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.
Sausage-Stuffed Steak Rolls (London Broil in Oven or Crockpot)
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
- 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 (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. 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 into 1 cup (227 g) cold water, then stir into 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
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.