Oh the yum-deliciousness, y’all!! The caramelized Cajun trinity and mushrooms, spicy tomatoes, fresh spinach, and cheese melt together inside of my gluten free Cajun steak roll ups in mushroom gravy. Old school south Louisiana flavor gets an oh soooo spanking new redo that just happens to also be a grain free and ketogenic steak recipe, too!! Yep and double yay…
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Say Hello to My Gluten Free Cajun Steak Roll Ups in Mushroom Gravy, Y’all….
I’m into steak these days. Yep. This is unusual, because I’m usually so fixated on developing yet another chicken recipe that I usually don’t think much of beef except on the nights that I’m actually making dinner with it.
But, lately I’ve been having these incessant thoughts about beef, namely steak. And more specifically, thin-sliced top round steak. I know, I know, it’s not filet mignon. It’s not a rib eye, it’s not even a sirloin. Shameless shake of the head…
What thin-sliced top round steak is to me is a challenge, y’all. I can’t help but notice the presence of the razor-cut strips of steak next to my usual chuck roasts and ground beef purchases. Every single grocery store carries the cut, and when it’s on sale sliced top round steak seems to stop me by shining a beam of light into my eyes as my cart and I are passing by… Or, something much less dramatic but equally effective. Yep.
And, I wonder what I would cook with it, and I get a little excited. But, I usually get distracted by my other beef faves, and I leave the package behind. Never, ever knowing that what could be, could be this oh sooooo amazing gluten free Cajun steak roll ups in mushroom gravy…
Yum to the Tum Gluten Free Cajun Steak Roll Ups in Mushroom Gravy is Fancy…Yep…
The first thing I was going for in my Cajun steak roll ups recipe was tender beefy deliciousness. I wasn’t going to settle for anything less than melt-in-your-mouth perfection. So, I marinated the top round steak overnight in the fridge.
Then, I caramelized the Cajun trinity, the mushrooms and the garlic. I also grabbed cheese, fresh spinach, and Rotel tomatoes. And, I layered the steak rollups like this:
It goes Rotel, spinach, cheese, and caramelized trinity, garlic, and mushrooms. You use a toothpick to fasten the outer edge of the roll. Then, you brown the steak roll ups in your cast iron skillet.
You use the pan drippings to flavor the sauce, a buttery concoction with even more Rotel tomatoes, mushrooms, and trinity. Then, you finish off the beef roll ups in the oven, sitting right on top of the sauce.
The creamy gluten free Cajun sauce over the top of the oh soooo juicy and tender steak roll ups is worth making the whole recipe, I promise. I developed it over a month ago, and when we had it again the other night the sauce was just as good, or maybe even better than last time. Yep.
But, the steak roll ups with melted cheese, Rotel tomatoes, mushrooms, garlic, and the Cajun trinity, y’all. The flavor bomb explosion filling becomes one with the almost fall apart beef. And, the rustic mushroom gravy puts the perfect jazzy sass into this south Louisiana special recipe. Share with those who’ll love you for taking the time to fill each of these gluten free Cajun steak roll ups in mushrooms gravy with crazy yum-delicious food love. And see y’all on the yum side…
Gluten Free Cajun Steak Roll Ups in Mushroom Gravy
- 1 pound thin-sliced beef top round steak
- For the Marinade
- 3 tablespoons gluten free Worcestershire sauce
- 3 tablespoons gluten free beef broth
- 1 tablespoon garlic powder
- 1/2 teaspoon Tabasco
- For the Steak Roll Ups and Mushroom Gravy
- 1 stick butter divided
- 1 chopped onion
- 1 chopped green bell pepper
- 2 chopped celery stalks
- 1 pound sliced mushrooms
- 2 minced garlic cloves
- 1 can Rotel tomatoes
- 16 to 20 fresh spinach leaves
- 4 ounces slliced extra sharp cheddar cheese
- salt black pepper, and cayenne pepper to taste
- 1 teaspoon paprika
- 2 tablespoons tapioca starch
- Make the marinade by mixing the broth, garlic powder, Worcestershire, and Tabasco in a bowl with a fitted lid. Cover each steak with the marinade, then close the lid and refrigerate overnight.
- Preheat oven to 400 degrees Fahrenheit.
- Brown the Cajun trinity of onion, bell pepper, and celery in about 3 tablespoons butter in a 12-inch cast iron skillet. When the trinity is halfway browned, add the sliced mushrooms. When the mushrooms are tender and slightly caramelized, add the minced garlic.
- Cook until very fragrant, stirring constantly, for about 2 minutes. Remove from heat.
- Remove half of the trinity, garlic, and mushroom mixture. Let cool.
- Position one marinated beef top round steak on a clean cutting board. Spread 1 to 2 tablespoons of the Rotel tomatoes over one side of the sliced steak. Top the Rotel tomatoes with spinach leaves, cheese, and the caramelized Cajun trinity, mushroom, and garlic mixture. Roll as tight as you can, then secure with a toothpick.
- Repeat the roll up process with the remaining strips of steak. ( I got a total of 8 roll ups, which I think is perfect for 2 hungry people to share.)
- Brown each roll up in the same cast iron skillet you used to brown the vegetables.
- When all the steak is browned, remove any fat from the pan, but try to keep a small amount of pan drippings in the skillet, if possible.
- Add more butter to the pan, make a blond roux by stirring the tapioca starch into the butter, and cooking for about 2 minutes.
- Add the remaining browned vegetables and the rest of the Rotel tomatoes to the skillet. (This should immediately have the consistency of a mushroom sauce. If it is too dry, add a tablespoon or two of gluten free beef broth or water. If its too runny, add another teaspoon of tapioca starch to the mixture.)
- Top the sauce with the browned roll ups. Bake for about 20 minutes, or until the steak is cooked through and the sauce thickens slightly.