Recipe courtesy of Jeff Harms and Keisha Henson
Save Recipe Print
1 hr 30 min
30 min
1 hr
6 servings



Tenderize steaks, if necessary, by pounding. Using a clean dish for preparation, divide mustard and spread on top of each steak. Divide mushrooms and peppers evenly on top of each steak. Roll up each steak, enclosing the peppers, and wrap each roll with 1 slice of bacon. Repeat procedure with remaining 5 steak rolls. Secure with string or a skewer. Lightly season with blended seasoning mixture.

In a Dutch oven over medium-high heat, cook the remaining 2 strips of bacon; add onion and cook until tender. Add the steaks and brown lightly on all sides. Add hot beef broth and reduce the heat. Braise the steaks until an instant-read thermometer registers an internal temperature of 140 degrees F.

Remove the steaks from the Dutch oven. Add the flour to the reduced stock and whisk to make a brown sauce. Return steak rolls to Dutch oven and keep warm until serving time. Internal temperature at serving time may be 160 degrees F.

To serve: remove string or skewer. Cut steak diagonally to show colors of peppers and mushrooms. Drizzle sauce over top.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Mozzarella Roulade

Recipe courtesy of Peter Bastulli

Turkey Roulade

Recipe courtesy of Ree Drummond

Mozzarella Roulade

Recipe courtesy of Peter Bastulli

Spinach Roulade

Recipe courtesy of Gourmet Magazine

Steak Roulade with Provolone

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories