Poor man's steak extravaganza!

Poor man's steak extravaganza

This is a variation of a recipe I used to make with very thin steak that I called steak pinwheels. Although it was good, it would sometimes become tough after cooking. But the other day, my mom mentioned an old recipe of hers that was similar to this one, but used cubed steak instead of regular steak. So, I figured it was worth a try. And boy was I right. The cubed steak didn't dry out and wasn't tough at all.

And the best part is that it's considerably cheaper than the steak I had been buying for this recipe.

 

-cubed steak(I bought them in sizes about 4x8, one for each of us)

-La Choy teriyaki(I really like this because of it's thickness)

-swiss cheese slices(you could use provolone or mozzarella, but I like to cook with swiss because of it's

 sharpness.)

-box of frozen chopped spinach(make sure that after you heat this up you squeeze and drain all of the juice out

 of this-I should have used two boxes for all of us)

-toothpicks

 

I was originally going to grill this, but was worried about losing the cheese when the rolls needed to be flipped. So instead, I baked this at 375* for about 25 minutes.

Add teriyaki(I used about half the bottle) to a large plastic bag along with cubed steak. Let marinate for a full 24 hours, turning occasionally. Lay steaks out on a flat surface. You want these to be

shaped like long jelly rolls. So, lay the longest part of the steak closest to you. Divide the spinach up into equal parts(since I have 5 people in my family, I had 5 sections),

then spread across the middle of each steak from end to end. Even though the teriyaki is pretty salty it is important to salt the spinach just a little. I always sprinkle

a little salt, pepper and garlic powder because those are my favorite trio. I don't think I could cook without them. Next, is the cheese. I used 2 slices for every steak

and tore each slice into three strips. Then, right over the spinach, in the middle of the steak, lay the strips of cheese from end to end. Now, it's time to roll them up.

Depending on the size of the steak, it should make atleast one spiral. Secure with toothpicks every inch or so as you roll. I line all of my pans with foil, but you can

skip this step and just spray the bottom of a casserole dish or cookie sheet(make sure it has sides-this is what I used) with cooking spray. Lay the long rolls onto

the pan and stick in the oven. These will take no time to cook. Especially if you like them rare to medium. Once finished cooking, take them out to rest for a few

minutes. Right before serving, slice between toothpicks and drizzle with the thick teriyaki sauce.