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.
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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 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.
FAQ About Stuffed London Broil
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.
Yes. Cook the stuffed steak and let it cool. Freeze with or without the gravy. Double-wrap and freeze up to 4 months.
Yes. Bake the steak rolls a day ahead. Cool and chill. Make gravy just before serving.
Yes. Bake in a 300˚F oven for 2-3 hours.
Use turkey or chicken sausage, or omit the sausage and use only bread crumbs and veggies.
Posts Related to London Broil Stuffed with Sausage
- Sausage Stuffed 8-Ball Squash
- Sweet and Sour Sausage
- Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Elegant London Broil Stuffed with Sausage
Video
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
- 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.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.