National Beef Month: Recipes to enjoy


July 19, 2016

It’s National Beef Month! Try these fresh recipes paired with fruit or salad for a yummy summer dinner.


Tired of the same old beef recipes? These simple recipes come together quickly and are sure to be a hit for the whole family.

Roast Beef & Veggie Wraps


  • 12 ounces cooked beef roast or deli roast beef, thinly sliced
  • 2 cups shredded broccoli slaw
  • 6 tablespoons reduced-fat or fat-free ranch dressing, divided
  • 1/2 cup reduced-fat or fat-free cream cheese, softened
  • 4 flour medium tortillas (8 to 10-inch diameter)


  1. Place the broccoli slaw and 1/4 cup ranch dressing in a medium bowl. Toss with 2 forks to coat evenly.
  2. Place the cream cheese and remaining 2 tablespoons ranch dressing in a small bowl. Stir with a rubber spatula to mix well.
  3. Place 1 tortilla on a cutting board or other flat surface. Spread about 2-1/2 tablespoons of the cream cheese mixture on the tortilla using a rubber spatula.
  4. Place 1/4 of roast beef slices in an even layer on top of the cream cheese.
  5. Place approximately 1/3 cup of the broccoli mixture on top of the roast beef. Spread the broccoli mixture in an even layer, using the rubber spatula or back of a spoon.
  6. Starting at the bottom edge, roll tortilla up tightly to enclose filling.
  7. Repeat steps 3 through 6 to make a total of 4 wraps.
  8. Adult help needed: Using a knife, cut wraps crosswise into 1-1/2-inch wide pieces or cut them diagonally in half.


Nutrition information per serving, using beef bottom round roast: 511 calories; 15 g fat (5 g saturated fat; 6 g monounsaturated fat); 90 mg cholesterol; 857 mg sodium; 52 g carbohydrate; 6.2 g fiber; 39 g protein; 12.3 mg niacin; 0.4 mg vitamin B6; 1.8 mcg vitamin B12; 5.7 mg iron; 48.9 mcg selenium; 5.4 mg zinc; 118.1 mg choline.

Nutrition information per serving, using deli roast beef: 419 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 41 mg cholesterol; 1360 mg sodium; 54 g carbohydrate; 6.2 g fiber; 27 g protein; 4 mg niacin; 0.2 mcg vitamin B12; 5 mg iron; 16.3 mcg selenium; 0.5 mg zinc; 8 mg choline.

Want to reduce the sodium in this recipe? Processed meats, such as the deli-style roast beef in this recipe are typically very high in sodium. Cut back on the sodium by choosing a low-salt roast beef at your deli-counter. Most grocery stores now offer this option.

Grilled Steak and Fresh Mozzarella Flatbread


  • 1 to 1-1/4 pounds beef top sirloin filets, cut 1-inch thick, tied
  • 1-1/2 teaspoons lemon pepper
  • 2 cups packed fresh baby spinach
  • 1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
  • 2 tablespoons chopped fresh basil
  • 1-1/2 teaspoons balsamic vinegar
  • 4 naan breads (Indian flatbread) or pita breads


  1. Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  2. Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
  3. Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
  4. Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.


Nutrition information per serving: 437 calories; 15 g fat (7 g saturated fat; 0 g monounsaturated fat); 92 mg cholesterol; 467 mg sodium; 37 g carbohydrate; 4.6 g fiber; 38 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 1.2 mcg vitamin B12; 3.9 mg iron; 33.1 mcg selenium; 4.9 mg zinc; 99.9 mg choline.

Want to reduce the saturated fat in this recipe? Be sure to use part-skim rather than full-fat mozzarella cheese. Also, add more spinach and less meat to your flatbread for a lightened-up version of this dish.

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