Italian Beef Rolls

Name: Italian Beef Rolls
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons shredded fresh basil; 3 Tbsps canned no-salt-added beef broth, undiluted; 3 Tbsps dry red wine; 1 Tbsp chopped fresh flat-leaf parsley; 1 teaspoon minced garlic; 2 Tbsps shredded lean cooked ham; 2 Tbsps finely chopped onion; 0 teaspoons freshly ground pepper; 2 teaspoons freshly grated Romano cheese; 227 grams lean, boneless beef sirloin steaks; 79 milliliters peeled, seeded, and chopped tomato

The recipe Italian Beef Rolls is ready in about 48 minutes and is definitely an excellent gluten free and primal option for lovers of Mediterranean food. One portion of this dish contains around 29g of protein, 8g of fat, and A mixture of ham, flat-leaf parsley, tomato, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Trim fat from steaks.

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Steak

Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

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Steak

Meat

Wrap

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Plastic Wrap

Meat Tenderizer

Rolling Pin

Combine ham and next 5 ingredients in a small bowl, stirring well.

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Ham

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Bowl

Spread ham mixture evenly over steaks, leaving a 1/2-inch border on each.

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Spread

Steak

Ham

Roll up each steak, jellyroll fashion, starting at short side; secure with heavy string.

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Steak

Roll

Coat a small nonstick skillet with cooking spray.

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Cooking Spray

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Frying Pan

Place over medium heat until hot; add onion, and saute 3 minutes.

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Onion

Add beef rolls; cook until browned on all sides.

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Roll

Beef

Add tomato, wine, and beef broth. Bring to a boil; cover, reduce heat, and simmer 40 to 45 minutes or until meat is tender.

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Beef Broth

Tomato

Meat

Wine

Remove rolls to warm plates; spoon tomato sauce mixture over rolls.

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Tomato Sauce

Roll

Garnish with basil sprigs, if desired.

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Basil

Equipment

Ingredients

Servings:

2teaspoons

shredded fresh basil 3Tbsps

canned no-salt-added beef broth, undiluted 3Tbsps

dry red wine 1Tbsp

chopped fresh flat-leaf parsley 1teaspoon

minced garlic 2Tbsps

shredded lean cooked ham 2Tbsps

finely chopped onion 0teaspoons

freshly ground pepper 2teaspoons

freshly grated Romano cheese 227grams

lean, boneless beef sirloin steaks 79milliliters

peeled, seeded, and chopped tomato

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Monsanto Il Poggio Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 40 dollars per bottle.