Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
16 rolls
Level:
Easy

Nutrition Info

Ingredients

Directions

Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.

Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.

To serve, trim the ends and halve the rolls, crosswise.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Roast Beef and Bleu Cheese Tea Sandwiches

Recipe courtesy of Sandra Lee

Beef Goulash with Blue Cheese

Recipe courtesy of Rachael Ray

Beef Goulash with Blue Cheese

Recipe courtesy of Rachael Ray

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Roasted Beet Salad with Blue Cheese

Recipe courtesy of Michael Chiarello

Roasted Pear and Blue Cheese Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories