Italian Stuffed Beef Rolls
The combo of spinach, artichokes and cream cheese is always a crowdpleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, make the beef filling ahead and chill it. You can also make the sauce ahead and reheat before eating. —Noelle Myers, Grand Forks, ND
Prep: 30 min. • Bake: 20 min. Makes: 6 servings
1 beef top sirloin steak (2 lbs.)
2 jars (8 oz. each) roasted sweet red peppers, drained and chopped, divided
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 carton (8 oz.) spreadable chive and onion cream cheese
1 jar (7¹ ₂ oz.) marinated quartered artichoke hearts, drained and finely chopped
2 Tbsp. minced fresh basil or
2 tsp. dried basil ¹₄ tsp. salt
¹₄ tsp. pepper
1 jar (24 oz.) pasta sauce
1 Tbsp. tomato paste
1. 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 the 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.
2. Bake until the meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes.
3. Meanwhile, place the pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a saucepan; stir in the tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let the steaks stand for 5 minutes before cutting into 1-in. thick slices. Serve with tomato sauce. 1 SERVING 438 cal., 21g fat (9g sat. fat), 86mg chol., 1326mg sod., 21g carb. (13g sugars, 6g fiber), 38g pro.