Bistec Enrollado (Beef Roulade), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Bistec Enrollado (Beef Roulade)

Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 4 people
Show off your love of cooking to your friends and loved ones with this delicious recipe for bistec enrollado filled with mushrooms, poblanos and cheese.

Bistec enrollado, or beef roulade, is the more proper name for beef rolls. They can be filled with simple ingredients such as sautéed peppers, blanched asparagus, cheese or seafood. For today's bistec enrollado, I chose to fill mine with sautéed mushrooms, roasted poblano and mozzarella cheese. My favorite way to finish this dish and make it complete is to lightly braise the roulade in a chile pasilla sauce.

One of the things I love about cooking at home is that you can take ingredients that you love and incorporate them into different cooking techniques and cuisines. Fusion cooking is all the rage these days, and it's fun to discover new flavors. Make sure to save this recipe for your next special dinner with friends or family.

Ingredients

  • 1 pound thin beef steaks 4 milanesa or beef eye round steaks
  • kosher salt
  • Fresh cracked pepper
  • granulated garlic
  • Grapeseed or olive oil
  • 6 ounces mushrooms shiitake, button or baby bella, sliced thin
  • 1 serrano pepper seeded and minced
  • 4 cloves garlic mince two, reserve the other two
  • 1 poblano pepper previously roasted, sliced into strips
  • 5-6 ounces mozzarella cheese or Chihuahua cheese, shredded
  • 2 chiles pasilla seed and stems removed
  • 4-5 Roma tomatoes
  • pinch Mexican oregano
  • handful fresh cilantro for garnish

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Directions

  1. Season the beef lightly, on both side, with salt, pepper and garlic powder. Set aside.
  2. In a skillet, heat 2 tablespoons of oil to medium heat. Add the mushrooms and sauté for 7-8 minutes. Add the serrano and garlic. Season lightly with salt and pepper and sauté for another few minutes. Remove from heat and let cool.In a skillet, heat 2 tablespoons of oil to medium heat. Add the mushrooms and sauté for 7-8 minutes. Add the serrano and garlic. Season lightly with salt and pepper and sauté for another few minutes. Remove from heat and let cool.
  3. In a sauce pan, add pasilla peppers, tomato and garlic. Cover with water and bring to a boil. Reduce heat and cook for 10 minutes.
  4. Once mushroom mixture has cooled, take one thin steak, shorter end toward you, and fill with a couple of tablespoons of mushroom mixture one inch from the end. Add some roasted poblano strips and an even layer of cheese to cover. Roll away from you and tuck in as tight as you can to form a large cigar shape. Secure with toothpicks, if needed. Set aside.
  5. Using a slotted spoon, transfer tomato/chile mixture to the blender. Add ¾ cup of fresh water, salt and pepper to taste. Blend on high until smooth.Using a slotted spoon, transfer tomato/chile mixture to the blender. Add ¾ cup of fresh water, salt and pepper to taste. Blend on high until smooth.
  6. Preheat 2-3 tablespoons of oil to medium heat in a large skillet. Sear and brown the stuffed beef rolls on all sides, about 4 minutes per side.. Pour in the sauce form blender. Add oregano, cover, reduce heat and continue cooking for 20 minutes. Serve bistec rolls with plenty of sauce and garnish with cilantro. Preheat 2-3 tablespoons of oil to medium heat in a large skillet. Sear and brown the stuffed beef rolls on all sides, about 4 minutes per side.. Pour in the sauce form blender. Add oregano, cover, reduce heat and continue cooking for 20 minutes. Serve bistec rolls with plenty of sauce and garnish with cilantro.

Chef Notes

When preparing a roulade, thinner cuts of meat that are uniform in size work best. If needed, place the beef in between heavy plastic sheets and, using a meat mallet, pound out thin. This will also yield a more tender cut of meat.

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