Perfect Punjabi-style Aloo Gobi from your pressure cooker or Instant Pot. Make this classic Indian vegan restaurant dish at home in minutes, without a lot of fuss.
Why You Need To Try This Aloo Gobi Recipe
- Fast. Ready in under 30 minutes with the help of your Instant Pot .
- Easy. Just a few simple steps to make this one-pot meal.
- Vegetarian. A great, filling Vegetarian and Vegan main course .
- Versatile. Make it low carb by omitting potatoes, or add peas for Aloo Gobi Matar.
What Is Aloo Gobi?
Here’s a short Hindi lesson to help you understand the translation.
Aloo = potatoes.
Gobi = Cauliflower.
Aloo gobi is a pretty standard dish at most Indian restaurants, but it’s actually quite a staple for home cooking as well. I wanted to make this in an Instant Pot so that I didn’t have to stand and babysit it.
The problem is that you need the potatoes and cauliflower to cook at the same time. My first attempt was tasty but a complete textural disaster.
So this time, I did the obvious thing: cut the potatoes into thin slices so that they’d cook as quickly as the cauliflower did, but I also sautéd them in the pot a little longer, not only to pre-cook them but to also get some of the dark fonds into the final product.
If you prefer firmer cauliflower, I’d leave the cauliflower into even larger pieces since it does tend to cook very quickly.
What Is Danthal?
In the picture below, you see some green things and I’m sure you’re wondering what that those are. Well, in India, the stalks around the cauliflower are considered yummy eating. They are called danthal.
Sometimes at the bazaar, you can get just danthal. They’re actually full of flavor.
So what you do is you take the outer stalks off, strip them of their leaves, and then cut them up into pieces.
Since they’re a little tougher than the cauliflower, I put them in to cook with the potatoes.
Is Aloo Gobi Good For Weight Loss?
If you’re low-carbing, leave out the potatoes and just have the cauliflower. It’s still very tasty.
One of the many reasons I adore this Aloo Gobi recipe is because of how low it is in calories. This recipe only has 84 calories per serving.
This makes it a great option for delicious comfort food if you have trouble with portion control.
Aloo Gobi can also be modified to fit a low carb diet. Simply remove the aloo and just enjoy the gobi with all of the delicious spices!
Ingredients You’ll Need
- 1 tablespoon Oil - Used to sauté the spices and vegetables, helping them release flavor and preventing sticking in the Instant Pot.
- 1 teaspoon cumin seeds - Adds warm, earthy, nutty flavor and forms the aromatic base when sautéed in hot oil.
- 4 cups cauliflower florets - One of the main vegetables in aloo gobi; provides tender texture and absorbs the spices beautifully.
- 2 cups potatoes - The second main vegetable; adds heartiness, creaminess, and makes the dish filling.
- 1/2 cup tomatoes - Adds moisture, acidity, and mild sweetness while helping create a light sauce that coats the vegetables.
- 1 teaspoon Salt - Enhances all the flavors and helps draw moisture from the vegetables so they cook evenly.
- 1 teaspoon Garam Masala - Provides warm, aromatic spice and the signature flavor of North Indian dishes.
- 1/2 teaspoon Turmeric - Adds earthy flavor and a vibrant yellow color while offering subtle bitterness.
- 1/4 teaspoon Ground Cumin - Deepens the cumin flavor introduced by the whole seeds and adds warm, savory notes.
- 1/2 teaspoon Ground Coriander - Adds citrusy, slightly sweet earthiness that balances the potatoes and cauliflower.
- 1/4 teaspoon Cayenne Pepper - Brings gentle heat and brightens the overall flavor profile.
- 1/4 cup Water - Helps create steam for pressure cooking and prevents burning, while keeping the dish thick rather than saucy.
How To Make Aloo Gobi
- Heat the Instant Pot and add oil. When the oil shimmers, add the cumin seeds.
- Add in the potatoes and sauté.
- Pour in the spices and sauté briefly.
- Add in the tomatoes and the water and scrape up the fond at the bottom. If all the water evaporates as you do this, add in another 1/4 cup of water.
- Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
- Quick release the pressure.
I cooked this on low pressure which not all Instant Pots have. If yours doesn’t have a low-pressure setting, try setting it for 0 mins pressure and doing a quick pressure release.
Tips and Tricks
Instant Pot Aloo Gobi is quick, simple, and delicious, and these tips will help you avoid soggy cauliflower, mushy potatoes, and underdeveloped flavor:
- Deglazing the pan after sauteing the potatoes to remove the fond from the bottom of the Instant Pot is crucial. If you skip this step, you’re likely to get a Burn Notice.
- The cauliflower and potatoes do not cook in the same amount of time. Follow the cooking steps exactly for the perfect texture.
- Not a Vegetarian? Use this Aloo Gobi recipe as a tasty side dish with your favorite protein.
Variations
If you want to adjust the flavor, texture, or spice level of your aloo gobi, these variations offer fun and flavorful ways to personalize the dish:
- Dry Aloo Gobi (Sabzi Style) - Use only a splash of water and sauté on Sauté mode after pressure cooking to evaporate excess moisture.
- Spicy Aloo Gobi - Increase cayenne pepper, add chopped green chilies, or mix in a teaspoon of red chili powder.
- Punjabi Aloo Gobi - Add ginger, garlic, and a pinch of fenugreek (kasuri methi) for a deeper, more aromatic flavor.
- Onion-Tomato Aloo Gobi - Sauté ½ cup chopped onions before adding other vegetables for a richer masala base.
Want Aloo Gobi Matar?
Peas are life. I’m sure a lot of you feel the same. If you want to add peas to this Aloo Gobi recipe , just place some frozen ones on top of the other veggies and cook per the recipe.
This recipe makes a great dish for Ramadan! You can find more great Instant Pot Ramadan recipes in my 15 Instant Pot Ramadan Recipes post .
Can You Reheat Aloo Gobi?
Yes, you can! I have tried reheating it several different ways, but my favorite is tossing it in a skillet with a little more oil until it is warmed through. It keeps the potatoes crispy without overcooking the cauliflower.
Can You Freeze Aloo Gobi?
I freeze most of the food that I cook since we can’t eat a large serving at once. When I freeze this Instant Pot Aloo Gobi, I slightly undercook it so when I reheat it doesn’t feel overcooked.
More Cauliflower Recipes
- Who says you need pasta? Cauliflower Mac and Cheese is the perfect solution for comfort food without the carbs.
- Living a low carb lifestyle but still craving bread? Replace it with these cauliflower Chaffles .
- These Cauliflower Breadsticks pair perfectly with my Low Carb Lasagna.
- Looking for the perfect low carb side dish? This Cauliflower and Cheese Casserole is sure to become a family favorite.
If you love this Aloo Gobi recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can enjoy it too.
Aloo Gobi Recipe | Instant Pot Cauliflower And Potatoes
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 teaspoon ( 1 teaspoon ) cumin seeds
- ▢ 4 cups ( 400 g ) cauliflower florets , (about one medium cauliflower)
- ▢ 2 cups ( 420 g ) Potatoes , sliced (about 1 large potato)
- ▢ 1/2 cup ( 74.5 g ) Tomatoes , diced
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cumin
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Coriander
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Cayenne Pepper
- ▢ 1/4 cup ( 62.5 g ) Water
Instructions
Heat the Instant Pot and when it’s hot, add the oil, and when the oil shimmers, add the cumin seeds. They’ll splutter like popcorn.
Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
At this point, add the spices and sauté briefly.
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Make sure you get all the brown bits scraped off since if you don’t, you will see the BURN message. If all the water evaporates as you do this, add in another 1/4 cup of water.
Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.
If you have an 8 quart, you may need to double the recipe so as to not ge the BURN message.
For a low carb version, omit potatoes and double up on the caulilflower. In this case, you can just place all ingredients into the pressure cooker at the same time and cook as directed–no need to brown the potatoes (what potatoes? 🙂 )
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Perfect Punjabi-style Aloo Gobi from your pressure cooker or Instant Pot. Make this classic Indian vegan restaurant dish at home in minutes, without a lot of fuss.
Why You Need To Try This Aloo Gobi Recipe
- Fast. Ready in under 30 minutes with the help of your Instant Pot .
- Easy. Just a few simple steps to make this one-pot meal.
- Vegetarian. A great, filling Vegetarian and Vegan main course .
- Versatile. Make it low carb by omitting potatoes, or add peas for Aloo Gobi Matar.
What Is Aloo Gobi?
Here’s a short Hindi lesson to help you understand the translation.
Aloo = potatoes.
Gobi = Cauliflower.
Aloo gobi is a pretty standard dish at most Indian restaurants, but it’s actually quite a staple for home cooking as well. I wanted to make this in an Instant Pot so that I didn’t have to stand and babysit it.
The problem is that you need the potatoes and cauliflower to cook at the same time. My first attempt was tasty but a complete textural disaster.
So this time, I did the obvious thing: cut the potatoes into thin slices so that they’d cook as quickly as the cauliflower did, but I also sautéd them in the pot a little longer, not only to pre-cook them but to also get some of the dark fonds into the final product.
If you prefer firmer cauliflower, I’d leave the cauliflower into even larger pieces since it does tend to cook very quickly.
What Is Danthal?
In the picture below, you see some green things and I’m sure you’re wondering what that those are. Well, in India, the stalks around the cauliflower are considered yummy eating. They are called danthal.
Sometimes at the bazaar, you can get just danthal. They’re actually full of flavor.
So what you do is you take the outer stalks off, strip them of their leaves, and then cut them up into pieces.
Since they’re a little tougher than the cauliflower, I put them in to cook with the potatoes.
Is Aloo Gobi Good For Weight Loss?
If you’re low-carbing, leave out the potatoes and just have the cauliflower. It’s still very tasty.
One of the many reasons I adore this Aloo Gobi recipe is because of how low it is in calories. This recipe only has 84 calories per serving.
This makes it a great option for delicious comfort food if you have trouble with portion control.
Aloo Gobi can also be modified to fit a low carb diet. Simply remove the aloo and just enjoy the gobi with all of the delicious spices!
Ingredients You’ll Need
- 1 tablespoon Oil - Used to sauté the spices and vegetables, helping them release flavor and preventing sticking in the Instant Pot.
- 1 teaspoon cumin seeds - Adds warm, earthy, nutty flavor and forms the aromatic base when sautéed in hot oil.
- 4 cups cauliflower florets - One of the main vegetables in aloo gobi; provides tender texture and absorbs the spices beautifully.
- 2 cups potatoes - The second main vegetable; adds heartiness, creaminess, and makes the dish filling.
- 1/2 cup tomatoes - Adds moisture, acidity, and mild sweetness while helping create a light sauce that coats the vegetables.
- 1 teaspoon Salt - Enhances all the flavors and helps draw moisture from the vegetables so they cook evenly.
- 1 teaspoon Garam Masala - Provides warm, aromatic spice and the signature flavor of North Indian dishes.
- 1/2 teaspoon Turmeric - Adds earthy flavor and a vibrant yellow color while offering subtle bitterness.
- 1/4 teaspoon Ground Cumin - Deepens the cumin flavor introduced by the whole seeds and adds warm, savory notes.
- 1/2 teaspoon Ground Coriander - Adds citrusy, slightly sweet earthiness that balances the potatoes and cauliflower.
- 1/4 teaspoon Cayenne Pepper - Brings gentle heat and brightens the overall flavor profile.
- 1/4 cup Water - Helps create steam for pressure cooking and prevents burning, while keeping the dish thick rather than saucy.
How To Make Aloo Gobi
- Heat the Instant Pot and add oil. When the oil shimmers, add the cumin seeds.
- Add in the potatoes and sauté.
- Pour in the spices and sauté briefly.
- Add in the tomatoes and the water and scrape up the fond at the bottom. If all the water evaporates as you do this, add in another 1/4 cup of water.
- Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
- Quick release the pressure.
I cooked this on low pressure which not all Instant Pots have. If yours doesn’t have a low-pressure setting, try setting it for 0 mins pressure and doing a quick pressure release.
Tips and Tricks
Instant Pot Aloo Gobi is quick, simple, and delicious, and these tips will help you avoid soggy cauliflower, mushy potatoes, and underdeveloped flavor:
- Deglazing the pan after sauteing the potatoes to remove the fond from the bottom of the Instant Pot is crucial. If you skip this step, you’re likely to get a Burn Notice.
- The cauliflower and potatoes do not cook in the same amount of time. Follow the cooking steps exactly for the perfect texture.
- Not a Vegetarian? Use this Aloo Gobi recipe as a tasty side dish with your favorite protein.
Variations
If you want to adjust the flavor, texture, or spice level of your aloo gobi, these variations offer fun and flavorful ways to personalize the dish:
- Dry Aloo Gobi (Sabzi Style) - Use only a splash of water and sauté on Sauté mode after pressure cooking to evaporate excess moisture.
- Spicy Aloo Gobi - Increase cayenne pepper, add chopped green chilies, or mix in a teaspoon of red chili powder.
- Punjabi Aloo Gobi - Add ginger, garlic, and a pinch of fenugreek (kasuri methi) for a deeper, more aromatic flavor.
- Onion-Tomato Aloo Gobi - Sauté ½ cup chopped onions before adding other vegetables for a richer masala base.
Want Aloo Gobi Matar?
Peas are life. I’m sure a lot of you feel the same. If you want to add peas to this Aloo Gobi recipe , just place some frozen ones on top of the other veggies and cook per the recipe.
This recipe makes a great dish for Ramadan! You can find more great Instant Pot Ramadan recipes in my 15 Instant Pot Ramadan Recipes post .
Can You Reheat Aloo Gobi?
Yes, you can! I have tried reheating it several different ways, but my favorite is tossing it in a skillet with a little more oil until it is warmed through. It keeps the potatoes crispy without overcooking the cauliflower.
Can You Freeze Aloo Gobi?
I freeze most of the food that I cook since we can’t eat a large serving at once. When I freeze this Instant Pot Aloo Gobi, I slightly undercook it so when I reheat it doesn’t feel overcooked.
More Cauliflower Recipes
- Who says you need pasta? Cauliflower Mac and Cheese is the perfect solution for comfort food without the carbs.
- Living a low carb lifestyle but still craving bread? Replace it with these cauliflower Chaffles .
- These Cauliflower Breadsticks pair perfectly with my Low Carb Lasagna.
- Looking for the perfect low carb side dish? This Cauliflower and Cheese Casserole is sure to become a family favorite.
If you love this Aloo Gobi recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can enjoy it too.
Aloo Gobi Recipe | Instant Pot Cauliflower And Potatoes
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 teaspoon ( 1 teaspoon ) cumin seeds
- ▢ 4 cups ( 400 g ) cauliflower florets , (about one medium cauliflower)
- ▢ 2 cups ( 420 g ) Potatoes , sliced (about 1 large potato)
- ▢ 1/2 cup ( 74.5 g ) Tomatoes , diced
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cumin
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Coriander
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Cayenne Pepper
- ▢ 1/4 cup ( 62.5 g ) Water
Instructions
Heat the Instant Pot and when it’s hot, add the oil, and when the oil shimmers, add the cumin seeds. They’ll splutter like popcorn.
Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
At this point, add the spices and sauté briefly.
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Make sure you get all the brown bits scraped off since if you don’t, you will see the BURN message. If all the water evaporates as you do this, add in another 1/4 cup of water.
Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.
If you have an 8 quart, you may need to double the recipe so as to not ge the BURN message.
For a low carb version, omit potatoes and double up on the caulilflower. In this case, you can just place all ingredients into the pressure cooker at the same time and cook as directed–no need to brown the potatoes (what potatoes? 🙂 )
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Aloo Gobi Recipe | Instant Pot Cauliflower And Potatoes
Ingredients
- 1 tablespoon Oil
- 1 teaspoon cumin seeds
- 4 cups cauliflower florets (about one medium cauliflower)
- 2 cups Potatoes sliced (about 1 large potato)
- 1/2 cup Tomatoes diced
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper
- 1/4 cup Water
Instructions
Heat the Instant Pot and when it’s hot, add the oil, and when the oil shimmers, add the cumin seeds. They’ll splutter like popcorn.
Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
At this point, add the spices and sauté briefly.
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Make sure you get all the brown bits scraped off since if you don’t, you will see the BURN message. If all the water evaporates as you do this, add in another 1/4 cup of water.
Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.
If you have an 8 quart, you may need to double the recipe so as to not ge the BURN message.
For a low carb version, omit potatoes and double up on the caulilflower. In this case, you can just place all ingredients into the pressure cooker at the same time and cook as directed–no need to brown the potatoes (what potatoes? :) )
Aloo Gobi Recipe | Instant Pot Cauliflower And Potatoes https://twosleevers.com/pressure-cooker-aloo-gobi/
These Italian Stuffed Steak Rolls are stuffed with green spinach, red peppers, gooey Mozzarella cheese, and are made easily in your air fryer! It’s one of those dishes that seems fancy and difficult but is actually a breeze to make.
What Makes These Steak Rolls So Great
Outside of being super fast to make, these Italian Stuffed Steak Rolls only take around 6 ingredients. If you don’t count the salt and pepper, considering you add that to most every savory dish, it only takes 4 ingredients. They look like they take a lot more effort than that, don’t they? Well, I assure you, they don’t take very much effort and are incredibly delicious!
Why Do I Call Them Italian Steak Rolls?
These Italian Stuffed Steak Rolls are so colorful with their green spinach, red peppers, and the gooey white Mozzarella—the same colors as the Italian flag. A coincidence? I think not! Here are the benefits of having a kid who was obsessed with National Flags—I actually remember some of them.
More importantly, though, this is a great way to get meat, cheese, and veggies all in one swoop.
How To Cut Flank Steak For Steak Rolls
I suggest you buy a flank steak and slice it in half horizontally, and use the other half for the German Rouladen-style steak rolls , which will also keep you from having to pound the steak.
Less work and you get a second entire dinner out of the same portion of steak? Definitely a win/win when it comes to this recipe, am I right?
Ingredients You’ll Need
- 1 pound Flank Steak - Flank steak is the star of the dish and serves as the outer wrap for the filling. Its long, flat shape makes it easy to roll, and it becomes tender and flavorful when cooked properly. Pounding it thinner (if needed) helps it cook evenly and hold the filling securely.
- 1 tablespoon Oil - The oil helps sear the steak rolls to create a golden, caramelized crust. It also prevents sticking and helps the seasoning adhere to the surface of the meat.
- 2 teaspoons Minced Garlic - Garlic infuses the steak with bold, aromatic flavor.
- 2 teaspoons Italian Seasoning - It adds a herby, savory profile to the steak and ties the whole Italian theme together.
- 1 teaspoon Salt - Salt enhances the natural flavor of the steak and helps tenderize it slightly.
- 1 teaspoon Ground Black Pepper - Black pepper adds gentle warmth and a subtle bite, deepening the flavor of the seasoned steak.
- 1.5 cups Frozen Spinach - Spinach provides color, texture, and moisture to the filling.
- 1/2 cup Diced Roasted Red Pepper - Roasted red peppers bring sweetness, tenderness, and a smoky flavor to the filling.
- 1 cup Shredded Mozzarella Cheese - Mozzarella acts as the creamy, melty binder for the filling. It helps hold everything together inside the steak roll and adds classic Italian comfort-food flavor.
How To Make Steak Rolls
- Place the flank steak into a bowl. Add oil, Italian seasoning, garlic, salt, and pepper. Mix well to ensure the steak is covered with the seasonings. Allow the steak to marinate for 30 minutes, or up to 24 hour in the refrigerator.
- Place the steak on a flat surface.
- Spread the spinach evenly over steak, leaving a 1/4 inch border at the edge. Cover with red pepper, and then cheese.
- Roll up the steak as tightly as you can, ending seam side down. Using a sharp knife, cut the roll in half so that you can better fit it into your air fryer basket.
- Set your air fryer to 400F for 8-10 minutes, or until your steak has reached an internal temperature of 145F. It is critical to not overcook skirt steak, so as to not toughen the meat.
- Let the steak rest for 10 minutes and serve.
Tips And Tricks
Italian stuffed steak rolls look impressive but are surprisingly simple to prepare. These tips will help you get perfectly rolled, evenly cooked, and ultra–flavorful results every time.
- When rolling the steak, make sure the grain of the meat is running horizontally. This makes it easier to roll as well as it makes it less likely that it will unravel while it’s cooking.
- If you have trouble getting the rolls to stay rolls, you can use toothpicks to ensure that they hold together while cooking them. Just don’t forget to remove the toothpicks before serving them.
- If the cut of flank steak you have is too thick, you can butterfly the flank steak (cut it in half horizontally). It also helps if you pound the meat flat with a meat tenderizer, rolling pin or whatever else you have in your kitchen that works as a makeshift tenderizer.
- I suggest you buy a flank steak and slice it in half horizontally, and use the other half for the German Rouladen-style steak rolls , which will also keep you from having to pound the steak.
Variations
Italian stuffed steak rolls are wonderfully versatile, and with just a few simple swaps or additions, you can customize the flavors to match your tastes or what you have on hand.
- Prosciutto & Provolone Rolls - Layer thin slices of prosciutto and provolone inside the steak for a salty, smoky, and extra-cheesy twist.
- Mushroom & Spinach Filling - Sauté 1 cup of finely chopped mushrooms with garlic and mix them into the spinach for a richer, earthier flavor.
- Pesto-Stuffed Steak Rolls - Spread 2–3 tablespoons of basil pesto over the steak before adding the filling for a fragrant, herb-packed upgrade.
What To Eat With Stuffed Steak Rolls
Italian stuffed steak rolls are rich, flavorful, and satisfying on their own, so pairing them with the right sides can help round out the meal and highlight their savory stuffing.
- Garlic Mashed Potatoes - Creamy, buttery mashed potatoes with a hint of garlic make a comforting base for the steak rolls and soak up the flavorful juices.
- Roasted Asparagus or Broccoli - Lightly roasted green vegetables tossed with olive oil, salt, and pepper add freshness and a crisp texture to the plate.
- Herbed Couscous or Orzo - A fluffy bed of couscous or orzo tossed with a little parsley, lemon zest, and olive oil offers a bright, easy side that complements the richness of the steak.
How Long Do They Last?
Italian stuffed steak rolls store quite well, making them great for meal prep or leftovers. Once cooked, they can be kept in an airtight container in the refrigerator for 3 to 4 days.
To maintain the best texture, reheat the rolls gently in the oven or on the stovetop rather than microwaving, which can make the steak slightly tough.
If you’re planning ahead, you can also prepare the rolls up to a day in advance, keep them tightly wrapped in the fridge, and cook them when you’re ready.
Can You Freeze Them?
Yes, you can freeze air fryer Italian flank steak rolls, and they hold up surprisingly well due to their sturdy filling and tightly rolled structure.
For the best results, let the cooked steak rolls cool completely, then wrap each roll individually in plastic wrap or foil to prevent freezer burn. Place the wrapped rolls in a freezer-safe container or zip-top bag, removing as much air as possible. They will keep well for up to 2–3 months.
When you’re ready to enjoy them, thaw the rolls overnight in the refrigerator, then reheat gently in the air fryer or oven until warmed through.
More Delectable Italian Dishes
- Check out my Tuscan Ribollita Bean Soup . It’s a wonderfully filling and hearty soup that’s bursting with flavor!
- This Italian Sausage Soup recipe gives you all the flavors of Zuppa Toscana without all the carbs!
- My Instant Pot Zucchini Lasagna Recipe is another great way to get your Italian food fix while keeping things keto friendly.
- This Tuscan Chicken recipe is creamy, garlicky, comforting chicken perfection! It’s one of those dishes that you won’t be able to stop eating, and it’s low carb as well so you don’t have to feel guilty for doing so!
Air Fryer Steak Rolls | Italian Stuffed Steak Roll Recipe
Equipment
- Ninja Air Fryer
Ingredients
- ▢ 1 pound flank steak , about 1/4-1/2 inch thick
- ▢ 1 tablespoon Oil
- ▢ 2 teaspoons Minced Garlic
- ▢ 2 teaspoons Italian Seasoning
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
For the filling
- ▢ 1.5 cup Frozen Spinach , defrosted
- ▢ 1/2 cup diced roasted red pepper
- ▢ 1 cup shredded mozzarella cheese
Instructions
Place the flank steak into a bowl. Add oil, Italian seasoning, garlic, salt, and pepper. Mix well to ensure the steak is covered with the seasonings. Allow the steak to marinate for 30 minutes, or up to 24 hour in the refrigerator.
Place the steak on a flat surface.
Spread the spinach evenly over steak, leaving a 1/4 inch border at the edge. Cover with red pepper, and then cheese.
Roll up the steak as tightly as you can, ending seam side down. Using a sharp knife, cut the roll in half so that you can better fit it into your air fryer basket.
Set your air fryer to 400F for 8-10 minutes, or until your steak has reached an internal temperature of 145F. It is critical to not overcook skirt steak, so as to not toughen the meat.
Let the steak rest for 10 minutes and serve.
When rolling the steak, make sure the grain of the meat is running horizontally. This makes it easier to roll as well as it makes it less likely that it will unravel while it’s cooking.
If you have trouble getting the rolls to stay rolls, you can use toothpicks to ensure that they hold together while cooking them. Just don’t forget to remove the toothpicks before serving them.
If the cut of flank steak you have is too thick, you can butterfly the flank steak (cut it in half horizontally). It also helps if you pound the meat flat with a meat tenderizer, rolling pin or whatever else you have in your kitchen that works as a makeshift tenderizer.
I suggest you buy a flank steak and slice it in half horizontally, and use the other half for the German Rouladen-style steak rolls , which will also keep you from having to pound the steak.
