This Oven-Baked Mushroom Swiss Steak Rolls recipe is a simplified twist on a classic roulade, where the natural fats in the beef and the melted Swiss cheese help keep the meat moist from the inside as it cooks. Using thin-cut cube or round steak removes the need for long braising times, while tightly rolling the meat helps trap steam and gently tenderize it in under an hour. The rich gravy acts as a flavorful cooking base, keeping the beef from drying out while infusing it with savory mushroom notes.
Oven-Baked 4-Ingredient Mushroom Swiss Steak Rolls
Ingredients:
- Beef round or cube steak (thin-sliced) — 1½ to 2 lbs
- Swiss cheese — 8 to 10 slices
- Condensed beef gravy — 2 cans (10.5 oz each)
- Sliced mushrooms (drained) — 1 can (6–8 oz)
Step-by-Step Directions:
Step 1: Prepare the Baking Dish
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish. Lay the beef slices flat on a clean surface. If needed, gently pound them to an even thickness for consistent cooking.
Step 2: Add the Filling
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