Cheesy Garlic Butter Beef RollupsIntroductionThese rollups capture all the flavor of a classic cheeseburger—juicy seasoned beef, tangy cream cheese, melty cheddar—wrapped up and seared in garlicky butter. They’re perfect as an appetizer for a game night or as a fun weeknight dinner served with a crisp salad.Ingredients1 lb (450 g) ground beef (we’re using beef in place of pork)8 oz (225 g) cream cheese, softened to room temperature1 cup (about 4 oz / 115 g) shredded sharp cheddar cheese2 cloves garlic, minced3 Tbsp unsalted butter½ tsp kosher salt¼ tsp freshly ground black pepperOptional garnish: chopped fresh parsley or chivesTip: If you like a little kick, stir a pinch of red‑pepper flakes into the cream cheese before rolling.EquipmentLarge mixing bowlSmall sauté panBaking sheet or platterParchment paper (optional, for easier cleanup)Toothpicks or kitchen twine (to secure the rollups)DirectionsPrep the filling.In a large bowl, combine the softened cream cheese, shredded cheddar, salt, and pepper. Stir until evenly blended. Set aside.Season and brown the beef.Heat a small, dry skillet over medium heat. Add the ground beef, breaking it up with a spatula. Cook until no pink remains, about 5–6 minutes. Transfer the cooked beef back to the mixing bowl and let it cool just until warm (so it doesn’t melt the cheeses prematurely).Combine beef with cheese.Toss the warm beef into the cream‑cheese mixture. Use a rubber spatula to fold until every morsel of beef is coated in cheesy goodness.Form the rollups.On a clean work surface, lay out about six 6‑ to 7‑inch squares of parchment (or wax) paper. Divide the beef‑cheese mixture into six equal portions (about ⅓ cup each). Spoon one portion onto each square, shaping it into a tight log roughly 4 inches long. Roll up the paper around the filling, twisting the ends like little toffee wrappers to seal.Make the garlic butter.In your sauté pan (wipe it clean first), melt the 3 Tbsp butter over medium-low heat. Once bubbling, stir in the minced garlic and cook gently for 30 seconds—just until fragrant. Be careful not to brown the garlic too much, or it’ll turn bitter.Sear the rollups.Remove the beef logs from their paper wrappers and place them seam‑side down in the garlic butter. Let them sizzle undisturbed for about 2 minutes, until a golden crust forms. Gently rotate each roll so that all sides pick up that buttery garlic color and crispness—another 4–5 minutes total.Rest and serve.Transfer the finished rollups to a platter. Let them rest for 2 minutes—this helps the cheese set so it won’t all ooze out the moment you bite. If you’d like, sprinkle with chopped parsley or chives for a pop of color.Serving SuggestionsDip it: Ketchup‑mayonnaise blend, spicy sriracha mayo or a classic burger sauce.On the side: Crisp green salad, pickles or coleslaw.To stretch it: Serve on toasted mini hoagie rolls with lettuce and tomato for a cheeky twist on sliders.Make‑Ahead & StorageYou can assemble the rollups through Step 4 and keep them wrapped in the fridge for up to 6 hours. When you’re ready, simply follow Steps 5–7 straight from cold.Enjoy!