Mushroom Swiss Steak Rolls Baked in Rich Brown Gravy
Thin beef steaks rolled with Swiss cheese and mushrooms, baked tender in rich brown gravy for an easy, comforting family dinner.
Equipment
- 9x13-inch glass baking dish
- Medium mixing bowl
- Aluminum foil
Ingredients
- 1 1/2-2 lb thin-sliced beef round steak or cube steak about 8-10 small pieces
- 8-10 slices Swiss cheese
- 6-8 oz sliced mushrooms canned, drained
- 2 cans condensed brown gravy or beef gravy 10.5 oz each
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish.
- Lay the beef slices out on a cutting board. Cut large pieces in half if needed for 8-10 roll-sized pieces. Trim thick or tough edges.
- Place a slice of Swiss cheese on each piece of steak, tearing to fit if needed to cover most of the meat.
- Sprinkle a small spoonful of drained sliced mushrooms along one short end of each cheese-covered steak piece, dividing evenly.
- Starting from the mushroom end, roll each steak up tightly around the filling. Place seam-side down in the prepared baking dish, snugged together.
- In a medium bowl, whisk the condensed gravy until smooth, adding a small splash of water if very thick.
- Pour the gravy evenly over the steak rolls, coating each roll and nudging gravy between rolls as needed.
- Cover the dish tightly with foil and bake for 45-60 minutes, until the beef is fork-tender and the cheese is melted.
- Remove the foil and bake uncovered for an additional 5-10 minutes to thicken and deepen the gravy.
- Let the rolls rest for about 5 minutes before serving, spooning extra gravy over each portion.
Notes
Nutrition information was not provided on the source and is not included. Prep time is estimated at 20 minutes (not specified in source). Can be assembled ahead and refrigerated up to 24 hours before baking; add extra bake time if starting cold. Leftovers keep refrigerated up to 3 days.
