Old World Italian Beef Roll Recipes

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ITALIAN STUFFED BEEF ROLLS



Italian Stuffed Beef Rolls image

The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. You can also make the sauce ahead and reheat it when you are ready to serve. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 beef top sirloin steak (2 pounds)
2 jars (8 ounces each) roasted sweet red peppers, drained and chopped, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable chive and onion cream cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and finely chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
1 tablespoon tomato paste

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.

Nutrition Facts : Calories 438 calories, Fat 21g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1326mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 6g fiber), Protein 38g protein.

ITALIAN BEEF ON ROLLS



Italian Beef on Rolls image

This slow-cooker recipe is one of my all-time favorites! With 29 grams of protein per serving, it's a great way to meet your daily needs. -Jami Hilker, Harrison, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 8 servings.

Number Of Ingredients 10

1 beef sirloin tip roast (2 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium green pepper, chopped
1/2 cup water
1 tablespoon sesame seeds
1-1/2 teaspoons garlic powder
1 teaspoon fennel seed, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
8 kaiser rolls, split

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.

Nutrition Facts : Calories 333 calories, Fat 8g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 573mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

ITALIAN BEEF ROLL UPS



Italian Beef Roll ups image

Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed! I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds beef top round steak, thinly sliced
Salt and pepper to taste
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1/4 cup finely chopped fresh celery leaves
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons olive oil
4 cups spaghetti sauce
Hot cooked pasta

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.

Nutrition Facts : Calories 448 calories, Fat 19g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 1267mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY



Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty image

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 22

½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving

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!

Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams

ITALIAN STYLE MEAT ROLL



Italian Style Meat Roll image

I also use this meat mixture for meatballs. Either way, it's mouthwatering. -Janaan Cunningham

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 11

1 slice bread, cut into cubes
1 large egg
2 tablespoons water
1 small onion, chopped
1 celery rib, chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1 package (2-1/2 ounces) sliced dried beef
1-1/2 cups shredded mozzarella cheese

Steps:

  • Process bread in a blender or food processor until fine crumbs form; transfer to a bowl. In same blender, combine the egg, water, onion, celery, Italian seasoning, salt and pepper; cover and process until smooth. Stir into the bread crumbs. Crumble beef over mixture and mix well., On a 16x12-in. piece of waxed paper, shape meat mixture into an 11x8-in. rectangle. Top with the dried beef and cheese to within 1/2 in. of edge. Roll up jelly-roll style,starting with a short side; pinch to seal edges., Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 270 calories, Fat 15g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 617mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)



Braciola - Braciole (Italian Stuffed Beef Rolls) image

Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.

Provided by jenpalombi

Categories     Steak

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce

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).

NANA'S ITALIAN ROULADE



Nana's Italian Roulade image

My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 13

6 bacon strips
2 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 to 2 pounds)
1/4 cup grated Parmesan cheese
3 hard-boiled large eggs, sliced
1/4 cup minced fresh parsley
2 tablespoons olive oil
3 jars (24 ounces each) meatless pasta sauce
Hot cooked spaghetti
Additional minced fresh parsley

Steps:

  • Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.

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