The Post-It Place

I just don’t even know how to tell you how good these are. OhMyStinkinHeck, OhMyGoodness and all my other typical sayings don’t even begin to cover them.

With our budget we do not get to have steak often, but these are a great way to provide a steak meal to a large crowd without busting your budget.

While I was at the Buford Highway Farmer’s Market and browsing through the meats I saw a package of really thin ribeye steaks. And when I say thin…I mean THIN! They are approx. 1/8 of an inch thick. They are thin! I stood there looking at them and wondering what in the heck you could do with them and then I heard the bells and whistles go off. Make steak rolls!! So, I tossed them in my buggy and began scheming on just how I would go about making steak rolls.

By the time I arrived home I pretty much knew the ingredients I would use but I needed one more thing to bind everything together so I consulted with my friends Chef Lewis and Christy Jordan. Both said bread crumbs and an egg. That was all I needed and I was off…cooking up a storm. But the real reward came when we sat down at the table and took that first life-changing bite.

These are simple to make and the end result will make you sing with joy. I hope you get to try them soon and please, let me know in the comments what you think.

Dice up one onion and one 8 oz package of mushrooms. Saute the onions until almost translucent, then add the mushrooms in 1 tablespoon of olive oil or butter. Whichever you prefer, both work great.

Not really sure why this picture turned out so blurry but once I discovered it, it was too late to get another one. Mix up one package of stuffing mix (you know, the stove top stuff), one egg and the onion/mushroom mix.

See how thin the ribeyes are? Very, very thin!!

Mine was 1.23 pounds and I had 17 pieces, so this is a VERY economical way to have steak and not break the bank.

You may not see thin cut ribeye’s on the counter in your meat dept. Simply ask the butcher to cut them for you. I have found that at most any meat dept they are more than happy to cut special orders and it doesn’t cost any extra.

Lay out each piece of steak and place about 1 Tablespoon of your stuffing mix on top.

Roll each one up.

Then place in a 9 X 13 baking dish. You will have stuffing mix left over. I just place it around the rolls once they are all in my baking dish. Bake on 350 degrees for 10 minutes…

Remove the pan from the oven and then drizzle some beef gravy over the top. Return to oven and bake for 10 more minutes.

And….You have Ribeye Rolls!

I hope you enjoy!!

RIBEYE ROLLS

1 to 1 1/2 pounds of thin sliced ribeyes

1 onion (diced)

1 8oz. package mushrooms (diced)

1 box stuffing mix

1 Tablespoon butter or Olive Oil

1 jar beef gravy

Saute diced onion in 1 TBSP olive oil or butter until almost translucent, then add the diced mushrooms and saute for 5 minutes. Mix stuffing mix, onions and mushrooms and one egg. Place 1 TBSP of mix on each piece of steak and roll up. Place each roll in a 9 X 13 baking dish. Place the remaining stuffing mix around the rolls. Bake on 350 degrees for 10 minutes. Remove from oven and drizzle with beef gravy, return to oven and bake for 10 more minutes.