Pressure Cooker Chicago Steak Roll Ups
Elevate your weeknight dinner game with these irresistible Pressure Cooker Chicago Steak Roll Ups! This recipe transforms tender flank steak into juicy, savory rolls stuffed with vibrant red and yellow bell peppers, sweet carrots, and fresh spinach. Packed with bold flavors from a Worcestershire and soy sauce-infused gravy, each bite offers a satisfying combination of hearty and fresh. The pressure cooker not only speeds up the cooking process but also locks in moisture, making this dish a deliciously effortless choice for busy evenings. Perfectly sliced into beautiful rounds, these steak roll ups make an eye-catching centerpiece for family dinners or special occasions. Serve with a drizzle of thickened gravy for the ultimate gourmet touch!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 Carrots
- 1 cup Fresh spinach
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Soy sauce
- 1 cup Beef broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 10 Toothpicks
Instructions
Lay the flank steak flat on a clean surface and pound it gently with a meat mallet to even out its thickness.
Season both sides of the steak with salt, black pepper, and garlic powder. Set aside to marinate while preparing the vegetables.
Slice the red bell pepper, yellow bell pepper, and carrots into thin strips, about 3 inches long.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the sliced bell peppers and carrots for 3-4 minutes until slightly softened. Remove from heat.
Lay the spinach leaves evenly over the seasoned steak. Layer the sautéed bell peppers and carrots on top of the spinach.
Carefully roll the steak tightly from one end to the other, ensuring the vegetables stay tucked inside. Secure the roll with toothpicks, inserting them at regular intervals.
Set your pressure cooker to the sauté function and add the remaining olive oil. Sear the steak roll on all sides for 2-3 minutes per side until browned. Remove the steak roll and set aside.
Add Worcestershire sauce, soy sauce, and beef broth to the pressure cooker. Stir to combine, scraping up any browned bits from the bottom of the pot.
Place the steak roll back into the pressure cooker. Lock the lid and cook on high pressure for 12 minutes.
Allow the pressure cooker to naturally release for 5 minutes, then perform a quick release to release any remaining pressure. Carefully remove the steak roll and let it rest for 5 minutes before slicing.
Set the pressure cooker back to the sauté function. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the cooking liquids in the pressure cooker to create a thick gravy.
Remove the toothpicks from the steak roll before slicing it into rounds about 1 inch thick. Pour the gravy over the slices before serving.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6853 mg | 298% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.8 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 224 mg | 17% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3181 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
