This Short Cut Beef Braciole turns a low and slow comfort food dinner into a quick and easy weeknight meal using a hack right from the deli counter!
Scale
Ingredients
- 8 slices rare roast beef from the deli (you’ll want the slices to be about 1/8″ thick)
- 4 cups shredded mozzarella cheese
- 1 (16 oz.) jar roasted red peppers, drained and cut into strips
- 16 fresh basil leaves
- 4 cups marinara sauce
- 1 tablespoon olive oil
- Fresh chopped parsley for garnish (optional)
Instructions
- Heat the oven to 400 degrees.
- Lay out a slice of roast beef and cover with 1/2 cup of mozzarella cheese. Add two slices of roasted red peppers and 2 fresh basil leaves on top of the cheese.
- Carefully roll up the beef, keeping the filling inside, and tie with two pieces of kitchen twine. Repeat with the remaining slices of roast beef until you have 8 beef rolls.
- Add a tablespoon of olive oil to a large skillet. Sear the rolls on both sides, cooking or 2-3 minutes until browned.
- Add a cup of sauce to the bottom of a rectangular baking dish, large enough to hold all 8 rolls, then place the rolls on top of the sauce.
- Pour the rest of the sauce on top of the rolls, cover the baking dish with foil and place into the oven. Cook for 20 minutes.
- Garnish with parsley if desired.
Recipe Notes
There will be plenty of sauce in the baking dish if you are going to serve this braciole with pasta.
Remember to cut the strings off before serving!
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American
