The best beef roll recipes in one place. Get inspired!

Do you want to prepare a tasty meat dish for your family or visitors?

You can’t go wrong with our beef roulade recipes!

We have variants for you with pesto or spinach and gorgonzola.

Plus, it’s so easy!

Flank steak roll stuffed with spinach and gorgonzola

Try this perfect roulade, which will also serve as a festive main course. Even the most demanding guests will appreciate it!

What you will need

• 1 flank steak weighing 700-1000 g
• 3 tablespoons of olive oil
• 1 shallot, finely chopped
• 500 g spinach, washed and chopped
• 1 cup breadcrumbs
• 200 g of gorgonzola or other blue cheese, crumbled
• salt and freshly ground black pepper

Method

• Preheat the oven to 190°C.
• Using a long, sharp knife (held parallel to the work surface), cut down the long side of the steak, stopping about 1cm from the opposite side.
• Open the steak like a book.
• If your steak is already thin, you don’t need to open it, just pound it with a meat mallet to a thickness of about 0.5-1 cm.
• Set aside.
• Heat a large skillet over medium heat and add 1 tablespoon olive oil.
• Add the shallots and sauté until soft, about 3 minutes.
• Add spinach and cook until wilted, about 3 minutes.
• Transfer to a colander.
• When the spinach is cool enough, squeeze out all the moisture.
• You should have about 1 cup of spinach.
• Transfer to a medium bowl and stir in the breadcrumbs and cheese.
• Season with salt and pepper.
• Place the steak on the cling film with the long side of the steak facing you.
• Spread the spinach mixture evenly over the steak, leaving a 2.5cm border along the edge furthest from you.
• Starting with the side closest to you and using the foil as a guide, roll up the steak, gently pressing down on the stuffing, then tie the rolled steak with food string at 5-8cm intervals.
• Season the outside with salt and pepper to taste.
• Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
• Fry the roll on all sides, about 3 minutes on each side.
• Place the pan in the oven and bake for 25 minutes, or until an instant-read thermometer inserted into the center of the roll reads 50°C to 52°C for medium-rare.
• Transfer to a cutting board, cover with foil and let rest for 10 to 15 minutes.
• To serve, remove the string from the roll and cut into slices.

Small beef rolls with sauce

Learn with us how to make the best mini rolls filled with onions, pickles and bacon. Serve them together with a delicious vegetable and red wine sauce!

What you will need

For the rolls:

• 4 thin slices of beef back meat
• 2 onions
• 1 tablespoon of butter
• 4-8 small pickles (depending on size)
• 2-3 teaspoons of medium mustard
• 4-12 very thin slices of bacon (depending on size)
• fine sea salt and freshly ground black pepper
• a little oil

For the sauce:

• 2 onions
• 2 carrots
• 1 tablespoon of oil
• 1 tablespoon of tomato puree
• 1 teaspoon of granulated sugar
• 1 tablespoon plain flour
• 1 cup of red wine
• 2 cups of beef broth
• 1 cup of water
• 1 large clove of garlic
• 2-3 sprigs of thyme
• fine sea salt and freshly ground black pepper

Method

• Cut two pieces of cling film larger than the slices of meat and brush them with a little oil.
• Place the beef slices one by one on one of the pieces of foil, cover with the other piece of foil and snap together.
• Peel and core the onion, then cut it into thin half rings.
• Melt the butter in a pan and fry the onion until golden.
• Let it cool slightly.
• Brush each slice of meat with mustard.
• Place 1-3 thin slices of bacon on top of the meat.
• Divide the onion into four portions and spread one portion over each piece of meat.
• Place 1-2 small pickles on the end of each beef slice.
• Fold the long sides of the meat over the filling just a little.
• Roll the meat from the end where the cucumber lies.
• Fix the rolls with a toothpick.
• Sprinkle salt and pepper on all sides.
• Chop the onion and carrot.
• Heat the oil in a large saucepan.
• Brown the rolls on all sides, remove from the pot and set aside.
• Place the onion and carrot in the same pot and sauté until the onion is golden.
• Add the tomato puree and sugar and cook for a few minutes.
• Add the flour and continue to cook, stirring, for another minute or two.
• Add the red wine a little at a time (3 or 4 big splashes) and let it reduce before adding another splash.
• Finally, add the final splash of wine, beef stock and water and bring everything to a boil.
• Place the rolls back in the pot along with the finely chopped garlic clove and thyme sprigs.
• Cover, lower the heat and cook for about 1 and ¼ hours.
• During the last 15 minutes of cooking, remove the lid to reduce the sauce.
• Remove the rolls from the sauce, carefully remove toothpicks and keep warm.
• Boil the sauce for about 10 minutes.
• You can leave the vegetables inside and blend the sauce until smooth, this will thicken the sauce, but it won’t be so smooth.
• For a smoother sauce, remove the vegetables with a slotted spoon and reduce the sauce to the desired consistency.
• Taste and add salt if necessary.
• Add pepper.
• Place the rolls back into the sauce and reheat.
• Serve immediately.

Ground beef roll

You can also make a wonderful roulade from minced meat, and this recipe is an example of that. Fill it with eggs, mozzarella and ham and you’ll be surprised how quickly it disappears from the plate.

What you will need

• 1 kg of ground beef
• 1 slice of white bread
• 4 eggs
• chopped bacon to taste
• 300 g of mozzarella
• salt and pepper to taste
• 200 g of ham

Method

• Mix a slice of bread soaked in milk with minced meat.
• Add garlic, salt and pepper to taste, 1 egg and mix.
• Place the meat mixture on a cutting board, spread it out and fill with 3 boiled eggs, mozzarella and ham.
• Gradually roll the meat into the shape of a roll and place it in a loaf pan.
• Top with chopped bacon and more mozzarella (if you want) and bake in a preheated oven at 180° for about 45 minutes.
• Enjoy your meal!

Beef roulade with walnut and parsley pesto

Knocked-down flank steak stuffed with bacon and a luxurious pesto of parmesan, walnuts, garlic and parsley is an absolute delicacy! In addition, it is much easier to prepare than it might seem at first glance.

What you will need

For the pesto:

• 1 cup chopped parsley
• 1/2 cup shelled walnuts
• 1/4 cup grated parmesan or pecorino cheese
• 2 cloves of garlic, roughly chopped
• 1/4 teaspoon salt
• 1/4 cup extra virgin olive oil

For the roulade:

• 200 g thin slices of bacon
• 1 flank steak weighing approx. 700-800 g
• salt and black pepper
• lemon slices to serve

Method

• Place the parsley, cheese, garlic, salt and walnuts in a food processor.
• Premix.
• Turn the blender back on and slowly pour in the olive oil to create a beautiful pesto.
• Fry the bacon in a large pan.
• You want it cooked but not crispy or it will break in the roll.
• When the bacon is done, set it aside on paper towels.
• Place two layers of plastic wrap on a large work surface and place the flank steak on top.
• Cover with another foil.
• Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak so that it is about a centimeter thick or thinner.
• Turn the meat from time to time so that everything is pounded evenly.
• Remove the foil from the meat and beat it with the other side of the mallet for a minute or two on both sides.
• If you don’t have a meat mallet, you can skip this step.
• Look at your steak.
• You will roll it so that the fibers of the meat go from side to side.
• This is because when you cut the meat later, it will be more tender if you cut across the grain.
• If your meat is not square or rectangular in shape, you can trim it a bit to make it a good filling.
• Sprinkle with a little salt and black pepper.
• Spread a thin layer of pesto over the meat, leaving about a centimeter of free space on all sides of the meat.
• Place the bacon over the meat fibers.
• Preheat the oven to 175°C.
• Carefully roll the roulade tightly.
• If desired, trim off any bacon that extends beyond the steak.
• Tie the meat with 6 to 8 strings.
• Fry the roll in a pan with bacon fat.
• Place the roll seam side down in the baking pan.
• If you don’t have a griddle, improvise with celery stalks.
• Bake for 20-25 minutes or until the inside of the meat is 54°C.
• Remove the meat from the oven and let it rest for 10 minutes before slicing.
• Cut the roulade and serve with lemon wedges, which add a bit of acidity to the dish.

Beef roll stuffed with cheese and pickles

This stuffed beef roulade can be served as a main course or as a warm appetizer and will excite every meat lover not only visually. We tenderize the beef and put it in a salty marinade with ginger and garlic. Then we fill it with a mixture of cheese, herbs, eggs and pickles and bake it in the oven with onions. Yum!

What you will need

For meat:

• a piece of ginger
• 3 – 4 cloves of garlic
• 1 teaspoon of mustard
• 2 spoons of soy sauce
• 2 tablespoons of vegetable oil
• ⅓ teaspoon of dried thyme
• ⅓ teaspoon of dried rosemary
• 800 – 900 g beef slices

For the filling:

• 200 – 250 g of cheese
• 2 eggs
• salt, to taste
• ⅓ teaspoon of dried thyme
• ⅓ teaspoon of dried rosemary
• 2 pickles
• 2-3 onions
• 1 tablespoon of vegetable oil
• parsley, for garnish

Method

• Grate the ginger on a fine grater, about a teaspoon will be enough.
• Press the garlic.
• Mix ginger, garlic, mustard, soy sauce, oil, thyme and rosemary in a bowl.
• Cut the beef lengthwise and open it like a book, cover with cling film and pound gently with a meat mallet to a thickness of about 6-7mm.
• Put the marinade on one side of the meat, but keep some of the marinade.
• Set the marinated meat aside while you prepare the filling.
• Grate the cheese on a coarse grater.
• Stir in eggs, salt, thyme and rosemary.
• Cut the cucumbers into fine strips or small cubes.
• Place an even layer of the cheese and egg mixture over the meat, leaving a free border along one long edge.
• Then spread the cucumber strips on the opposite side from the free edge.
• Roll the cucumbers inside into a tight roll and tie with kitchen string.
• Peel the onion and cut it into rounds.
• Place the onion in an oiled baking dish.
• Place the beef roulade in the baking dish as well.
• Brush the roulade with the rest of the marinade and cover with aluminum foil.
• Bake in the oven at 180°C for about 1.5 hours, then remove the foil and let the beef roulade finish baking in the oven for another 15-20 minutes.
• Before serving, cut the beef roulade into pieces and serve with parsley.

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