That's why these roast beef roll ups have been an app staple at our house for years. Super easy to prep, they can be made ahead or done at the very last minute if you need more - perfect for a casual New Year's Eve gathering. Have the fixings or a full one left over? Cut it in half and you've got a tasty wrap. Just add a salad (or potato chips if you're feeling decadent), and some pickles and you have the perfect deli-style lunch.
Roast Beef Tortilla Roll-Ups
Serves 6 as an app or two generously for lunch
¾ c cream cheese, softened
1½ tbsp extra hot horseradish
2 small tomatoes, thinly sliced
1 small red onion, thinly sliced or minced*
1 lb rare roast beef, thinly sliced
Salt and freshly ground black pepper to taste
2 10-in flour tortillas
*I usually make these with thinly sliced onions. For easier rolling, you can mince the onions and add them to the cream cheese mixture in step one.
1. In a large measuring cup, combine cream cheese and horseradish with a wooden spoon until well-blended. If using minced onions, add them and stir well to combine.
2. Spread a layer of the cream cheese mixture on a flour tortilla, right to the tortilla edge. Place roast beef slices on top of the cheese, covering slightly. Add the tomato slices and the thinly sliced onion; do not overlap the vegetables. Sprinkle with salt and pepper.
3. Roll the tortilla tightly and wrap in plastic. Refrigerate for an hour. The prepared rolls can be made up to a day in advance.*
When ready to serve, slice the roll on the diagonal in 1.5 inch slices and arrange decoratively on a plate.
Cut the roll in half and secure each piece with a toothpick. Garnish with your lunch fixings of choice and enjoy!
*NOTE: Refrigerating rolls allows the cheese to firm up again but you can easily make these, slice and serve. Making these more than a day in advance will result in soggy rolls - unless you eliminate the tomato.