Roast Beef Roll-Ups

Roast Beef Roll-Ups

  • Servings: 6 (12 roll-ups)
  • Difficulty: Easy

These quick and easy Roast Beef Roll-Ups make an incredibly satisfying lunch or appetizer! The combined flavors of bell peppers, onions, and Picante provolone cheese are amazing. We've served these for lunch many times for out of town guests because they can be prepared ahead of time then baked 10 -15 minutes before serving. Everyone just loves them. Give them a try, we know you'll love them too! ❤️❤️

Ingredients

  • 2 Tablespoons EVOO
  • 1 large green bell pepper, thinly sliced
  • 1 large red, orange or yellow bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 1/2 tsp fine sea salt
  • 1/8 tsp black pepper
  • 12 slices Boars Head roast beef  (from the deli counter, slices should be thick enough to not shred when rolling up)
  • 2 -3 cups Boars Head Picante provolone cheese (shredded). We buy a block of it from the deli counter and shred it ourselves for a really fresh taste. Use 2 cups if you don’t want a lot of cheese or 3 cups if you’re a cheese lover like us.

Directions

  1. Preheat the oven to 300ºF.
  2. In a large saute pan over medium heat, saute the peppers & onions until peppers are soft & onions are translucent. (about 10-15 minutes)
  3. Season with salt & pepper. Remove from heat.
  4. Lay a slice of roast beef on parchment paper. Have the short end of the roast beef facing you.
  5. Sprinkle with approximately 2 Tablespoons of the shredded provolone cheese on top of the roast beef slice.
  6. Place approximately 2 Tablespoons of the sauteed peppers & onions on top of the provolone cheese.
  7. Start rolling up at the short end and place seam side down on a large, parchment-lined baking sheet or casserole dish. It’s ok if they touch each other.
  8. Sprinkle more shredded provolone on top then place in 300ºF oven for approximately 10 minutes or until cheese melts. Serve warm.

Notes: We use Boars Head because it’s gluten-free. You can use whatever deli brand you like.

Depending on your crowd size you can double or triple this recipe. Any leftovers can be stored in the refrigerator for up to 3 days in an airtight container.  Leftovers can be reheated in a microwave for no more than 30 seconds or in a 350ºF oven for about 4 minutes.

Featured photo and recipe adapted from Maria Emmerich, Quick & Easy Ketogenic Cooking.

Barbara rolling up the roast beef slices with shredded provolone, sauteed bell peppers & onions. Top with additional provolone then bake in a 300ºF oven for 10 minutes or until cheese melts.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

  • Servings: 8-10
  • Difficulty: Easy

One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.

Ingredients

  • 28 Baby Bella Mushrooms (1 – 1/2 inches wide)
  • 10 large cloves garlic, minced
  • 1 cup  Parmigiano Reggiano, grated
  • 1/2 tsp dried oregano
  • 2 Tablespoons dried parsley
  • salt & pepper to taste
  • 1 cup  4C Gluten-Free Seasoned Bread Crumbs (may substitute with regular Italian seasoned bread crumbs if gluten is not an issue)
  • 6 Tablespoons salted butter, melted to combine with bread crumbs
  • 1 Tablespoon salted butter to sauté mushroom stems

Directions

  1. Preheat oven to 425º F.
  2. Wash & clean all the mushrooms, gently removing the stems. Set stems aside to chop.
  3. Dry mushrooms well with paper towels.
  4. Line a baking pan with tin foil and drizzle EVOO just to coat the pan.
  5. Place the mushrooms on the baking pan.
  6. In a small skillet on high heat, sauté the mushroom stems with 1 Tablespoon of butter, about 5 minutes until butter is absorbed.
  7. In a medium-size bowl, add the breadcrumbs, grated cheese, oregano, parsley, melted butter, and minced garlic.  Mix well then add the sautéed mushroom stems. Combine well.
  8. Using a small spoon, spoon mixture into each mushroom cap (about 2 spoonfuls for each)
  9. Place into a preheated oven and bake for 15-20 minutes, or just until golden.
  10. Remove from oven. Let sit about 5 minutes then serve.

 

Notes: We also made a batch of large Portobello mushrooms that were a meal in themselves with a side salad!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

 

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Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

  • Servings: 1 loaf
  • Difficulty: Easy

If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

Ingredients for Chive Butter

  • 1 loaf Irish Soda Bread, recipe follows
  • 1 Tablespoon chopped chives
  • 1 stick butter, softened
  • 8-ounces smoked salmon, sliced
  • Fresh dill, for garnish

Ingredients

For Brushing On Loaf

  • 1 Tablespoon melted butter
  • 1 Tablespoon buttermilk

Directions

  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. In a large bowl combine  the gluten-free flour, sugar, baking soda, baking powder, and salt.
  3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
  4.  Stir in the currants & raisins that have been coated with gluten-free flour.
  5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
  6. Switch to using your hands to mix batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment lined baking pan & form a loaf, see pictures below.
  7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
  8. Use a sharp knife to cut a small X on the top of the loaf.
  9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
  10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

Assembling the Appetizer

  1. Slice the soda bread into 1/4-inch thin slices
  2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
  3. Mix the softened butter and chives together then spread a small amount onto each square. 
  4. Top with a small fold of salmon & garnish with a small sprig of fresh dill.

Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

 

 

 

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