Beef Roll
Tender beef strips wrapped in flatbread with onions, chutney, and lemon — Pakistani street food classic from Karachi. The Kati roll's bolder cousin. Marinated beef cooked over high heat, sliced thin, and wrapped tight. Eat with both hands.
Prep Time
25 min
Cook Time
45 min
Servings
2
Calories
597 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Beef200 g
- Tortilla1
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Beef200 g
- Tortilla1
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Slice 1.5 lb of beef sirloin or flank steak against the grain into ¼-inch strips. Slicing across the grain is what makes the meat tender — slicing with the grain gives chewy strips.
- 2
Marinate at least 4 hours (overnight is best): mix the beef with ½ cup plain yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon red chili powder, 1 tablespoon coriander powder, 1.5 teaspoons cumin powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 2 teaspoons salt, 2 tablespoons lemon juice, 2 tablespoons oil.
- 3
Heat a cast iron skillet or grill pan over the highest heat until smoking. Cook the beef in batches in a single layer (don't crowd) for 90 seconds per side. The high heat creates char without overcooking.
- 4
Make the green chutney: blend 1 cup cilantro, ½ cup mint, 2 green chilies, 2 garlic cloves, juice of 1 lemon, ½ cup yogurt, 1 teaspoon salt.
- 5
Warm 4 large parathas or roti in a dry skillet for 30 seconds per side. (You can also use large flour tortillas.)
- 6
Build each roll: smear paratha with green chutney, layer beef strips down the center, top with thinly sliced raw onion, a sprinkle of chaat masala (essential), and a squeeze of lemon. Roll tightly. Wrap the bottom in parchment paper to hold it together while eating.
Watch how to make Beef Roll
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💡 Expert Tips
- 1.Slice across the grain. Look at the meat surface for the muscle fibers. Cut perpendicular. This single decision matters more than how well you cook the meat.
- 2.Overnight marinade. The acid in the yogurt tenderizes the meat and lets spices penetrate throughout. 4 hours minimum.
- 3.Maximum heat. Restaurant-style beef rolls cook on extremely hot grills. Replicate at home with a screaming-hot cast iron pan.
- 4.Chaat masala on top. The Pakistani-Indian tangy spice blend transforms the roll from good to memorable. Don't skip.
🔬 Why It Works
Pakistani beef rolls succeed because of three things: a properly marinated beef (yogurt-acid tenderizes; spices penetrate during the long marinade), high-heat quick cooking (creates char without overcooking the thin strips), and the chaat masala finishing touch (the tangy-sour-savory blend that defines South Asian street food). The roll format combines hot spiced meat, cool fresh onion, sharp chutney, and bright lemon — every bite has all four.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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