Healthier Italian Stuffed Beef Rolls
Recipe adapted from Taste of Home Magazine Feb/Mar 2020. This looks like an intimidating meal to make, but it is really not that hard when you start with thin-sliced beef sirloin instead of pounding a regular sirloin steak as in original recipe. The elegant flavors of spinach and artichokes blended with cream cheese and spinach makes for a delicious combination especially when you pair it with Penne pasta. We also streamlined the process of making the tomato sauce by eliminating the "blender" step and just cooked the sauce for 30 minutes which gave us a little more of a chunky sauce.Original recipe was too high in both saturated fat and sodium so we changed some of the ingredients. Let's start with the beef. Reduce the amount from 2 pounds in original recipe to 1-1/2 pounds which is a better choice of 4 oz of meat per serving. The real problem for saturated fat in this recipe is the cream cheese. We could not find a fat-free version of the "chive and onion" from the original recipe, so we used plain fat-free cream cheese which reduced the amount of saturated fat per serving from 9 grams to 3 grams.The sodium is coming from the jarred ingredients, so choose "No Salt Added" pasta sauce and tomato paste; and reduce the jarred roasted red peppers from 2 (8oz) jars to just 1 (8 oz) jar. Changing these 3 ingredients alone will reduce the sodium per serving by more than 600 milligrams.
- 1 ½ pounds Beef Sirloin cut into six 4-ounce pieces
- 1 (8-ounce) jar Roasted Red Peppers drained and chopped
- 1 (10-ounce) package Frozen Chopped Spinach thawed and squeezed dry
- 1 (7.5-ounce) tub Fat Free Cream Cheese
- 1 (6.5-ounce) jar Marinated Artichoke Hearts drained and finely chopped
- 2 tablespoon Fresh Basil
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 (24-ounce) jar No Salt Added Pasta Sauce
- 1 tablespoon No Salt Added Tomato Paste
Make the Beef Rolls
- Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking oil. Set aside.In a large bowl, combine ¼ cup roasted red peppers, spinach, cream cheese, artichokes, and basil. Blend well. Spread mixture evenly over the steaks. Roll up jelly-roll style, starting with short side. Place seam side down in prepared baking dish. Sprinkle with salt and pepper.Bake for 30 minutes or until a meat thermometer reads 135°F.
Make the Sauce
- While the meat is cooking, prepare tomato sauce.Heat a large skillet over medium heat; stir together remaining roasted red peppers, pasta sauce, and tomato paste. Bring mixture to a boil; reduce heat and simmer for 30 minutes.
Plate and Serve
- After steaks have rested for 5 minutes, cut into 1-inch thick slices. Spoon tomato sauce over steaks.
Food Groups ***Meat = 3 servings, Vegetables = 4.5 servings
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