Italian Beef Rollups
- SERVES
- 4
- COOK TIME
- 40 Min
This recipe is an old-world Italian favorite that we can't get enough of! Once you taste our Italian Beef Rollups, you'll see why this is one of our favorites. Don't be intimidated by the phrase "rollups"; this dish is super easy to make, even though it looks and tastes like it came out of a restaurant in the heart of the Naples, Italy. Let's eat!
What You'll Need
- 1 cup Italian-flavored bread crumbs
- 1/4 cup grated Romano cheese
- 1/4 pound Genoa or other salami, finely chopped
- 2 eggs
- 1/2 teaspoon black pepper
- 4 thin top sirloin steaks, cut in half (about 1-1/2 pounds)
- 1/4 cup olive oil
- 1 (24-ounce) jar spaghetti sauce
What to Do
- In a small bowl, combine bread crumbs, cheese, salami, eggs, and pepper; mix well. Spread mixture evenly over the top of each steak; roll up jelly-roll style and secure each with a toothpick.
- In a soup pot, heat the oil over medium-high heat and brown beef rolls 6 minutes, turning to brown on all sides. Reduce heat to low and add spaghetti sauce; cover and simmer 35 to 40 minutes, or until beef is tender. Remove toothpicks before serving.
Check This Out!
- For more great Italian dinners, try our Tuscan One Pot or our Sunday Night Manicotti!
- We love beef! Try our Slow Cooker Beef Tips and Mom's Go-To Weeknight Goulash.
- We've got more rolled-up recipes you're gonna love! Make our Lasagna Rollups or our Strawberry Cheesecake Breakfast Rollups for breakfast!
Up Next:
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 788
- Calories from Fat 401
- Total Fat 45g 68 %
- Saturated Fat 14g 70 %
- Trans Fat 0.0g 0 %
- Protein 55g 110 %
- Amount Per Serving % Daily Value *
- Cholesterol 242mg 81 %
- Sodium 2,516mg 105 %
- Total Carbohydrates 39g 13 %
- Dietary Fiber 1.5g 6 %
- Sugars 11g 0 %
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mlbooth72 2837033
Sep 08, 2019
This is Italian Braciole. I've made them many times. The recipe just says "eggs". You use hard boiled eggs, chopped or sliced, NOT RAW EGGS. Also needs to simmer in the sauce at least an hour unless you're using super tender steak. We tied them together with string.
Test Kitchen Team
Sep 09, 2019
Hi there! Thanks for the feedback. The great thing about recipes is there are always many variations. People are free and able to make their own twist, and nothing has to be mad the same way every time. It's all about having fun and figuring out what you like. Thanks again for reaching out!
frogglady54 042260 3
Apr 28, 2017
This is Braciole, my grandma and my mom made it but without the salami. Tasty addition, though!
sparklez 2635937
Jun 16, 2013
This sounds really good. I would think you could add anything to the inside of it. Like spinach, cheese or another type of chopped meat.
sunshinehigh 14627 80
Jun 16, 2013
Great recipe ! Needs longer cook time simmering on low for 1 hr add a tad water if it is needed as it simmers away with it's divine aroma mmm o so goood
donnaburdick 12922 67
Feb 02, 2013
we made this last night. beef was so tough we couldn't eat it. Stuffing was ok. disappointing dinner.....uuuugggggghhhh.
paulalane
Feb 19, 2013
First you need to sprinkle meat tenderizer on the steak. It'll melt in your mouth.
frogglady54 042260 3
Apr 28, 2017
You need to simmer it, covered in the sauce for a lot longer than the recipe calls for unless you use a tender cut of beef. My grandma had it simmering about an hour.
mitchellmattie48 8 777463
Jan 28, 2013
This sound good and look good ,So I'm trying it and will let u know how my family like it....
kamora5 3711237
Jan 28, 2013
Great idea to add the Genoa! I've made these for years using boneless pork loin which is often on sale and gives the sauce a lovely flavor. Thanks!
Chikostribe 921565 9
Sep 10, 2011
Great way to use an inexpensive cut of meat in a delicious way.
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