Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out-of-this-world delicious. This is a fun, easy and adaptable recipe of pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze sauce.

Ingredients for 4 People

  • For the steak:
  • 8 thin slices of sirloin steak cut in half
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp oregano
  • For the veggies:
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 carrots, thinly sliced
  • Salt and pepper, to taste
  • For the Balsamic Glaze:
  • ¼ cup De Nigris Gold Label Balsamic Vinegar
  • ¼ cup honey
  • 2 cloves garlic, finely chopped

For the recipe


Lay out steak and season with salt, pepper, and oregano on both sides. Heat a large skillet on medium high. Sauté peppers and carrots with a dash of salt and pepper, stirring frequently for about 5 mins or until tender. Mix De Nigris Gold Label Balsamic Vinegar, honey, and garlic in a small saucepan and bring to boil. Reduce heat to simmer for about 8 minutes or until sauce has reduced in half. While Balsamic Glaze is reducing, prepare steak rolls. Place a combination of peppers and carrots on each piece of steak. Roll the steak around the vegetables and secure with a toothpick. Repeat until all steak rolls are assembled. Heat a large skillet, cast iron pan, or grill on medium high heat. Place steak rolls seam side down and brush with balsamic glaze. Cook for 2 minutes then rotate. Continue brushing with glaze and rotating steak rolls until desired doneness. Remove toothpicks and serve.