Description
Cheesy Beef Stuffed Rolls with Cream Sauce
Ingredients
For the Rolls:
6 soft bread rolls
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded mozzarella cheese
For the Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/4 cup grated parmesan cheese
Fresh parsley, for garnish
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Instructions
1. Prepare the Filling:
In a skillet, heat a bit of oil and sauté the onion until translucent.
Add garlic and ground beef, cooking until browned. Season with paprika, salt, and pepper.
Remove from heat and stir in the mozzarella cheese.
2. Stuff the Rolls:
Cut a hollow pocket into each bread roll without splitting it fully.
Stuff the rolls generously with the cheesy beef mixture.
3. Make the Cream Sauce:
Melt butter in a saucepan over medium heat. Add flour and whisk until smooth.
Gradually pour in heavy cream, whisking continuously to avoid lumps.
Stir in parmesan cheese and cook until the sauce thickens.
4. Bake and Serve:
Preheat the oven to 350°F (175°C).
Place the stuffed rolls in a baking dish. Drizzle the cream sauce over the rolls.
Bake for 15-20 minutes until golden and bubbly.
Garnish with freshly chopped parsley and serve warm.
Step-by-Step Guide
Follow this detailed guide for perfect stuffed rolls every time. First, ensure your bread rolls are fresh and soft for easy hollowing. Use a serrated knife to cut a deep pocket, leaving a 1/2-inch border on all sides to prevent breakage. For the filling, cook the beef until no pink remains and drain any excess fat before adding the cheese—this prevents a greasy filling. When making the roux for the sauce, whisk the butter and flour for a full minute to cook out the raw flour taste. Assemble the rolls in a snug baking dish so they support each other. Finally, bake until the tops are crisp and the sauce is bubbling at the edges.
Serving Suggestions
These rich, savory rolls are a meal unto themselves but can be elevated with simple pairings. For a comforting dinner, serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness. They also make a fantastic game-day appetizer when cut into halves or thirds. For a complete feast, pair with roasted vegetables like asparagus or honey-glazed carrots. A light, acidic beer or sparkling water with lemon makes an excellent beverage pairing.
How-to Summary
In brief: Hollow soft rolls, fill with a seasoned beef and mozzarella mixture, drizzle with a homemade parmesan cream sauce, and bake until golden. The key steps are creating a stable pocket in the roll, thoroughly browning the beef, and achieving a lump-free cream sauce by constant whisking.
Frequently Asked Questions
Can I prepare these stuffed rolls ahead of time? Yes, you can assemble the stuffed rolls (without the sauce) up to a day in advance. Store them covered in the fridge. Add the cold cream sauce just before baking, adding a few extra minutes to the baking time.
What can I use instead of heavy cream for the sauce? For a lighter version, whole milk or half-and-half can be used, but the sauce will be less rich and thick. You may need to simmer it longer to reach the desired consistency.
Can I use a different type of cheese? Absolutely. Cheddar, Monterey Jack, or a Italian cheese blend work well in the filling. For the sauce, Pecorino Romano or Asiago are great substitutes for parmesan.
How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F or in an air fryer to restore crispness; microwaving will make the rolls soggy.
My sauce turned out lumpy. How can I fix it? Strain the sauce through a fine-mesh sieve to remove lumps. Alternatively, blend it briefly with an immersion blender. To prevent lumps, always whisk constantly when adding the cream to the roux.
Common Mistakes to Avoid
- Overstuffing the Rolls: This causes the filling to spill out and the rolls to burst open during baking. Fill them generously but leave a small lip.
- Undercooking the Roux: Not cooking the butter and flour mixture long enough results in a pasty, floury-tasting sauce. Cook until it’s fragrant and lightly golden.
- Adding Cold Cream to Hot Roux: This increases the risk of lumps. Let the cream sit out for 10-15 minutes to take the chill off before incorporating.
- Skipping the Fat Drain: Failing to drain the cooked ground beef will make the final dish excessively oily.
Conclusion
These Cheesy Beef Stuffed Rolls with Cream Sauce are the ultimate comfort food, combining savory beef, melted cheese, and a luxurious sauce in one handheld package. By following the detailed steps and avoiding common pitfalls, you can create an impressive dish perfect for family dinners or entertaining guests. Don’t be afraid to experiment with fillings and cheeses to make it your own. Enjoy the delicious, warm, and satisfying results of your culinary effort.