Balsamic Glazed Steak Rolls 

Deliciously perfect for grilling or stovetop cooking, these Balsamic Glazed Steak Rolls are thinly sliced steak wrapped around sautéed bell peppers, zucchini, onions and mushrooms, then topped with a rich rosemary-garlic balsamic glaze. This dish is low‑carb and paleo-friendly, yet elegant enough for dinner parties. The tender beef and crisp vegetables blend beautifully with the tangy-sweet glaze, creating a mouthwatering flavor experience that’s both healthy and indulgent. Ready in about 35 minutes, these rolls are sure to impress with minimal effort. 

Ingredients

• 8 thin sirloin or flank steak slices (≈1/8″ thick)
  
  

• 2 Tbsp extra-virgin olive oil (plus extra for veggies + glaze)
  
  

• Sea salt & freshly ground black pepper
  
  

• 1 Tbsp chopped fresh rosemary (plus sprigs for glaze)
  
  

• 1 small yellow onion, thinly sliced
  
  

• 1 red bell pepper, sliced into thin strips
  
  

• 1 green bell pepper, sliced into thin strips
  
  

• 1 small zucchini, sliced into thin strips
  
  

• Handful of mushrooms (button or cremini), sliced
  
  

For the Rosemary Balsamic Glaze

• 1 tsp olive oil
  
  

• 1 large garlic clove, minced
  
  

• ¼ cup dark balsamic vinegar
  
  

• 2 Tbsp dry red wine
  
  

• 1 Tbsp (or 1 tsp per some sources) dark brown sugar
  
  

• 2 sprigs fresh rosemary
  
  

• ¼ tsp salt
  
  

• ¼ tsp black pepper
  
  

• ¼ cup beef broth
  
  

• 1 tsp cornstarch (dissolved in broth)
  
  

Directions

1. Make the glaze: Heat 1 tsp oil in a saucepan over medium-high. Sauté garlic ~1 min, then add balsamic, wine, brown sugar, rosemary, salt & pepper. Bring to boil, simmer 5 min; stir in broth‑cornstarch mixture, simmer 1 min until thickened. Discard rosemary sprigs.
   
   

2. Cook veggies: In a skillet, heat 1 Tbsp oil; sauté onion, peppers, zucchini, mushrooms until crisp-tender (~2 min). Season with salt & pepper; remove and set aside.
   
   

3. Prep steak: Rub each steak slice with oil, then season with salt, pepper, and chopped rosemary.
   
   

4. Assemble rolls: Place a few veggie strips at one end of each steak, roll up tightly, and secure with toothpicks. 

5. Cook rolls: Grill or pan-sear (using a ribbed grill pan if desired) for ~2 min per side, or to preferred doneness.
   
   

6. Serve: Plate immediately and drizzle generously with the warm balsamic glaze.
   
   

Nutrients (per roll)

From Daring Gourmet & Tablespoon:

• Calories: ~322 kcal
  
  

• Protein: ~49 g
  
  

• Fat: ~10 g
  
  

• Carbohydrates: ~3 g
  
  

• Saturated fat: ~3 g
  
  

• Cholesterol: ~137 mg
  
  

• Sodium: ~203 mg
  
  

• Potassium: ~786 mg