Elegant London Broil Stuffed with Sausage

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

Sliced Stuffed London Broil on a serving platterPin

As an Amazon Associate, I earn from qualifying purchases.

Assembling this recipe may take a fair amount of time, although less so the more often you make it. But once you put this steak stuffed with sausage, bread crumbs, and peppers 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 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.

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. Round steak is usually more tender. All are good choices in this recipe due to the long cooking time.

Can I freeze this recipe?

Yes. Cook the stuffed steak and let it cool. Freeze with or without the gravy. Double-wrap and freeze up to 4 months.

Can I make this recipe ahead of time?

Yes. Bake the steak 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?

Use turkey or chicken sausage, or omit the sausage 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

Elegant London Broil Stuffed with Sausage

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

Rate this recipe

(5 stars if you loved it)

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

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  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.