Stuffed Steak Roll

Stuffed Steak Roll

Vegetables like mushrooms, onions, carrots and peas supply vitamins A, B and C, as well as potassium, magnesium, fiber and antioxidants.


  • 1 steak (2½ lbs., butterflied)
  • Salt and pepper
  • 2 cups sliced mushrooms
  • 1 onion (diced)
  • ½ cup panko
  • 3 TBSP parsley (chopped)
  • 1 TBSP dried oregano
  • 1 cup cooked peas and carrots
  • 1 TBSP Nutrioli®
  • Worcestershire sauce
  • Low-sodium seasoning sauce
  • Kitchen twine
    Valor nutritivo por porción

  • 245 kcal
  • 6g Fats
  • 38g Proteins
  • 10g Carbohydrates


  1. Lay out steak on working surface. Season with salt and pepper and sprinkle with a light layer of panko.
  2. In a bowl, combine remaining ingredients, except sauces. Mix well and season with pepper and a pinch of dried oregano. Distribute vegetables evenly on meat and then roll, securing with kitchen twine. Heat Nutrioli® in a skillet and sear steak on all sides until browned.
  3. Combine sauces in a small bowl and use them to baste steak. Place steak in an oven-safe dish and bake at 350 °F for 25 minutes or until achieving desired doneness. Slice and serve.



We invite you to read these delicious recipes

Scrambled Egg Whites with Spinach


Ground Turkey Stuffed Mushrooms

Chicken and Poultry

Steak in Red Wine


Lemon Chicken Breasts

Chicken and Poultry

Whole-Wheat Pita Quesadillas


Mediterranean-Style Vegetables


Plan 21 ask our nutriotionist