These are great for appetizers or for a meal! Make them smaller for appetizers, larger for meals.

Recipe Summary

prep:
10 mins
cook:
2 hrs 10 mins
total:
2 hrs 20 mins
Servings:
10
Yield:
20 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the beef into strips that are approximately 1-inch wide and the same length or close to the length of the bacon strip, about 1/8-inch thick.

    Advertisement
  • Make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. Insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.

  • In large skillet, saute onions in butter until tender, about 5 minutes. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice, about 5 minutes. Cover the skillet and simmer for about 2 hours.

Nutrition Facts

404 calories; protein 17.3g 35% DV; carbohydrates 1.7g 1% DV; fat 36.5g 56% DV; cholesterol 117.7mg 39% DV; sodium 544.6mg 22% DV. Full Nutrition
Advertisement

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
This is an excellent apetizer for the grill also. I baste with Itallian dressing and put on the grill. Instead of the toothpick I use a dry spaghetti noodle. It melts when done and you don't have to worry about biting into the toothpick. Great for tailgating parties. Read More
(66)

Most helpful critical review

Rating: 3 stars
02/06/2006
These were only ok - I had high hopes from the good reviews but for me they were actually too fatty. I must prefer bacon on the crisp side because to have it that soft and tender was unappealing. People seemed to like them but there were a lot leftover so they may have just been being nice. Very tender and flavorful but skip these if you dont like the texture of the white fatty part of meat. Read More
(36)
42 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/25/2004
This is an excellent apetizer for the grill also. I baste with Itallian dressing and put on the grill. Instead of the toothpick I use a dry spaghetti noodle. It melts when done and you don't have to worry about biting into the toothpick. Great for tailgating parties. Read More
(66)
Rating: 5 stars
01/25/2004
Well I looked in the freezer and was pretty much down to the dreaded roast. Not my husband's favorite. So I was looking for something different to do with it. I was kinda skeptical but this was a real hit. After his first bite I got "WOW this is great!" A real compliment considering that I get the eye-roll when I tell him its a new recipe. I don't like onions but put them in there anyway. You don't need to eat them but it gave it a really good flavor. The meat was done perfect and very tasty. I put a little bit of garlic in there (mainly habit). I served with a little bit of horseradish. Definately a keeper...Thanks! Read More
(60)
Rating: 3 stars
02/06/2006
These were only ok - I had high hopes from the good reviews but for me they were actually too fatty. I must prefer bacon on the crisp side because to have it that soft and tender was unappealing. People seemed to like them but there were a lot leftover so they may have just been being nice. Very tender and flavorful but skip these if you dont like the texture of the white fatty part of meat. Read More
(36)
Advertisement
Rating: 4 stars
09/24/2007
I pounded my steak first froze it for half an hour & then cut bacon-sized strips out of it. I also clarified my butter because of the long cook time. Allrecipes gives instructions here http://allrecipes.com/HowTo/Clarifying-Butter/Detail.aspx but it's easier to do in the microwave using a glass container so that you can see the milky layer. These were incredibly tender & loaded w/ flavor particularly since I served them w/ Mouthwatering Whiskey Grill Glaze (an allrecipes recipe). Great recipe. Thanks Kelly Scraper! Read More
(15)
Rating: 2 stars
08/19/2009
Good idea but bad technique. The rolls were really greasy and the bacon was soft. After cooking as described in the recipe I would use only 1 Tablespoon of butter you would need to put these rolls under a broiler to crisp or brown up. Read More
(14)
Rating: 5 stars
01/25/2004
These are great! I thought for sure the 1 1/3 cup of butter was a mistake but they turned out perfect and were delicious. Can't wait to try them with fresh from the butcher shop steak!! Read More
(14)
Advertisement
Rating: 4 stars
08/16/2010
These were quite good. I clarified the butter as suggested by another reviewer. I also only used a/b 1/3 cup. After I cooked them I removed them & added 1/4 cup balsamic vinegar to the sauce in the pan and 3 tbs. brown sugar and reduced it to a nice glaze then ladled it over the beef rolls. Everyone enjoyed it and my husband said it's a "make again". Read More
(13)
Rating: 5 stars
04/16/2004
This recipe was easy and delicious. I added mushrooms to the onions and butter and it worked out great. I recommend that everyone try this recipe; I'm sure you'll enjoy it. Read More
(12)
Rating: 5 stars
12/25/2004
On a whim I made these appetizers to take to a friend's house. I thought they were good but the men at the party literally ate ALL of them...within a few minutes! They couldn't stop raving about them. I thought they were easy to make also - the only downside is having my house smell like onions for the next few days. Read More
(9)
Advertisement