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.

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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.

💡 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.
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!
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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.