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Italian Beef Roll-ups

(9 Votes)
Italian Beef Roll-Ups
40 Min

This budget-friendly steak recipe is so fancy-looking and tasting, no one will ever believe how easy and reasonable it was. Check out our Italian Beef Roll-ups for making a weeknight special or impressing company!

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 (28-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.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 789
  • Calories from Fat 411
  • Total Fat 46g 70 %
  • Saturated Fat 14g 70 %
  • Trans Fat 0.0g 0 %
  • Protein 55g 111 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 246mg 82 %
  • Sodium 2,175mg 91 %
  • Total Carbohydrates 37g 12 %
  • Dietary Fiber 5.1g 20 %
  • Sugars 13g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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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