Italian Beef Rolls - Robyns.World

I made these Italian Beef Rolls the other night for dinner and posted it on Instagram and folks asked for the recipe so here you go. This came about with me just playing around with items I had on hand. You could really make the stuffing with whatever you like.

Italian Beef Rolls - Stuffing - Robyns.World

Using thin cut beef steaks, look for “breakfast steaks” is where I started. They were thin, but I still pounded them a bit more since I was going to be rolling them up. Even if you can’t find beef already sliced thin you could simply slices a roast very thinly and pound them out.

For the stuffing I chopped up all the ingredients which include prosciutto, provolone, parmesan, breadcrumbs, onion and garlic. Mix the stuffing up well and spread 1-2 tablespoons at one end of each piece of beef.

Italian Beef Rolls - Roll them up - Robyns.World

Once the stuffing has been spread across the top of each piece of beef simply roll up as tightly as possible. Many roll recipes suggest adding toothpicks to keep them closed however I don’t feel this is necessary. Instead once you roll each piece up place seam side down on a plate and refrigerate for at least 30 minutes or so.

Italian Beef Rolls - brown in skillet - Robyns.World

Add a bit of olive oil and butter to a skillet over medium-high heat. Place the rolls seam side down and brown for about 2 minutes. Then rotate the beef rolls onto each side and cook for another 2 minutes per side until fully cooked.

I served the Italian Beef Rolls with pasta in white sauce and peas with prosciutto. You can add a little of the sauce from the pasta on top of the beef rolls too if you like.

Is this a recipe you will try? How would you change the stuffing? What sides would you serve?



Italian Beef Rolls

Meal type Main Dish
Website www.Robyns.World


  • 1lb thinly sliced beef
  • 2oz prosciutto, chopped finely
  • 2oz provolone cheese, chopped/shredded
  • 1/3 cup parmesan cheese, shredded
  • 1 Large egg
  • 1/2 cup breadcrumbs
  • 1/3 cup onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 1 Small lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1 tablespoon butter


Pound pieces of beef thinly, set aside. Mix prosciutto, provolone, parmesan, egg, breadcrumbs, onion, garlic and lemon well. Lay out a piece of beef and spoon 1-2 tablespoons of the stuffing mixture across the top. Roll tightly. Continue with each piece of beef, stuffing and rolling. Place all pieces seam side down on a plate and refrigerate for at least 30 minutes.

Heat oil and butter over medium-high heat. Add the beef rolls, seam side down, and cook for about 2 minutes. Turn the rolls to the next side and brown another 2 minutes. Continue to rotate rolls and cook for 2 minutes per side.

Let rest 5 minutes before serving.

Italian Beef Rolls - Use prosciutto, parmesan, provolone and breadcrumbs for the stuffing in these delicious beef rolls - Robyns.World