Italian Beef Rollups


Italian Beef Rollups

Italian Beef Roll-Ups
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

  1. 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.
  2. 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.

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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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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.

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!

This is Braciole, my grandma and my mom made it but without the salami. Tasty addition, though!

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.

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

I tried this, need to cut bread crumbs in half, filling is too dry

we made this last night. beef was so tough we couldn't eat it. Stuffing was ok. disappointing dinner.....uuuugggggghhhh.

First you need to sprinkle meat tenderizer on the steak. It'll melt in your mouth.

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.

This sound good and look good ,So I'm trying it and will let u know how my family like it....

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!

Great way to use an inexpensive cut of meat in a delicious way.


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