Oven-Baked Mushroom Swiss Steak Rolls

Ingredients

• 1 pound flank steak, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 8 ounces mushrooms, finely chopped (such as cremini or button mushrooms)
• 1 small onion, finely chopped
• 2 tablespoons unsalted butter
• 1 cup shredded Swiss cheese
• 1 cup beef broth, preferably low-sodium
• 1 tablespoon Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Steak: Place the flank steak between two sheets of plastic wrap. Use a meat mallet to gently pound the steak to an even thickness of about 1/4 inch.
2. Season the Steak: In a small bowl, mix the garlic powder, onion powder, salt, and pepper. Evenly sprinkle this seasoning mixture over both sides of the steak and let it sit for about 10 minutes.
3. Cook the Filling: In a skillet, melt the butter over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes. Then, add the chopped mushrooms and cook for an additional 5-7 minutes. Remove from heat and let cool slightly.
4. Assemble the Rolls: Preheat your oven to 350°F (175°C). Lay the seasoned flank steak slices on a clean surface. Spoon a portion of the mushroom and onion mixture onto each slice. Top with shredded Swiss cheese.
5. Roll the Steak: Starting at one end, carefully roll the steak tightly around the filling and secure each roll with toothpicks or kitchen twine.
6. Prepare for Baking: In a baking dish, combine the beef broth and Worcestershire sauce. Place the steak rolls seam side down in the dish.
7. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the steak is cooked through and the cheese is bubbly.
8. Serve: Remove the steak rolls from the oven and let them rest for a few minutes. Slice each roll into pinwheels and garnish with chopped parsley before serving.

Nutrition