Name: Sausage-Stuffed Steak Rolls
Prep time: 20 min
Cook time: 540 min
Total time: 560 min
Ingredients: 2 1/2 lbs. London broil or 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; 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; 1 bay leaf (optional); 1 cup cold water; 2 tablespoons cornstarch; meat juices leftover from cooking the steak

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Sneak Preview: These savory steak pinwheels are stuffed with sausage, peppers, and breadcrumbs, then slow-cooked or oven-baked until tender. Slice and serve with rich gravy for a hearty main dish that always wows the table.

Sliced Stuffed London Broil on a serving platter

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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.)

Ingredients and Substitutions

STEAK: London broil or top-round steak are economical choices. Flank steak also works. 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 may need a bit more flour.

Step-by-Step Instruction

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

pounding steak to make it thinner and more tender — **Prep the steak**

stuffing the steak with sausage and — **Prep the steak**

Browning the steak rolls — **Brown rolls in large skillet. Add broth and cook.**

💡 Tips That Make a Difference

• Toothpick Check: Count before and after cooking.
• Browning: Adds flavor and color, but optional
• Cooking Method: Oven = richer broth; slow cooker = convenience.

Sausage-Stuffed Steak Rolls

By Paula Rhodes

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

Cook time: 9

Total time: 9 20

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, a large Dutch oven, or a 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 (or 3 tablespoons flour into 1 cup (227 g) cold water, then stir into the 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.

Equipment

Nutrition

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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.

“Tried these steak rolls? Drop a quick comment or star rating—I’d love to know what you think!” –Paula

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. — 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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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.41 from 5 votes (5 ratings without comment)

6 Comments

Maureen says:

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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!

Paula says:

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

Margaret says:

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

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

Debbie Encalade says:

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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!

Lorraine says:

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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. Paula says:
  
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  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.