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Beef Rolls with Spring Salad


This cheese-stuffed beef roll -- plus plenty of salad -- equals a hearty but low-calorie supper.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2010


  • 3/4 pound braciola beef (thinly sliced top round), cut into 4 equal pieces
  • Coarse salt and ground pepper
  • 2 ounces pepper Jack cheese, thinly sliced
  • 1 cup Onion-Pepper Mixture for Beef Rolls
  • 2 teaspoons extra-virgin olive oil
  • 7 ounces spring lettuce mix
  • 1 1/2 teaspoons sherry vinegar


  1. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.

  2. Place a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate.

  3. Toss lettuce with vinegar and 1 teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.

Cook's Notes

To make it easier to brown the meat, secure the toothpicks horizontally through the beef rolls so they lie flat in the pan. This recipe is delicious (and even leaner) with chicken or turkey cutlets instead of beef. You can also use another cheese, such as Swiss or sharp cheddar.

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