Tender marinated grilled beef roll-ups that can be cooked with any vegetable you like Add in some asparagus, carrots, potatoes, green beans, onion or 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 ⅛″ 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, about ⅛″ thick, at the grocery)
- Balsamic Vinegar
- Soy Sauce
- Sriracha
- Onion Powder
- Minced Garlic
- Minced Ginger
- Lime
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 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 sauté them in a little butter or oil.
Another option is microwaving all the vegetables to get them tender, 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)
- Zesty Herb Parmesan Sauce
Recommended Recipes
- Beef Jerky (Dehydrator Method)
- Grilled Chicken & Asparagus Foil Packs
- Grilled Marinated Flank Steak with Chimichurri
- Grilled Steak, Potato, and Mushroom Foil Packs
- Honey Garlic Grilled Pork Tenderloin
- How to Cook a Filet Mignon
- Pan-Seared Pork Medallions
Grilled Beef Roll-Ups
Equipment
Ingredients
- 2 pounds Sirloin or other cuts of beef, sliced ⅛" thick
Marinade
- 1 tablespoon Balsamic Vinegar
- ½ cup Soy Sauce
- 1 tablespoon Sriracha
- 2 teaspoon Onion Powder
- 1 ½ teaspoon Minced Garlic
- 2 tablespoons Minced Ginger
- Juice of One Lime
Vegetables to Choose From
- 1 Large Carrot
- 1 Russet Potato
- Uncut Fresh Green Beans not canned
- 1 Bunde of Small to Medium-Sized Asparagus Stalks
- 1 Red or Yellow Onion
- 1 Green Bell Pepper
- 1 Red Bell Pepper
Other Items
- Toothpicks
- Salt and Pepper to Taste
Instructions
Marinade
- Cut beef into ⅛" slices and tenderize with a mallet if needed. Mix marinade together and coat beef. Allow to marinade in the refrigerator for 1 hour.
If Using Potatoes, Green Beans, Asparagus, or Carrots:
- Rinse all vegetables being used. Ensure peeled carrots, potatoes, and asparagus are about ¼" in thickness. Slice the woody ends off of the asparagus and trim the ends of green beans, if you're cooking with them.The vegetables need to be blanched (partially cooked or parooked) before adding to the beef roll-ups in order for them to be fully cooked after they're grilled. Blanching is the process of boiling vegetables in hot water for a short period of time.Blanching guidelines:Potatoes: Boil 3 MinutesCarrots: Boil 2 MinutesGreen Beans: Boil 2 MinutesAsparagus: Boil 2-3 Minutes, depending on thicknessOnce cooked, drain the water. Plunge all vegetables into an ice bath immediately after cooking. Once cooled, season with salt and pepper.
If Using Onions & Peppers:
- Rinse vegetables and remove any dirt. Slice onion and peppers into ¼" 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. Set the grill to high heat. Grill beef roll-ups for 2 minutes on each side (or until desired doneness.)
Michele says
Can I cook these in 450 degree oven on sheet pan with a rack to raise meat off the pan?
Tiffany says
Hi Michele,
I have not personally cooked them in the oven so I have not tested the timing or temperature, but they certainly can be done there or on the stove top.
-Tiffany
Tom says
Definitely a keeper in our dinner repertoire. The marinade recipe is delicious! We found a thin sliced sirloin tip and we did ours with asparagus and blanched them for a minute before rolling them in the steak and putting them on the grill. Only took two minutes per side over hot coals. Delish!!!
Dontay Lesser says
They were delicious.I grilled mine outside on the grill.Too bad this website won’t allow photos or videos for you or anyone to see it