for dipping bites.
I didn't add the spinach to the steaks I made.
I buy the paste in a tube as once you open a can you need to scoop out and freeze or store in the refrigerator if using more in the week.
1 beef top sirloin/top round 2lbs or enough to feed a few
8-16 oz jarred Roasted Red/Yellow Peppers
1 pkg 10oz spinach, thawed and water squeezed out
1 tub 8oz chive/onion spreadable cream cheese or whipped works just as well
1 jar 7 1/2 oz jar marinated artichoke hearts drained and chopped
Salt and Pepper
Minced Basil fresh if possible
1 jar pasta sauce 24 oz
2 Tbsp tomato paste
1/2 cup grated jarred Parmesan cheese
Preheat oven to 425 degrees.
Mix the cream cheese, spinach (if using), marinated artichoke hearts, basil, salt and pepper. Set aside.
Cut steak into 6 pieces, or if you bought yours cut in steaks already, you can skip this step. Pound out the steaks with a meat mallet so that they can easily be rolled up about 1/4 inch thick.
Spread the cream cheese mix on each steak and roll up as tight as you can. Place in buttered 13x9 baking dish, seam side down.
Bake until the steaks reaches your desired doneness. Use a meat thermometer to make sure.
While the steaks are baking, place the sauce and peppers in a blender and blend. Place in a saucepan and simmer for 20 min. Remove from heat and Stir in the cheese.
Serve individual steaks with sauce poured over.
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