Bife a rolê (braised beef roll-ups) with a rich, savory sauce is an incredibly versatile dish. It allows you to customize the filling to your liking, creating a juicy, tender meat dish that smells so good, it’s guaranteed to make everyone’s mouth water. Let’s get cooking!
Ingredients for Bife a Rolê with Savory Sauce:
- 1.3 lbs (600g) Top round steak, sliced into thin steaks;
- Salt to taste;
- Black pepper to taste;
- Smoked chicken sausage, finely chopped (to taste);
- Green bell pepper, chopped;
- Carrot, chopped into sticks;
- 1 onion, chopped;
- Oil for searing;
- 3 cloves of garlic, minced;
- 12 oz (340g) Tomato sauce;
- 1 packet beef bouillon or seasoning;
- Fresh green onions, chopped;
- ¾ cup (170ml) water.
How to Prepare Bife a Rolê:
- Season the beef steaks with salt and black pepper.
- Cut the carrots, bell pepper, onion, and sausage into strips or small pieces.
- Lay each steak flat and place a portion of the filling inside; a mix of each ingredient works best.
- Roll the steaks tightly and secure the edges with toothpicks.
- Add a splash of oil to a pressure cooker.
- Sear the rolls in the pressure cooker, one by one if necessary, ensuring all sides are golden brown so they hold their shape.
- Remove the rolls from the pressure cooker and set aside.
- Using the same pot with the drippings, sauté the onion and garlic.
- Add the tomato sauce, water, salt, beef seasoning, and green onions.
- Return the beef rolls to the pot, seal the lid, and cook on medium heat for 30 minutes once the pressure builds.
- Turn off the heat and let the pressure release naturally. Carefully remove the rolls and discard the toothpicks.
- Serve warm, topped with the delicious pan sauce. Enjoy!
Pro Tip:
The fillings are just a suggestion! Feel free to experiment with different ingredients to add your own personal touch, or try various herbs and spices to customize the seasoning.
Did You Know?
In Brazil, this dish is popularly called “bife a rolê,” but in other countries like Argentina and Uruguay, it is known as “matambre recheado.” The term “matambre” comes from Spanish and translates to “hunger-killer,” referring to how hearty and satisfying the dish is. While the basic technique is similar, there are many variations in seasonings, fillings, and cooking methods based on local traditions.
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