italian stuffed beef rolls
Chicken
Italian Stuffed Beef Rolls
The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. You can also make the sauce ahead and reheat it when you are ready to serve.
Ingredients
- 1 beef top sirloin steak (2 pounds)
- 2 jars (8 ounces each) roasted sweet red peppers, drained and chopped, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and finely chopped
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (24 ounces) pasta sauce
- 1 tablespoon tomato paste
Directions
- Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper.
- Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes.
- Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.
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