Easy Roast Beef Roll Ups Recipes

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

Steps:

• Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
• In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
• Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
• In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
• In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

Steps:

• Stovetop Instructions:
• Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.
• Microwave Instructions:
• Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.

Steps:

• Spread 1 tablespoon dressing on each tortilla, covering entire surface. Top each with lettuce leaf and half of beef, cheese and onion. Roll up each tortilla tightly.
• To serve, cut roll-ups into 1-inch slices. Insert cocktail toothpick into each to secure. Serve with pickle wedges.

Steps:

• In a small bowl, combine the first seven ingredients. Divide roast beef among flatbread wraps. Top with cheese and coleslaw mixture; roll up tightly.

Steps:

• Spray a casserole pan (3 quart) with cooking spray.
• Microwave on high the broccoli, mushroom and garlic about 1 1/2 minutes.
• Blend together the gravy, tomato paste, tomatoes, oregano and basil; set aside.
• Mix broccoli mixture and 1/4 cup of cheese with the mashed potatoes.
• Put 1/4-1/2 cup potato mixture down the center of each roast beef slice,.
• Roll up and place seam side down in prepared pan.
• Pour gravy mixture over top.
• Cover with foil.
• Bake 25 minutes at 350°F.
• Uncover, sprinkle with 2 tbps cheese.
• Bake 5 minutes more until cheese melts.
• Let stand 5 minutes before serving.
• Serves 4.

Steps:

• Combine sour cream, mayonnaise and salsa; spread over tortillas. Top with roast beef and lettuce. Roll up tightly and secure with toothpicks; cut in half. Serve with salsa.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
• Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
• Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.

Steps:

• Trim separable fat from steak nd remove bone.
• Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon.
• Place bacon slices on steak strips and roll up, securing with small wooden picks.
• Brown roll-ups slowly in hot oil in large frying-pan.
• Remove roll-ups to pressure pan.
• Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan.
• Pour liquid over roll-ups.
• Cook at 10 lbs pressure 10 minutes.
• Remove roll-ups to warm serving dish.
• Combine cornstarch and 1/2 cup water, mixing until smooth.
• Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened.
• Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.