Best 8 Blue Cheese And Beef Roll Ups Recipes

BEEF ROLL UPS

Steps:

• Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
• Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
• Cut the peppers and onion to matchstick size and set aside.
• In a pan, melt the butter then add the shallots and cook until translucent.
• Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
• Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
• Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
• Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
• Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
• When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
• Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

GRILLED BEEF & BLUE CHEESE SANDWICHES

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

BLUE CHEESE AND BEEF ROLL-UPS

Steps:

• Combine mayonnaise, blue cheese, horseradish, and 1/8 teaspoon black pepper in a small bowl; cover and refrigerate 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and remaining 1/8 teaspoon pepper. Add steak to pan; sauté 4 minutes or until desired degree of doneness. Let stand 5 minutes; cut into 1-inch pieces.
• Combine the lettuce, tomatoes, and onion in a bowl. Spread about 2 tablespoons mayonnaise mixture evenly over each tortilla. Divide steak and lettuce mixture evenly among tortillas; roll up.

ROAST BEEF AND BLUE CHEESE ROLL-UP

Steps:

• Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
• Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.
• To serve, trim the ends and halve the rolls, crosswise.

ROAST BEEF ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Divide roast beef among flatbread wraps. Top with cheese and coleslaw mixture; roll up tightly.

BLUE CHEESE AND BEEF ROLL-UPS

Steps:

• Combine mayonnaise, blue cheese, horseradish, and 1/8 teaspoon black pepper in a small bowl; cover and refrigerate 30 minutes. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and remaining 1/8 teaspoon pepper. Add steak to pan; sauté 4 minutes or until desired degree of doneness. Let stand 5 minutes; cut into 1-inch pieces. Combine the lettuce, tomatoes, and onion in a bowl. Spread about 2 tablespoons mayonnaise mixture evenly over each tortilla. Divide steak and lettuce mixture evenly among tortillas; roll up.

ROAST BEEF AND CHEESE ROLL UPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
• Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
• Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.