Italian Beef Rolls

For a rustic Italian dinner, serve Italian Beef Rolls, Fettuccine with Pesto, commercial Italian bread, and Blackberry Granita.


2 servings.

Recipe from

Oxmoor House

Recipe Time

Cook: 43 Minutes

Nutritional Information

Calories 196
Caloriesfromfat 33 %
Fat 7.2 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.2 g
Carbohydrate 4.1 g
Fiber 0.0 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 192 mg
Calcium 0.0 mg


2 (4-ounce) lean, boneless beef sirloin steaks
2 tablespoons shredded lean cooked ham
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons freshly grated Romano cheese
2 teaspoons shredded fresh basil
1 teaspoon minced garlic
1/4 teaspoon freshly ground pepper
Olive oil-flavored vegetable cooking spray
2 tablespoons finely chopped onion
1/3 cup peeled, seeded, and chopped tomato
3 tablespoons dry red wine
3 tablespoons canned no-salt-added beef broth, undiluted
Fresh basil sprigs (optional)


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

Combine ham and next 5 ingredients in a small bowl, stirring well. Spread ham mixture evenly over steaks, leaving a 1/2-inch border on each. Roll up each steak, jellyroll fashion, starting at short side; secure with heavy string.

Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add onion, and saute 3 minutes. Add beef rolls; cook until browned on all sides. Add tomato, wine, and beef broth. Bring to a boil; cover, reduce heat, and simmer 40 to 45 minutes or until meat is tender. Remove rolls to warm plates; spoon tomato sauce mixture over rolls. Garnish with basil sprigs, if desired.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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