This stuffed steak is so tasty there are never any leftovers! Serve slices of the steak with sauce from the pan.
Ingredients
- dry stuffing mix: 2 cups
- boiling water: 1 cup
- butter: 2 Tbsp
- ½ pounds flank steak, pounded thin for easy rolling: 1 piece
- green onions: 2 piece (chopped)
- red bell pepper: 1 piece (chopped)
- mushroom gravy: 1 can (10.5 ounce can)
- red wine: 0.25 cup
- clove garlic: 1 piece (minced)
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine stuffing mix, water, and butter in a medium bowl; mix well and let stand for 5 minutes. Spoon stuffing onto steak, leaving a 1-inch border; scatter green onions and red bell pepper on top.
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Roll up from the long edge of steak and secure with wooden toothpicks. Place steak seam-side down in a 9x13-inch baking dish.
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Combine gravy, wine, garlic, and cheese in a small bowl; mix well and pour over steak.
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Roast in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C) for medium, about 1 hour. Let stuffed steak stand for 5 minutes before slicing and serving with sauce from the dish.
