Italian Beef Roll
Italian Beef Roll
Italian Beef Roll

Italian Beef Roll

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August 29, 2018

This Italian-style beef loaf is a colorful spiral of peppers, prosciutto, provolone and pine nuts - it tastes as sensational as it looks. 

  • Prep: 30 mins
  • Cook: 1 hr 15 mins


2 tbsp (30 mL) olive oil

¼ cup (50 mL) pine nuts (optional)

½ cup (125 mL) EACH: chopped onion, diced sweet green and red pepper

2 cups (500 mL) thinly sliced mushrooms (about 4 oz/ 125 g)

1 ½ lb (0.68 kg) Lean Ground Beef

½ cup (125 mL) fine dry bread crumbs

1 egg, beaten

¼ cup (50 mL) tomato sauce

½ cup (125 mL) finely chopped onion

1 tsp (5 mL) EACH: minced garlic, dried basil, and salt

½ tsp (2 mL) pepper

10 thin slices prosciutto

1 ½ cups (375 mL) shredded provolone or Mozzarella cheese



In large skillet, heat olive oil over medium heat; cook pine nuts (if using), stirring occasionally, until nicely browned. Using slotted spoon, remove from pan; set aside. In same skillet, cook onion, sweet peppers, mushrooms, basil, salt, pepper and cayenne, stirring occasionally, for 10 minutes or until liquid from mushrooms evaporates. Remove from heat; stir in pine nuts. Cover and let cool to room temperature.

Beef Roll

Meanwhile, in large bowl, combine ground beef, bread crumbs, egg, tomato sauce, onion, garlic, basil, salt and pepper; mix well. Place beef mixture onto sheet of plastic wrap and spread into a 14 x 10 inch (35 cm x 25 cm) rectangle. Arrange prosciutto over beef leaving 1-inch (2.5 cm) border. Top with cheese and prepared filling. Using plastic wrap to help, roll up beef from short end. Pinch edges and ends to seal in filling.


9 x 5 inch (2 L) loaf pan with foil; grease. Place Beef Roll into pan, seam side down. Insert meat thermometer into centre roll, avoiding bottom of pan. Bake 350°F (180°C) oven for 1 to 1 1/4 hours, until thermometer reads 160°F (70°C). Let stand 10 to 15 minutes. Use foil to help remove from pan; cut into 1-inch (2.5) slices to serve.

Makes 6 servings


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