Tender marinated grilled beef roll-ups that can be cooked with any vegetable you like Add in some asparagus, carrots, potatoes, green beans, onion or green, and red peppers.

Beef roll-ups are so delicious, and depending on the vegetable and marinade you use, it can be low-carb and keto as well.

I’m going to show you how to make beef roll-ups with 3 different vegetable variations.

You can use a different marinade than what I have listed (which I don’t recommend because it’s really, really good!) and use homemade teriyaki sauce or another marinade of your choosing instead.

If you prefer a dry rub, I recommend coating the beef in a little olive oil first.

For the beef, check with your meat department or butcher and see if they can slice it to ⅛″ for you if you are not able to at home.

Ingredients for Beef Roll-Ups 3 Ways

Sirloin (I was able to find top round steak already sliced thin, about ⅛″ thick, at the grocery)
Balsamic Vinegar
Soy Sauce
Sriracha
Onion Powder
Minced Garlic
Minced Ginger
Lime

Why do you have to cook the vegetables first?

The vegetables will not cook fully while they are wrapped inside the beef on the grill. They’ll still have a raw crunch to them.

I’ve given instructions for two ways to pre-cook the vegetables.

The first one is blanching which means you are boiling the vegetables quickly for a few minutes and then quickly stop cooking by plunging them into an ice bath. I find blanching keeps them “fresh” tasting and it’s my preferred method for potatoes, carrots, green beans, and asparagus.

For the onion and peppers, I prefer to saute them in a little butter or oil.

Another option is microwaving all the vegetables to get them tender and I have listed the times below.

Raw Sliced Vegetables and Raw Thinly Sliced Beef

Uncooked Beef Roll-Ups with Green Beans, Carrots, and Potatoes

How to Blanch Vegetables

Pre-cooking some of the thicker vegetables in this recipe prior to grilling is necessary to ensure they are cooked through by the time you are done grilling.

Blanching Guidelines:

Potatoes: 3 Minutes
Carrots: 2 Minutes
Green Beans: 2 Minutes
Asparagus: 2-3 Minutes

Sauté onions and green and red peppers in olive oil or butter for 2-3 minutes.

Skip Blanching and Microwave Instead

Microwaving is definitely easier and has less cleanup. If you prefer to go with this method here are the microwaving guidelines:

Potatoes: 3-4 Minutes
Carrots: 2 Minutes
Green Beans: 2 Minutes
Asparagus: 2 Minutes
Onions: 2 Minutes
Green/Red Peppers: 2 Minutes

All of the vegetables are of course sliced prior to microwaving and blanching. Depending on the thickness you may need to go a little less or a little more.

Dipping Sauces for Beef Roll-Ups

These are delicious sauces to dip your beef roll-ups in!

Try these other great recipes!

Enjoy!

Grilled Beef Roll-Ups

Tender marinated grilled beef roll-ups that can be cooked with any vegetable you like Add in some asparagus, carrots, potatoes, green beans, onion or green, and red peppers.

5 from 6 votes

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Course: Main Dishes

Cuisine: American

Prep Time: 30

Cook Time: 12

Refrigeration Time: 1

Total Time: 1 42

Servings: 5 Servings

Author: Tiffany

Ingredients

2 pounds Sirloin, or other cuts of beef, sliced ⅛" thick

Marinade

1 tablespoon Balsamic Vinegar
½ cup Soy Sauce
1 tablespoon Sriracha
2 teaspoon Onion Powder
1 ½ teaspoon Minced Garlic
2 tablespoons Minced Ginger
Juice of One Lime

Vegetables to Choose From

1 Large Carrot
1 Russet Potato
Uncut Fresh Green Beans, not canned
1 Bunde of Small to Medium-Sized Asparagus Stalks
1 Red or Yellow Onion
1 Green Bell Pepper
1 Red Bell Pepper

Other Items

Toothpicks
Salt and Pepper to Taste

Instructions

Marinade

Cut beef into ⅛" slices and tenderize with a mallet if needed. Mix marinade together and coat beef. Allow to marinade in the refrigerator for 1 hour.

If Using Potatoes, Green Beans, Asparagus, or Carrots:

Rinse all vegetables being used. Ensure peeled carrots, potatoes, and asparagus are about ¼" in thickness. Slice the woody ends off of the asparagus and trim the ends of green beans, if you're cooking with them.
The vegetables need to be blanched (partially cooked or parooked) before adding to the beef roll-ups in order for them to be fully cooked after they're grilled. Blanching is the process of boiling vegetables in hot water for a short period of time.
Blanching guidelines:
Potatoes: Boil 3 Minutes
Carrots: Boil 2 Minutes
Green Beans: Boil 2 Minutes
Asparagus: Boil 2-3 Minutes, depending on thickness
Once cooked, drain the water. Plunge all vegetables into an ice bath immediately after cooking. Once cooled, season with salt and pepper.

If Using Onions & Peppers:

Rinse vegetables and remove any dirt. Slice onion and peppers into ¼" slices. Add them to a hot pan over medium-high heat with 1 tablespoon olive oil. Season with salt and pepper and allow them to cook for about 2 minutes until they are tender-crisp. Remove from the heat.

Preparing the Beef Roll-Ups and Grilling

Lay beef slices flat on a cutting board or clean surface. Place 4-5 pieces of vegetables on the beef and roll them closed with a toothpick to keep them in place. Set the grill to high heat. Grill beef roll-ups for 2 minutes on each side (or until desired doneness.)

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Grill Mats – Set of 5

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Notes

Want to skip blanching the vegetables?

Slice and cook in the microwave to tender-crisp. (Times vary depending on thickness.)

Potatoes: 3-4 Minutes

Carrots: 2 Minutes

Green Beans: 2 Minutes

Asparagus: 2 Minutes

Onions: 2 Minutes

Green/Red Peppers: 2 Minutes

Nutrition

Calories: 399 kcalCarbohydrates: 11.2 gProtein: 61.1 gFat: 11.7 gSaturated Fat: 4.4 gCholesterol: 162 mgSodium: 1604 mgPotassium: 1206 mgFiber: 3.9 gSugar: 3.2 gCalcium: 54 mgIron: 36 mg

Grilled Beef Roll-Ups

Ingredients for Beef Roll-Ups 3 Ways

Why do you have to cook the vegetables first?