Aioli Beef Roll Ups Recipes

AIOLI BEEF ROLL-UPS

Steps:

• Mix mayonnaise and garlic in small bowl.
• Spread mixture evenly over tortillas.
• Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly.
• Cut each tortilla into 12 pieces; secure with toothpicks.
• Serve immediately or refrigerate until serving time.
• Do-Ahead: Wrap tortilla rolls individually in plastic wrap and refrigerate for up to 24 hours.
• Substitution: In place of the roast beef, you can use sliced cooked turkey.

BEEF ROLL-UPS

Steps:

• Brown ground beef in a large skillet; drain grease.
• Add the onion soup mix and mix well.
• Add cheese and cook until cheese is melted and the mixture is pretty sticky.
• Separate the crescent rolls into individual rolls.
• Spoon about 2 tablespoons of the meat mixture into each crescent and fold the crescent up around the meat.
• Bake according to package directions.

ITALIAN BEEF ROLL UPS

Steps:

• Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture. , In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta.

ROAST BEEF ROLL-UPS

Steps:

• In a small bowl, add the sour cream, mayonnaise, and salsa; stir to combine.
• Spread mixture evenly over the tortillas.
• Sprinkle lightly with salt and pepper if desired.
• Top with roast beef slices; then top with lettuce.
• Roll up tightly and secure with toothpicks.
• Cut in half and serve with salsa for dipping.

ASPARAGUS BEEF ROLL UPS

Steps:

• In a large skillet, bring water to a boil. Add asparagus, cover and boil for 2-3 minutes or until crisp-tender.
• Drain and immediately place aspargus in ice water. Drain and pat dry.
• In a small mixing bowl, combine cream cheese and horseradish.
• Pat beef slices dry with paper towels.
• Spread each slice with a thin layer of cream cheese mixture; top with an asapargus spear and roll up tightly.
• Refrigerate until serving.