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Turn steak night up a notch with this deliciously creamy twist on a steak roulade.

Cooking Tips

About This Cut:

Round Steak Cutlets, or Cubed Steak, comes from the beef round primal. It’s a thinner cut of meat that is tenderized to help reduce toughness.

Cooking Tips

Thaw meat slowly overnight. Cutlets are great for chicken fried steak, or as a roulade like this recipe.

Creamy Pesto Roulade Cubed Steak

Creamy Pesto Roulade Cubed Steak


  • 4 Grass Fed Steaks, Cubed
  • 1/4 Cup Low-Fat Cream Cheese
  • 2 Tbsp Pesto
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Tbsp Olive Oil
  • 1/8 lb of Prosciutto (thinly sliced)


  1. --Thaw meat slowly, preferably overnight, in refrigerator.
  2. --Start by preheating your oven to 375F.
  3. --Then to make the filling for the steak, mix together cream cheese, pesto, red pepper flakes, salt and pepper. Stir well to combine the ingredients.
  4. --Divide the cream cheese filling into each of the four cubed steaks.
  5. --Then, carefully roll the steak keeping the creamy pesto filling inside. Then carefully wrap each roulade with a strip of prosciutto completely around. Repeat with the remaining three steaks.
  6. --Place the roulades on a sheet tray lined with foil, drizzle each steak with olive oil. Bake at 375F for 18-­‐25 minutes depending on the thickness of the steak. Check by slicing one of the thickest steaks to check doneness.
  7. --Once the steaks are done, remove from oven and let sit for 5-min before serving. Pairs great with roasted potatoes or fettuccine pasta!