Stuffed Steak with Brussel Sprouts

As hard as I am trying to cut red meat out of my diet I could not pass up this quick and yummy dish.  It’s a great treat…this is my “dessert”. Yields 2 servings.


  • 1 package Pepperidge Farm Herb Stuffing
  • 2 stalks celery (chopped)
  • 1 small onion
  • chicken stock
  • 2 thin sliced steaks
  • salt & pepper
  • 2 cups Brussel sprouts
  • extra virgin olive oil
  • Butter


  • Saute chopped celery & onion in a pan with olive oil until tender.
  • Add 1 cup chicken stock, cover the pan, turn the heat up to high and reduce the liquid by half.
  • Add 2 cups stuffing mix and stir. Remove from heat, keep covered and allow the stuffing to absorb the liquid.
  • Season steak with salt & pepper on both sides and spread stuffing mixture across the steak.  Roll and secure the roll with kitchen string.
  • Place in a baking dish, put one tablespoon of butter on top of each roll, cover with foil and bake at 400 degrees for 8-10 minutes.
  • Place sprouts in a bowl and cover with water.
  • Microwave for 10 minutes (or use frozen sprouts and heat according to the package).
  • Drain the sprouts, season with butter, salt & pepper.

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