How To Cook Steak Pinwheels Stuffed with Sausage

Preview: This recipe will show you how to cook steak pinwheels stuffed with sausage to make a holiday-worthy entreé. Bake in a slow cooker or the oven. Updated 2/11/21.

Assembling this recipe may take you a fair amount of time, although less so the more often you make it. But once you put these Steak Pinwheels 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: 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.

FAQ

How to cook Steak Pinwheels:

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

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Yield: 10 servings

Steak Pinwheels Stuffed with Sausage Recipe

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Round steak rolled up with sausage inside--fancy enough for any occasion

Prep Time 20 minutes

Cook Time 9 hours

Total Time 9 hours 20 minutes

Ingredients

• 2 1/2 lbs. tenderized round steak, about 1/2 inch thick
• 1 pound hot or mild ground sausage (I use breakfast sausage)
• 1/2 cup bread crumbs, soft or dried, seasoned or plain
• 1/2-3/4 cup chopped onions (I like frozen)
• 1 chopped red or green bell pepper
• 1/4 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
• bay leaf (optional)

Gravy

• 1 cup cold water
• 2 tablespoons cornstarch
• Meat juices leftover from cooking the steak

Instructions

1. Lay steak out on the counter. Cut into pieces about 4-5 inches wide and 7-10 inches long. This is very approximate.
2. Layer sausage on top of the steak, using your hands to spread evenly to the edges.
3. Sprinkle with bread crumbs, then onions, peppers, and parsley. End with a light shower of salt and pepper.
4. 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.)
5. 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.
6. Combine water, bouillon, and Kitchen Bouquet. Pour over meat.
7. 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.
8. Remove toothpicks and slice. Set aside while you make gravy.

Gravy

1. 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.
2. Serve over steak rolls.

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.

Recommended Products

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• 
  All-Clad 41126 Stainless Steel Fry Pan with Lid, Dishwasher Safe , Tri-Ply Bonded, 12 Inch Pan, Silver
• 
  Kitchen Bouquet Browning and Seasoning Sauce - 4 oz
• 
  McCormick Brown Gravy Mix, 0.87 oz

Nutrition Information:

Yield:

10 servings

Serving Size:

1 serving
Amount Per Serving: Calories: 276Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 68mgSodium: 696mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 19g

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