Italian Beef On Rolls Recipes

BEEF BRACIOLE RECIPE

Steps:

• Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
• Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
• Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
• If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
• Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
• Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
• Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
• Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

ITALIAN BEEF ON ROLLS

Steps:

• Place the roast in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, green pepper, water and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices; shred beef and return to the slow cooker. Serve on rolls.

ITALIAN STUFFED BEEF ROLLS

Steps:

• Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!

ITALIAN BEEF ROLL UPS

Steps:

• Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture. , In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta.

ITALIAN BEEF ROLLS RECIPE BY TASTY

Steps:

• Make the Italian beef: Season the beef with the salt, pepper, and garlic powder.
• Set the Instant Pot to Sauté, then add the olive oil and heat until shimmering. Add the beef to the Instant Pot and sear until golden brown, about 4 minutes per side. Remove the beef from the pot and set aside.
• Add the onion to the Instant Pot and sauté until tender, about 3 minutes. Add the pepperoncinis, garlic, tomato paste, and oregano and stir to combine for about 2 minutes, then stir in the beef broth.
• Return the beef to the Instant Pot, making sure it is covered by some of the broth and onions. Secure the lid, making sure the steam valve is set to Sealing. Set to Pressure Cook on High for 1 hour. When the cooking time is up, let the pressure release naturally, about 15 minutes.
• Uncover the Instant Pot and transfer the beef to a cutting board, leaving the cooking liquid behind in the pot. Set the Instant Pot to Sauté and simmer the cooking liquid until reduced, about 8 minutes.
• Meanwhile, shred the beef with two forks.
• Make the rolls: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Fill a medium pot a little over halfway with water and the baking soda. Bring to a boil over medium-high heat.
• Divide the pizza dough into 8 portions, then roll each out to a ¼-½-inch-thick circle. Fill each round with 4 quarter-slices of Provolone cheese and some of the shredded beef. Gather the dough around the meat and cheese, pinching the seams to seal, and roll into smooth balls.
• Working in batches, boil the rolls until the outside is slightly cooked, 45-60 seconds. Transfer to a paper towel-lined plate to drain, then transfer to the prepared baking sheet.
• In a small bowl, whisk together the egg and 1 tablespoon of water.
• Brush the rolls with the egg wash and sprinkle the tops with garlic powder. Place 2 Provolone strips on top of each roll to create an "X" shape.
• Bake the rolls for 20 minutes, or until golden brown. Remove from the oven and let cool for about 10 minutes.
• Serve the rolls warm with the reduced braising liquid and chopped giardiniera.
• Enjoy!

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)

Steps:

• Pound the steak very thin and cut into 4 pieces.
• Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
• Roll each piece up tightly and secure with a string.
• Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
• Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
• Remove the strings and serve.
• (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).