Cheesy Beef and Giant Potato Roll with Fresh Vegetable Salads

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Cheesy Beef and Giant Potato Roll with Fresh Vegetable Salads

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

  • Preparation: 20 minutes

  • Baking Potatoes (Pre-bake): 30 minutes at 180 °C (350 °F)

  • Sautéing Beef Filling: 10 minutes

  • Final Assembly & Bake: 10 minutes at 180 °C (350 °F)

  • Salad & Sauce Prep: 15 minutes

  • Total Active Time: approx. 1 hour 25 minutes

  • Total Elapsed Time: approx. 1 hour 55 minutes

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

  • Salt and freshly ground black pepper, to taste

  • Baking sheet lined with parchment paper

Beef Filling

  • 500 g (1 lb) ground beef

  • 1 tbsp vegetable oil

  • 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

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

  • 1 tsp red wine or grape vinegar

  • 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

Step-by-Step Cooking Directions

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