Sausage Stuffed Steak is an easy, juicy way to turn a budget-friendly cut of beef into a memorable grilled main course.
For the filling we used sweet pork sausage, mushrooms, diced onion and a touch of olive oil. This cook was done on a wood-fired grill with hickory at about 300°F, but a gas or charcoal grill set up for indirect heat will work equally well.
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How to Make Stuffed Steak:
Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before grilling. Coarsely chop the mushrooms and finely dice the onion. Toss the vegetables with a couple of tablespoons of olive oil and combine with the sweet ground sausage to form the stuffing.
Using a small carving or boning knife, create a pocket in the steak by inserting the tip straight into the meat and carefully working the blade around to form a cavity. Stop about 1/2 inch from the outer edge and leave a roughly 2-inch opening to add the filling.
You should end up with a pocket nearly the size of the steak and an opening in the center to stuff.
Fill the pocket with the sausage mixture, packing it gently but avoiding overfilling so the meat won’t tear. Minor leaks are fine and won’t affect the final result.
Drizzle the exterior of the steak with the remaining olive oil and season generously with an Italian-style rub.
Sear the steaks over direct heat for about 5 minutes to develop a crust, then move them to indirect heat and close the grill lid to continue cooking.
Cook until the internal temperature of the stuffing reaches 160°F, checking with a meat thermometer after about 10 minutes and then every few minutes until done.
Transfer the steaks to a baking sheet and allow them to rest for 10 minutes before slicing. Resting lets the juices redistribute and makes for cleaner slices.
Store leftover slices in an airtight container in the refrigerator for up to three days.
How to Reheat Stuffed Steak:
The best way to reheat leftover stuffed steak is in a skillet. Add about 1/4 cup of water to a skillet over medium-high heat, add the steak slices, cover the pan, and heat 4–5 minutes or until warmed through. This method keeps the meat moist without overcooking it.
Stuffed steak is an excellent weeknight dinner and impressive enough for guests. Serve with rice, grilled potatoes, or a green salad for a complete meal.
Best Steak For Stuffed Steak:
Stuffed steak is a great way to elevate a more economical cut. Flank steak and sirloin work particularly well; for this recipe we used sirloin.
More Steak Recipes to Try:
Steak pinwheels are simple to make using tenderized sirloin or cube steak, stuffed with zucchini, peppers and onions, rolled, grilled and sliced for serving.
If you prefer a classic steak, try grilled ribeye or garlic butter steaks for rich, direct-heat cooking.
For larger gatherings, smoked brisket is another great option that can feed a crowd and provide leftovers throughout the week.
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Stuffed Steak
Ingredients
- 2 pounds sirloin or flank steak
- 1 small onion diced
- 4 ounces white mushrooms coarsely chopped
- ¼ cup olive oil divided use
- ½ pound sweet ground sausage
- ½ cup Italian Rub
Instructions
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Set steaks out at room temperature for 30 minutes before grilling.
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Prepare the grill and aim for a cooking temperature near 300°F.
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Mix onions, mushrooms and 2 tablespoons of olive oil together. Stir in sausage until well combined.
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Use a small carving knife to make a pocket in the steak. Insert the point straight in, stop about 1/2 inch from the edge, and slice around the inside, leaving an opening about 2 inches wide.
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Add the filling to the steak pockets but do not overfill.
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Drizzle the remaining 2 tablespoons of olive oil over the steaks.
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Sprinkle Italian rub evenly over the steaks.
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Sear the steaks over direct heat for 5 minutes, then move to indirect heat and close the lid.
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Check with a meat thermometer at 10 minutes and continue to cook until the stuffing reaches 160°F.
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Remove from the grill and allow to rest 10 minutes before slicing and serving.