Mom’s Beef Steak Roll Ups

4.86 from 7 votes

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Create these beef steak roll ups with savory round steak that’s pounded out thin, then filled with herbs, cheese, and prosciutto and sautéed in a yummy sauce! Serve with roasted potatoes and peas or rice for a hearty dinner idea.

Mom's Savory Beef Roll Ups on white plate

My mom was quite the cook herself, and much of my passion for cooking comes from watching her in the kitchen as a kid. I love recreating her recipes as an adult — it brings back such great memories and reminds me that food is a such great way to bring people together.

I’ve already shared a few recipes from her collection, like baked potato wedges, navy beans, and her Swiss steak stew. Sometimes I follow the recipes to a tee, and other times I like to put my own twist on things.

The original recipe for these beef roll ups used flank steak, but I like to use thin round steak instead. Pounded out thin, spread with an herb cheese paste, lemon zest, a piece of prosciutto, then rolled — they are so delicious. 

Best of all, this meal takes under an hour to prep and make. You can even make it in your Instant Pot! It’s the perfect solution if you’re stuck on what to serve for dinner. Watch how to make these in the video below!

Beef Roll Ups prep photo


  • Steak – I use thin round steak that I typically tenderize with a small mallet. I also sometimes buy “breakfast steaks,” or thin round steaks that have been tenderized and packaged by the butcher.
  • Garlic – It wouldn’t be one of mom’s savory recipes without the addition of garlic! Just a few cloves add so much flavor.
  • Red Pepper Flakes – A little bit of heat is a great addition to this dish. If you really don’t like spicy foods, you can skip it.
  • Parmesan Cheese – I like to add a bit of Parmesan to the herb mixture as it pairs wonderfully with the steak and prosciutto. 
  • Chopped Parsley – Fresh herbs like parsley add a bit of fresh flavor to my steak roll ups that I just love.
  • Lemon Zest – A bit of citrus flavor is also delish in this recipe.
  • Olive Oil – You’ll need olive oil for the herb mixture and to sautée the beef roll ups.
  • Prosciutto – If you can’t find any prosciutto, you can also use thin-cut bacon slices instead.
  • All-Purpose Flour – Add a bit of flour to your roll ups before you sautée them so that the juices form the base for the sauce!
  • Water – You’ll also need to add a bit of water to the sauté pan to create your sauce.
  • Onion – I like to use a yellow onion for this dish.
  • Sherry – A good bottle of sherry (skip the “cooking sherry”!) adds so much flavor to savory dishes.
Beef Roll Ups with sauce on white plate


  1. Pound Out The Steak. If you aren’t using pre-tenderized steak, cut the meat into 8 pieces and pound it out thin until it almost doubles in size.
  2. Prepare The Filling. Add the garlic, red pepper flakes, cheese, parsley, lemon zest, and 1 tablespoon of olive oil to a small bowl and combine. Spread the mixture on the surface of the steaks. Cut the prosciutto (or bacon if using) in half, then place half of a piece on each steak. Roll them up and secure the beef roll ups with a toothpick.
  3. Sauté. Dust each roll up with the all-purpose flour, then place a skillet over medium-high heat. Add the olive oil to the skillet and gently add the roll ups to brown them. 
  4. Allow to cook. Add the water and diced onions to the skillet and cover. Cook on low for 1.5 hours, then remove the steak roll ups from the sauce. Bring to a boil and add the sherry. Allow the sauce to thicken and reduce, then pour it over the roll ups to serve. Consult the recipe card below for instructions on how to make this recipe in the Instant Pot instead!
overhead shot of Beef Roll Ups on white plate with roasted potatoes and peas

How Do You Make A Paper Thin Steak?

You’ll want to work with very thin steak to ensure that the meat cooks all the way through — and to make actually rolling up your steak roll ups a lot easier. Again, many supermarkets and butchers sell pre-packaged thin steak. If not, use a food-safe mallet to pound out your steaks yourself!

How Do You Cook Thin Steaks So That They Are Tender?

You need to be careful not to undercook or overcook this dish. Don’t skip the browning step as this will lend a lot of flavor to the end results. Allow the meat to cook as instructed on the recipe card and you should end up with perfectly tender steak roll ups. 

What Is The Best Way To Season Steak?

You won’t have to worry about seasoning your steak for this recipe as there is a lot of flavor in the herb mixture. That said, you can also add a bit of salt and black pepper to it before you add the beef roll ups filling. 

Other Favorites from Mom's Recipes to Try

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!

side shot of Beef Roll Ups on white plate with roasted red potatoes and green peas
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Round steak gets pounded out thin, spread with an herb and cheese paste, piece of prosciutto, rolled and sautéed - so delicious. The pan sauce is delicious!

Mom’s Beef Steak Roll Ups

4.86 from 7 votes
These steak roll ups are just like my mom used to make! Filled with herbs and prosciutto, and then sautéed — they’re unique and delicious.
Servings: 4
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes



  • 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.



  1. I often times buy “breakfast steaks” or the thin round steaks that have been tenderized by the butcher, pre-packaged.
  2. Feel free to use thin cut bacon slices to substitute for the prosciutto if you prefer.


Calories: 513kcal | Carbohydrates: 13g | Protein: 57g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 147mg | Sodium: 337mg | Potassium: 1067mg | Fiber: 2g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 22.9mg | Calcium: 158mg | Iron: 5.5mg

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.

Course: Dinner, Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Mom's Beef Steak Roll Ups


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 4 stars
    Kevin, I don’t want to rate it because I haven’t made them yet. I am very excited that I just came across the recipe. My Grandmother used to make a recipe similar to this all the time when we used to come to visit. I never learned how to make it from her before she passed away. I was asking my aunt the other day if she had the recipe. Nothing writen down, but she was describing how to make it over the phone. This is it! It is great to be able to see how it is supposed to be done. I will report back, after I make them.

    1. Hi Kevin, I never learned about cuts of beef. 🙁. Do you use thin cut top round or thin cut bottom round? I’m looking forward to making this because when my mom made brasciole it was in a natural juice like this and not a red sauce. Thanks.

      1. I use the thin cut top round Allison. I believe its noted in the recipe card, too. Hope this one brings back great memories, too! 🙂

  2. This looks good and I’d like to try cooking this in Instant Pot , but what is the cooking time for this method? It’s not mentioned in step 7.

  3. 5 stars
    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!

  4. 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!

  5. 5 stars
    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.