Italian Beef Rolls

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

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 33%
  • Fat: 7.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.2g
  • Carbohydrate: 4.1g
  • Fiber: 0.0g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 192mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. 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.
  3. 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.
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