Phyllo Rolls with Ground Beef are the ultimate savory treat! Picture this: a mouthwatering mixture of savory ground beef, snugly wrapped in buttery layers of golden phyllo dough, baked to golden crispy perfection. It’s an explosion of flavor that no one can resist!

And the best part? These rolls are as versatile as they are delicious. Whether you’re serving them up as an appetizer to impress your guests, a satisfying snack to fuel your afternoon, or even making them the star of your main course, these Phyllo Rolls are ready to steal the show.

A serving platter full of phyllo rolls with ground beef.

What Are Phyllo Rolls with Ground Beef? 

Phyllo rolls with meat are like a cousin to egg rolls, but with a unique twist that’ll have you coming back for more. The combination of buttery, crispy phyllo and hearty meat filling creates a mouthwatering masterpiece that’s downright addictive!

These rolls are incredibly easy to make and perfect to prepare in bulk. Whether you’re looking for a satisfying appetizer or a hearty meal, they are sure to hit the spot. Serve them up on their own for a crispy and flavorful treat, or pair them with your favorite dipping sauce to take the flavor to the next level.

A baking dish full of stuffed phyllo rolls with ground beef.

Ingredients You Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

  • Lean Ground Beef – We recommend using 90 percent lean or leaner to prevent the rolls from becoming soggy. 
  • Olive Oil – This helps sauté the veggies and brown the meat. 
  • Aromatics – Onions and garlic infuse the beef with a pungent, savory taste. 
  • Peppers – Use an assortment of colored bell peppers and green peppers to add flavor, nutrients, and color to the beef filling. 
  • Seasonings – Paprika, black pepper, and salt are all you need. 
  • Phyllo Dough (Philo Dough) – Find this in the refrigerated section of your local grocery store. 
  • Butter – We recommend using unsalted butter to avoid an overpoweringly salty taste. 
  • Milk – Full-fat milk will result in the richest taste, but any milk you have on hand will work. 
  • Egg – This forms the base of the egg wash, helping the rolls become golden and crisp. 
Phyllo rolls with ground beef with one split in half.

Up Your Appetizer Game with This Easy Phyllo Rolls Recipe

  1. Sauté. Heat the olive oil in a skillet over medium-high heat. Add the onions, and sauté until they become translucent. Don’t let them brown! 
  2. Brown the beef. Add the beef, and cook, breaking it into pieces until it is brown. 
  3. Add the remaining filling ingredients. Stir in the chopped bell peppers, salt, black pepper, paprika, and garlic. Cook until the meat mixture is fragrant. Then, set it aside to cool slightly. 
  4. Prepare the phyllo. Spread the phyllo dough on a large cutting board. Place a damp towel lightly on top. Next, remove one sheet, and place it on a flat surface. Layer a second sheet on top, and brush the sheets with melted butter to moisten. 
  5. Stuff. Spread part of the ground beef mixture at the bottom edge of the butter phyllo. Roll the strip horizontally creating a log and encompassing the meat. Transfer the roll to a buttered baking dish. Repeat the process with the remaining dough. 
  6. Slice. Slice all the way across the baking dish, cutting each roll into four pieces.
  7. Bake. Transfer the baking dish to a preheated oven, and partially bake the rolls.
  8. Prepare the wash. While the phyllo rolls bake, whisk the milk, egg, salt, and pepper in a bowl. 
  9. Brush. Remove the partially baked rolls from the oven, and brush the egg wash on top. Return the dish to the oven, and continue to bake until the rolls are golden brown and crispy. 
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03/20/2024 05:54 pm GMT
Phyllo rolls with ground beef with one split in half.

How to Store

These phyllo rolls with ground beef are best served right away while they’re still warm. However, leftovers can be transferred to an airtight container and stored in the fridge for one to two days. 

Reheat your rolls in the air fryer, oven, or skillet over medium heat just until they’re warmed through and crisp. Be careful not to burn! 

More Ways to Use Phyllo Dough

Phyllo Rolls with Ground Beef

5 from 4 votes
Author: Food Dolls
Servings: 24 servings
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
Make these easy phyllo rolls with ground beef for a savory appetizer, snack, or main course full of protein, veggies, and flavor!


  • 2 Tablespoons olive oil
  • 1 large onion finely chopped
  • 1.5 pounds lean ground beef
  • 1/2 cup assorted bell peppers finely chopped
  • 1/2 cup green peppers finely chopped
  • Salt to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 cloves of garlic minced
  • 1 pound phyllo dough thawed
  • 1 cup melted butter
  • 1/3 cup milk
  • 1 large egg
  • Pinch black pepper
  • Pinch salt


  • In a medium saucepan over medium-high heat, add the olive oil and chopped onions. Sauté for 3-4 minutes until the onions become translucent but not browned.
    2 Tablespoons olive oil, 1 large onion
  • Add the lean ground beef to the saucepan. Use a wooden spoon or a meat cutter to break apart the beef and crumble it as it cooks. Continue cooking until the beef is browned.
    1.5 pounds lean ground beef
  • Stir in the chopped bell peppers, salt, black pepper, paprika, and minced garlic. Cook for an additional 2-3 minutes or until the mixture becomes fragrant. Set it aside to cool slightly, which should take approximately 20 minutes.
    1/2 cup assorted bell peppers, 1/2 cup green peppers, Salt to taste, 1/2 teaspoon black pepper, 1 teaspoon paprika, 2 cloves of garlic
  • Preheat the oven to 350 degrees Fahrenheit.
  • Lay out the phyllo dough on a large cutting board. Place a damp towel lightly over it to prevent the phyllo from drying out. Take one sheet of phyllo and place it on a flat surface. Layer another sheet of phyllo on top. Brush the phyllo sheets with melted butter until they are evenly moistened.
    1 pound phyllo dough, 1 cup melted butter
  • At the bottom edge of the buttered phyllo sheets, spread 1/2 cup of the ground beef mixture horizontally in a strip. Roll up the phyllo dough tightly, creating one long roll. Place it in a well-buttered 13×9-inch baking dish. Repeat this process with the remaining phyllo sheets.
  • There should be a total of 7 to 8 long rolls. Once arranged in the baking dish, slice each roll into four pieces. Cut all the way across the dish. (See picture in post.)
  • Partially bake the rolls in the preheated oven for 15 minutes.
  • While the rolls are baking, whisk together the milk, egg, a pinch of salt, and a pinch of black pepper.
    1/3 cup milk, 1 large egg, Pinch black pepper, Pinch salt
  • Remove the partially baked phyllo rolls from the oven and brush the milk and egg mixture over all of the rolls making sure to cover them all.
  • Return the baking dish to the oven, and bake for an additional 15-20 minutes or until the top is golden brown. 


Serving: 1serving | Calories: 194kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 187mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 4 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    Not bad at all! For ease, I made these rolls with puff pastry. It gave big rolls. Next time I will divide the puff pastry to get smaller rolls like in the photos

  2. 5 stars
    Why are the rolls in the picture smaller than the rolls you describe making …. they sound delicious. I have not made these yet, but I’m dying to try them. Thank you.

  3. The picture you show with the recipe makes things confusing. According to the picture, you have 28 small pieces. But, if you make the recipe as instructed, you would probably only be able to fit much less than that. Do you cut them afterwards of what ….. this part of the recipe is very confusing to me. They look good and I would love to make them. Thank you.

  4. I think the recipe got cut off. What do you do after brushing it with the egg milk mixture because step nine said they were partially baked.