# Steak Rolls 4 portions · US measures · keto · 10 min publisher preparation · Not provided Steak Rolls. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Marinate steak for at least 30 minutes. Heat oven to 350°F.
Check whole-cut beef or pork reaches 145°F, then rest it at least 3 minutes.
1 ½ lb flank steak or thinly sliced top round steak	Marinate steak at least 30 min, cut strips; wrap vegetables and secure toothpicks.	Sear rolls in source unspecified spray/oil medium about 1 min per face; bake 350°F 10–15 min.
¼ cup Steak marinadeprepared · Source specifies 1/4–1/2 cup; linked marinade is not included in captured recipe card. Source range: 0.25–0.5 cup; use the lower stated amount as the scaled starting point.
½ count red bell peppercut into thin strips
1 ½ cup french style green beans
⅓ cup white onioncut into thin strips
Not specified Cooking spray or olive oilSource provides no amount.

## Ingredients - 1 ½ lb flank steak or thinly sliced top round steak - ¼ cup Steak marinade — prepared. Source specifies 1/4–1/2 cup; linked marinade is not included in captured recipe card. Source range: 0.25–0.5 cup; use the lower stated amount as the scaled starting point. - ½ count red bell pepper — cut into thin strips - 1 ½ cup french style green beans - ⅓ cup white onion — cut into thin strips - Not specified Cooking spray or olive oil. Source provides no amount. ## Equipment - Oven-safe skillet - Mixing bowl - Instant-read thermometer - Toothpicks ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Coat steak with the prepared marinade in a bag and refrigerate at least 30 minutes. Cut into strips large enough to wrap the vegetables. 2. **Roll.** Put some pepper strips, green beans and onion onto each steak strip. Wrap tightly and fasten with toothpicks. 3. **Sear and bake.** Grease a skillet with spray or a little oil and heat over medium. Sear rolls about 1 minute, rotating to brown every side. Transfer to a baking sheet and bake 10–15 minutes. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 265 kcal; protein: 37.7 g; total carbs: 6.3 g; fiber: 2.0 g; net carbs: 4.3 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - The publisher’s 30-minute total omits at least 30 minutes of marination. Steak-strip dimensions are demonstrated in a video rather than specified in the written recipe. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie Holmes. This adaptation has not been kitchen-tested. - The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie Holmes: Steak Rolls](https://www.maebells.com/steak-rolls/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-steak-rolls/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.