Beef Involtini with Prosciutto are like little beef scallopini rolled up with prosciutto, the Italian bacon. Also known as braciole, beef involtini make the perfect main entrée whether you are cooking for two or a family of four.
Try my Pasta in Tomato Sauce with Pork Ribs for a sauce that tastes oh so good or my melt in your mouth Three Meat Cannelloni.
Jump to:
- What to Serve with Beef Involtini (Braciole)
- Here's Why You'll Love this Dish
- Ingredients You'll Need to Make Beef Involtini with Prosciutto
- How to Make Beef Involtini with Prosciutto
- Meal Prep Tips
- Possible Variations
- Answers to Commonly Asked Questions
- Sides to Make with Your Main Dish
- Recipe Details
- PIN it for later here
- Food Safety
- Comments
Beef Involtini is the perfect entrée for Valentine's Day right along side these amazing Zeppole di San Giuseppe or a no bake Tiramisu.
This was recipe was inspired by my recipe for Pork Rotolo and pairs very well with Sautéed Rapini.
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What to Serve with Beef Involtini (Braciole)
- Pasta
- Sauteed Rapini Italian Style
- Stuffed Artichokes
Here's Why You'll Love this Dish
- easy to make main dish that looks intricate but is easy to make and will impress your family or friends
- family friendly meal that is so delicious that your kids will love it
- versatile dish that you can add or swap your favorite ingredients
- customizable quantities that you can make depending on how many servings you need
Ingredients You'll Need to Make Beef Involtini with Prosciutto
You will need the following ingredients to make beef involtini: prosciutto, sirloin steak, bread crumbs, parmesan cheese, parsley, garlic, olive oil, red wine, tomato puree.
Top sirloin is the star of the dish and is used as the base of this dish
Parmesan cheese added to the stuffing adds a sharp, salty bite
Fresh parsley added to the stuffing adds a fresh herby taste
Dry red wine is used to brown the braciole before adding the tomato pulp
See recipe card for full list of ingredients and quantities.
How to Make Beef Involtini with Prosciutto
Trim the fat off the steak.
Pound the steak between two sheets of plastic wrap until they are wide enough to fit a slice of prosciutto.
In a small bowl, mix together the breadcrumbs, parmesan cheese, chopped parsley and 4 tablespoons of olive oil. Start layering the ingredients starting with the spinach, prosciutto and then the breadcrumb mixture.
Carefully roll up the steaks and tie them with butcher's twine so that they don't unravel during cooking. Place on a clean plate. Repeat. Lightly season with salt and pepper.
Place on a clean plate. Repeat. Lightly season with salt and pepper.
In a 10 inch skillet, sauté remaining olive oil and garlic until fragrant. Place the rolled up bundles seam down and brown sides. Turn as needed until all sides are light gold.
Pour wine over steak bundles and simmer for 5 minutes.
Add crushed tomatoes, tomato paste and basil. Season with salt and pepper. Bring to a boil and let simmer for 1 hour covered.
Serve with pasta or your favorite side.
Storage: Store beef involtini leftovers in a tightly sealed container in the fridge for 2 to 3 days. Warm in microwave or on stove top for best heating results.
Meal Prep Tips
When serving the involtini sliced, remember to remove the butcher's twine and slice with the seam facing down on the cutting board.
Possible Variations
Change up this recipe for Beef Involtini by using:
- Provolone - add some provolone cheese for a cheesey change. Provolone will hold it's shape during the cooking process.
- White Wine Sauce - use gluten free buns instead of white bread buns to make this gluten free
- Veal Scallopini - swapping out the top sirloin with veal scallopini for a more economical meal
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Involtini is Italian simply meaning rolled up.
Usually braciole is made of beef, steak rolled up with prosciutto, breadcrumbs, cheese and herbs.
To avoid tough braciole, cook it at a simmer for several hours to allow for the connective tissue to soften.
Sides to Make with Your Main Dish
Looking for other recipes like this? Try these:
Recipe Details
Beef Involtini with Prosciutto (Braciole)
https://easyhomemaderecipes.caIngredients
- 28 oz top sirloin cut thin (about 7 slices)
- 28 oz crushed tomato
- 1 cup bread crumbs
- ½ cup parmesan cheese grated
- ¼ cup parsley fresh, minced
- 4 cloves garlic finely minced
- salt and pepper
- ½ cup red wine dry
- 2 cups baby spinach
- 4 ounces prosciutto 7 thin slices
- 8 tbsps olive oil 4 tbsp and 6 tbsp separated
- 2 tbsp tomato paste
Instructions
- Trim the fat off the steak. Pound the steak between two sheets of plastic wrap until they are wide enough to fit a slice of prosciutto.
- In a small bowl, mix together the breadcrumbs, parmesan cheese, chopped parsley and 4 tablespoons of olive oil
- Start layering the ingredients starting with the spinach, prosciutto and then the breadcrumb mixture.
- Carefully roll up the steaks and tie them with butcher's twine so that they don't unravel during cooking. Place on a clean plate. Repeat. Lightly season with salt and pepper.
- In a 10 inch skillet, sauté remaining olive oil and garlic until fragrant. Place the rolled up bundles seam down and brown sides. Turn as needed until all sides are light gold.
- Pour wine over steak bundles and simmer for 5 minutes.
- Add crushed tomatoes, tomato paste and basil. Season with salt and pepper. Bring to a boil and let simmer for 1 hour covered.
- Serve with pasta or your favorite side dish
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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