Baked Beef Roll Recipes

BEEF ROLL

Steps:

• For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
• Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
• Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
• For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
• Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
• Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
• To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

HOT ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 350˚F. Mix the mayonnaise and horseradish together and set aside.
• Remove the Hawaiian Rolls from the packaging. Cut each set of 12 horizontally in half so the tops and bottoms are separated.
• Lay the bottoms in a 9x13 baking dish. Spread the horseradish mixture evenly over the rolls. Next lay the roast beef and then cheese evenly over the rolls. Put the tops back on the rolls and then use a knife to cut between each roll to separate the sandwiches. (This helps for serving.)
• Next, in a small bowl, whisk together the melted butter, garlic, dried onion, mustard and Worcestershire sauce. Pour over the top of the rolls and use a pastry brush to evenly spread it out and work between each roll.
• Bake for 20 minutes or until the sandwiches are heated through and the cheese is melted.

BEEF ROLL UPS

Steps:

• Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
• Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
• Cut the peppers and onion to matchstick size and set aside.
• In a pan, melt the butter then add the shallots and cook until translucent.
• Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
• Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
• Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
• Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
• Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
• When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
• Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

BEEF ROLL-UPS

Steps:

• Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
• In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
• Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
• In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
• In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

BEEF EGG ROLLS

Steps:

• In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
• In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
• Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

BEEF ROLLS

Steps:

• Preheat oven to 325 degrees.
• Melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for Step 7.
• Add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
• Spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
• Put flour onto dinner size plate and mix paprika into flour.
• Roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and RESERVE for thickening later.
• Heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
• Pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
• Taste test the sauce, add more salt and pepper if needed.
• Pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
• Lift out the "rolls" using a slotted spoon and remove the string.
• Return beef to the sauce and serve hot.

BAKED BEEF ROLL

Steps:

• mince the beef, add breadcrumbs, salt and pepper, minced bacon, the hard boiled eggs, chopped and 2 beaten eggs.
• mould into a long sausage and bake in a slow oven for 3 hours.

SLOPPY JOE SLIDER BAKE

Steps:

• Preheat oven to 350°. Without separating rolls, cut rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Top with half of cheese slices; set aside., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, break up beef into crumbles; drain. Stir in sloppy joe sauce, brown sugar, soy sauce and pepper. Cook and stir until combined, 1-2 minutes. Spoon beef mixture evenly over rolls; top with remaining cheese. Replace top halves of rolls. , For glaze, stir together butter, brown sugar, mustard, soy sauce and garlic powder. Brush over rolls; sprinkle with sesame seeds and minced onion. Bake, uncovered, until tops are golden and cheese is melted, 15-20 minutes. If desired, top with pickle slices., Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds and minced onion. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.