Deviled Beef Rolls

4 servings
June 22, 2008
  • 2 tablespoons dried onion soup mix
  • 4 teaspoons water
  • 3 tablespoons Dijon mustard
  • 4 cubed steaks (about 6 ounces each)
  • 1/4 teaspoon black pepper
  • 1 can (4 ounces) sliced mushrooms, drained
  • 2 tablespoons butter, melted

Preheat the broiler.

In a small bowl, combine the onion soup mix and water. Let stand for 5 minutes.

Stir the mustard into the onion mixture. Season the steaks with the pepper and spread the mustard-onion mixture over one side of each steak. Arrange the sliced mushrooms over the top and roll up each steak jelly roll-style; secure each roll with a toothpick.

Place the beef rolls on a broiler pan and brush with 1 tablespoon butter.

Broil the rolls 4 to 5 inches from the heat source for 4 to 5 minutes. Turn the rolls over, brush with the remaining 1 tablespoon butter, and broil for another 4 to 5 minutes. Remove the toothpicks, slice, and serve.

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