I picked up some really thinly sliced sirloin, and it was perfect for Italian Beef Rolls. I learned to make this when I was growing up. We got a large tenderized round steak, smeared the stuffing over it, rolled it up and tied it with butcher’s twine. Then into the spaghetti sauce it went to cook for hours. This is the same thing in a mini roll version. We did a video, but it’s not ready yet. It’s a long story for another day. When it’s ready, I’ll let you know.
- 3/4 - 1 lb of thinly sliced beef sirloin, round, or flank (about 4 pieces)
- 2 TBSP canola or olive oil
- 1 cup breadcrumbs, fresh or use Panko
- 1 cup shredded parmesan* and extra for sprinkling
- 2 cloves garlic, pressed or minced
- 1 heaping TBSP dried parsley, or use 2 TBSP fresh, chopped
- 1 TBSP fresh celery leaves, chopped (optional)
- Salt and pepper
- 1 large egg
- 1-2 TBSP red wine or beef broth
- 1 jar marinara
- 1/4 cup red wine or beef broth
- Other additions to the filling could be: wilted spinach, chopped; sautéed mushrooms; crumbled bacon, prosciutto, or sausage; pine nuts
- Mix breadcrumbs and next 5 ingredients.
- Mix in egg and wine.
- Spread a generous amount on each piece of beef.
- Roll each piece up and fasten with a toothpick.
- Heat the oil in a skillet on medium-high.
- Sear the rolls on at least 2 sides.
- Transfer to slow cooker.
- Cover generously with marinara.
- Pour wine in bottom.
- Cover and cook on high for 3 hours or until tender.
- Serve with a salad or green beans and crusty bread.
- *You could also use, romano, asiago, or even a shredded Italian blend cheese.