Cook Smart Strategy 3: Super Speedy


This is a super way to take advantage of budget priced less tender steaks like Inside or Eye of Round. Thin cut steaks are sliced about ¼-inch thick and are available at the meat counter. You could substitute 1 tbsp shredded aged Cheddar or crumbled blue cheese per steak instead of the goat cheese if you wish. To serve 4, simply double the recipe.


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Thin Cut Beef Roll Ups

  • Author: Think Beef
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 2 servings 1x


  • 2 Thin cut (Fast-fry) Eye of Round or Inside Round Steaks (approx. 300 g)
  • 1/2 bunch asparagus spears (about 6 stalks)
  • 1/2 sweet red pepper, cut into strips (about 6 strips)
  • 1 tsp butter
  • Salt and pepper
  • 2 tsp grainy or Dijon mustard
  • 2 tbsp pepper flavoured goat cheese
  • 2 tbsp toasted pine nuts or coarsely chopped pecans (optional)


  1. Cook asparagus and pepper strips in a skillet with just a bit of water, covering to steam for about 4 minutes. Drain and return to heat to dry pan. Add butter and cook with butter bubbling to coat the vegetables, seasoning all over with salt and pepper to taste. Set aside.
  2. Tenderize each steak by either piercing all over numerous times on both sides with a fork or by pounding on just one side with a meat mallet or heavy frypan.
  3. Season top side of each steak with salt and pepper. Spread each with mustard and cheese. Add 3 asparagus spears and pepper strips to each and sprinkle each with nuts if desired. Roll up like jelly roll and tie with each with 2 to 3 pieces of butcher twine. Season each bundle (involtini) all over with salt and pepper.
  4. Pan-sear in well-oiled hot cast iron or nonstick pan until browned all over. Reduce heat to medium and continue to cook, covered, turning each often until cooked to about 140°F inside for medium-rare when tested with a digital instant read thermometer. Let stand for 5 minutes before serving.


Smart Cook Tip: Cut extra veggies and refrigerate in a sealed container so you get a jump-start on salads the next day.


Previous articleCook Smart Strategy 2: Cook Once Eat Twice
Next articleCook Smart Strategy 4: Leftovers = Appetizer Opportunities


Recipe rating
Please enter your comment!
Please enter your name here