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
3. Onion, Green and Red Peppers Option
- Red or Yellow Onion
- Green Pepper
- Red Pepper
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.
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!
- Alabama White BBQ Sauce
- Carolina Mustard BBQ Sauce
- Homemade Ranch Dipping Sauce
- TGI Friday’s Jack Daniel’s Sauce (Copycat Recipe)
Try these other great recipes!
- Bacon-Wrapped Asparagus
- Chicken-Stuffed Poblano Peppers
- Grilled Chicken & Asparagus Foil Packs
- Grilled Marinated Flank Steak with Chimichurri
- How to Cook a Filet Mignon
- Pork Medallions
- Steak, Potato, and Mushroom Foil Packs
Enjoy!
Beef Roll-Ups - 3 Ways
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
Other Items
- Toothpicks
- Salt and Pepper to Taste
Instructions
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
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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Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 537Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 12gCholesterol 167mgSodium 1660mgCarbohydrates 20gFiber 3gSugar 6gProtein 54g
Nutrition is not always accurate.
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