Italian Stuffed Beef Rolls Recipe
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
How To Make Italian Stuffed Beef Rolls :
- Preheat oven to 425°. Cut steak into 6 serving-size
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.