Another from mom’s recipe collection, these Savory Beef Roll Ups are beyond delicious and so simple to make. Loaded with herb cheese, prosciutto and a sauce to die for, all made in the Instant Pot for fork tender deliciousness!
Savory Beef Roll Ups
Another from mom’s recipe collection and a favorite of mine. The original recipe for these Savory Beef Roll Ups used flank steak, but I like to use thin round steak. Pounded out thin, spread with an herb cheese paste, lemon zest, piece of prosciutto and rolled – these are so delicious.
I love recipes that bring back memories, either from my mom’s cooking, like this one here, or a night out celebrating, a certain party or occasion. Food brings us all closer and is a perfect way to share.
This recipe is no exception and one I like from my mom that I switched up a little. I use pounded thin top round instead of flank. Back in the day flank was super inexpensive and today it is getting up there in cost, besides I like to grill it myself. This uses those little “breakfast steaks” as they are often called here in the States. Top round steak that is cut thin and pounded works perfectly.
What goes inside these roll ups?
A tasty herb and cheese paste get a kiss of lemon zest and a nice salty piece of prosciutto. All this is rolled up and secured with toothpicks.
Feel free to use thin cut bacon if you like, I do if prosciutto is not on hand, works perfectly, too.
How do you make Savory Beef Roll Ups?
After you spread the herb and cheese paste lay a salty piece of prosciutto on top. Roll each one up and secured with toothpicks.
Then a dusting in flour and a nice pan sear to caramelize and seal then a slow braise on the stovetop or, like here in my updated method, using the Instant Pot.
This is simply melt in your mouth delicious!
Be sure to remove the toothpicks and serve the rolled steaks and the beautiful sauce it makes over pan roasted red potatoes and peas, or steamed rice or barley with a side salad. Enjoy!
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Mom's Beef Steak Roll Ups
Ingredients
- 2 lbs thin round steak (See Note 1)
- 3 garlic cloves , minced
- 1 tsp red pepper flakes
- 1/4 cup Parmesan cheese
- 1/4 cup chopped parsley
- 1 lemon , zest
- 3 tbsp olive oil , divided
- 4-6 slices prosciutto (See Note 2)
- 1/4 cup all purpose flour
- 1/2 cup water
- 1 onion , medium, diced
- 1/4 cup Sherry
Instructions
- Cut the steak into 8 pieces. Pound the meat out until thin and almost double in size.
- In a small bowl mix the garlic, red pepper flakes, cheese, parsley, lemon zest and 1 tablespoon olive oil. Spread this on the surface of the steaks.
- Cut the prosciutto or bacon in half and place a 1/2 piece on each steak. Roll these pieces of steak and secure with a toothpick.
- Dust each filet roll with the flour. In a skillet over medium high heat brown in remaining 2 tablespoons olive oil, turning on all sides. See 2 cooking methods below. Instant Pot pressure cooker method saves 1 hour cooking time.
- Stove Top Method: When steaks rolls are completely browned add the water and onion. Cover and cook on low heat for 1 1/2 hours.
- Remove steak rolls from sauce, discard toothpicks and keep warm. Bring sauce to the boil and add sherry. Reduce to thicken and serve sauce over steak rolls with pan roasted potatoes and peas or over steamed rice or barley.
- Instant Pot Method: Add browned steak rolls to pressure cooker add the water and onion. Deglaze skillet with sherry and scrape up browned bits on bottom of pan and pour over meat. Cover with lid and choose Meat/Stew setting. Remove toothpicks. Serve sauce over steak rolls with pan roasted potatoes and peas or over steamed rice or barley.
Notes
- I often times buy "breakfast steaks" or the thin round steaks that have been tenderized by the butcher, pre-packaged.
- Feel free to use thin cut bacon slices to substitute for the prosciutto if you prefer.
- If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
This was delish!! Followed to the letter except I used bacon. (didn’t have prosciutto) We all loved it, even my 12 year old! We will have this again!
I am so glad you enjoyed it! I love hearing that!
Greetings Kevin…another completely amazing lo9king drool worthy recipe. just a question before i try it…i have seen the “minute steaks” aka cube steaks but also thin top round. Which do you suggest.
Can not wait to try this!
Thanks
Both would work, but my first pick would be the thin top round Robyn.
Super simple and delicious recipe. Kevin’s recipes are tried and true. I’ve made several over the last few months! I used the stove top method, and chicken stock instead of water. Covered and cooked for only one hour since they were all so hungry. I also had imported provolone and soppressata in the fridge I wanted to use up. I grated the cheese and used a panko and garlic mixture. My family loved it! The peas and potatoes also went along with it rather nicely.
So happy you all enjoyed these Trissy. Thanks too for taking the time to come back and let me know!
This looks like a variation of something my Sicilian step-grandmother used to make called Braciolatinni – paint thin strips of steak with butter, then a mixture of bread crumbs, garlic, parmesan cheese and parsley, rolled up, secured with toothpick and cooked the same way. She would serve in red sauce with Italian sausage and pasta – so good!
This almost looks better, though! Can’t wait to try it!
I just love handed down recipes like that. Great memories right Mary? 🙂
Sending this recipe right off to my son Sean! He’d love these Kev. They look totally savory and delicious!
Oh that’s fantastic, thanks so much for sharing this one Mary Ann! xoxo
I CAN’T WAIT TO TRY THESE BEEF ROLL-UPS..THEY SOUND ABSOLUTELY DELICIOUS !! I’LL BE BACK WITH MY RESULTS..THANK YOU KEVIN..
Please do Iris, thanks!
My mother was raised in Poland close to the German border. She made these wonderful rollups many times in my growing up years. I remember them but have never made them till now. Glad to find your recipe.
Excellent! So gla dyou found me John. Hope you enjoy these as much as I do.
Kevin, I am fairly new to your (fabulous) recipes and I made this one last night in the Instant Pot. (I used Manuel setting for 45 minutes and natural release- It was absolutely amazing! Fork-tender and full of flavor!!) The only changes I made were: 1) I used a mixture of beef broth with 1 Tbsp Worcestershire sauce instead of the the water, increasing the amount to 3/4 c (because we like sauce!), and 2) I sauted the onions in the leftover oil from browning the meat and thickened with a bit of flour before deglazing with sherry. Added the… Read more »
Wowza! Now that sounds amazing Lisa! Thanks for taking the time to come back and let me know. Cheers!
Kevin, you’ve always been a stand-out. But now you are in a class of your own. Your photographs, I don’t know what kind of witchcraft you using, but I just want to lick my computer screen everytime I see them! This beef roll-up sounds absolutely fantastic and I love the veggie pairings. God! I want this meal!
I really appreciate that, thanks Jeff. I try to makes things approachable, for anyone, but with a twist. 😉 Then there’s always a few of mom’s that are just as incredible. Cheers buddy 🙂
Oh my gosh Kevin! this recipe is so similar to a recipe my grandma used to make! sooo good! I am making your mom’s recipe soon I’ll let you know how it turns out! have a great weekend!
Isn’t it a small world Gaila! Love that you’re going to give it a try. One of my favorites! 🙂
Oh man this looks good! Sometimes we make ‘minute steaks’ with tenderized beef cutlets, but I’ve never thought of stuffing them. Heck yeah!
Minute Steaks! My dad loves those, too. See – more memories! 🙂
Hey Kevin. This is a plate of comfort food! Many times the old tried and true recipes are the best. There are certain dishes I have been making the same way for years because they are that good.
Yes Dorothy! Funny there are so many of those that I think are easy and simple and don’t share on the site, but they are some of my go to favorites.
Hope things are well for you and Gary! 🙂