Sausage-Stuffed Steak Rolls (London Broil in Oven or Crockpot)

Sneak Preview: These Sausage-Stuffed Steak Rolls (made from London Broil or round steak) are rolled with sausage, peppers, and breadcrumbs, then slow-cooked or oven-baked in savory broth. Slice into pinwheels and serve with gravy for a memorable main dish.

Sliced Stuffed London Broil on a serving platterPin

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Years ago, I made this recipe for company and immediately knew it was a keeper. It starts with a thin cut of beef—London broil or round steak—rolled up with sausage, breadcrumbs, and peppers. After a few hours in the oven or slow cooker, you’ve got tender, savory steak rolls that slice beautifully into pinwheels.

Whether you’re using a Crock Pot-style slow cooker or a Dutch oven, it’s a solid choice for feeding a crowd. (Don’t miss the video to see how this dish comes together.)

What Makes This One Worth Sharing

  • Cook It Your Way
    Use the oven or a slow cooker—whatever works for your schedule that day.
  • Looks Fancy Without the Fuss
    Sliced pinwheels with sausage and peppers always get attention at the table.
  • Big Flavor, Hearty Results
    The sausage adds richness, and the long cook time makes everything tender.
  • Great for Prep Ahead
    Roll them up in the morning (or even the night before), then let them cook while you relax.

Ingredients and Substitutions

  • STEAK: London broil or top-round steak are economical choices. Flank steak also works.
    • The steak should be about 1/2 inch thick. Pound with a mallet for tenderness unless already tenderized.
  • GROUND SAUSAGE: Options include breakfast sausage (hot or mild) or Italian sausage.
  • BREAD CRUMBS: Use soft or dried, seasoned or plain bread crumbs.
  • ONIONS: White or yellow onions work well. Frozen, chopped onions are convenient.
  • PEPPERS: Red, yellow, and orange bell peppers are somewhat sweet. Green peppers have a bitter edge. Use a mix for color and flavor.
  • KITCHEN BOUQUET: Substitute with Worcestershire sauce.
  • CORNSTARCH: Flour can replace cornstarch for gravy, but you might need to use a bit more flour.

Step-by-Step Instruction

➊ Prep the steak: Use London broil or round steak cut into 4–5″ x 7–10″ strips about ½ inch thick. Pound with a mallet if not already tenderized.
➋ Add the filling: Spread sausage evenly over each steak strip. Top with breadcrumbs, chopped onions, bell peppers, parsley, salt, and pepper.
➌ Roll and secure: Starting from the short end, roll tightly and secure with toothpicks. Count them so you can remove them all later.

➍ Brown the rolls (optional): In a large skillet, brown the rolls on all sides over medium-high heat. This adds flavor but isn’t required.
➎ Add broth and cook: Place rolls in a slow cooker or Dutch oven. Pour over broth made from water, bouillon, and Kitchen Bouquet. Add a bay leaf. Cook on LOW for 7–8 hours or bake at 325°F for 1½–2 hours.
➏ Rest, slice, and make gravy: Let the rolls rest 10–15 minutes. Remove toothpicks and slice into pinwheels. Use pan juices to make a quick cornstarch gravy.

Browning the steak rollsPin

💡 Tips That Make a Difference

  • Finding the Right Cut:
    • Look for thin-sliced beef labeled Carne Para Bistec or Beef Bottom Round Steak Thin—often stocked in the Hispanic section at Walmart. It’s ideal for rolling and stuffing.
  • Toothpick Trick:
    • Count your toothpicks before and after cooking to avoid leaving one behind in a slice!
  • Browning = Bonus Flavor:
    • Browning the rolls before cooking adds flavor and color, but it’s optional if you’re short on time.
  • Slow Cooker or Oven?
    • Both work well. The oven gives you a slightly richer broth, but the slow cooker wins on convenience.
  • Easy Gravy Shortcut:
    • No time for homemade gravy? Use a brown gravy packet, but swap in the meat juices for water.

Sliced Stuffed London Broil on a serving platterPin
Yield: 10 servings

Sausage-Stuffed Steak Rolls (London Broil in Oven or Crockpot)

London broil or round steak is rolled up with sausage, peppers, breadcrumbs, and parsley, then cooked in a slow cooker or oven. Slice into savory pinwheels and serve with rich homemade gravy.
4 from 5 votes
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Video

Prep time: 20 minutes
Cook time: 9 hours
Total time: 9 hours 20 minutes

Ingredients
 

  • 2 ½ lbs. (1134 g) London broil or tenderized round steak (about 1/2 inch thick)
  • 1 pound (454 g) hot or mild ground sausage (I use breakfast sausage)
  • ½ cup (54 g) bread crumbs (soft or dried, seasoned or plain)
  • 1/2-3/4 cup (80 g) chopped onions
  • 1 (119 g) chopped red or green bell pepper
  • ¼ cup chopped parsley
  • salt and pepper
  • 2 cups (473 g) water
  • 2 beef bouillon cubes or 2 teaspoons bouillon concentrate
  • 1 tablespoon Kitchen Bouquet or Dale’s Steak Sauce
  • 1 bay leaf optional

Gravy

  • 1 cup (227 g) cold water
  • 2 tablespoons cornstarch
  • Meat juices leftover from cooking the steak

Instructions

  • Prepare the Steak: Lay 2 1/2 lbs. (1134 g) London broil or tenderized round steak out on the counter. Cut into pieces about 4-5 inches wide and 7-10 inches long. This is very approximate.
  • Add Filling: Layer 1 pound (454 g) hot or mild ground sausage on top of the steak, using your hands to spread evenly to the edges. Sprinkle with 1/2 cup (54 g) bread crumbs, then 1/2-3/4 cup (80 g) chopped onions, 1 (119 g) chopped red or green bell pepper, and 1/4 cup chopped parsley. End with a light shower of salt and pepper.
  • Roll and Secure: 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 (Optional): Brown rolls in a large skillet, if desired, but this step is not absolutely necessary.
  • Cook: Place in a slow cooker (I always use a crockpot liner) or a large dutch oven or covered skillet.
    Combine 2 cups (473 g) water, 2 beef bouillon cubes or 2 teaspoons bouillon concentrate, and 1 tablespoon Kitchen Bouquet or Dale’s Steak Sauce. Pour over meat. Add 1 bay leaf to the broth.
    Cook on LOW 7–8 hours or bake at 325°F for 1½–2 hours.
  • Make Gravy: Let rolls rest for 10-15 minutes. Remove toothpicks and slice. Whisk 2 tablespoons cornstarch into 1 cup (227 g) cold water, then stir into Meat juices leftover from cooking the steak and cook until thickened. Pour the gravy over steak rolls on a serving platter or serve in a separate bowl.

Notes

1. Alternate method for the gravy: Use a brown gravy mix from the store if you are not confident about your gravy-making skills. Use the juice from the cooked meat instead of water as called for on the package.
2. If the round steak has not been tenderized or is slightly thicker than a half-inch, pound it with a meat tenderizer mallet.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 7g | Protein: 34g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 658mg | Potassium: 572mg | Fiber: 1g | Sugar: 1g | Vitamin A: 538IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 3mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQ

Can I make this ahead of time?
Yes! Roll and refrigerate the steak bundles the day before, then cook when ready.

Can I freeze leftovers?
Absolutely. Freeze sliced portions with a little gravy. Thaw overnight in the fridge and reheat gently.

What if I don’t eat pork?
Use turkey sausage or plant-based sausage crumbles instead.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!


Posts Related to London Broil Stuffed with Sausage


Stuffed London Broil--covered with gravy and ready to eat.Pin
When finished cooking, slice steak rolls with a sharp knife to make pinwheels. Drizzle with gravy. (Old picture sometimes seen on Pinterest)
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6 Comments

  1. Oh what a wonderful baby! Such a great smile! 🙂 The pinwheels are great! They look so flavorful and tender. 🙂 Really love the round steak rolled up with sausage inside. Yummy!

  2. Congratulations on your newest grand-baby! Adorable 🙂 These pinwheels are new to me and they look delicious.

  3. What a beautiful happy smile. Sometimes you wish they could stay babies forever.

    This is what’s for dinner tonite. Looks amazing!!

  4. Debbie Encalade says:

    The pinwheels look wonderful. I hope I feel ambitious enough to try them someday. But that is the greatest smile from sweet new granddaughter, Bridget! Loved your blog update. How wonderful it is to have sweet memories going back several decades of your kids growing up with their spouse. Special, indeed!

  5. oh, what a precious baby and adorable smile!!! Congratulations on your newest bundle of joy! The celebration meal looks delicious! Is it just as tender cooked both ways? I am always happy to find a new company meal.

    1. Lorraine,
      Yes, it is just as tender but requires a more watchful eye in the oven as it can dry out if cooked too long. Best to use a heavy, covered Dutch oven that won’t lose much moisture. I almost always do it in my slow cooker.