Horseradish Roast Beef Roll-Ups Recipe
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What’s Up, Hungry People?
With the summer winding down, it’s time to gear up for the holiday season. While this year’s holiday season might look a little different from years past, that doesn’t mean you can’t still make easy appetizers to enjoy together virtually.
Just share this recipe with your friends and family and schedule a date night in to make these Horseradish Roast Beef Roll-Ups from a distance!
These roast beef roll-ups are insanely easy to make and are a great addition to charcuterie boards, tailgating events, or even just a late-night snack attack.
What might be the best part about these rollie bois is that they can be made pretty exclusively from stuff you can grab in any grocery deli. With a spicy, cheesy cream base and a combination of salami and roast beef, these bite-sized bits are a tasty treat for any event.

What Kind of Tortillas Should I Use For Roll-Ups?
I used 12-inch wide tortillas with various flavors. You can totally just use plain flour tortillas – or use whatever fun flavors your grocery store has in stock! I used two different kinds of tortillas: one rosemary olive oil and one jalapeño cheddar.
I like using colorful wraps like the jalapeño cheddar that are orange – and I’ve seen green, yellow, and red wraps too! Using a colorful tortilla takes these wraps to the next level, visually speaking. Use whatever flavor floats your boat!
I recommend using a thicker quality tortilla – and not ones that say they are “extra soft” as these seem to get soggy quickly.

Can Roast Beef Roll-Ups Be Made Ahead of Time?
These roll-ups will start to get soggy quickly, so it’s best to time making them so that they will be fresh and ready to eat. I tried storing these in my fridge overnight, but by the morning, they were pretty soggy. I’m not sure if this has anything to do with the specific brand of tortillas I chose, but keep that in mind if you are in a party mood. These appetizers should be made last for the best quality results.
Aside from the initial chill time, I wouldn’t keep these in the fridge for more than 4-8 hours ahead of enjoying them. Personally, I think they taste best at room temperature too.
You can get practically everything you need for these roll-ups from your deli and produce sections of the grocery store. And what you can’t find in the deli can be found in the dry goods at nearly any US grocery store due to the common ingredients. Feel free to use your favorite brands!

Here’s What You Need:
- Sliced roast beef – The meaty heart of the roll-up
- Sliced salami – Adds a delicious, spicy kick
- Pepper jack cheese – Brings a bit of heat and creaminess
- Room temperature cream cheese – The base that holds it all together
- Shredded cheddar cheese – Adds extra cheesy goodness
- Grated horseradish – Gives a spicy zing
- Mayonnaise – Helps to smooth out the cheese mixture
- Spinach – Adds freshness and color
Feel free to add other deli meats like pepperoni or turkey to really change it up!

Let’s Cook
With the cream cheese at room temperature, in a large bowl, stir together the cream cheese, cheddar, horseradish, pepper, and mayonnaise until smooth. Let this cheesy goodness chill in the fridge until it thickens up a bit, which should take about 30 minutes to an hour.
Choosing and Prepping the Tortillas
Pick your tortillas. Spread the chilled cheese mixture in an even layer over each tortilla, leaving about a quarter inch of edge so it doesn’t ooze out when you roll them up.
Layering the Good Stuff
Next, arrange the spinach, pepper jack, salami, and roast beef slices over the tortillas. Starting at one edge, tightly roll the meat and cheese into the tortilla. This part’s important – make sure it’s a tight roll so everything stays put.
Chilling and Slicing
Once your rolls are all set, pop them back in the fridge to chill until the cheese mixture has firmed up, about an hour should do it. After they’re nice and firm, slice the tortillas into bite-size pieces about a half-inch thick.

Extra Tips for the Perfect Roll-Ups
- Firm Cream Cheese: Ensure your cream cheese is at room temperature for easy mixing, but chill it after mixing for better texture.
- Thicker Tortillas: Use thicker tortillas to avoid sogginess, and stay away from “extra soft” varieties.
- Serve Fresh: These taste best fresh, so prepare them as close to serving time as possible.
- Room Temperature Serving: They taste best at room temperature, so don’t worry about keeping them ice-cold for serving.

With these horseradish roast beef roll-ups, you’ve got a surefire hit for any occasion. Whether you’re adding them to a charcuterie board, bringing them to a tailgate, or just craving a late-night snack, these roll-ups are as versatile as they are delicious.
The blend of spicy, cheesy goodness with the robust flavors of salami and roast beef will keep everyone coming back for more. Best of all, they’re made with simple ingredients you can easily find at your local grocery store.

Horseradish Roast Beef Roll Ups
Ingredients
- 4 oz cream cheese room temperature
- ½ cup cheddar cheese shredded
- ½ teaspoon grated horseradish
- ¼ teaspoon pepper
- 2 tablespoon mayonnaise
- 2 rosemary olive oil tortillas
- 2 jalapeno cheddar tortillas or tortilla flavors of choice
- 1 cup spinach
- 10 slices salami
- 8 oz roast beef sliced
- 5 slices pepperjack cheese
Instructions
- With the cream cheese at room temperature, in a large bowl, stir together the cream cheese, cheddar, horseradish, pepper, and mayonnaise until smooth. Chill until thickened, about 30 minutes to an hour.
- Choose your tortillas. Spread the cheese mixture across in an even layer, leaving about a quarter inch of edge.
- Arrange the spinach, pepper jack, salami, and roast beef slices over the tortillas. Starting at the edge, tightly roll the meat and cheese into the tortilla. Chill until the cheese mixture has firmed up, about an hour.
- Once chilled, slice the tortillas into bite-size pieces about a half inch thick. Serve right away. Enjoy!