Because the mushroom stuffing has already been cooked you don't need to worry about that - it will warm up as the steak fries. The length of time that you cook the steak itself depends on three factors: 1. How well done you prefer your steak - for rare steak a few minutes will suffice - more well done, leave it for longer. 2. The thickness of the steak - thicker pieces will take longer. 3. How large the piece of steak is - if you've managed to roll it twice, it will take longer for the inside piece to cook through. As a rule of thumb, I used minute steak (sometimes called sizzle steak) which is very thinly cut. When I rolled it, I just folded one-third of the steak over on itself and then brought the remaining third up and over to form the sausage shape before securing it with toothpicks. I then fried it lightly in oil for 2 to 3 minutes on each side, turning with tongs to let the meat brown on all sides.