Steak Roulade With Provolone Recipes

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ITALIAN HERB & CHEESE-STUFFED BEEF ROULADE



Italian Herb & Cheese-Stuffed Beef Roulade image

Get this Beef Flank Steak recipe stuffed and rolled with classic Italian herbs and beef salami.

Provided by BIWFD

Categories     Entrée

Time 1h35m

Yield Makes 6 servings

Number Of Ingredients 9

1 beef Flank Steak (about1-1/2 pounds)
2 tablespoons minced garlic
1 small shallot, minced
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh basil leaves
2 tablespoons olive oil
1 teaspoon minced fresh sage leaves
15 2-inch slices beef salami prosciutto
8 slices provolone cheese

Steps:

  • Preheat medium nonstick skillet over medium heat until hot; add garlic and shallot. Cook 2 to 3 minutes until translucent. Combine garlic mixture with parsley, basil, oil and sage in food processor bowl; pulse on and off to form roughly chopped paste.
  • Place beef Flank Steak between 2 pieces of plastic wrap. Using smooth side of meat mallet, pound steak to 1/2 inch thickness and rectangle approximately 10 by 12 inches. Place steak on cutting board so grain is running side to side. Spread garlic mixture on steak. Arrange salami evenly on garlic mixture. Top salami with provolone, leaving 1-inch border at the far edge. Starting from side closest to you, roll steak tightly to form a log. Wrap tightly with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350°F. Remove roulade from plastic; place on aluminum foil-lined broiler pan coated with cooking spray. Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. Roast in 350°F oven 1 hour to 70 minutes or until instant read thermometer inserted horizontally into center registers 155°F, turning once. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 10 minutes before slicing. (Temperature will continue to rise about 10°F to reach 165°F.) Remove string before carving into 6 slices. Season with salt and pepper, as desired.

Nutrition Facts : Calories 530

ITALIAN BEEF ROULADES



Italian Beef Roulades image

Make and share this Italian Beef Roulades recipe from Food.com.

Provided by -------

Categories     Steak

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup chopped green onion
2 garlic cloves, minced
1/4 cup chopped celery
1/4 cup minced parsley
1 cup fresh breadcrumb
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup parmesan cheese
12 slices bottom round steaks (paper-thin slices) or 12 slices tenderloin (paper-thin slices)
1/2 cup olive oil
3 cups beef stock
1 1/2 cups dry red wine
1 bay leaf
1 (12 ounce) package spinach noodles

Steps:

  • Mix onions, garlic, celery, parsley, & bread crumbs.
  • Add salt, pepper, & Pamesan cheese.
  • Blend well.
  • Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
  • Roll up & secure with toothpicks or string.
  • Brown rolls in small amount of olive oil.
  • Add stock, wine, & bay leaf.
  • Simmer for 30 minutes.
  • Remove meat & reduce liquid.
  • Serve rolls & sauce over noodles.
  • Garnish with parsley with desired.

Nutrition Facts : Calories 560.4, Fat 23.7, SaturatedFat 5.1, Cholesterol 11, Sodium 1131.2, Carbohydrate 59, Fiber 7.3, Sugar 2, Protein 16.6

NANA'S ITALIAN ROULADE



Nana's Italian Roulade image

My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 13

6 bacon strips
2 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 to 2 pounds)
1/4 cup grated Parmesan cheese
3 hard-boiled large eggs, sliced
1/4 cup minced fresh parsley
2 tablespoons olive oil
3 jars (24 ounces each) meatless pasta sauce
Hot cooked spaghetti
Additional minced fresh parsley

Steps:

  • Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.

HORSERADISH-CRUSTED STEAK ROULADE



Horseradish-Crusted Steak Roulade image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

2 red bell peppers, stemmed, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
1 leek, white and light-green parts only, finely chopped
2 cloves garlic, minced
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1 2 1/4-to-2 1/2-pound flank steak, trimmed
1/2 pound sliced provolone cheese (about 8 slices)
3/4 cup breadcrumbs
3 teaspoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
3 tablespoons drained horseradish
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper

Steps:

  • Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.
  • Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.
  • Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
  • Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).
  • Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

ROLLED FLANK STEAK



Rolled Flank Steak image

I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.

Provided by ANGELSHARK

Categories     World Cuisine Recipes     European     Italian

Time 5h45m

Yield 6

Number Of Ingredients 9

1 (2 pound) beef flank steak
¼ cup soy sauce
½ cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
½ cup fresh spinach leaves
½ cup sliced crimini mushrooms
½ red bell pepper, seeded and cut into strips

Steps:

  • Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
  • Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  • Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
  • Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g

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