This is a sponsored post written by me on behalf of Sargento® Cheese. All opinions are 100% mine.
This time of year my family is busy with Marching Band and football games, not to mention getting ready for the start of the holiday season. On busy school nights, I look for meals that are easy to prepare but filled with wholesome ingredients.
This Round Steak Roulades Recipe featuring Sargento® Sliced Cheese is a perfect example: it takes 15 minutes of effort then the oven–or even the Instant Pot– do the rest. (I include instructions for both, so don’t worry!)
As you’ve probably noticed from my other recipes, we are true cheese lovers around here. Not just any cheese will do, though. Sargento® stands for 100% real, natural cheese–not processed Pasteurized Process Cheese Food, most commonly known as American Slices, that only require 51% real cheese. Whether you’re snacking on cheese and crackers, layering it on a Game Day feast like my Muffaletta Sandwich, or using it in a recipe like this one, you can taste the difference.
I love how easy Sargento®’s sliced cheese makes cooking. They’re convenient to use in this Round Steak Roulades recipe, and one of the main reasons this meal comes together so quickly. Seriously, who doesn’t like a recipe that calls for just five ingredients plus seasonings?
I went with round steak for this recipe because it was on sale. Like all lean, less-expensive cuts round steak needs braising, stewing, or pressure-cooking to get tender. Those are the perfect techniques for these roulades, too!
If your cut of meat is on the thick side, take a minute to pound it to 1/3-inch thick using a meat mallet or rolling pin. Then add a layer of prosciutto–the fat in it will tenderize the meat from the inside while it cooks–followed by a layer of Sargento® Natural Sliced Provolone and chopped spinach. (I used frozen that I’d just barely defrosted in the microwave for a minute.)
Next, roll the meat snugly around the filling and tie it with twine every 2 inches or so. I did two rolls here so I could do one in the oven and one in the Instant Pot — and I bet you can’t tell by looking once they’re cooked which is which! You can’t tell by taste, either, but the IP cuts the cooking time from 1 hour to 15 minutes plus 10 more as the pressure releases.
Turn your oven to 325 F/164 C/gas mark 3 to preheat. Next, over medium heat on the stove, brown those roulades in an oven safe skillet or your Instant Pot using equal parts butter and olive oil. You want to get a nice, brown sear on all sides so give them 2-3 minutes before turning.
Once they’re nicely browned, remove the roulades from the pot and set them aside. Add 8 ounces, each, of beef stock and tomato sauce and stir well, scraping up any browned bits from the bottom of the pan. Add the browned roulades back in, cover tightly, and pop them into the oven for an hour.
Instant Pot users: You’ll have browned the roulades in the IP and made the sauce in it as well. Put the roulades back in, close the lid and make sure it’s not set to vent, then choose the MEAT setting and set the timer for 15 minutes.
After an hour, remove the roulades from the oven. (For Instant Pot users, let it release pressure naturally for 10 minutes then vent and follow the instructions from here out.) Let the roulades rest for 5 minutes under a loose tent of foil. Meanwhile, bring the sauce to a boil and cook it until it’s reduced by one-third.
While the sauce reduces, cut and remove the twine then slice the roulades into 1-inch thick serving pieces. Arrange these on a platter and, once the sauce has reduced, drizzle them with that velvety, tomato beef deliciousness.
Round Steak Roulades – Oven or Instant Pot
- 2 lbs. round steak, pounded to 1/3 inch thickness if needed
- 3 oz sliced prosciutto
- 10-oz frozen chopped spinach, defrosted and drained
- 1 8-oz package Sargento® Natural Provolone Cheese Slices
- 1 tsp. dried sage
- Salt and pepper
- 8 oz. beef stock
- 8 oz. tomato sauce
- 1 tbsp. butter
- 1 tbsp. olive oil
- Kitchen twine
- Lay the round steak on a cutting board.
- Arrange the prosciutto on top of the meat leaving a 1/2 inch margin.
- Add a layer of the Sargento® Provolone Cheese Slices followed by the chopped spinach.
- Sprinkle the sage and a little salt and pepper over the fillings.
- Roll the meat around the fillings and tie every 2 inches with kitchen twine.
- In an ovenproof skillet over medium-high heat, melt the butter and oil.
- Preheat the oven to 325F/166C/gas mark 3.
- Brown the roulades on all sides in the hot oil, roughly 2 minutes per side.
- Remove the roulades from the pan and set aside.
- Carefully add the beef stock and tomato sauce to the pan and stir, scraping up any browned bits. Return the roulades to the pan and cover tightly before transferring to the oven to cook for 1 hour.
- Instant Pot users: Brown the roulades and make the sauce in the pot following the directions above, then add the lid and set the IP to MEAT for 15 minutes. When time is up, allow the IP to naturally release for 10 minutes then vent and continue following the instructions below.
- Once the cooking time is up, transfer the roulades to a cutting board rest for 5 minutes and cover them loosely with a foil tent.
- Meanwhile, bring the sauce to a boil and cook until it reduces by one-third. (Roughly 5 minutes.)
- Remove the twine, slice the roulades into 1-inch thick servings, and arrange them on a platter.
- Drizzle the tomato beef sauce over the roulades and serve immediately.