PREP TIME: 1 hr | COOK TIME: 3 hrs 30 mins | TOTAL TIME: 4 hrs 30 mins | YIELD: 12 servings
These are the best roll-ups I have ever made! These mouthwatering Italian Beef Roll-Ups are filled with savory beef filling and smothered in sauce and cheese, then baked to perfection!
INGREDIENTS
Italian Beef:
2 tbsp extra virgin olive oil
3 lbs beef chuck
½ c. bold red wine such as Merlot
1 large onion, sliced into thick slices
6 tbsp tomato paste
1 14.5-ounce can of crushed tomatoes
1 tsp dry oregano
1 tsp dry basil
2 c. beef stock or broth
1 tsp Kosher salt
½ tsp freshly ground black pepper
Roll-ups:
2 c. all-purpose flour
1 tsp kosher salt
2 c. leftover mashed potatoes
Other:
½ c. freshly grated Parmesan cheese
Flour for rolling the roll-ups
12 slices provolone cheese
3 c. crushed tomatoes
3 c. shredded mozzarella cheese
How to make Italian Beef Rollups
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Season both sides of the beef with salt and pepper.
Step 3: Heat the oil in a medium heavy-bottomed Dutch oven over medium-high heat. Once hot, add the beef and sear for about 2 minutes on each side. Set aside when done.
Step 4: In the now-empty pot, saute the onions for about 2 minutes. Then, add the tomato paste and continue to cook for additional 2 minutes. Pour in the wine and deglaze the pot. Next, add the crushed tomatoes, dry basil, dry oregano, and stock. Return the seared beef to the pot. Put the lid on and cook for 1 ½ hours more. Then, flip the beef and replace the cover. Continue to cook for additional 1 ½ hours.
Step 5: shred the beef into the liquid using two forks. Set aside. If desired, you can make the beef in advance and keep it in the fridge.
Step 6: Mix the mashed potatoes, flour, and salt to make the roll-ups. Into a log, roll the dough and cut it into 12 pieces. Then, shape each piece into a ball.
Step 7: Onto a floured surface, roll the dough balls into a 7-inch circle using a rolling pin.
Step 8: Into a hot medium to large nonstick saute pan over medium heat, place one roll-up and cook for about 1 to 2 minutes on each side. Set aside when done. Do the same with the remaining 12 roll-ups, wiping any flour in the oven a couple of times during the cooking process. Loosely cover the roll-ups using plastic if used right away and set them aside. Or stack them on a plate, tent them with plastic, and keep them in the fridge if making them in advance.
Step 9: Using parchment paper, line a sheet tray. Spread about 1 c. of the crushed tomatoes onto the parchment.
Step 10: On a counter, lay out the 12 roll-ups and cover each with provolone cheese.
Step 11: In the microwave, heat the cold filling and equally divide it between the roll-ups, adding about half c. or more for each. Tightly roll each roll-up and place it on the sheet tray, seam-down. Over the tops of each roll-up, spread the rest of the 2 c. of the crushed tomatoes and evenly sprinkle with the shredded mozzarella, followed by the Parmesan cheese.
Step 12: Place in the preheated oven and bake for about 20 minutes. Then, broil until browned.
NOTE:
For this recipe, the best potato to use is Russet potatoes.
Nutrition Facts:
Serving Size: 1 Rollup, Serves: 12
Amount Per Serving: Calories 473, Total Fat 18.8g 24%, Saturated Fat 8.4g, Trans Fat 0g, Polyunsaturated Fat 1.3g, Monounsaturated Fat 6.8g 0%, Cholesterol 98.8mg 33%, Sodium 1258.4mg 55%, Total Carbohydrate 29g 11%, Dietary Fiber 3.9g 14%, Sugars 5.1g, Protein 44.5g 89%