Italian Rollettes

16 ingredients
6 steps

Ingredients

  • Rollettes
  • 6 cube steaks, 5-6 oz each
  • 1 1/4 teaspoons tony chachere's original creole seasoning
  • 3 tablespoons olive oil
  • 1 cup fresh breadcrumb
  • 1/4 cup chopped onion
  • 2 eggs, well beaten
  • 1/4 cup chopped parsley
  • 1/4 cup parmesan cheese, grated
  • Sauce
  • 2 (6 ounce) cans tomato paste
  • 1 cup hot water
  • tony chachere's original creole seasoning
  • 1 garlic clove, minced
  • 1 pinch basil or 1 pinch fresh basil leaf
  • 1 (8 ounce) package spaghetti, cooked

Directions

  1. 1
    Rollettes:
  2. 2
    1. Sprinkle steaks with creole seasoning. In Dutch oven, brown steaks in oil. Remove from heat and cool.
  3. 3
    2. Meanwhile, combine bread crumbs, onions, eggs, parsley, and cheese. Mix lightly and spread evenly over steaks. Roll up and secure with toothpicks.
  4. 4
    Sauce:
  5. 5
    1. Combine first five ingredients in a bowl and pour over steak rolls. Bring to a boil, reduce heat, cover tightly, and simmer for 45 minutes or until tender.
  6. 6
    2. Remove toothpicks and serve with spaghetti.

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