These delicious steak roll-ups are made in my new Xtrema ceramic cookware. Low and slow cooking is the best cooking method for braising minute steaks.
Please note: I received this skillet in order to conduct this review, and I do receive a small commission for referring you if you decide to buy through my affiliate link. Know that I only recommend services and products that I would actually use myself.
When shopping for cookware, I look for pots and pans that are durable, healthy to cook with, and that I can clean easily.
For years, I tried to avoid aluminum pans by cooking with cast iron. Pans containing aluminum are risky to cook with because the aluminum can leach into the food (that means they can be unhealthy and change the taste of your food too!).
But cooking acidic foods in cast iron pans actually causes increased iron absorption. That’s not necessarily a bad thing, but since John and I are getting older, we tend to be at a higher risk for iron overload. Too much iron is not good. You can read more about this here.
So it was time for me to start my cookware search again. And that’s why I was so excited when Xtrema sent me a ceramic skillet to review.
Isn’t it pretty?
Xtrema makes its cookware with an all natural ceramic glaze that has no chemicals or metals, unlike coated cookware that can scratch, peel, or flake. And this short-handled black 10-inch skillet comes with a beautiful starlite white cover and two silicone pot holders. It can be used as a braiser for slow cooking, a skillet for frying or sautéing, or as a casserole dish for baking. And guess what? It’s lighter than my cast iron pans!
The first recipe I decided to make in my new skillet was steak roll-ups. Low and slow cooking is the best cooking method for braising minute steaks which can otherwise be a little tough.
Inspired by Beef Rouladen which is typically rolled with bacon, onion, and pickles, I decided to stuff each bundle with thin-sliced peppers, onions, and Muenster cheese. I think next time I make them I’m going to try mozzarella. Doesn’t that sound good? Yum!
The steak roll-ups came out tender and delicious in the skillet. I was able to easily brown them without them sticking to the bottom of the pan. Yay!
*Free printable recipe card is available at the end of the post.
Here’s why I loved cooking with this skillet:
Is Xtrema ceramic cookware safe?
Ceramic is naturally durable and non-reactive so it won’t change the taste of your food.
Stovetop to oven
Xtrema ceramic cookware can be used on the stovetop or in the oven and is even beautiful enough for serving at the table.
Easy to clean non-scratch surface
The skillet is easy to clean and dishwasher safe. I just rinse it out with soapy water, scrub it with a rough sponge, and carefully dry it with a towel. However, I did have one ceramic pan crack so it’s important to be very careful while cleaning ceramic as you would be with any breakables in your kitchen.
I highly recommend Xtrema ceramic cookware. It’s a healthy alternative to metal and non-stick cookware. Whether you choose one piece or a whole set, Xtrema ceramic cookware would be an excellent addition to your kitchen. I’m definitely planning to add more cookware from Xtrema.
More healthy recipes you can make in this cookware
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- 10 thin-sliced sandwich steaks
- 1 tablespoon of extra-virgin olive oil
- 3 tablespoons of Red Boat
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 1 green pepper sliced
- 1 onion sliced
- 10 ounces of muenster cheese or mozzarella
- For Cooking
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon of butter
- 1/2 cup of gluten-free beef broth homemade or store bought
- To tenderize your steaks, place them between two sheets of parchment paper and pound with the flat side of a meat mallet. Then season both sides with salt and pepper.
- Combine oil, Red Boat sauce, onion powder, and garlic powder in a small bowl. Brush the both sides of each steak with the mixture.
- Next place a few peppers and onion slices in the center of each sandwich steak. Top with cheese and roll the meat up like a jellyroll and secure with toothpicks or kitchen twine so the rolls don't come apart.
- For Cooking
- Heat butter and oil over a medium-high heat. Add your steak rolls, seam side down and turn and brown on all sides.
- Add broth and incorporate the bits off the bottom of the skillet. Bring to a boil, then lower to a simmer; cover and cook for 1½ hours until tender.
- Remove the toothpicks or twine, slice, and serve covered in its own gravy.