There’s nothing quite like sinking your teeth into a perfectly cooked steak, is there? Now imagine that steak, but with a delicious twist. That’s right, I’m talking about Breaded Steak Rolls. This dish takes the sophistication of a steak dinner and gives it a fun, flavorful makeover. The result? Mouthwatering rolls of tender steak, coated in a crispy layer of breadcrumbs and seasonings. The history of steak is long and varied, with different cultures around the world having their unique ways of preparing this beloved meat. The idea for these Breaded Steak Rolls came from a desire to create something that felt both familiar and novel. The concept is simple – take thin slices of steak, season them well, roll them up and secure them with toothpicks, then coat them in breadcrumbs or bread before frying to perfection. It’s a playful take on the classic breaded cutlets found in many cuisines. The process of making these rolls is almost as enjoyable as eating them. There’s something therapeutic about rolling up the steaks, coating them in breadcrumbs, and then watching them sizzle and turn golden-brown in the pan. And the best part? You can customize them to your liking. Add a slice of cheese, some cooked vegetables, or even a bit of jam for a sweet and savory combination. I absolutely adore these Breaded Steak Rolls because they’re easy to make, versatile, and sure to impress. They’re perfect for weeknight dinners, but fancy enough for special occasions. Plus, they offer a fun and delicious way to enjoy steak. I hope you’ll love them just as much as I do!
Ingredients
- cube steaks
- bread crumbs or bread
- parsley flakes
- garlic powder
- onion powder
- tomato sauce
- Parmesan cheese
- salt and pepper
Cooking Method
- You will also need wooden toothpicks.
Calorie: 500
Total cooking time: 30 minutes
Difficulty level: Easy
A Rollercoaster Ride with Breaded Steak Rolls
The Ingredient Roundup
Well, folks, there I was in the kitchen, armed with cube steaks, bread crumbs, parsley flakes, garlic powder, onion powder, tomato sauce, Parmesan cheese, salt, and pepper. I felt like a cowboy, ready to wrangle these ingredients into submission. Like any good food blogger, I also had a trusty sidekick: wooden toothpicks. These little guys are the unsung heroes in the kitchen. Without them, my steak rolls would unroll faster than a red carpet at a movie premiere.
The Bread Crumb Rodeo
First up in this culinary showdown was the bread crumbs. Now some folks might say you need fancy, panko-style crumbs. I say, “Pssh!” There’s nothing wrong with good old-fashioned bread crumbs. Heck, you could even crumble up a piece of bread if you’re in a pinch. I tossed the crumbs into a bowl, along with parsley flakes, garlic powder, and onion powder. Just a little sprinkle of each, mind you. Too much and you’ll think you’re eating a garlic and onion sandwich. And nobody wants that, trust me.
The Tomato Sauce Tango
Next on the dance card was the tomato sauce. I used a can of the store-brand stuff, because let’s be real, nobody has time to squish their own tomatoes. Unless you’re into that sort of thing, in which case, go wild. I seasoned the sauce with a bit of salt, a dash of pepper, and a generous sprinkle of Parmesan cheese. Stirred it all up until it looked like a delicious, saucy soup. Then I realized I was supposed to put the cheese in the bread crumbs. Oops. But hey, who’s to say Parmesan cheese doesn’t belong in tomato sauce? Not me, that’s for sure.
The Cube Steak Showdown
Time to wrangle those cube steaks. I took one look at them and knew this was going to be a challenge. They were slippery, slimy, and had a mind of their own. I had to roll them up tight and secure them with the wooden toothpicks. It was like trying to fold a fitted sheet on a windy day. But eventually, I got them all rolled up and ready for the bread crumbs.
The Great Dip and Roll
Now comes the fun part – dipping the steak rolls into the tomato sauce and then rolling them in the bread crumb mixture. Sounds simple, right? Wrong. It was like trying to juggle jellyfish. But after a few attempts, and some choice words, I got the hang of it. I chuckled to myself, thinking about how these breaded steak rolls were going to look like tiny culinary disasters. But hey, it’s the taste that counts, right?
The Grand Finale
Finally, I popped the steak rolls into the oven and waited. And waited. And waited. It’s amazing how long 20 minutes can feel when you’re waiting for something to cook. I passed the time by cleaning up the war zone that was once my kitchen. I swear, there was more tomato sauce and bread crumbs on the floor than there was on the steak rolls.
When the timer finally buzzed, I pulled out the steak rolls and let them cool down. As I took that first bite, I knew all the effort (and mess) was worth it. The steak was tender, the bread crumbs were crispy, and the tomato sauce added just the right touch of tang. It was a rollercoaster ride of flavors, and I was more than ready to buckle up for another round.
The Final Word
So, my friends, that’s the tale of my rollercoaster ride with breaded steak rolls. It wasn’t always pretty, but it sure was tasty. And remember, cooking is about having fun and making memories, not about being perfect. So, go ahead, make a mess, make mistakes, and most importantly, make some delicious food.
