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Stuffed Roulade of Beef

Stuffed Roulade of Beef

Copper Chef 11” Square Fry Pan 

Recipe Type: Beef

Servings: 4


  • 1 Flank Steak
  • 1 pinch Salt & Pepper
  • 1 tablespoon olive oil
  • 6 slice Provolone cheese
  • 1 cup Baby spinach
  • 3 Roasted yellow peppers
  • 3 tablespoon red wine
  • 0.5 cup Brown stock
  • 2 clove Garlic sliced
  • 2 tablespoon butter
  • 2 tablespoon Dijon mustard
  • 1 Sprig rosemary chopped


  1. Place the steak on a cutting board and slice almost all the way trough the meat length wise in order to double the size.
  2. Season the inside of the meat with Salt and Pepper.  Preheat the oven 400 degrees.
  3. Layer the provolone ¾ of the way on the meat and repeat with the spinach and roasted peppers.
  4. Roll the meat and use toothpicks to seal the meat.  Season the outside of the roll up with S&P.
  5. Place the copper chef on high heat for 2 minutes to heat the pan.  Pour in the olive oil and begin searing the roll up on all sides.
  6. Place the roll up in the oven for 10 minutes and use a thermometer to test for your desired doneness.  Remove from the pan and set aside to rest.
  7. Place the Copper Chef back on the stove on medium heat.  Add the butter and garlic cook for 1 minute then add the rest of the ingredients and reduce by half.
  8. Slice the roll up and serve with sauce.