Balsamic Glazed Steak Rolls

Balsamic glazed steak rolls are fast, easy, and packed with bold flavor. Juicy steak wraps crisp veggies and cooks in minutes.

Jump to Recipe

These balsamic glazed steak rolls cook up fast and taste like something from your favorite steakhouse. Thin beef strips wrap around crisp veggies, then get seared and brushed with sweet balsamic glaze. This easy dinner looks fancy, but only takes minutes to make. Perfect for weeknights or special dinners at home.

Follow the easy guide below to make these steak rolls at home without stress. We’ve added step-by-step photos and directions to help. You’ll also find pro tips, tricks, and answers to the most frequently asked questions about this recipe.

These balsamic steak rolls come together in less than thirty minutes and look like they came from a fancy steakhouse. Juicy beef and crisp veggies cook fast and pack in bold, rich flavor with every bite.

They’re perfect for dinner, parties, or holiday appetizers because they look great and taste even better. The sticky-sweet glaze pairs so well with the tender meat, and the colorful veggies make every roll pop.

What you'll need to make this balsamic glazed steak rolls recipe:

• 2 teaspoons of cornstarch
• ¼ cup of beef broth
• ¼ cup of dark balsamic vinegar
• 3 tablespoons of red wine
• 2 tablespoons of dark brown sugar
• 2 cloves garlic, cut in half
• 2 sprigs of fresh rosemary
• ¼ teaspoon of black pepper
• ¼ teaspoon of salt
• ½ large red bell pepper, white inner membrane, and seeds removed
• ½ large green bell pepper, white inner membrane, and seeds removed
• 1 small zucchini
• ½ medium yellow onion
• 3 tablespoons of olive oil, ​divided into three 1-tablespoon portions
• ½ cup of sliced mushrooms
• Salt and pepper, to taste (approximately 1 teaspoon more each)
• 8 pieces of thinly sliced sirloin steak (approximately ⅛ to ¼ inch thick)
• 1 tablespoon of fresh rosemary leaves, chopped

Customize your steak rolls with easy ingredient swaps and tasty add-ins! These simple changes make it just how you like it! Here are some top substitutions and additions:

• Add Red Pepper Flakes: For extra heat, sprinkle red pepper flakes over the veggies before rolling them in the steak.
• Substitute Veggies: Try zucchini, asparagus, or thin carrot strips if you want to switch up the filling.
• Add Cheese: Sprinkle shredded provolone or mozzarella inside each roll for a gooey, melty bonus.
• Substitute Glaze: Use teriyaki sauce or garlic soy glaze for a sweet and savory flavor switch.

Follow along with our step-by-step pictures to make these balsamic steak wraps fast and easy. Check out the tips and tricks below before you start cooking. Let’s get started and make something amazing for dinner tonight!

FIRST STEP: Start with the glaze so it can simmer while you cook the steak. In a small bowl, add the cornstarch into the broth until smooth.

SECOND STEP: Take a small saucepan and add the balsamic vinegar, red wine, brown sugar, garlic, rosemary, black pepper, and salt and bring to a low boil.Stir in the broth mixture and boil for one minute, then reduce to low heat and simmer, stirring occasionally.

THIRD STEP: Prepare the vegetables by cutting the peppers, zucchini, and onion into thin strips around ¼ inch thick and about the width of the steak strips.

FOURTH STEP: In a 12-inch skillet, heat one tablespoon of olive oil on medium-high heat. Add the peppers, zucchini, onion, and mushrooms, and sprinkle with salt and pepper to taste.

Sauté until crisp-tender, 1½ to 2 minutes. Remove from heat and take the vegetables out of the pan so they don’t keep cooking.

FIFTH STEP: Prepare the steak pieces by lightly brushing both sides with olive oil (use around 1 tablespoon), then season the steak with salt, pepper, and chopped rosemary.

SIXTH STEP: Divide the sautéed vegetables between the pieces of steak, placing them at the end across a short side.

Lay them perpendicular to the length of the steak – they should be wider, so the end of the vegetables will stick out the end of the steak roll.

SEVENTH STEP: Start with the side of the steak with the vegetables, carefully roll the beef up, and use a toothpick to secure it.

EIGHTH STEP: Put the skillet back on the heat and add one tablespoon of olive oil on medium-high heat.

Place the steak rolls in the pan, seam side down, and cook for one minute per side or until the desired doneness.

NINTH STEP: Remove the beef rolls to a platter, removing the toothpicks.

Remove the rosemary sprigs and garlic cloves from the balsamic glaze sauce and serve over top of each roll.

You can serve this beef roll recipe all year long, for dinner parties, holidays, or even weeknight meals. They’re packed with flavor and fun to eat, so kids and adults both love them.

• Serve for holidays or special dinners: These steak rolls look fancy but take just twenty-five minutes to make, so they’re great for holidays or birthdays. Pair them with cheesy mashed potatoes or loaded scalloped potatoes for a crowd-pleasing plate.
• Make them for appetizers or party snacks: Slice each steak roll in half and serve with toothpicks for easy bite-sized appetizers. Add bacon wrapped little smokies and creamy tomato tortellini for a hearty party spread.
• Use them for weeknight meals: They cook fast, taste amazing, and don’t need much cleanup, which makes them great for busy weeknights. Serve with creamy corn casserole or ham and cheddar hasselback potatoes to make dinner feel extra special.

Glazed steak rolls become a reader favorite for good reason. This recipe checks all the boxes—quick, tasty, fun, and easy enough for anyone to make at home without stress.

• Fast Cook Time: You’ll get dinner on the table in just twenty-five minutes from start to finish.
• Great for All Ages: Kids love the fun roll-ups, and adults enjoy the bold flavors and tender beef.
• Looks Fancy Without the Work: These steak rolls look impressive but don’t take tons of effort or special skills.
• Works for Any Occasion: You can serve them for holidays, parties, or easy weeknight dinners and they always get compliments.
• Customizable Fillings: Swap the veggies or add cheese to mix things up whenever you want.

Readers keep coming back to this one, and we know you’ll love making it too!

Here are the most common questions readers ask about making balsamic glazed steak rolls. These tips will help you get the best results every time.

How thin should I slice the steak for steak rolls?
You should slice the steak about ¼ inch thick so it rolls easily and cooks quickly without getting tough.

Can I use a different cut of steak for this recipe?
Yes, you can use flank or sirloin steak for balsamic glazed steak rolls because both slice thin and stay tender.

What vegetables work best inside balsamic glazed steak rolls?
Bell peppers, green beans, and onions work best because they stay crisp and add flavor when seared with the steak.

How long should I cook the steak rolls in the skillet?
Cook the steak rolls for two to three minutes per side until the meat browns and the vegetables soften slightly.

Do I need to secure the steak rolls with toothpicks?
Yes, secure each steak roll with a toothpick to hold the veggies inside and keep everything tight while cooking.

When should I brush on the balsamic glaze?
Brush the glaze on during the last minute of cooking so it thickens and coats the steak without burning.

Can I prep the rolls before cooking them?
Yes, you can prep the steak rolls ahead and keep them in the fridge until you're ready to cook them.

Should I season the steak before rolling?
Yes, season the steak first with salt and pepper so every bite of your steak roll has bold, balanced flavor.

How do I keep the veggies from overcooking?
Cut the veggies thin so they cook fast but stay crisp, and don’t overcook them while searing the rolls.

Can I double the balsamic glaze for extra sauce?
Yes, you can double the balsamic glaze if you want more to drizzle over your finished steak rolls or side dishes.

What’s the best way to serve balsamic glazed steak rolls at a party?
Slice the steak rolls in half and stick a toothpick in each one for easy, bite-sized party servings.

Can I serve balsamic glazed steak rolls as a main dish?
Yes, serve them whole on a plate with extra glaze for a fast, fun, and filling dinner idea.

Are these steak rolls good for holidays or special dinners?
Yes, they work great for holidays because they look impressive but don’t take much time or effort to make.

Do kids enjoy balsamic glazed steak rolls?
Yes, kids enjoy them because they’re fun to eat and filled with familiar veggies like peppers and green beans.

Can I prep the rolls and cook them right before serving guests?
Yes, prep the rolls ahead and cook them fresh so they stay warm, juicy, and full of flavor when served.

What’s the best way to plate balsamic glazed steak rolls for a dinner party?
Stack the rolls neatly on a platter and drizzle with extra glaze for a simple but eye-catching presentation.

Can I prepare balsamic glazed steak rolls ahead of time?
Yes, you can roll them up ahead of time and keep them in the fridge until you’re ready to cook and serve.
Once cooked, it is best to eat steak rolls right away. If you put them in the fridge the vegetables will go mushy, and the sauce won’t be very nice.

Can I freeze balsamin glazed steak rolls?
It is best to make this recipe fresh because the vegetables will become mushy in the freezer.

Balsamic Glazed Steak Rolls

Balsamic glazed steak rolls are fast, easy, and packed with bold flavor. Juicy steak wraps crisp veggies and cooks in minutes.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Beef, Dinner, Easy Dinner Recipes, Main Course

Cuisine American

Servings 8

Calories 87 kcal

Ingredients

  

1x2x3x

• 2 teaspoons cornstarch
• ¼ cup beef broth
• ¼ cup dark balsamic vinegar
• 3 tablespoons red wine
• 2 tablespoons dark brown sugar
• 2 cloves garlic (cut in half)
• 2 sprigs fresh rosemary
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ large red bell pepper (white inner membrane and seeds removed)
• ½ large green bell pepper (white inner membrane and seeds removed)
• 1 small zucchini
• ½ medium yellow onion
• 3 tablespoons olive oil (divided into three 1-tablespoon portions)
• ½ cup sliced mushrooms
• salt and pepper (to taste (approximately 1 teaspoon more each))
• 8 pieces thinly sliced sirloin steak (approximately ⅛ to ¼ inch thick)
• 1 tablespoon fresh rosemary leaves (chopped)

DIRECTIONS

 

• Start with the glaze so it can simmer while you cook the steak. In a small bowl, add the cornstarch into the broth until smooth.
• Take a small saucepan and add the balsamic vinegar, red wine, brown sugar, garlic, rosemary, black pepper, and salt and bring to a low boil. Stir in the broth mixture and boil for 1 minute, then reduce to low heat and simmer, stirring occasionally.
• Prepare the vegetables by cutting the peppers, zucchini, and onion into strips around ¼ inch thick and about the length of the steak.
• In a 12-inch skillet, heat 1 tablespoon of olive oil on medium-high heat. Add the peppers, zucchini, onion, mushrooms, and season with salt and pepper to taste. Sauté until crisp, 1½ to 2 minutes. Remove from heat and take the vegetables out of the pan so they don’t keep cooking.
• Prepare the steak by lightly brushing both sides with olive oil (use around 1 tablespoon), then sprinkle with salt, pepper, and chopped rosemary.
• Divided the vegetables between the pieces of steak, placing them at the end across a short side. Lay them perpendicular to the length of the steak – they should be wider, so they stick out at the ends.
• Start with the side of the steak with the vegetables, carefully roll up the steak and use a toothpick to secure.
• Put the skillet back on the heat and add 1 tablespoon of olive oil on medium-high heat. Place the steak rolls in the pan, seam side down, and cook for 1 minute per side or until the desired doneness.
• Remove the rolls to a platter, removing the toothpicks. Remove the rosemary sprigs and garlic cloves from the glaze and serve over the steaks.

Notes

• Whichever cut of meat you choose to use, make sure the steaks are long and thin cuts so that you are able to roll them easily.
• You can also cook these rolls on the grill for a slightly smokier flavor.

Nutrition

Serving: 1roll | Calories: 87kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 21mg | Calcium: 16mg | Iron: 0.4mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes

More Recipes 

• Salisbury Steak
• Sloppy Joe's
• Old Fashioned Hamburger Steaks with Mushroom Onion Gravy