Best 5 Pressure Cooker Chicago Steak Roll Ups Recipes

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Are you ready to embark on a culinary adventure and tantalize your taste buds with a pressure cooker Chicago steak roll up recipe? This innovative dish combines the rich flavors of juicy steak, aromatic vegetables, and a delectable creamy sauce, all effortlessly prepared in your pressure cooker. Get set to impress your family and friends with this easy-to-follow recipe that delivers a restaurant-quality meal in a fraction of the time.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF ROLL-UPS



Beef Roll-Ups image

Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

1 3/4 pounds center-cut top round steak (1 1/2 inches thick), sliced horizontally into 6 1/4-inch-thick slices
4 tablespoons unsalted butter
5 tablespoons olive oil
1/2 medium onion, finely chopped and 1/2 medium onion, thinly sliced
1 pound white mushrooms, finely chopped
Coarse salt and freshly ground pepper
6 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup dry breadcrumbs
1 large clove garlic, minced
1 can (15-ounce) tomato sauce
1/2 cup red wine
Grated Beets, for serving
Buckwheat Groats, for serving

Steps:

  • Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
  • In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
  • Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
  • In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
  • In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

ROUND STEAK ROLL-UPS



Round Steak Roll-Ups image

"Since I'm a working mom, I like to assemble these tasty steak rolls the night before and pop them in the slow cooker the next morning before we're all our the door," writes Kimberly Alonge of Westfield, New York. "They make a great meal after a long day."

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 15

2 pounds beef top round steak
1/2 cup grated carrot
1/3 cup chopped zucchini
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup sliced green onions
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 jar (14 ounces) meatless spaghetti sauce
Hot cooked spaghetti
Additional Parmesan cheese, optional

Steps:

  • Cut meat into six serving-size pieces; pound to 1/4-in. thickness. Combine the vegetables, cheese and seasonings; place 1/3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks., In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6-8 hours or until meat is tender. , Discard toothpicks. Serve roll-ups and sauce with spaghetti. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 289 calories, Fat 11 g fat (3 g saturated fat), Cholesterol 96 mg cholesterol, Sodium 500 mg sodium, Carbohydrate 9 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 38 g protein. Diabetic Exchanges

STEAK ROLL-UPS



Steak Roll-Ups image

Make and share this Steak Roll-Ups recipe from Food.com.

Provided by Kikimony

Categories     Steak

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs round steaks, pounded thin
1/4 cup chopped onion
1/4 cup melted butter
2 cups fresh breadcrumbs
1/2 cup chopped celery
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup flour
2 tablespoons oil
1 can cream of mushroom soup
1 1/3 cups water

Steps:

  • Cut steak into large pieces enough for 4.
  • Combine the next 8 ingredients and mix well.
  • Place mix on each piece of steak.
  • Roll and fasten with toothpicks (no sides open).
  • Roll in flour and brown in oil.
  • Combine soup and water.
  • Pour over roll-ups.
  • Cover and simmer 2 1/2 hours or until tender.

STEAK ROLL-UPS



Steak Roll-Ups image

My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless beef round steak
1/4 cup chopped onion
1/4 cup butter, melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup all-purpose flour
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
3/4 teaspoon browning sauce, optional

Steps:

  • Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

PRESSURE COOKER CHICAGO STEAK ROLL UPS



Pressure Cooker Chicago Steak Roll Ups image

Make and share this Pressure Cooker Chicago Steak Roll Ups recipe from Food.com.

Provided by Rima K

Categories     Meat

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/2 lbs round steaks, cut 1/2-inch thick
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh breadcrumb
1 1/4 cups chopped onions
2 cups finely chopped butternut squash (peeled)
1/4 cup chopped green pepper
1/4 cup chopped celery
1 teaspoon salt
1 egg, beaten
2 tablespoons margarine, melted
1/4 cup margarine
1 cup water

Steps:

  • Cut meat into 8 pieces and pound until 1/4 inch thick.
  • Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat.
  • Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine.
  • Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
  • Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart pressure cooker.
  • Remove rolls from pan.
  • Place 1 cup water and cooking rack or steamer basket in pressure cooker.
  • Put rolls on rack or in basket.
  • Close pressure cooker cover securely. Cook for 15 minutes, at 15 pounds pressure. Cool cooker at once.
  • Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.

### Summary - The Chicago steak roll-ups are a delicious and easy-to-make dish that is perfect for a quick and easy meal. - The key to making this dish is to use high-quality ingredients. - The best steaks for this dish are flank steaks or sirloin steaks. - The steaks should be thinly sliced against the gain. - The steaks can be marinated in a mixture of Worcestershire, dijon mustard, and steak seasoning for extra flavour. - The steaks are then filled with a mixture of cheese and ham. - The steaks are then grilled or pan-fired until the cheese is melted and the steaks are done to your liking. - The steaks can be served with a variety of sides, such as mashed or French fries. ### Detailed tips - When slicing the steaks against the gain, look for the long muscle fibers in the steak and cut across them. This will make the steaks moretender. - If you are using a marinade, be sure to let the steaks marinate for at least 30 minutes, but no longer than 24 hours. - When grilling or pan-fring the steaks, be sure to cook them over medium-high heat. This will help to keep the steaks juicy and prevent them from drying out. - The steaks are done when they reach an internal temperature of 145 degrees Fahrenheit for medium-re, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done. - Let the steaks rest for a few minutes before slicing and serving. This will help to keep the juices in the steaks. ### Recommendations - Serve the steaks with a side of your favorite dipping sauces, such as ranch, blue cheese, or horseradish. - Garnish the steaks with fresh parsley or chives for extra flavour. - For a healthier option, you can bake the steaks instead of grilling or pan frying them. - You can also use different types of cheese and ham in the steaks. For example, you can use provolone cheese or smoked ham.

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