Carefully remove the foil, then bake uncovered for an additional 5 to 10 minutes to slightly thicken and deepen the color of the gravy on top.
Let the steak rolls rest for about 5 minutes before serving. Spoon extra gravy from the bottom of the dish over each serving, making sure everyone gets some of the mushrooms and melted Swiss tucked inside.
Variations & Tips
If you have picky eaters, you can skip the mushrooms in a few of the rolls and just fill those with Swiss cheese, then mark them with a toothpick so you know which is which. For a milder flavor, use baby Swiss or even provolone instead of regular Swiss. If your steak slices are very thin and delicate, you can secure the rolls with toothpicks before baking; just remember to remove them before serving. To stretch the meal for a bigger family, slice the finished rolls into medallions and fan them out over mashed potatoes or noodles, then spoon the gravy over the top.
For a slightly lighter version, use one can of gravy and serve the rolls over buttered noodles so the noodles help catch the extra juices. You can also make this ahead: assemble the rolls and pour on the gravy, cover, and refrigerate up to 24 hours, then bake a little longer straight from the fridge until everything is hot and tender.
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