Wednesday, September 2, 2020



This dish is even more delicious reheated!



Italian Beef:

  • ½ teaspoon freshly ground black pepper
  • ½ cup bold red wine such as merlot
  • 1 large onion sliced into thick slices
  • 2 tablespoons extra virgin olive oil
  • 1 14.5-oz can crushed tomatoes
  • 6 tablespoons tomato paste
  • 2 cups beef stock or broth
  • 1 teaspoon dry oregano
  • 1 teaspoon Kosher salt
  • 3 pounds beef chuck
  • 1 teaspoon dry basil


  • 2 cups all-purpose flour
  • 2 cups leftover mashed potatoes
  • 1 teaspoon kosher salt


  • 3 cups shredded mozzarella cheese
  • 3 cups crushed tomatoes
  • ½ cup freshly grated Parmesan cheese
  • Flour for rolling the roll-ups
  • 12 slices provolone cheese



  1. Preheat oven to 350 degrees F.
  2. Salt and pepper all sides of the beef.
  3. In a medium heavy bottomed Dutch oven over medium high heat, add oil and sear the beef on all sides, about two minutes per side.
  4. Remove beef and add onions and cook two minutes.
  5. Add tomato paste and cook for another two minutes.
  6. Add the wine, deglaze then add the crushed tomatoes, dry basil, dry oregano and stock.
  7. Nestle the beef back in, cover and cook 1 ½ hours. Turn beef over in the pot, cover and cook another 1 ½ hours.
  8. With two forks, shred beef into the liquid. Set shredded beef aside or if making a day ahead, refrigerate.
  9. Make the rollups by mixing the mashed potatoes, flour and salt to form a dough.
  10. Roll into a log and cut into 12 pieces. Roll each piece into a ball.
  11. Flour your counter and roll the dough balls into a 7” circle with a rolling pin. They are easy to roll so I just rolled as I cooked.
  12. Heat a medium to large nonstick saute pan over medium and once hot, lay out one rollup and cook for 1-2 minutes per side. Have another one rolled and ready and remove the first one and replace with a new one. Repeat for all 12, wiping the pan of any flour a few times during the cooking process. If using right away, loosely cover with plastic and set aside. If making ahead, stack on a plate, cover with plastic and refrigerate.
  13. When ready to assemble, preheat oven to 350 degrees F and line a sheet tray with parchment paper. Cover the parchment with about a cup of the crushed tomatoes.
  14. Lay out the 12 rollups on your counter and cover each with a slice of provolone cheese (cut the slice in half and lay the two halves end to end to cover to the edges).
  15. Heat the filling in the microwave if cold and divide the filling equally between the 12 rollups, about ½ cup or more each.
  16. Roll each tight and line up on the sheet tray, seam down.
  17. Spread the remaining two cups of crushed tomatoes over the tops of each.
  18. Divide the shredded mozzarella evenly over the tops of each.
  19. Sprinkle the tops with the Parmesan cheese and bake for 20 minutes.
  20. Place under the broiler until browned and serve. Enjoy your dinner!