Sneak Preview: Try this easy Stuffed London Broil with Sausage for your next celebratory meal. Bake in a slow cooker or the oven.
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Assembling this recipe may take you a fair amount of time, although less so the more often you make it. But once you put this Stuffed London Broil into your slow cooker or oven, you are free to carry on with your life until it’s time to make the gravy and serve.
About 15 minutes before dinnertime, remove the toothpicks, slice the steak rolls, and stir together some gravy. Bring on the mashed potatoes for an unforgettable feast.
Ingredients and substitutions:
- STEAK: London broil or top round steak is usually the most economical choice. Flank steak is suitable as well. The steak should be thin–cut about 1/2 inch thick. Pound it with a mallet for maximum tenderness unless it was already tenderized by the butcher.
- GROUND SAUSAGE: You have several choices. I use breakfast sausage, hot or mild. Italian sausage will work just as well if you prefer that flavor profile.
- BREAD CRUMBS: Again, you see the flexibility of this recipe. The crumbs can be soft or dried, seasoned or plain.
- ONIONS: White or yellow onions are both suitable. Chopped onions are convenient.
- PEPPERS: Red bell peppers are somewhat sweet. Green peppers have a bitter edge. Using both or including yellow and orange peppers makes a colorful pinwheel.
- KITCHEN BOUQUET: Worcestershire sauce can be substituted here.
- CORNSTARCH: Substitute flour for cornstarch when making the gravy if you prefer. You may need a little more flour.
How to cook Stuffed London Broil with Sausage:
Don’t miss the video if you want to watch how this dish comes together.
Unless already tenderized, pound the steak.
Cover the steak with a layer of sausage.
Sprinkle chopped onions, peppers, and parsley on top of the sausage.
Roll up the steak starting from the short end.
Secure each steak with toothpicks. (Count them like you are a surgeon. You don’t want to leave one in the meat accidentally.)
Brown steak rolls on all sides. Place them into a slow cooker to cook.
When finished cooking, slice steak rolls to make pinwheels. Serve with gravy.
Not exactly, but they are often interchangeable. See this website for a more detailed answer about the differences. Round steak is usually more tender. However, the meat is cooked for hours, so flank steak, London Broil, or round steak are all good choices in this recipe.
Yes. Cook the stuffed steak and let them cool. Freeze with or without the gravy on them. Double wrap to protect the steak rolls for up to 4 months.
Yes. Bake the rolls a day ahead. Cool and chill. Make gravy just before serving.
Yes. Bake in a 300˚F oven for 2-3 hours.
Try turkey or chicken sausage. Or leave off the sausage completely and use only bread crumbs and veggies.
Posts Related to London Broil Stuffed with Sausage
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- Sweet and Sour Sausage
- Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Easy Stuffed London Broil with Sausage Recipe
- 2 ½ lbs. tenderized round steak - about 1/2 inch thick
- 1 pound hot or mild ground sausage - I use breakfast sausage
- ½ cup bread crumbs - soft or dried, seasoned or plain
- 1/2-3/4 cup chopped onions
- 1 chopped red or green bell pepper
- ¼ cup chopped parsley
- salt and pepper
- 2 cups water
- 2 beef bouillon cubes or 2 teaspoons bouillon concentrate
- 1 tablespoon Kitchen Bouquet or Dale’s Steak Sauce
- 1 bay leaf - optional
- 1 cup cold water
- 2 tablespoons cornstarch
- Meat juices leftover from cooking the steak
- Lay steak out on the counter. Cut into pieces about 4-5 inches wide and 7-10 inches long. This is very approximate.
- Layer sausage on top of the steak, using your hands to spread evenly to the edges.
- Sprinkle with bread crumbs, then onions, peppers, and parsley. End with a light shower of salt and pepper.
- Starting from the narrow end, roll up steak and secure with toothpicks. (Count the toothpicks so you will know how many you need to pull out after the steak is cooked.)
- Brown rolls in a large skillet, if desired, but this step is not absolutely necessary. Place in a slow cooker (I always use a crockpot liner) or a large dutch oven or covered skillet.
- Combine water, bouillon, and Kitchen Bouquet. Pour over meat.
- Cover and place into the oven at 325˚F for 1-1/2 to 2 hours or cook in a crockpot for 7-8 hours. When tender, remove meat from oven or crockpot and allow to rest for 10-15 minutes.
- Remove toothpicks and slice. Set aside while you make gravy.
- Whisk water and cornstarch together. Add to juice from pot the meat was cooked in. Whisk well and cook until thickened. If there is not enough meat juice and gravy is too thick, you may have to add more water or beef broth to get a gravy-like consistency.
- Serve over steak rolls.