These easy grilled cube steak roll ups are flavorfully marinated, spread with cream cheese, then rolled and wrapped in crispy bacon. Quick, affordable, and tasty!
Why this recipe works
There are more ways to use cube steak other than chicken fried steak! Insert these grilled cube steak rollups. Since cube steak is a thin, budget-friendly cut of beef, it’s best to pair it with ingredients that will make it pop. These savory little roll ups are stuffed with cream cheese and wrapped in bacon. Not to mention a super flavorful marinade!
I’ve been making these roll ups for so many years, I’ve lost count. Years ago, when my kids were growing up, we would purchase a side of beef. With 6 mouths to feed, it made meal planning a lot easier and was far less expensive per pound than buying individual items from the store. With that side of beef came several packages of cubed steak, of which you learn to get creative with.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – You’ll need 1 1/2 pounds of cubed steak, about 4-5 steaks. Cube steak is made from tougher cuts of beef that are then tenderized by a machine, which is why you see the mini cube indentations. While I would typically get mine from a local farmer when buying a side of beef, you can easily find cube steak at your local grocery store at the meat counter.
MARINADE – Marinade is essential for cube steak in my opinion, as it’s such a lean cut of meat that it relies on the marinade for moisture and, of course, flavor. Giving the marinade time to work is the best option here. Two hours is a minimum, but several hours or overnight will give you optimal flavor.
How to Make Grilled Cube Steak Rollups
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place all marinade ingredients into a blender or food processor and puree.
- Pour over meat in a glass dish or gallon zipper bag. Cover dish with plastic wrap and place in the refrigerator for 2-24 hours.
- Preheat your grill to 375 F.
- Remove the steaks from the refrigerator and take them out of the marinade. Place them on paper towels to drain.
- Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft and spreadable.
- Spread thin layer of cream cheese over one side of steak. Sprinkle with parsley.
- Beginning with short end, roll up the steak.
- Spirally wrap a piece of bacon around steak and secure with twine at both ends of the steak.
TIP – You could use toothpicks (or skewer them all together) if you don’t have twine.
- Grill roll ups on one side for several minutes to sear the meat. Turn and sear the other side. Continue to grill, turning every five minutes until done, about 25 minutes.
Frequently Asked Questions & Expert Tips
No, it isn’t absolutely mandatory to grill your roll ups, though it does add a lovely bit of char to the meat that you won’t find with other cooking methods. Some of our readers have had success baking them in a 350F oven for 1 – 1 1/2 hours. You can pop them under the broiler for the last few minutes to crisp up the bacon if desired. An indoor grill pan can also be used instead of an outdoor grill.
Yes, definitely. Feel free to add diced jalapenos, green chiles, bell peppers, or onions to the cream cheese layer before rolling the cube steaks. There are also some recipes out there that fill their roll ups with stuffing mix!
Two hours is a minimum for the marinade, but several hours or overnight will give you optimal flavor.
Serving Suggestions
Serve your grilled cube steak roll ups with a side of au gratin potatoes, mashed potatoes, or garlic butter pasta, as well as steamed or roasted veggies!
More Steak Recipes
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Grilled Cube Steak Rollups
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1.5 pounds cube steak about 4-5 steaks
- 2 ounces cream cheese well softened
- 4-5 slices bacon 1 for each steak, 2 slices for larger steaks
- 1 sprig fresh parsley minced
Marinade
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 6 Tablespoons soy sauce
- ¼ cup minced garlic
- ½ cup chopped onion about 1/2 medium onion
- 1 Tablespoon black pepper
- 1 Tablespoon crushed dried rosemary
- 3 Tablespoons Montreal steak seasoning
- 3 Tablespoons steak sauce such as A1
Things You’ll Need
- 13×9 baking dish or gallon zipper bag
- Grill or indoor grill pan
Before You Begin
- Giving the marinade time to work is the best option here. Two hours is a minimum, but several hours or overnight will give you optimal flavor.
Instructions
Marinade
- Put all marinade ingredients into a blender and puree. Pour over meat in a glass dish or gallon zipper bag. Cover dish with plastic wrap and place in the refrigerator 2-24 hours.1.5 pounds cube steak, 1/2 cup olive oil, 1/4 cup Worcestershire sauce, 6 Tablespoons soy sauce, 1/4 cup minced garlic, 1/2 cup chopped onion, 1 Tablespoon black pepper, 1 Tablespoon crushed dried rosemary, 3 Tablespoons Montreal steak seasoning, 3 Tablespoons steak sauce
Roll Ups
- Preheat your grill to 375 F.
- Remove the steaks from the refrigerator and take them out of the marinade. Place them on paper towels to drain.
- Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft and spreadable.2 ounces cream cheese
- Spread thin layer of cream cheese over one side of steak. Sprinkle with parsley.1 sprig fresh parsley
- Beginning with short end, roll up the steak.
- Spirally wrap a piece of bacon around steak and secure with twine at both ends of the steak.TIP – You could use toothpicks (or skewer them all together) if you don’t have twine.4-5 slices bacon
- Grill roll ups on one side for several minutes to sear the meat. Turn and sear the other side. Continue to grill, turning every five minutes until done, about 25 minutes.
Expert Tips & FAQs
- Store leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven placed inside a baking dish with a splash of beef broth or water. Cover with foil and heat for 10-15 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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John M. says
Do you think that velveting the meat with baking soda (and a wash-off after 15 min.) would aid in tenderizing it? Thanks for your time and recipes.
Amanda Davis says
It honestly doesn’t need further tenderizing! Since cube steak is already tenderized at the store with a machine, they are good as is. And the marinade in this recipe further tenderizes, so no need for anything additional :)
Matthew Jungblut says
Amada, try your cube steak recipe with a dill pickle spear in the center. Then favor is enhanced and you now have something very close to Beef Rouladen with less work. It’s very tasty.
Dawn says
Do you think I can make these in the air fryer?
Amanda Formaro says
I haven’t tested that, but I like the idea! I’ll add that to my test list.
Cindy says
Could this be cooked any other way? Thinking subzero weather is coming. Would it work in oven?
Amanda Formaro says
The broiler would work, and possible in a cast iron skillet on the stove top :) or a grill pan, also an indoor grill!
Twyla Harwood says
I made it in my oven 350 for an hour. Was great nicely brown moist and tender
Nancy says
I have been using this recipe for a few years now and I have not had anyone try it that has not asked for the recipe. Last week I took the marinaded meat to my parents house for the first time. My Dad is really hard to impress and skeptically watched me put it together asking where I come up with this stuff. So long story less long he ate three pices and when I asked his opinion his exact words were “Fucking fantastic” as he took another bite. BTW he just called and asked for the recipe and as I looked it up I realized I hadn’t written a review yet.
Amanda Formaro says
OMG Nancy you totally made me laugh out loud just now!! Thank you and thank your dad for me too :)
Charlotte Howell says
These are great for company too!
Donna says
I’ve cooked something very similar to this for years. My husband is a hunter and I always have cubed venison on hand. Instead of the cream cheese I put a slice of onion and a slice of jalapeno pepper inside the steak. Wrap with bacon and grill. At the end of cooking baste with favorite bbq sauce. Have never thought to marinade the meat, will try that next time, sounds awesome.
Amanda Formaro says
That does sound awesome Donna!
Adam says
Made this for dinner tonight…
I too grew up to hate the way “cube steak” was cook but with this recipe…
I may have fallen in love! :)
Amanda Formaro says
Awesome!
danielle says
fantastic idea and very yummy! i added a lemon to the marinade and let it sit for a day. i filled ours with pesto and provel cheese because it's what i had on hand. incredible flavor. we have a whole beef in the freezer and i needed more uses for this cut. thanks for sharing!
Amanda says
Oh so glad you enjoyed them! There's not much you can do with cube steaks, but I love this alternative :)
Anonymous says
We did this yesterday – marinated for 2 hours. We did not use the cheese. Came out looking identical to your photos and tasted wonderful. Our marinade is very basic – olive oil, lemon juice, soy sauce, garlic & onion powders – but does the job. A great way to make a gourmet meal out of a cheap, lean cut of meat! Thanks!
Amanda says
So glad you liked them! It's nice having something different for cube steaks aside from country fried steak isn't it? :) thanks!
Anonymous says
My husband and I had this last night. It is AMAZING!!! A must try!
Tami says
MMM! Looks great! I cannot talk my husband into eating cube steak no matter how it is cooked. His mother used to make it when he was young and he says that all of his memories of it tasted like shoe leather. I keep telling him that he doesn't know what he's missing if it's cooked the right way. :)
Adam says
Your hubby doesn’t know what he is missing!!! Seriously!
I grew up hating dinner time when I knew we were eating cube steak for dinner. NO LONGER!
Cakelaw says
These look great Amanda! I am a girl who loves her beef, so these are making my mouth water.
Ingrid says
LOL, you and my one twin….can't have the same thing twice!
This looks really good. I wish our grill was working. :(
~ingrid
Mari says
These look delicious! I'll be trying them!
Debbie says
Looks fantastic Amanda. I was surprised to see that cream cheese was added. Very interesting.
Jennifer says
Amanda these are sooo clever!!! I've done this with pork and chicken before but not beef!! Thanks for the yummy inspiration!! :)