Italian Steak Rolls: Cheesey Prosciutto Flank

Italian Steak Rolls: Cheesey Prosciutto Flank


(0 votes) 0 0

Shaped like a cinnamon roll, tastes like the best flank fillet you’ve ever had. This amazing prosciutto-stuffed steak roll is an italian-inspired, cheesy treat that you’re guaranteed to love.

Shared by

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2 1/2 lbs flank steak
  • 4 cloves garlic, minced
  • 1 shallot ,minced
  • 2 Tbsp parsley
  • 1 tsp basil minced
  • 2 Tbsp olive oil
  • 4 oz sliced prosciutto
  • 4 oz sliced provolone
  • 20 toothpicks, soaked in olive oil

Our Readers Also Loved


First, measure out your parsley, garlic cloves, shallot, basil, and olive oil into a small bowl and mix to combine.

Next, slice your flank steak crosswise and then pound it until it is thin. Then, spread herb mixture evenly over the surface of the steak.

Place your thin slices of prosciutto over the herb mixture on the steak, leaving an inch-wide border of steak at the edges. On top of the prosciutto, add your provolone.

Starting from the bottom edge, roll your steak into a tight log, then tie a piece of kitchen twine to secure the steak at the center. Working outward, make ties about an inch apart until your entire steak roll is secured.

Using a sharp knife, slice your roll between the ties to make pinwheels. Then, skewer each pinwheel with a toothpick.

Preheat your oven to 350 F, and in the meantime heat olive oil in a skillet over medium heat. Seer pinwheels in the pan for about three minutes or so, allowing both sides to brown. Once this is complete, transfer your pinwheels from the pan into a baking dish and bake for about 10 minutes.

Finally, Remove from oven, tent with aluminum foil and remove twine and toothpicks. Now, your steak rolls are ready to be enjoyed.

Around The Web