“This is a tasty flank steak rolled around a flavorful rice filling. Both the filling and gravy are seasoned with onion-mushroom soup mix. Looks impressive on the platter and you wind up with extra gravy to serve at another meal.”
1hr 30mins

Ingredients Nutrition

  • 1 (1 ounce) envelope onion and mushroom soup mix
  • 12 cup rice (uncooked)
  • 1 12 cups water
  • 13 cup diced green pepper
  • 14 cup finely diced pimiento
  • 2 -2 12 lbs flank steaks or 2 -2 12 lbs round steaks
  • 2 tablespoons vegetable oil
  • For the gravy
  • 1 (1 ounce) envelope onion and mushroom soup mix
  • 1 cup water
  • 18 teaspoon thyme


  1. In medium saucepan, combine one envelope soup mix, rice and 1-1/2 cups water.
  2. Bring to boil; cover and simmer, stirring occasionally for 15 minutes or until rice is tender.
  3. Stir in green pepper and pimiento. Cool to room temperature.
  4. Meanwhile, butterfly the steak by cutting almost all the way through into two layers; open and pound to 1/4 inch thickness.
  5. Spoon rice on steak, roll up and tie with string. If the meat is in two pieces, make two rolls!
  6. In heavy skillet with a lid, heat oil and brown steak evenly on all sides. (Does a roll have sides?)
  7. Add remaining envelope of soup mix, one cup water and thyme.
  8. Simmer covered until tender, about an hour or more, less for round steak.
  9. Slice into serving pieces and serve with gravy.

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