Prep Time: 1 hr | Cook Time: 3 hrs 30 mins | Total Time: 4 hrs 30 mins | Yield: 12 servings
You are in for a treat with these ultimate comfort food, the Italian Beef Roll-ups! With savoury beef filling rolled in soft pasta and perfectly baked smothered in the most delicious sauce and cheese!
INGREDIENTS
Italian Beef:
2 tbsp extra virgin olive oil
3 lbs beef chuck
1 large onion sliced into thick slices
1 (14.5 ounces) can of crushed tomatoes
6 tbsp tomato paste
½ c. bold red wine such as merlot
2 c. beef stock or broth
1 tsp dry basil
1 tsp dry oregano
1 tsp Kosher salt
½ tsp freshly ground black pepper
Roll-ups:
2 c. all-purpose flour
2 c. leftover mashed potatoes
1 tsp kosher salt
Other:
3 c. crushed tomatoes
Flour for rolling the roll-ups
12 slices provolone cheese
½ c. freshly grated Parmesan cheese
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. Add the beef to the hot oil and sear for about 2 minutes on each side. When done, set the beef aside.
Step 4: To the same pan, add the onions and cook for about 2 minutes. Add the tomato paste and continue to cook for additional 2 minutes. Now, pour in the wine and deglaze the pan.
Step 5: Add the crushed tomatoes to the pan along with the dry basil, dry oregano, and stock.
Step 6: Return the beef to the pan. Put the lid on and cook for about an hour and a half. Flip the beef, cover the pan again, and continue to cook for another 1 ½ hours.
Step 7: Shred the beef into the liquid using two forks. If making this ahead, refrigerate the shredded beef.
Step 8: To make the roll-ups, combine the mashed potatoes with flour and salt. Form this into a log, then slice it into 12 pieces. Roll each slice to form a ball.
Step 9: Using a rolling pin, roll the dough balls on a floured counter and form them each into a 7-inch circle.
Step 10: Heat over medium heat a medium to large non-stick saute pan. Once the oil is hot, lay a roll-up out and cook for about a minute or two on each side. When done, remove from the pan and replace with a new roll-up. Make sure to wipe the pan of any flour a couple of times during the cooking process. Loosely tent the roll-ups with plastic if using immediately. Or, if making these roll-ups in advance, you can stack them on a plate, then tent with plastic and store them in the fridge.
Step 11: Prepare the oven when ready to assemble the roll-ups. Preheat it to 350 degrees F. Using parchment paper, line a sheet tray and cover with around a cup of crushed tomatoes.
Step 12: On your counter, lay out the 12 roll-ups. Top each roll-up with a slice of provolone cheese. To cover the edges, you can cut the slice in half, then lay them end to end.
Step 13: In the microwave, heat the filling, then equally divide it between the 12 roll-ups with around half a cup or more each.
Step 14: Tightly roll each roll-up and line them seam-down on the sheet tray. On top of the roll-ups, spread the rest of the 2 cups of crushed tomatoes and evenly sprinkle each top with shredded mozzarella. Lastly, sprinkle the tops with Parmesan cheese.
Step 15: Place the sheet tray into the preheated oven and bake the roll-ups for about 20 minutes. Then, broil them until brown.
Tips: For this recipe, I recommend using russet potatoes for the best results.
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%
Ingredients
- Italian Beef:
- 2 tbsp extra virgin olive oil
- 3 lbs beef chuck
- 1 large onion sliced into thick slices
- 1 (14.5 ounces) can of crushed tomatoes
- 6 tbsp tomato paste
- ½ c. bold red wine such as merlot
- 2 c. beef stock or broth
- 1 tsp dry basil
- 1 tsp dry oregano
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Roll-ups:
- 2 c. all-purpose flour
- 2 c. leftover mashed potatoes
- 1 tsp kosher salt
- Other:
- 3 c. crushed tomatoes
- Flour for rolling the roll-ups
- 12 slices provolone cheese
- ½ c. freshly grated Parmesan cheese
- 3 c. shredded mozzarella cheese
Instructions
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. Add the beef to the hot oil and sear for about 2 minutes on each side. When done, set the beef aside.
Step 4: To the same pan, add the onions and cook for about 2 minutes. Add the tomato paste and continue to cook for additional 2 minutes. Now, pour in the wine and deglaze the pan.
Step 5: Add the crushed tomatoes to the pan along with the dry basil, dry oregano, and stock.
Step 6: Return the beef to the pan. Put the lid on and cook for about an hour and a half. Flip the beef, cover the pan again, and continue to cook for another 1 ½ hours.
Step 7: Shred the beef into the liquid using two forks. If making this ahead, refrigerate the shredded beef.
Step 8: To make the roll-ups, combine the mashed potatoes with flour and salt. Form this into a log, then slice it into 12 pieces. Roll each slice to form a ball.
Step 9: Using a rolling pin, roll the dough balls on a floured counter and form them each into a 7-inch circle.
Step 10: Heat over medium heat a medium to large non-stick saute pan. Once the oil is hot, lay a roll-up out and cook for about a minute or two on each side. When done, remove from the pan and replace with a new roll-up. Make sure to wipe the pan of any flour a couple of times during the cooking process. Loosely tent the roll-ups with plastic if using immediately. Or, if making these roll-ups in advance, you can stack them on a plate, then tent with plastic and store them in the fridge.
Step 11: Prepare the oven when ready to assemble the roll-ups. Preheat it to 350 degrees F. Using parchment paper, line a sheet tray and cover with around a cup of crushed tomatoes.
Step 12: On your counter, lay out the 12 roll-ups. Top each roll-up with a slice of provolone cheese. To cover the edges, you can cut the slice in half, then lay them end to end.
Step 13: In the microwave, heat the filling, then equally divide it between the 12 roll-ups with around half a cup or more each.
Step 14: Tightly roll each roll-up and line them seam-down on the sheet tray. On top of the roll-ups, spread the rest of the 2 cups of crushed tomatoes and evenly sprinkle each top with shredded mozzarella. Lastly, sprinkle the tops with Parmesan cheese.
Step 15: Place the sheet tray into the preheated oven and bake the roll-ups for about 20 minutes. Then, broil them until brown.
Notes
For this recipe, I recommend using russet potatoes for the best results.
