Main Dishes

Italian Stuffed Beef Rolls with Roasted Red Pepper Sauce.


I the combination of spinach, artichoke and cream cheese! Add basil and a roasted red pepper sauce and you have perfection on a fork! I hope you enjoy this as much as I do! You can make these easily in under an hr, but you can also do almost everything a day or two in advance as well, the filling can be made and chilled. You can roll up the filling in the steaks, cover and refrigerate until ready to bake. You can also make the sauce ahead and just reheat when you are ready to serve it.

6 4-5 oz steaks
8 oz spinach and artichoke flavored cream cheese
6 oz jar, marinated artichoke hearts, drained and chopped fine
10 oz box frozen chopped spinach, thawed and squeezed dry.
2 tbsp. finely chopped fresh basil
16 oz jar roasted red bell peppers, drained and chopped
1 tbsp. of olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
28 oz can garlic and onion spaghetti sauce
1 Tbsp tomato paste
Pre-heat oven to 425 degrees F. While oven is preheating, pound steaks out to 1/8 inch thickness. In a medium bowl mix together spinach, artichoke hearts, spinach, basil and about 1/4 cup of the roasted red bell pepper. Place about 2 tbsp spinach and cream cheese filling onto the center of each steak. Roll up as you would a burrito. Make sure the filling is covered so it does not leak out during baking. Place seam side down in a baking dish. Season with salt and pepper to taste Bake at 425 Degrees for 30-35 minutes. Allow rolls to rest 5 minutes before slicing. While Beef rolls are cooking, prepare the Roasted red pepper sauce. Heat olive oil in a large saucepan. Over medium high heat, sauté onions until tender, about 3 minutes. Reduce heat and stir in garlic. Stir in remaining jarred red bell peppers and spaghetti sauce. Blend in batches until smooth, Bring sauce to a simmer. Stir in tomato paste. Reduce heat to low, cover and allow to simmer until beef rolls are done. Slice Beef Rolls, and serve with sauce.


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