Transform simple ingredients into an extraordinary, crowd-pleasing centerpiece with this Cheesy Beef and Giant Potato Roll. Layers of thin, overlapping potato slices cradle a savory filling of spiced ground beef, onions, garlic, bell pepper, and tomato, all crowned with melted mozzarella. Rolled into a loaf and baked until golden, it yields elegant, pinwheel-like slices perfect for family dinners or entertaining guests. On the side, a vibrant coleslaw-style cabbage and carrot salad and a tangy Greek yogurt–cucumber–dill sauce balance richness with freshness. With a comforting blend of textures—crispy potatoes, tender beef, gooey cheese, and crunchy raw vegetables—this recipe turns pantry staples into a festive feast that serves 4–5 people with ease.
Cooking Time
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Preparation: 20 minutes
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Baking Potatoes (Pre-bake): 30 minutes at 180 °C (350 °F)
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Sautéing Beef Filling: 10 minutes
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Final Assembly & Bake: 10 minutes at 180 °C (350 °F)
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Salad & Sauce Prep: 15 minutes
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Total Active Time: approx. 1 hour 25 minutes
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Total Elapsed Time: approx. 1 hour 55 minutes
Ingredients
Potato Base & Assembly
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2 very large russet potatoes (about 1 kg / 2.2 lb total), peeled and sliced 2–3 mm thick
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200 g (7 oz) shredded mozzarella, divided 80 % + 20 %
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Olive oil, for brushing
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Salt and freshly ground black pepper, to taste
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Baking sheet lined with parchment paper
Beef Filling
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500 g (1 lb) ground beef
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1 tbsp vegetable oil
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1 small red onion, finely chopped
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2 garlic cloves, minced
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1 small bell pepper, finely diced
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200 g (7 oz) canned diced tomatoes (or fresh, peeled and diced)
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70 g (2.5 oz) tomato paste
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½ tsp ground cumin
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½ tsp smoked paprika
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Salt and black pepper, to taste
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1 bunch green onions, finely sliced
Cabbage & Carrot Salad
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200 g (7 oz) fresh cabbage, finely shredded
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1 medium carrot, coarsely grated
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3 tbsp canned peas, drained
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2 tbsp olive oil
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1 tsp red wine or grape vinegar
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Salt and pepper, to taste
Greek Yogurt–Cucumber–Dill Sauce
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2 tbsp Greek yogurt
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1 tbsp mayonnaise
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1 small pickled cucumber, coarsely grated
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1 garlic clove, grated
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2 tbsp chopped fresh dill
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Salt and pepper, to taste
Step-by-Step Cooking Directions
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Preheat & Prep Potatoes
Preheat oven to 180 °C (350 °F). Line a baking sheet with parchment and sprinkle evenly with 80 % of the shredded mozzarella. Arrange potato slices in overlapping rows to form a large rectangle roughly 30 × 20 cm, ensuring no gaps. Season generously with salt and pepper, then brush liberally with olive oil. Bake 30 minutes, until golden and pliable. -
Sauté the Beef Filling
While potatoes bake, heat 1 tbsp oil in a skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent. Stir in garlic and bell pepper; cook another 2 minutes. Add ground beef, breaking it up with a spatula; season with salt and pepper. Cook 5–6 minutes until browned throughout. Stir in diced tomatoes and tomato paste, then sprinkle cumin and smoked paprika. Simmer 2–3 minutes until thickened. Remove from heat and stir in half the green onions. Set aside. -
Assemble the Roll
Slide the baked potato-cheese sheet onto parchment. Spread the beef filling evenly over the potatoes, leaving a 1 cm border along one long edge. Scatter remaining green onions and 20 % of the cheese over the filling. Grasp the parchment’s short edge and carefully roll into a tight log, seam-side down. Transfer to the baking sheet. -
Final Bake
Bake the assembled roll 10 minutes at 180 °C (350 °F), until cheese on top melts and edges crisp. Remove and let rest 5 minutes before slicing into 2–3 cm rounds. -
Prepare the Cabbage & Carrot Salad
In a bowl, combine shredded cabbage, grated carrot, and peas. Drizzle with olive oil and vinegar, then season with salt and pepper. Toss thoroughly and set aside to marinate. -
Make the Greek Yogurt–Cucumber–Dill Sauce
In a small bowl, whisk yogurt and mayonnaise. Fold in grated cucumber, garlic, and dill. Season to taste. Chill until serving. -
Serve
Arrange roll slices on a platter alongside the cabbage-carrot salad and a small dish of yogurt-dill sauce. Garnish with extra dill or green onion if desired.
Nutritional Information (per serving)
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Calories: ~570 kcal
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Protein: 32 g
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Fat: 32 g (Saturated: 12 g)
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Carbohydrates: 42 g (Fiber: 5 g; Sugars: 6 g)
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Sodium: 780 mg
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Vitamin C: 70 % DV; Vitamin A: 60 % DV; Iron: 20 % DV
The Origins and Popularity of the Recipe
Stacking and rolling layered ingredients has deep roots in global cuisines—from Persian şirin polo rice cakes to French galette roulades. This potato-beef roll echoes Eastern European “meat roulades” and incorporates North American favorite comfort ingredients—potatoes, ground beef, and cheese. TikTok and Instagram food trends have popularized show-stopping rolls and pinwheels, making this dish a modern classic for home cooks seeking both visual impact and accessible flavors.
Reasons Why You’ll Love the Recipe
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Show-Stopping Presentation: Spiral slices look professional yet are easy to cut.
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Flavor Harmony: Savory beef mingles with creamy cheese and earthy spices.
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Textural Contrast: Crisp potatoes, tender filling, and crunchy salad create balance.
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Make-Ahead Ease: Potatoes and filling can be prepped in advance.
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Family Friendly: Mild flavors appeal to both kids and adults; customize spice level freely.
Health Benefits
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Lean Protein: Ground beef provides essential amino acids and iron.
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Vegetable Boost: Potatoes, bell peppers, cabbage, carrots, and peas supply fiber, vitamins A and C, and antioxidants.
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Probiotic Potential: Greek yogurt aids digestion and adds calcium.
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Healthy Fats: Olive oil and yogurt contribute heart-healthy monounsaturated fats.
Serving Suggestions
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Grain Bowls: Serve slices over brown rice or quinoa with a drizzle of sauce.
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Bread Upgrade: Offer warm flatbreads for scooping.
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Wine Pairing: A light red like Pinot Noir or a crisp rosé complements the spices.
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Beer Pairing: A pilsner or amber ale cuts through richness and cleanses the palate.
Common Mistakes to Avoid
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Too-thick Potato Slices: Slice 2–3 mm for easy rolling and even baking.
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Under-seasoning Beef: Taste and adjust salt/spices before assembly.
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Overcrowding Pan: Roast potatoes and roll slices with space to ensure crisp edges.
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Skipping Rest: Allow the roll to rest 5 minutes after baking for cleaner cuts.
Cooking Tips
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Uniform Thickness: Use a mandoline for consistent potato slicing.
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Drain Excess Moisture: Pat beef filling dry if tomatoes are too watery to prevent soggy roll.
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Chill Slightly Before Slicing: A brief chill firms up the roll for perfect rounds.
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Experiment with Cheeses: Try pepper jack for heat or Gruyère for nuttiness.
Similar Recipes to Try
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Spinach & Feta Potato Roll: Replace beef with sautéed spinach and crumbled feta for a vegetarian twist.
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Sausage & Peppers Pinwheel Bake: Use sliced sausage, peppers, and puff pastry for a quick variation.
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Ham & Swiss Roulade: Layer ham and Swiss cheese over potatoes for a brunch-worthy dish.
Variations to Try
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Spicy Kick: Add ¼ tsp chili flakes to the filling or a swirl of hot sauce.
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Mediterranean Style: Swap beef for lamb and season with oregano, mint, and lemon zest.
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Sweet Potato Base: Use sweet potato slices for a gluten-free, vitamin-A boost.
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Vegan Edition: Use mashed chickpeas and sautéed mushrooms in place of beef, and dairy-free cheese.
Conclusion
This Cheesy Beef and Giant Potato Roll offers a fun, hands-on way to elevate everyday ingredients into an unforgettable meal. With its elegant presentation, balanced flavors, and customizable components, it’s the perfect recipe to showcase at family dinners or weekend gatherings. Give it a try, and watch guests marvel at your culinary creativity while savoring every delicious slice!