Italian Beef Roll Ups

Italian Beef Roll Ups

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  • 8 oz lean flank steak
  • 3 cups green cabbage finely shredded or 6 cups spinach
  • 1 cup onion minced
  • 2 cloves garlic minced
  • 1/2 cup beef broth or water divided
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp Bragg Liquid Aminos or coconut aminos or tamari soy sauce
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • olive oil cooking spray


  • Preheat oven to 375°F.
  • Tenderize steak with manual meat tenderizer until flat and thin.
  • In a skillet, combine all ingredients except the flank steak and cook until slightly tender.
  • Spoon cabbage mixture into pounded flank steak and wrap into a roll.
  • Spritz a baking dish with cooking spray and add beef roll and remaining broth. Sprinkle additional salt and pepper over the top.
  • Bake for 20 minutes or until steak reaches desired doneness.


1 serving = 4 oz protein, 2 cups vegetable
Phase II Variations:
  • Top with herbed cream cheese, marinara sauce, alfredo sauce or provolone cheese and bake until bubbly and brown.
  • Substitute chopped broccoli and cheddar cheese for the filling.