Beefy Tomato Rolled Ribeye

Name: Beefy Tomato Rolled Ribeye
Cuisine: American
Ingredients: 4 Ribeye steaks sliced a quater inch; 2 can 14.5 Oz beef broth; 1 tomato juice (same amount as beef broth); 3 stalk Celery; 3 stick Whole carrots; 1 Large onion; 1 Small onion; 1 head cabbage; 3 clove Garlic; 4 tbsp Butter; 1 tbsp worcestershire sauce; Salt and Pepper

Chelsea Ross @cook_3201403

Beefy Tomato Rolled Ribeye

Chelsea Ross @cook_3201403

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Ingredients

4Ribeye steaks sliced a quater inch
2 can14.5 Oz beef broth
1tomato juice (same amount as beef broth)
3 stalkCelery
3 stickWhole carrots
1Large onion
1Small onion
1 headcabbage
3 cloveGarlic
4 tbspButter
1 tbspworcestershire sauce
Salt and Pepper

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Steps

1

In large pot, put in beef broth, tomato juice, worcestershire, and salt and pepper. Turn on medium high heat until boiling, reduce to medium low.
2

Cut up celery, carrots, large onion, and garlic cloves. Place in pot. Put lid and top and let simmer stirring occasionally. About half an hour.
3

In a large skillet place each ribeye steak down flat. Medium heat. Sear and salt and pepper both sides. Remove from heat.
4

Now, cut up cabbage and small onion to your desire. Set aside.
5

Set oven to 350°F. Roll a hand full of cabbage and onion into each steak. Then place on baking dish. Place remaining cabbage in onion surrounding them. Set aside.
6

Now, drain the beefy tomato broth into a bowl. Leaving out all veggies.
7

Pour broth over steaks in baking dish. Put 1 T of butter on each steak.
8

Cover with foil and place in oven. Let bake for about and hour. Depending on the tenderness of cabbage and onion.