Easy Stuffed London Broil with Sausage for Your Next Dinner Party

Sneak Preview: Try this easy Stuffed London Broil with Sausage for your next celebratory meal. Bake in a slow cooker or the oven.

Sliced Stuffed London Broil on a serving platterPin

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Assembling this recipe may take 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 the butcher has already tenderized it.
  • 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 London Broil or Round Steak Stuffed with Sausage

Don’t miss the video to watch how this dish comes together.

pounding steak to make it thinner and more tenderPin
Unless already tenderized, pound the steak.
stuffing the steak with sausage and some seasoning vegetables.Pin
Cover the steak with a layer of sausage.
Ready to roll.Pin
Sprinkle a layer of bread crumbs, then distribute the chopped onions, peppers, and parsley mixture on top of the sausage.
Rolling the stuffed steakPin
Roll up the steak starting from the short end.
Using toothpicks to secure the rollsPin
Secure each steak with toothpicks. (Count them like you are a surgeon. You don’t want to leave one in the meat accidentally.)
Browning the steak rollsPin
Spray a large skillet with vegetable or olive oil. Brown steak rolls on all sides over medium-high heat. Place them into a slow cooker to cook.
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.

FAQ About Stuffed London Broil

Are London Broil and round steak the same thing?

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.

Can I freeze this recipe?

Yes. Cook the stuffed steak and let cool. Freeze with or without the gravy on them. Double wrap to protect the steak rolls for up to 4 months.

Can I make this recipe ahead of time?

Yes. Bake the rolls a day ahead. Cool and chill. Make gravy just before serving.

I don’t have a slow cooker. Can I bake these in the oven?

Yes. Bake in a 300˚F oven for 2-3 hours.

What can I substitute for the sausage if we don’t eat pork?

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

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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

Easy Stuffed London Broil with Sausage Recipe

London Broil or round steak is rolled up with sausage inside–fancy enough for any occasion

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4 from 5 votes


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


  • 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


  • 1 cup (227 g) cold water
  • 2 tablespoons cornstarch
  • Meat juices leftover from cooking 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.
  • 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.
  • 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 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. Add1 bay leaf to the broth.
  • 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.
  • Gravy
  • Whisk 1 cup (227 g) cold water and 2 tablespoons 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.


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.


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

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  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.