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Italian Beef Rollups
Italian Beef Rollups have soft pasta rolled up with a savory beef filling, then baked smothered in sauce and cheese.
Ingredients
Italian Beef
3 pounds beef chuck
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large onion sliced into thick slices
6 tablespoons tomato paste
1/2 cup bold red wine such as merlot
1 14.5–oz can crushed tomatoes
1 teaspoon dry basil
1 teaspoon dry oregano
2 cups beef stock or broth
Roll-ups
2 cups leftover mashed potatoes*
2 cups all-purpose flour
1 teaspoon kosher salt
Other
Flour for rolling the roll-ups
3 cups crushed tomatoes
12 slices provolone cheese
3 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Salt and pepper all sides of the beef.
- In a medium heavy bottomed Dutch oven over medium high heat, add oil and sear the beef on all sides, about two minutes per side.
- Remove beef and add onions and cook two minutes.
- Add tomato paste and cook for another two minutes.
- Add the wine, deglaze then add the crushed tomatoes, dry basil, dry oregano and stock.
- Nestle the beef back in, cover and cook 1 ½ hours. Turn beef over in the pot, cover and cook another 1 ½ hours.
- With two forks, shred beef into the liquid. Set shredded beef aside or if making a day ahead, refrigerate.
- Make the rollups by mixing the mashed potatoes, flour and salt to form a dough.
- Roll into a log and cut into 12 pieces. Roll each piece into a ball.
- Flour your counter and roll the dough balls into a 7” circle with a rolling pin. They are easy to roll so I just rolled as I cooked.
- Heat a medium to large nonstick saute pan over medium and once hot, lay out one rollup and cook for 1-2 minutes per side. Have another one rolled and ready and remove the first one and replace with a new one. Repeat for all 12, wiping the pan of any flour a few times during the cooking process. If using right away, loosely cover with plastic and set aside. If making ahead, stack on a plate, cover with plastic and refrigerate.
- When ready to assemble, preheat oven to 350 degrees F and line a sheet tray with parchment paper. Cover the parchment with about a cup of the crushed tomatoes.
- Lay out the 12 rollups on your counter and cover each with a slice of provolone cheese (cut the slice in half and lay the two halves end to end to cover to the edges).
- Heat the filling in the microwave if cold and divide the filling equally between the 12 rollups, about ½ cup or more each.
- Roll each tight and line up on the sheet tray, seam down.
- Spread the remaining two cups of crushed tomatoes over the tops of each.
- Divide the shredded mozzarella evenly over the tops of each.
- Sprinkle the tops with the Parmesan cheese and bake for 20 minutes.
- Place under the broiler until browned and serve.
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Notes
*Russet potatoes work best for this recipe. Mashed potatoes made with waxy potatoes such as New Potatoes, may produce mixed results when mixed with flour and salt.
Find it online: https://www.afamilyfeast.com/italian-beef-rollups/
