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Italian Beef Roll ups

 Italian Beef Roll ups
Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed! I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands. -Lucia Johnson, Massena, New York
6 ServingsPrep: 20 min. Cook: 1-1/2 hours


  • 1-1/2 pounds beef top round steak, thinly sliced
  • Salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh celery leaves
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 4 cups spaghetti sauce
  • Hot cooked pasta


  • Pound meat to tenderize. Sprinkle with salt and pepper. Cut into
  • 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and
  • herbs. Place a heaping spoonful of crumb mixture on each meat square
  • and roll up. Secure with string or a toothpick. Roll meat in
  • remaining crumb mixture.
  • In a large skillet, brown roll-ups in oil on all sides. Pour
  • spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat
  • is tender. Serve with pasta. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 448 calories, 19 g fat (6 g saturated fat), 78 mg cholesterol, 1,267 mg sodium,

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Italian Beef Roll ups (continued)

Nutritional Facts: 30 g carbohydrate, 3 g fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.