Veggie and Steak Rolls







A recipe allowed in a / diet.

This special dish deserves nothing less than to be shared with that special someone. Start by cooking some zucchini, carrots, and bell peppers in butter and vegetable oil. Wrap them in beef slices and cook them some more. The juices of the meat envelop the vegetables in flavor. The result is crunchy but also succulent.

Nutritional Chart

Calories: 491 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 72 g
  • 51 g
  • 22 g

Ingredients Needed for Veggie and Steak Rolls

For the veggies:

½ tablespoon vegetable oil
1 ounce butter
1 zucchini, julienne
1 teaspoon worcestershire sauce
2 garlic cloves, crushed
¼ cup balsamic vinegar
1 teaspoon brown sugar
1 carrot, julienned
1 red bell pepper julienned
1 yellow bell pepper, julienned
1 teaspoon Italian seasoning

For the beef:

16 ounces of beef tenderloin sliced into 6
½ tablespoon vegetable oil
1 ounce butter

How to Make Veggie and Steak Rolls

  1. For the veggies:
    Add the vegetable oil to a saucepan over low heat and melt the butter. Add the zucchini, Worcestershire sauce, garlic, balsamic vinegar, brown sugar, carrot, red and yellow bell pepper, and herb seasoning, too, stirring in the process. Cook and stir for 5-10 minutes. Set aside.
  2. For the beef:
    Wrap 4-5 pieces of julienned veggies in a slice of beef. Repeat with all slices.
  3. Add the vegetable oil to a skillet over medium heat. Melt the butter in it.
  4. Add the beef-veggie rolls and sprinkle some salt. Cook them on all sides until golden brown.
  5. Serve the veggie and beef rolls on a bed of lettuce, garnished with lemon and lime wedges.

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