3 Beef Roll-ups Recipe

Prepare sauce

In a small bowl combine 2 tsp prepared horseradish, 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tsp lemon juice and 1 tsp Worcestershire sauce. Whisk until smooth. Add a dash of hot sauce if you want extra heat. Season with 1 tsp kosher salt and 1/2 tsp black pepper; taste and adjust—add more horseradish for heat or more yogurt/mayo to mellow. Refrigerate while assembling roll-ups to let flavors meld (5–10 minutes).

Prepare fillings

Lay out 12 slices of roast beef on a clean work surface, slightly overlapping if needed so each slice is flat. In a small bowl stir together 1 tbs softened cream cheese and 1 tsp honey mustard until smooth; this creates a thin binder that helps the arugula adhere. If using dill sprigs, remove large stems and set aside.

Assemble roll-ups

Spread approximately 1/2 tsp of the cream cheese mixture lengthwise down the center of each roast beef slice. Place a small handful (about 1/6 of the 2 cups total) of arugula leaves on top of the spread for each slice so leaves slightly extend past the edge. Add a small piece of dill on top of the arugula if using. Spoon about 1/2 tsp of the prepared horsey sauce over the arugula (reserve the rest for serving). Starting from one short end, roll the roast beef tightly around the filling. Secure each roll with a toothpick through the center. Repeat until you have 12 roll-ups.

Finish & serve

Arrange roll-ups seam-side down on a serving plate. Drizzle or dot any remaining horsey sauce alongside or lightly brush a thin layer on the top of each roll. Garnish with 1/2 tsp lemon zest sprinkled over the rolls and scatter microgreens or extra arugula around the plate. Serve immediately, or chill up to 30 minutes before serving. These are best served within 1–2 hours for optimal texture.