Best Broccoli Cheddar Beef Rolls 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!

BROCCOLI MEAT ROLL

Steps:

• In a large bowl, combine the eggs, milk, ketchup, bread crumbs, 1/2 teaspoon salt, pepper and oregano. Crumble beef over mixture and mix well. , On a piece of heavy-duty foil, pat beef mixture into a 12x10-in. rectangle. Top with broccoli to within 1/2 in. of edges. Sprinkle with remaining salt. Top with ham. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 1-1/4 hours or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with cheese. Bake 1 minute longer or until the cheese is melted.

CHICAGO-STYLE BEEF ROLLS

Steps:

• Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast., Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.

BEEF BROCCOLI WELLINGTON

Steps:

• Brown ground beef or turkey and drain.
• Add cut up broccoli, cheese (mozzarella for beef, cheddar for turkey), onion, sour cream, salt and pepper.
• Mix well and simmer 10 minutes.
• Preheat oven to 375 degrees.
• Roll out one package of c resent rolls on a ungreased cookie sheet.
• Add filling.
• Roll out the other package of crescent rolls on top of mixture, pinching the sides so mixture stays inside.
• Bake 18 to 22 minutes.
• This is one of my all time favorites. I really love the turkey and cheddar one. I sub fat-free when ever I can.

CHEDDAR PAN ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.

ROLLED BROCCOLI MEATLOAF

Steps:

• Preheat oven to 350°F.
• Cook, steam broccoli, crumble up and set aside to cool.
• In a large mixing bowl combine ground beef, egg, soup mix and A1 sauce.
• On a large flat surface (bread board etc.) place the foil.
• Spread meatloaf mixture into a rectangle, about 1/2 inch thick.
• You want it as thin as possible because you are going to roll it like a jelly roll sprinkle broccoli then cheese over surface of meat.
• Roll up, starting at the small end of the loaf roll.
• It helps to roll with the foil under, it kinda holds it together as you roll.
• Pinch/close the small ends of the loaf.
• Bake about 1 hour.
• I like to pour more A1 over the top and right before pulling it out of the oven sprinkle a little more cheese on top.

BROCCOLI BEEF BRAIDS

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.

BEEF AND MUSHROOM ROLL

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the mushrooms, relish, salt, mustard and pepper. Combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , For pastry, in a large bowl, combine the flour, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk to form a soft dough. Turn onto a floured surface; pat dough into a 12-in. x 9-in. rectangle., Set aside 1/4 cup meat mixture. Spread remaining mixture over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; brush with remaining milk. , Bake at 425° for 15-20 minutes or until golden brown. , For gravy, melt butter in a saucepan over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved meat mixture; heat through. Slice roll; serve with gravy.