Tender marinated beef roll-ups 3 ways – asparagus, or carrots, potatoes, and green beans, or onion with 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 1/8″ 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 at the grocery)
Balsamic Vinegar
Soy Sauce
Sriracha
Onion Powder
Minced Garlic
Minced Ginger
Lime

1. Carrots, Potatoes, and Green Beans Option

Carrot
Russet Potato
Green Beans

2. Asparagus Option

Bundle of asparagus with woody ends removed

Beef Roll-Ups with Asparagus — **Asparagus**

3. Onion, Green and Red Peppers Option

Red or Yellow Onion
Green Pepper
Red Pepper

Beef Roll-Ups with Onion, Green and Red Peppers — **Onion, Green and Red Peppers**

Extras

Toothpicks
Salt and Pepper to Season Vegetables

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 the 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 and I have listed the times below.

Blanching 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 3 Ways

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

Try these other great recipes!

Enjoy!

Beef Roll-Ups – 3 Ways

5 from 1 vote

Recipe by Simply HappeningsCourse: MainCuisine: American

Servings

servings

Marinade

Hour

Prep Time

Minutes

Cook Time

Minutes

Tender marinated beef roll-ups served 3 ways: asparagus, or carrots, potatoes, and green beans, or onion with green and red peppers.

Ingredients

2 lb Sirloin, sliced 1/8″ thick
Marinade
1 tbsp Balsamic Vinegar
1/2 cup Soy Sauce
1 tbsp Sriracha
2 tsp Onion Powder
1 1/2 tsp Minced Garlic
2 tbsp Minced Ginger
Juice of One Lime
Carrots, Potatoes, and Green Beans Option
1 Whole Carrot
1 Russet Potato
1 cup Green Beans
Asparagus Option
1 Small Small or Medium-Sized Asparagus
Onion, Green and Red Peppers Option
1 Small Red or Yellow Onion
1 Green Pepper
1 Red Pepper
Extras
Toothpicks
Salt and Pepper to Taste

Directions

Marinade
Cut beef into 1/8″ slices and tenderize with a mallet if needed. Mix marinade together and coat beef. Allow to marinade in the refrigerator for 1 hour.
Carrots, Potatoes, and Green Beans Option
Rinse produce and remove any dirt. Peel and slice carrots lengthwise into 1/4″ thick strips. Trim the ends of the green beans. It is optional to peel the potatoes or leave the skin on. Cut the potatoes into 1/4″ strips as well.
Blanch the potatoes by adding them to boiling water for 1 minute, and then add carrots and green beans to the boiling water. Allow all vegetables to boil for 2 additional minutes and drain. Plunge them into an ice bath. Once the vegetables have cooled, remove and season with salt and pepper.
Asparagus Option
Rinse asparagus and trim woody ends. Blanch the asparagus by adding them to boiling water for 2-3 minutes, depending on thickness, and then plunging them into an ice bath. Once they have cooled, remove and season with salt and pepper.
Onion, Green and Red Peppers Option
Rinse produce and remove any dirt. Slice onion and peppers into 1/4″ 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.
Grill beef roll-ups for 2 minutes on each side (or until desired doneness.)

Notes & Tips

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

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