Best 11 Steak Rolls Recipes

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Indulge in a culinary journey with our delectable Steak Rolls, where tender strips of steak are masterfully wrapped around a savory filling, creating a symphony of flavors in every bite. Experience the classic charm of Beef and Cheese Rolls, featuring a harmonious blend of succulent steak, melted cheese, and tangy mustard, all enveloped in flaky puff pastry. Embark on an Italian adventure with our Prosciutto-Wrapped Steak Rolls, where salty prosciutto, aromatic basil, and creamy mozzarella cheese come together in a delightful dance of flavors. For a taste of Tex-Mex, explore our mouthwatering Steak Fajita Rolls, bursting with vibrant bell peppers, onions, and a zesty blend of Mexican spices, all rolled up in a warm tortilla. And for those seeking a unique twist, our Asian-Inspired Steak Rolls offer an exotic fusion of flavors, with a filling of sautéed vegetables, ginger, and a hint of soy sauce, wrapped in delicate rice paper. Each recipe promises a culinary adventure, catering to diverse tastes and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

PHILLY CHEESE STEAK EGG ROLLS



Philly Cheese Steak Egg Rolls image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 8 egg rolls

Number Of Ingredients 10

Canola oil, for frying
2 eggs
2 tablespoons milk
2 tablespoons olive oil
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 pound roast beef, thinly sliced
16 ounces pepper jack cheese, shredded
8 egg roll skins

Steps:

  • Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
  • In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
  • Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

BRACCIOLE (FLANK STEAK ROLLS)



Bracciole (Flank Steak Rolls) image

Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.

Provided by JEND818

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
½ onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped fresh parsley
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 hard-boiled egg, chopped
1 pinch salt and ground black pepper
1 tablespoon olive oil, or more if needed
2 pounds flank steak, pounded until thin
5 toothpicks, or as needed
1 tablespoon olive oil
1 (8 ounce) can tomato sauce
1 pinch white sugar
1 tomato, chopped, or more as needed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
  • Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
  • Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
  • Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g

STUFFED STEAK ROLLS



Stuffed Steak Rolls image

These hearty beef rolls don't require a lot of fuss-they just look like they do. Use a boxed stuffing mix or leftover stuffing for the filling, then top with a tasty sauce full of onion and green pepper. Serve with frozen California blend vegetables and lemon bars as shown at top right...or steamed fresh asparagus and strawberry mousse for dessert.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 small green pepper, cut into 1-inch pieces
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 tablespoon canola oil
3/4 cup prepared stuffing
2 tablespoons grated Parmesan cheese
2 beef cube steaks (6 ounces each)
1/2 cup hot water
1/2 teaspoon beef bouillon granules
1/3 cup chili sauce

Steps:

  • In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks., In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture. Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks.

Nutrition Facts : Calories 444 calories, Fat 15g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1335mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 44g protein.

STEAK ROLLS



Steak Rolls image

Sandwich steaks rolled with bread crumbs and thin gravy made with onion soup mix.

Provided by Chels

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h9m

Yield 6

Number Of Ingredients 9

1 (24 ounce) package sandwich steaks, thawed
2 cups Italian seasoned bread crumbs
1 egg
1 pinch garlic powder
salt and ground black pepper to taste
6 toothpicks
1 tablespoon vegetable oil
1 (1 ounce) package French onion soup mix
2 fluid ounces water

Steps:

  • Pound sandwich steaks to even thickness using a meat mallet.
  • Mix bread crumbs, egg, garlic powder, salt, and pepper together in a bowl. Spread over steaks in an even layer. Roll steaks into tight spirals and secure with toothpicks.
  • Heat oil in a large skillet over medium heat. Cook steak rolls until browned, 1 to 2 minutes per side. Sprinkle onion soup mix into the skillet. Fill the empty package with water and pour into the skillet twice. Cover skillet; bring to a boil. Reduce heat to low and simmer, covered, until flavors combine, 45 to 60 minutes.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 29.8 g, Cholesterol 111.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 1100.6 mg, Sugar 1.7 g

PREGO ROLLS (STEAK AND PIRI PIRI SANDWICHES)



Prego Rolls (Steak and Piri Piri Sandwiches) image

These sandwiches are best made by grilling the steak outside, but you can still make this recipe if you don't have an outdoor grill. Just cook the steak in a ripping-hot cast-iron pan (turn on your exhaust fan and open your windows!). Look for Portuguese rolls at your local grocery store (they're usually near the kaiser rolls), and if you can't find them, a soft bread roll like a ciabatta roll or other flour-dusted roll will work well. It's hard to go a day in Mozambique without eating something that's touched with piri piri sauce (sometimes written as peri peri). The sauce, made with chiles, citrus, and oil, is Portuguese in origin, but peri is actually the Swahili word for "chile" and refers to a specific type of chile pepper that is said to have been first cultivated in Africa.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound skirt steak or flank steak, trimmed of excess fat
1 cup Piri Piri Sauce, recipe follows
4 tablespoons unsalted butter, melted
4 garlic cloves, minced
Pinch of kosher salt
4 Portuguese rolls, halved horizontally
10 red Fresno chiles, stemmed, seeded, and coarsely chopped
2 garlic cloves, minced
One 2-inch knob ginger, peeled and cut into coins
1/2 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
1 tablespoon granulated sugar, plus more as needed
1 teaspoon kosher salt, plus more as needed

Steps:

  • Place the steak and 1/2 cup of the Piri Piri Sauce in a large resealable plastic bag. Using your hands, rub the sauce all over the steak and then seal the bag. Allow the steak to marinate for as little as 15 minutes at room temperature or put it in the refrigerator and let it marinate for up to 24 hours.
  • When you're ready to grill the steak, prepare a cast-iron pan, grill pan, or outdoor grill (charcoal or gas, whatever you've got) for medium heat. remove the steak from the marinade (let any excess drip back in the bag and then discard the bag) and place it on the grill. Grill the steak, turning it every so often, until charred in spots and cooked to your liking (about 3 minutes per side for medium-rare). Transfer the steak to a cutting board and allow it to rest for 10 minutes. Keep your grill on for your rolls.
  • While the steak is resting, mix the melted butter, garlic, and salt together in a small bowl. Spoon the garlic butter over the cut sides of the rolls and grill them on their cut sides until golden brown, about 1 minute. Transfer the rolls to a serving platter, cut-sides up.
  • Thinly slice the rested steak and divide it among the bottom halves of the rolls. Drizzle each portion with 2 tablespoons of the Piri Piri Sauce (use up the remaining 1/2 cup) as well as some leftover butter, if you have any. Close the sandwiches with the top halves of the rolls. Serve immediately.
  • In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.

BRACIOLE ITALIAN STUFFED STEAK ROLLS



Braciole Italian Stuffed Steak Rolls image

Moist Italian seasoned steak rollups are melt in your mouth and adds flavor to your sauce. My mom makes these a lot usually served on a Sunday. The meat just comes apart and melts in your mouth. This is also a great addition as it adds flavor to your sauce during the cooking process. Just make sure you remove the string...

Provided by Annamaria Settanni McDonald

Categories     Steaks and Chops

Time 1h45m

Number Of Ingredients 8

1 1/2 lb beef flank steak, or round steak or london broil
1/2 c italian seasoned bread crumbs (i use progresso)
3 clove garlic, minced
2/3 c freshly grated pecorino romano cheese
1 c grated provolone cheese
2 Tbsp freshly chopped flat leaf parsley
2 Tbsp olive oil, extra virgin
hard boiled eggs, chopped (optional)

Steps:

  • 1. When you go to the grocer ask your butcher to cut the steaks to 1/4 inch thickness.
  • 2. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
  • 3. Pound the meat to a 1/8 of an inch thickness between 2 pieces of wax paper. You'll want to have a rectangular pieces of 7"x4". Cut the steak accordingly.
  • 4. If using chopped up hard broiled egg, add right before you roll the steaks.
  • 5. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
  • 6. In a skillet pan, heat 2 tablespoons of olive oil. Seer (brown) the rolls on all sides, this will take about 8-10 minutes. Put rolls into your sauce, and from this point on when stirring your sauce be gentle. Cook sauce with Braciole for at least 40-60 minutes for even cooking in the meat.
  • 7. Serve as a second course after pasta or along your pasta with sauce.

STEAK SUMMER ROLLS



Steak Summer Rolls image

It's worth seeking out flat-iron steak for this. Butchers used to set it aside for their own enjoyment, but it's now gained popularity with smart home cooks, too. Like most chuck steaks, it's full of flavor and reasonably priced.

Provided by RuthE

Categories     Appetizers and Snacks     Wraps and Rolls

Time 4h55m

Yield 12

Number Of Ingredients 17

1 ¼ cups seasoned rice vinegar
½ cup water
2 tablespoons white sugar
1 tablespoon fish sauce
¼ teaspoon red pepper flakes
2 large carrots, peeled and cut into 3x1/8-inch matchstick strips
½ daikon radish, peeled and cut into 3x1/8-inch matchstick strips
3 tablespoons low-sodium soy sauce
1 tablespoon white sugar
2 teaspoons minced garlic
1 pound flat iron steaks
2 tablespoons vegetable oil, or as needed
6 (8 1/2-inch) rice paper wrappers
6 large soft-leaf lettuce leaves (such as Bibb or Boston)
3 cups loosely packed fresh cilantro sprigs
¼ cup peanut butter
1 teaspoon Sriracha hot sauce

Steps:

  • Combine vinegar, water, 2 tablespoons sugar, fish sauce, and red pepper flakes in a glass, ceramic, or stainless steel bowl; stir until sugar is dissolved. Add carrots and daikon radish. Put a plate on top to weigh down vegetables and refrigerate for 4 hours or overnight.
  • Combine soy sauce, 1 tablespoon sugar, and garlic in a shallow baking dish; stir until sugar is dissolved. Add steak, pressing down until steak is covered in marinade, and refrigerate for 4 hours or overnight.
  • Heat a ridged grill pan over high heat; add oil. Remove steak from marinade and discard marinade. Grill steak until desired doneness is reached, 6 to 10 minutes per side. Transfer steak to a cutting board and cool. Slice across grain into 24 thin slices.
  • Drain carrot and daikon radishes, reserving 1/2 cup pickling liquid.
  • Fill a shallow bowl with warm water. Dip 1 rice paper sheet into water to soften, about 5 seconds. Transfer sheet to a work surface. Arrange 2 pieces of lettuce over the half of wrapper closest to you. Top each lettuce leaf half with 2 slices of steak. Add about 1/4 cup carrot and daikon pickles and a few cilantro sprigs. Starting with bottom edge, begin to roll up rice paper sheet tightly around filling. After 1 roll, fold in ends of rice paper like a burrito, then finish rolling. Repeat with remaining wrappers and filling. Diagonally cut rolls in half crosswise and arrange on a serving platter.
  • Whisk peanut butter, reserved pickling liquid, and sriracha hot sauce together in a bowl; serve on the side with rolls.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 14.4 g, Cholesterol 25.8 mg, Fat 9.5 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 836.1 mg, Sugar 10.1 g

MOZZARELLA FILLED STEAK ROLLS



Mozzarella Filled Steak Rolls image

Make and share this Mozzarella Filled Steak Rolls recipe from Food.com.

Provided by English_Rose

Categories     Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

12 minute steaks, about 3oz each, thinly cut (or 6 small sirloin steaks, about 5oz each)
salt and pepper
2 ounces basil, leaves only
10 ounces mozzarella cheese, torn
1 tablespoon oil
10 ounces roasted red peppers packed in oil, plus 1 tbsp of their oil
2 ounces olives (black or green)
1 tablespoon balsamic vinegar

Steps:

  • Heat oven to 450°F
  • Season steaks, place a few basil leaves on each and split the mozzarella between them.
  • Bring the sides of the steaks together to make an open parcel, securing the edges with a toothpick. If making up to a day ahead, cover and chill.
  • Heat a heavy-based roasting tin on a high heat, add the oil and brown the beef on all sides - this should take about 1 min in total and the meat will still be rare in the middle.
  • Add the peppers, their oil and the olives to the tin, pour over the vinegar, then roast for 2-3 mins for medium rare, longer for well done.
  • Cover with foil and leave to rest for up to 5 minutes Scatter over remaining basil before serving.

Nutrition Facts : Calories 524.2, Fat 44.2, SaturatedFat 19.6, Cholesterol 116.9, Sodium 447.5, Carbohydrate 2.4, Fiber 0.5, Sugar 0.9, Protein 29.4

STEAK SUMMER ROLLS



Steak Summer Rolls image

The sheer rice wrappers are like windows, revealing the colorful layers of veggies, noodles and steak inside these refreshing rolls. A mandoline or Japanese slicer makes easy work of slicing ingredients paper thin (or use a very sharp knife).

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 summer rolls (2 per person)

Number Of Ingredients 14

1/2 cup plain 2% Greek yogurt
1 tablespoon chopped fresh dill
1 small Persian cucumber, grated
Kosher salt and freshly ground black pepper
2 ounces rice vermicelli
1/2 small red onion, cut into 1/4-inch-thick rounds (keep the rounds intact)
One 10- to 12-ounce boneless strip steak
Kosher salt and freshly ground black pepper
Eight 8-inch spring roll rice wrappers
6 red radishes, thinly sliced on a mandoline
1/2 cup fresh flat-leaf parsley leaves, dill leaves or a combination
1 medium carrot, thinly sliced on a mandoline
1 small Persian cucumber, thinly sliced on a mandoline
6 cups baby spinach leaves

Steps:

  • For the dip: Combine the yogurt, dill, cucumber, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Cover and refrigerate until ready to serve.
  • For the summer rolls: Prepare the rice vermicelli according to the package directions. Drain, pat dry and set aside.
  • Preheat an outdoor grill or a grill pan to medium high.
  • Grill the onions until charred, about 3 minutes per side. Separate the onion rounds into individual rings.
  • Sprinkle the steak with salt and pepper. Grill until nicely charred and medium rare, 4 to 5 minutes per side. Let rest for 10 minutes, then trim and slice on the bias and against the grain into 24 long strips.
  • Build the summer rolls: Fill a large bowl with water. Working one at a time, submerge a rice wrapper in the water until pliable. Lay out on a paper towel. Arrange a row of radishes in the center of the wrapper. Put a row of the herbs on one side and a row of alternating carrots and cucumbers on the other. Top all the veggies with a single layer of spinach, then 3 slices of steak, 3 small onion rings and one-eighth of the noodles. Top with another single layer of spinach leaves. Fold in the sides and roll up like a burrito. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with the dip on the side.

Nutrition Facts : Calories 330, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 55 milligrams, Sodium 310 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams, Sugar 4 grams

JAPANESE-STYLE STEAK ROLLS



Japanese-Style Steak Rolls image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 large bunches scallions, trimmed and halved crosswise
1 head broccoli, trimmed and sliced lengthwise into spears
2 1/2 tablespoons vegetable oil, plus more for the grill
3 tablespoons salted peanuts, chopped
1 teaspoon grated peeled fresh ginger
2 cloves garlic, finely grated
1 1/2 pounds thinly sliced beef for braciole (8 pieces)
Kosher salt and freshly ground pepper
1 bunch asparagus, trimmed
1/4 cup hoisin sauce
1 tablespoon low-sodium soy sauce

Steps:

  • Preheat a grill to medium high. Bring a medium saucepan of water to a boil; add the scallions and cook until wilted, about 45 seconds. Remove with tongs to a colander to cool, then pat dry. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl.
  • Heat 1/2 tablespoon vegetable oil in a small nonstick skillet over medium heat. Add the peanuts and half each of the ginger and garlic; cook, stirring, until toasted, 2 to 3 minutes.
  • Pound the beef until 1/8 inch thick. Lay 2 pieces next to each other, overlapping slightly; season with salt and pepper. Top with a quarter of the scallions, laying them crosswise. Roll up the meat around the scallions; secure with toothpicks. Repeat to make 3 more rolls.
  • Add the asparagus, any remaining scallions and the remaining 2 tablespoons vegetable oil to the broccoli; season with salt and pepper and toss. Mix the hoisin sauce, soy sauce and remaining ginger and garlic in a bowl.
  • Oil the grill grates. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce halfway through, until charred, 7 to 8 minutes. Grill the vegetables until tender, 3 to 5 minutes. Halve the steak rolls, remove the toothpicks and serve with the vegetables. Top with the peanut mixture.

SPICY STEAK ROLLS



Spicy Steak Rolls image

I wanted something that I could do with just regular round steak, so this is what I did with them. It is very spicy but very tasty. Serve with your favorite side.

Provided by Valerie Scott

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

10 slices bacon, chopped
1 (8 ounce) package fresh mushrooms, chopped
1 green bell pepper, chopped
½ small onion, chopped
1 clove garlic, minced, or to taste
4 beef round steaks
½ cup Montreal steak seasoning
toothpicks

Steps:

  • Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Add mushrooms, green bell pepper, onion, and garlic; cook and stir until mushrooms are softened, about 10 minutes. Remove skillet from heat.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place 1 round steak between 2 pieces of plastic wrap on a flat work surface. Pound steak using a meat tenderizer until flattened. Repeat with remaining steaks.
  • Pour Montreal steak seasoning into a shallow bowl. Press 1 side of each steak into the seasoning and lay seasoning-side down on a cutting board. Spoon some of the mushroom mixture down the center of each steak. Roll up steaks and secure with toothpicks.
  • Cook on the preheated grill, turning occasionally, until cooked to desired doneness, about 35 minutes. Remove toothpicks before serving.

Nutrition Facts : Calories 843.1 calories, Carbohydrate 10.8 g, Cholesterol 267.6 mg, Fat 41.2 g, Fiber 1.8 g, Protein 102.3 g, SaturatedFat 14.9 g, Sodium 6162.2 mg, Sugar 2 g

Tips:

  • For a more flavorful dish, use a high-quality steak, such as ribeye or strip loin.
  • Make sure the steak is thinly sliced, about 1/4-inch thick.
  • If you are using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
  • Season the steak rolls generously with salt and pepper, and any other desired seasonings.
  • For a crispy crust, sear the steak rolls in a hot skillet until browned on all sides.
  • Reduce heat to medium-low and continue to cook the steak rolls, turning occasionally, until cooked through to your desired doneness.
  • Serve the steak rolls immediately with your favorite dipping sauce.

Conclusion:

Steak rolls are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.

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