Horseradish Roast Beef Pinwheels are a fast and easy appetizer for party entertaining. Roast beef slices are layered with a horseradish cream cheese mixture, flavored with thyme and horseradish, and rolled in large flour tortillas. So simple!
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Roast beef and horseradish are a classic combination. These Horseradish Roast Beef Pinwheels or roll ups are a perfect way to enjoy those same flavors in a simple recipe. Growing up, I remember having roast beef and grew to love horseradish. Now I can’t have roast beef without some horseradish! So these flavors are a throw back to those family and holiday meals and the memories that I have.
I love making pinwheels (or roll ups) for parties. They are so fast and easy to make, and hold very well when made in advance. The flavor combinations are also endless, so they offer a lot of variety. Find more pinwheel recipes here! Pinwheels are so versatile, they can be used as finger food at fancier parties or holiday parties, but also make a great option for casual gatherings like game day. They can be made in advance and hold over well.
To make the Horseradish Roast Beef Pinwheels, first mix the cream cheese mixture by combining the cheeses, thyme, spices, and horseradish together. You can add as much or little horseradish as you would like based on your spice preference. If you are concerned, start with only 1/2 Tablespoon, and add more as desired to taste.
Then spread the mixture out across the tortillas and layer on the roast beef. Tightly roll up the tortillas into logs, without squeezing out the cheese, and chill. Chilling the logs helps the cheese to set so it does not leak out and also makes them easier to cut. Slice them up into rounds and serve.
- 2 large flour tortillas (wrap or burrito size)
- 8 ounces roast beef (deli slices)
- 4 ounces cream cheese softened
- 1/3 cup shredded Monterey Jack cheese (or mozzarella)
- 1 Tablespoon prepared horseradish (not the cream version)
- 1/2 teaspoon dried thyme (or rosemary)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Make the cheese mixture by combining the cream cheese, Monterey Jack, horseradish, dried thyme, garlic powder, and salt in a small bowl. Set aside.
- Spread the cheese mixture across both tortillas to the edges in an even, thin layer. I skip spreading to the right and left edges by about an inch because the ends will be thrown out.
- Layer the slices of roast beef across the cheese mixture.
- Starting from the bottom, roll the tortilla up rather tightly but without squeezing the cream cheese mixture out.
- Chill the logs in the freezer for 10 minutes to firm up, or in the refrigerator if waiting longer before serving. The chilling will make them easier to slice and create cleaner cuts without everything oozing out.
- When ready to serve, use a serrated knife to cut the log into half inch rounds (or as thick/thin as preferred). Discard the ends where the log is hollow (or snack on them!). Serve immediately.