Prep Time: 30 mins | Cook Time: 5 mins | Chill Time: 3 hrs 30 mins | Total Time: 4 hrs 5 mins | Yield: 8 Servings
Stuffed with incredible flavors, these Beef Pinwheels are set to take you on an awesome adventure of flavors! This recipe may seem like a lot of work, but I promise you that it is worth all the effort! Whether for a simple family dinner or a special occasion, these treats are perfect to serve. Enjoy!
Ingredients:
6 roasted bell peppers, cut open and patted dry
1 c shaved Parmesan cheese
1 teaspoon Himalayan salt
1 teaspoon finely chopped fresh thyme
2 c fresh baby spinach leaves
1 teaspoon freshly ground black pepper
2.2 pounds beef roast from the inside round
Directions:
Let the beef roast chill in the freezer for 25 minutes.
Slice the roast into 20 thin pieces. Pound each with a meat mallet to tenderize it.
Arrange 2 pieces of plastic film together onto a flat surface, then form them into one rectangle. Put the meat slices on top of the plastic overlappingly.
Sprinkle thyme, salt, and pepper over the meat to season.
Lay the bell peppers on top of the meat followed by the bell peppers. Top everything with shaved Parmesan cheese.
Roll the meat tightly and wrap it. Secure it with kitchen twine. Place it in the fridge to chill for at least 3 hours overnight.
Slice the roast into 8 even pieces.
Place a skillet on the stove and turn the heat to high. Add oil and allow it to become hot.
Add the pinwheels into the hot skillet, then cook each side for about 3 minutes or until done. Transfer them onto a clean plate.
Serve and enjoy!
Nutrition Facts:
Serving: 1pinwheel, calories: 231kcal | carbohydrates: 2g | protein: 33g | fat: 10g | saturated fat: 4g | cholesterol: 86mg | sodium: 947mg | potassium: 519mg | fiber: 1g | sugar: 1g | vitamin a: 945iu | vitamin c: 15mg | calcium: 191mg | iron: 3mg
Ingredients
- 6 roasted bell peppers, cut open and patted dry
- 1 c shaved Parmesan cheese
- 1 teaspoon Himalayan salt
- 1 teaspoon finely chopped fresh thyme
- 2 c fresh baby spinach leaves
- 1 teaspoon freshly ground black pepper
- 2.2 pounds beef roast from the inside round
Instructions
Let the beef roast chill in the freezer for 25 minutes.
Slice the roast into 20 thin pieces. Pound each with a meat mallet to tenderize it.
Arrange 2 pieces of plastic film together onto a flat surface, then form them into one rectangle. Put the meat slices on top of the plastic overlappingly.
Sprinkle thyme, salt, and pepper over the meat to season.
Lay the bell peppers on top of the meat followed by the bell peppers. Top everything with shaved Parmesan cheese.
Roll the meat tightly and wrap it. Secure it with kitchen twine. Place it in the fridge to chill for at least 3 hours overnight.
Slice the roast into 8 even pieces.
Place a skillet on the stove and turn the heat to high. Add oil and allow it to become hot.
Add the pinwheels into the hot skillet, then cook each side for about 3 minutes or until done. Transfer them onto a clean plate.
Serve and enjoy!
