Cheesy Beef and Giant Potato Roll with Fresh Vegetable Salads

This Cheesy Beef and Giant Potato Roll is a show-stopping dish that combines tender potato slices, savory beef filling, and gooey melted cheese—all rolled into one delicious masterpiece. Paired with a refreshing Cabbage & Carrot Salad and a creamy Greek Yogurt–Cucumber–Dill Sauce , this meal is hearty, wholesome, and perfect for any occasion.

Why You’ll Love This Recipe:

• Comfort Food at Its Best: Layers of golden potatoes, cheesy goodness, and spiced beef create a satisfying bite.
• Versatile Pairings: The fresh salad and tangy sauce balance the richness of the roll.
• Impressive Presentation: A giant potato roll makes for a stunning centerpiece on your table.

 Ingredients

Potato Base & Assembly:

• 2 very large russet potatoes (about 1 kg / 2.2 lb total ), peeled and sliced 2–3 mm thick 🥔
• 200 g (7 oz) shredded mozzarella , divided (80% + 20% ) 🧀
• Olive oil , for brushing (about 1 tbsp per layer ) 🫒
• 1 small red onion , finely chopped 🧅
• 2 garlic cloves , minced 🧄
• 1 small bell pepper , finely diced 🌶️
• 200 g (7 oz) canned diced tomatoes (or fresh, peeled and diced ) 🍅
• 70 g (2.5 oz) tomato paste 🍅
• ½ tsp ground cumin ⚬
• ½ tsp smoked paprika 🔥
• Salt and black pepper , to taste
• 1 bunch green onions , finely sliced (reserve half for topping ) 🌿

Cabbage & Carrot Salad:

• 200 g (7 oz) fresh cabbage , finely shredded 🥗
• 1 medium carrot , coarsely grated 🥕
• 3 tbsp canned peas , drained 🍛
• 2 tbsp olive oil 🫒
• Salt and pepper , to taste

Greek Yogurt–Cucumber–Dill Sauce:

• 2 tbsp Greek yogurt 🥄
• 1 tbsp mayonnaise 🥄
• 1 small pickled cucumber , coarsely grated 🍒
• 1 garlic clove , grated 🧄
• 2 tbsp chopped fresh dill 🌿
• Salt and pepper , to taste

 Instructions

Step 1: Preheat & Prep Potatoes 🔥

1. Preheat your oven to 180°C (350°F) . Line a baking sheet with parchment paper.
2. Sprinkle 80% of the shredded mozzarella evenly over the parchment paper.
3. Arrange the potato slices in overlapping rows to form a large rectangle roughly 30 × 20 cm , ensuring no gaps.
4. Season generously with salt and pepper , then brush liberally with olive oil .
5. Bake for 30 minutes , until the potatoes are golden, pliable, and slightly crispy around the edges.

Step 2: Sauté the Beef Filling 🍳

1. While the potatoes bake, heat 1 tbsp vegetable oil in a skillet over medium heat .
2. Add the chopped red onion and sauté for 2–3 minutes , until translucent.
3. Stir in the garlic and bell pepper ; cook for another 2 minutes .
4. Add the ground beef , breaking it up with a spatula. Season with salt and pepper . Cook for 5–6 minutes , until browned throughout.
5. Stir in the diced tomatoes , tomato paste , cumin , and smoked paprika . Simmer for 2–3 minutes , until the mixture thickens.
6. Remove from heat and stir in half the green onions . Set aside.

Step 3: Assemble the Roll 🍠

1. Slide the baked potato-cheese sheet onto a clean piece of parchment paper.
2. Spread the beef filling evenly over the potatoes, leaving a 1 cm border along one long edge.
3. Scatter the remaining green onions and 20% of the shredded mozzarella over the filling.
4. Grasp the short edge of the parchment and carefully roll the potato sheet into a tight log, seam-side down.
5. Transfer the assembled roll back to the baking sheet.

Step 4: Final Bake 🔥

1. Bake the assembled roll for 10 minutes at 180°C (350°F) , until the cheese on top melts and the edges crisp slightly.
2. Remove from the oven and let the roll rest for 5 minutes before slicing into 2–3 cm rounds .

Step 5: Prepare the Cabbage & Carrot Salad 🥗

1. In a mixing bowl, combine the shredded cabbage , grated carrot , and drained peas .
2. Drizzle with olive oil and season with salt and pepper . Toss thoroughly and set aside to marinate while you prepare the sauce.

Step 6: Make the Greek Yogurt–Cucumber–Dill Sauce 🥄

1. In a small bowl, mix the Greek yogurt , mayonnaise , grated pickled cucumber , grated garlic , and chopped fresh dill .
2. Season with salt and pepper to taste. Stir well and refrigerate until ready to serve.

Tips for Success:

• Thin Potato Slices: Use a mandoline slicer for even, thin slices to ensure the potatoes bake evenly.
• Customize Fillings: Add mushrooms, spinach, or jalapeños to the beef filling for extra flavor.
• Make Ahead: Assemble the potato roll up to the final bake stage, cover, and refrigerate overnight. Bake just before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days . Reheat gently in the oven or microwave.

Nutritional Information (per serving, serves 6):

• Calories: ~350 kcal
• Protein: ~15g
• Carbohydrates: ~35g
• Fat: ~18g

Enjoy this Cheesy Beef and Giant Potato Roll as a hearty and flavorful centerpiece for your next meal. Paired with a crisp Cabbage & Carrot Salad and a tangy Greek Yogurt–Cucumber–Dill Sauce , this dish is a complete and balanced feast. Whether you’re hosting a dinner party or simply craving comfort food with a twist, this recipe is sure to impress. Slice into the cheesy, beefy goodness, drizzle with sauce, and savor every bite!