Easy Beef Rouladen (so tender and delicious)

The smell of Beef Rouladen wafting from my grandmother’s kitchen is one of my fondest childhood memories.  These delicious beef roll ups are made with thinly sliced beef bacon, onions, and a dill pickle! 

The result? This easy recipe delivers old-fashioned, hearty flavors with melt in your mouth tender beef. Serve with mashed potatoes and a creamy cucumber salad for a delicious supper!

Rouladen served in top of mashed potatoes, covered in a mushroom gravy with a side of green beans.

What is Rouladen?

Just the one of the finest comfort foods of all time!

If you hail from the Northeastern part of the USA, especially in states like Pennsylvania, or if you come from a German heritage, you probably grew up with beef Rouladen. These tender beef rolls were the one dish my grandmother and mother made that I crave! Rouladen is a truly classic German meal with mustard and pickles and it is rolled up, baked in the oven and served with a savory gravy.

Roulade means ‘to roll’ in French and rolling up the roulade meat with the other ingredients is the hardest thing you’ll have to do…and it’s still easy!

Rouladen ingredients laid out.

Beef for Rouladen

Some grocery stores in my area actually sell beef labelled as “Rouladen”.

You will want pieces of beef that are about  8″ to 10″ long x 4.5″ wide and 1/4″ thick. You can ask your local butcher or use thinly sliced flank steak as well. In a pinch, thin round steaks will work but you will likely need to layer two to get a 10″ length.

Thin flank steak topped with mustard, bacon, and onions rolled around a pickle.

How to Make Rouladen

While it may sound slightly intimidating this recipe is truly as easy as 1, 2, 3!

  1. Layout the beef slices and gently pound them with a meat tenderizer until they are all uniformly thin.
  2. Top with mustard, bacon, onions, and roll around a whole dill pickle, secure with a toothpick.
  3. Brown the outside and then roast in a casserole dish with remaining ingredients until done.

Don’t have time to wait at home for this recipe to cook, trying making it in the slow cooker all day for a delicious recipe to come home too! Follow the same recipe instructions but place in the slow cooker on low for 7-8 hours.

Two images of cooked Rouladen, before and after being topped with mushroom gravy.

To Make the Gravy

  • When done, remove from the pan and pour the juices into a stockpot on medium heat.
  • Make a Slurry by whisking cornstarch with an equal amount of water or beef broth until it is fully dissolved.  When the pan juices are boiling, whisk in the slurry a bit at a time and cook until the desired gravy thickness is reached.
  • Tip: I always add a can of mushrooms with juices to my rouladen gravy just the way my mom made it.

My absolute favorite way to enjoy rouladen is on top of elbow macaroni with lots of gravy spooned over top.  Of course it’s great over mashed potatoes or rice too.

Rouladen sliced in half served in top of mashed potatoes, covered in a mushroom gravy with a side of green beans.

To Freeze Rouladen

This easy dish can be prepared and the rolls can be frozen either before or after cooking. Simply prepare ad directed, place on a baking sheet and freeze. Once frozen transfer to a freezer bag or air tight container.

To enjoy from frozen, defrost in the refrigerator overnight and cook as directed in the recipe.

What to Do with Leftovers

Rouladen tastes great the next day! It makes a perfect work-day lunch over mashed potatoes or even cauliflower rice! You can also chop up the roulade and add the gravy to a soup!

Tasty Side Dishes

Rouladen

This classic German dish is made with thinly sliced beef covered with mustard, bacon, onions, and rolled around a dill pickle! 

  • 6 slices beef round ( or thinly sliced flank steak*)
  • 3 tablespoons yellow mustard
  • 6 slices bacon
  • 1 onion (sliced)
  • 6 dill pickles
  • 1 tablespoon butter
  • 2 cups beef broth (low sodium)
  • 1/4 cup pickle juice
  • 1 can mushrooms (with juice (optional))
  • salt & pepper to taste

Gravy

  • 3 tablespoons cornstarch
  • mashed potatoes or elbow macaroni for serving
  1. Preheat oven to 325°F.
  2. Layout beef slices and gently pound using a meat tenderizer.

  3. Spread a thin layer of mustard over each slice and season with pepper.
  4. Lay bacon over each slice. Top with onions and a dill pickle.
  5. Roll each Rouladen jelly-roll style and secure with toothpicks.

  6. Heat butter in a pan and brown each roll. Place in a roasting dish, add broth, canned mushrooms and 1/4 cup pickle juice (and extra onions if desired). Roast 90-120 minutes or until fork-tender.

To Make Gravy

  1. Remove Rouladen from the juices, set on a plate and cover.

  2. Heat juices over medium-high heat until boiling, making sure to scrape up any brown bit. Combine cornstarch with an equal amount of water. Add cornstarch mixture to the boiling broth while whisking until it reaches the desired thickness.

  3. Serve Rouladen over mashed potatoes or elbow macaroni with gravy.

*Beef should be about 8″-10″ long x 4.5″ wide and 1/4″ thick.

Rouladen sliced in half, served with potatoes, mushroom gravy, and green beans.
Rouladen sliced in half, served with mashed potatoes, green beans and a mushroom gravy.
Top image - Rouladen sliced in half served with mashed potatoes, green beans and mushroom gravy. Bottom image - Rouladen being rolled up.

Grilled Steak Fajitas

These Grilled Steak Fajitas are a delicious summer meal made easy on the barbecue. Flank steak is marinated in a savory fajita sauce and served with sautéed peppers and onions in soft tortillas.

Fresh, easy and delicious, these flank steak fajitas are a fun dinner any time of year!

Grilled flank steak fajitas on a board with toppings

This post is sponsored by Mirum, all opinions expressed are my own.

Steak Fajitas are a great recipe to feed a crowd and loaded with flavor! They’re easy to make and fun to share with a collection of our favorite toppers like Homemade Salsa, sliced jalapenos and cheese!

Like many of you, I’m obsessed with spicy foods including toppers for fajitas (I could literally eat Queso Dip by the bucket full). Unfortunately, along with spicy foods (and summer grilling) comes heartburn. No fun for anyone. I’m not alone; Omeprazole ODT commissioned the “Prevent the Summer Burn” survey of 1,029 American heartburn sufferers and found that 42 percent categorize summer as the worst time for heartburn (and more than half of sufferers claim that outdoor barbecues worsens their heartburn).

I can assure you that I don’t let heartburn stop me from indulging in my summer favorites (like patio parties filled with barbecue ribs and of course steak fajitas)!

Always talk to your doctor or a licensed professional before taking a new medication.

We’re always on the go at this time of year. For me, the best part of summer is time spent having BBQs with our friends and neighbors (and drinking mojitos on the deck). Like 1/3 of sufferers, I find that heartburn can keep me from enjoying summer favorites (both foods and activities)! Being proactive and taking Omeprazole Orally Disintegrating Tablets (also referred to as ODT) daily helps keep heartburn at bay.

ODT can provide affordable relief to those of us that suffer from heartburn two or more days/week, and you can grab it at Walmart (or other retailers) while you’re grabbing your groceries! Find Omeprazole ODT at a retailer near you. If you’re like me, it’s not always easy to remember to take medication on time. Having tablets that can easily dissolve on the tongue means I can keep a stash in my purse and discreetly take them any time and any place (without water). Perfect for someone like me who is on the go all of the time!

Relief can come in as little as 24 hours. (It can take up to 1-4 days for full effect and is not for immediate relief). They’re so convenient, simply place the strawberry-flavored tablet on your tongue and let it dissolve (they’re the same small size shown on the box). Being able to take heartburn medication easily and discreetly makes summers easier and definitely more enjoyable… and allows me to enjoy my favorite summer foods like these steak fajitas!

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Best Steak For Fajitas

The steak we use for beef fajitas is usually flank steak or skirt steak. I love skirt steak, however our store doesn’t always have it so I more commonly use flank steak.

Fajita Marinade

The key to making the best fajitas is leaving time for the beef to marinate. Not only does it add flavor, but the acidity of lime juice can help break down the proteins in the steak, resulting in tender fajita meat. We marinate at least 4 hours or up to 8 hours.

If you’re using a more tender cut of beef (such as ribeye) you’ll want to reduce your marinating time to about 30 minutes.

How To Make Steak Fajitas

To make these steak fajitas:

  1. Marinate: Marinate the flank steak in the fajita marinade ingredients for 4-8 hours.
  2. Grill: Grill steak to medium rare (135-140°F) or to desired temperature. Remember let the steak rest at least 10 minutes before slicing to keep it extra juicy (while you cook the peppers/onions).
  3. Saute: Saute the onions for a few minutes over medium heat. Add peppers and spices, then saute an additional 3-5 minutes or until they’re tender crisp

Once rested, it’s important to cut the flank steak across the grain. You will see the direction of long fibers running down the steak, you want to be sure to cut across the fibers to ensure tender meat.

Sliced flank steak with peppers, onions and tomatoes for making grilled fajitas

Toppings For Steak Fajitas

When making steak fajitas, we put out an array of toppings to enjoy and let everyone dress them up the way they like! Place your steak slices and a spoonful of peppers & onions in soft tortillas and top with desired toppings: .

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Grilled Steak Fajitas

Tender steak slices are marinated in a savory fajita sauce and served with satueed peppers and onions in soft tortillas. 

Beef

  • 1 1/2 lbs flank steak (or skirt steak)
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt

Vegetables

  • 1 white onion (sliced)
  • 1 green bell pepper (seeded & sliced)
  • 1 red bell pepper (seeded & sliced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin

For Serving

  • 8 flour tortillas (8")
  • toppings as desired
  1. Combine beef, lime juice, cumin, chili powder, oregano, garlic, salt and pepper to taste. Marinate at least 4 hours or overnight.
  2. Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing.
  3. Drizzle onions and peppers with olive oil and season with salt, pepper and cumin.
  4. Heat 2 tablespoons olive oil to a pan and add onions. Cook 3-4 minutes. Add sliced peppers and cook and additional 3-5 minutes or until tender crisp.
  5. Slice steak across the grain. Fill warmed tortillas with steak, peppers and desired toppings.

 

Taking Omeprazole ODT is simple, 1 dose every 24 hours for 14 days.  Do not take Omeprazole Orally Disintegrating Tablets for more than 14 days and do not exceed more than every four months unless directed to do so by your Physician.

I am excited to have partnered with Mirum to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!
Beef fajitas just got an upgrade, with these easy authentic flank steak fajitas. We love serving these when it's time to bust out the grill, they couldn't be more delicious! #spendwithpennies #fajitas #steakfajitas #fajitasmarinade #easyfajitas #easysteakfajitas #skirtsteakfajitas
Beef fajitas just got an upgrade, with these easy authentic flank steak fajitas. We love serving these when it's time to bust out the grill, they couldn't be more delicious! #spendwithpennies #fajitas #steakfajitas #fajitasmarinade #easyfajitas #easysteakfajitas #skirtsteakfajitas

Easy Beef Stir Fry (Just like take out)

Easy Beef Stir Fry is the perfect Chinese-restaurant-style dish that you can make at home. To get that delicious flavor restaurant-quality beef and broccoli stir fry, add your favorite vegetables and of course lots of broccoli (naturally). 

Serve this beef stir fry with white rice, egg noodles or over fried rice!

Beef for Stir Fry

So, what kind of beef is best for stir fry? I use either sirloin or flank steak in my beef stir fry recipe because it is tasty, affordable, and can be easily tenderized. You can use chuck steak as well. The secret to making the best beef stir fry using flank steak is all in how you slice the meat. Thin slices, across the grain is the key. Here’s how to do it:

  • Trim away any silver skin, or other tough connective tissue that often surrounds a cut of beef.
  • Look at the way the grains are running, you will see long lines of muscle.
  • You want to slice across the long lines (across the grain) for the most tender meat. I cut 1/4 inch thick.

Now you’re ready to marinate and/or tenderize. Read on, to find out how to give your beef stir fry the authentic taste of Asian cuisine, at a fraction of the price you would pay in a restaurant.

How to Make Beef Stir Fry

This dish requires a little more prep time than many recipes, but it’s so worth it! Prep your veggies ahead of time and place them in a container in the fridge.  To make things super easy, our grocery store sells stir fry veggies cut and prepped.

  1. Cook the beef in batches in an oiled pan or wok about 2-3 minutes and then remove and set aside (overcrowding the pan causes the beef to steam, not fry).
  2. Cook the vegetables in a hot oiled pan or wok 4-5 minutes. They should still be crunchy. Set aside.
  3. In the same pan, combine the sauce ingredients, bring to a simmer and thicken with cornstarch. Add the beef and veggies back to the pan and cook until heated through.

Making Beef Tender

You know how Chinese food always has the most tender pieces of beef and chicken? They use a technique called velveting which makes the meat so … velvety!! This involves tossing the beef (or chicken) with cornstarch and usually rice vinegar/soy sauce and egg white and let it marinate a while. It’s then usually cooked in either oil or water to complete the process and then it’s used in stir fries.

I always toss my beef (or chicken for chicken stir fry) with cornstarch while I prepare the rest of the ingredients. While it’s not the exact same velveting technique as found in Chinese restaurants, it does change the texture of the meat and tenderize it. The little bit of cornstarch on the outside also gets a nice crust and helps thicken the sauce. Win-win-win!

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Beef Stir Fry

Beef stir fry is the perfect Chinese-restaurant-style dish that you can make at home. For best results, teriyaki beef stir fry should be marinated overnight!

  • 2 tablespoons vegetable oil (divided)
  • 1 lb flank steak (thinly sliced)
  • 2 tablespoons cornstarch
  • 4 cups mixed vegetables

Sauce

  • 3 cloves garlic (minced)
  • 1 teaspoon minced ginger
  • 1/3 cup orange juice
  • 1/3 cup water
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  1. Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.

  2. Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.

  3. Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.

  4. Combine sauce ingredients except corn starch in a bowl and stir well.

  5. Turn to medium-high and sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the boiling sauce a little bit at a time to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.

  6. Serve with noodles or over rice.

The top picture shows beef stir fry in a skillet with bean sprouts and noodles on the side. The bottom photo shows the stir fry and noodles tossed together