My aunt brought this pan of mushroom Swiss steak rolls over last week, and I honestly couldn’t believe it was just four ingredients. It tastes like something you’d fuss over all afternoon, but it’s really a simple, cozy, Midwestern-style bake that you can throw together on a busy weeknight. Thin slices of beef get rolled up with Swiss cheese and canned mushrooms, then everything bakes in a rich brown gravy until the meat is tender and the cheese is melty. It’s the kind of comforting, no-fuss recipe that feels special enough for company but easy enough for a Tuesday.
These steak rolls are wonderful served over fluffy mashed potatoes to soak up all that brown gravy, but buttered egg noodles or white rice work just as well. Add a simple green side like steamed green beans, a tossed salad, or roasted broccoli to balance the richness. Warm dinner rolls or a slice of crusty bread are great for swiping the bottom of the baking dish so none of that savory gravy goes to waste.
Oven-Baked 4-Ingredient Mushroom Swiss Steak Rolls
Servings: 4
Ingredients
1 1/2 to 2 pounds thin-sliced beef round steak or cube steak (about 8–10 small pieces)
8 to 10 slices Swiss cheese
1 (6- to 8-ounce) can sliced mushrooms, drained
2 (10.5-ounce) cans condensed brown gravy or beef gravy
Directions
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