This is worth every ounce of effort you pour out to prepare, bake, slice, and chew... but chew slowly... it's all in the taste!
Standard recipe below (feel free to double, triple, quadruple...).
Beef Bacon/Beef Roll:
2lbs ground beef
2TBS Oregano
1TBS Garlic Powder
1tsp Sea Salt
1tsp Freshly Ground Black Pepper (fresh is important if you care to not ingest mold with your pepper)
1tsp Ground Cayenne Pepper
2TBS Coconut Aminos
4-12 Slices of Beef Bacon (give or take a few depending upon the size of your bacon)
Filling:
12 Slices of Provolone Cheese
2 Green Peppers, Sliced
1 White Onion, Sliced
1tsp Sea Salt
1TBS Coconut Oil
(For a tasty variation add shiitake mushrooms into your sauté)
Preheat oven to 360 degrees F. Combine the meat and all seasonings together in a bowl. Cover and marinate for a party in your mouth (if time allows). Slice and sauté green pepper and onion (and mushrooms if you add them) in 1TBS of coconut oil (preferably), until onion is translucent. Line a baking sheet with aluminum foil. Press ground beef onto the aluminum foil, then lay down provolone slices on top of the beef, in equal rows. Spread out the onion & green pepper sauté onto the provolone cheese, then roll the beef using the aluminum foil as a barrier between your fingers and the beef. Remove from the pan and set aside. Once again, line a baking sheet with aluminum foil. Lay bacon onto foil in equal rows. Unwrap the beef roll and lay it at the end of the pan closest to you. Roll your beef roll in the bacon making sure each slice wraps around the roll. Secure the entire roll with aluminum foil and place it into the oven. Bake for 50 minutes total, but remove the aluminum foil for the last 30 minutes. When the timer beeps remove the roll from the oven and let sit 5 minutes to allow the juices to settle, then slice, and savor... remember in order to savor, you must chew.
Keto Relevant Nutrition Information for the Whole Roll (using max amount of bacon):
Calories - 3,862.35
Fat - 168.275g
Carbs - 24.5g
Protein - 299.65g
I encourage you to source the best quality meats you are able to. We are fortunate to have a local butcher who only sources fully grass fed and pastured beef products, so our ground beef and bacon are 100% grass fed and finished. The nutritional profile of 100% grass fed and finished beef far outweighs that of conventional raised, feed lot beef, and beef in general that is raised on grain. For this recipe I encourage organic produce because you consume the skins of the pepper, and the outer layer of the onion. As mentioned in the recipe, fresh ground black pepper is always best as pre-ground black pepper often contains traceable levels of mold.
Please let me know what you think if you make this for yourself at home by posting your comments below! Cheers to real food, real good, home cooking!
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