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.
A tasty herb and cheese paste get a kiss of lemon zest and a nice salty piece of prosciutto. Al 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.
Then a dusting in flour and a nice pan sear to caramelize and seal it all for a slow braise stovetop or, like here an updated method using my favorite kitchen tool, my Instant Pot. The Instant Pot is a fantastic pressure cooker, slow cooker, rice cooker with 4 other options I have not even tried yet!
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.
Another one of my mom’s recipes that I’ve shared here previously is her Swiss Steak Stew Enjoy!
Round steak gets pounded out thin, spread with an herb paste, piece of prosciutto, rolled and sautéed - so delicious. Serve with pan roasted potatoes and peas or over steamed rice or barley.
- 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 flour
- 1/2 cup water
- 1 onion , medium, diced
- 1/4 cup Sherry
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.
- 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.