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 Recipe :
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.
Nutrition
Facts :
1
serving: 438 calories, 21g fat (9g saturated fat), 86mg cholesterol, 1326mg
sodium, 21g carbohydrate (13g sugars, 6g fiber), 38g protein.
