Bistec Enrollado (Beef Roulade)

Bistec Enrollado (Beef Roulade)
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.


  • 1 pound thin beef eye round steaks
  • Kosher salt
  • Fresh. Racked black pepper
  • Granulated garlic
  • Grape seed or Olive Oil
  • 6 Mushrooms (shitake, button or baby Bella) sliced thin
  • 1 Serrano pepper, seeded and minceD
  • 4 Cloves garlic, mince two, reserve the other two
  • 1 Poblano pepper, roasted and sliced into strips
  • 5-6 Ounces Mizzarella cheese, shredded
  • 4-5 Roma tomatoes
  • 1 pinch Mexican Oregano
  • 1 Handful fresh cilantro for garnish


  1. Season the beef lightly, on both sides, with salt, pepper and garlic powder. Set aside.
  2. In a skillet, heat 2 tablespoons of oil to medium heat.
  3. Add the mushrooms and sauté for 7-8 minutes.
  4. Add the serrano and garlic. Season lightly with salt and pepper and sauté for another few minutes. Remove from heat and let cool.
  5. 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.
  6. 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.
  7. Add some roasted poblano strips and an even layer of cheese to cover.
  8. Roll away from you and tuck in as tight as you can to form a large cigar shape.
  9. Secure with toothpicks, if needed. Set aside.
  10. Using a slotted spoon, transfer tomato/chile mixture to the blender.
  11. Add 3/4  cup of fresh water, salt and pepper to taste. Blend on high until smooth.
  12. 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..
  13. Pour in the sauce form blender.
  14. Add oregano, cover, reduce heat and continue cooking for 20 minutes.
  15. Serve bistec rolls with plenty of sauce and garnish with cilantro.

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