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Home » Ingredient » Beef » Involtini / Italian Beef Roll ups

Involtini / Italian Beef Roll ups

By: Rosemary Published: March 3, 2019 Updated on: May 21, 2020

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Italian Beef Roll Ups or also known as Involtini are a quick and easy main dish recipe that looks fancy enough for a special get together or a delicious family dinner idea.

cooked involtini in a black pan with a gold fork

Table of Contents

  • Involtini / Italian Beef Roll Ups
  • What to Stuff a Beef Roll Ups
  • Involtini
  • More Involtini / Roll Ups Recipes
      • Never Miss a Recipe!
  • Involtini / Italian Beef Roll Ups
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Involtini / Italian Beef Roll Ups

This is one of those Italian Main Dishes or Secondo Piatto that is not only easy and delicious but also looks extra special!

My years of motherhood and mixing the Italian with the English languages always confused my poor kids.

I think the Italian just pretended not to notice or decided it was the fault of his mother’s “Ciociaro dialect” that helped teach me my Italian!

When my eldest daughter moved to Canada and started telling friends and family that she had to go grocery shopping for Salad instead of Lettuce, and laughingly told me “Ma, it’s called Lettuce not Salad!

Inmy defence it’s called Insalata in Italian,  or my confusion with “Involtini” and “Saltimbocca”.

On her return home she declared can you make me Saltimbocca, which I made and served the day after, much to her dismay when she in fact wanted Involtini!

“Well that’s what you asked for”, “yeah but you always called them Involtini”. And there you have it! My poor confused kids.

involtini how to make stuffing the meat and in the pan

What to Stuff a Beef Roll Ups

The traditional stuffing for an Involtini  is a slice of Prosciutto and 2-3 leaves of sage.

But I like to use Arugula, fresh Italian Parsley or even Spinach leaves instead of Sage.

Because Prosciutto is quite salty on its own, there is no need to salt the meat.

Involtini

involtini up close cooked in the pan

More Involtini / Roll Ups Recipes

  • Chicken Roll Ups
  • Pork Roll Ups
  • Zucchini Roll Ups

So if you are looking for a simple impressive Dinner Idea, then these Involitin / Italian Beef Roll Ups are a good idea. Buon Appetito!

involtini up close cooked in the pan

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    Involtini / Italian Beef Roll Ups

    Rosemary Molloy
    5 from 10 votes
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 218 kcal

    Ingredients
      

    • 12 thin slices of veal or beef top round (thinly sliced)
    • 12 slices of Prosciutto di Parma* (if large slices cut in 1/2)
    • 1 cup of chopped arugula** (also called rocket)
    • 3 tablespoons olive oil
    • 1/4 - 1/2 cup flour (34 - 68 grams)
    • 1/3 cup dry white wine (78 grams)
    • 12 toothpicks

    Instructions
     

    • On a clean chopping board place 1 slice of beef or veal, on top place a slice of prosciutto and top with 1/2 – 1 tablespoon of aurgula, roll up meat and secure with a toothpick. Continue until all the meat is rolled. 
    • In a small plate add flour, dredge rollups well in the flour one at a time . Over medium high heat, heat a large frying pan with the oil, when oil is hot add meat rollups (sprinkle some flour over the rollups). Cook covered on medium / low heat for 5 minutes (or until browned) turn the rollups over and repeat cooking covered for 5 minutes. Add white wine heat on high until the fumes evaporate, then cover and cook until  thickened, approximately another 5  minutes. Serve immediately.

    Notes

    *When using prosciutto no need to add salt, because the prosciutto is salty enough.
    **If you don’t like arugula you can always substitute Italian parsley, sage or fresh spinach leaves.

    Nutrition

    Calories: 218kcalCarbohydrates: 1gProtein: 3gFat: 20gSaturated Fat: 4gCholesterol: 17mgSodium: 162mgPotassium: 89mgVitamin A: 120IUVitamin C: 0.7mgCalcium: 8mgIron: 0.4mg
    Keyword Beef Roll Ups, Involtini, Italian Beef Roll Ups
    Tried this recipe?Let us know how it was!

    Updated from December 8, 2013.

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      Beef, Main Dish

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      1. Shirley Buzzoni says

        January 18, 2023 at 12:37 am

        Can you please suggest the cut of beef that might work well for this recipe? I tried something like this once and it was so tough. Thank you.

        Reply
        • Rosemary says

          January 18, 2023 at 9:37 am

          Hi Shirley, the best cut are thin slices of veal or beef. For beef it should be beef top round. Hope that helps. Let me know.

          Reply
      2. VICKI TAYLOR says

        April 29, 2022 at 7:44 am

        5 stars
        I love all of your recipes Rosemary. I love receiving the amils.

        Reply
        • Rosemary says

          April 29, 2022 at 6:52 pm

          Hi Vicki, thanks so much, so glad you like the recipes and the emails. Take care, have a great weekend.

          Reply
      3. Laura says

        July 27, 2021 at 12:13 pm

        5 stars
        This was perfect.
        So easy to make and totally enjoyed by my fussy teenager.
        Definitely going into meal rotations!!

        Reply
        • Rosemary says

          July 28, 2021 at 10:58 pm

          Thanks so much Laura, glad your teenager enjoyed it. Take care.

          Reply
      4. Dave says

        January 4, 2021 at 4:40 pm

        Do you have a recipe for Braciole–which is similar to your beef roll upos?

        Reply
        • Rosemary says

          January 6, 2021 at 7:18 pm

          Hi Dave, actually in Italy braciole is considered a pork chop. How is it made? Is it in sauce? Let me know.

          Reply
      5. Alison says

        September 5, 2020 at 11:07 pm

        What kind of beef??

        Reply
        • Rosemary says

          September 6, 2020 at 8:51 am

          Hi Alison, they should be thin slices of tender beef, it’s usually the underside.

          Reply
      6. Angela Sciurca says

        February 16, 2020 at 10:11 pm

        Hi again. When my children were little this was their favorite meal. To accommodate their taste, I made the fillng with beaten eggs, bread crumbs, parley, salt and pepper and cheese. I place filling down the center and rolled them. Sauteed with thinly sliced onion and served with mashed potatoes. So great for little hands. I haven’t made this in years, but I may just have to start again. Thanks for all the good memories.,

        Reply
        • Rosemary says

          February 17, 2020 at 8:21 am

          Hi Angela, that sounds delicious, and glad I could bring back some memories. Have a great week.

          Reply
      7. OKC Mom of 3 says

        March 21, 2014 at 6:36 pm

        That looks interesting. I have never even seen a recipe like this before. I have pinned, dropping by from the Bloggers Brags Weekly Pinterest Party
        Following you on social media

        Reply
        • rose says

          March 21, 2014 at 10:16 pm

          Hi, thanks alot, they are really easy to make and good to eat too. Thanks for dropping by. Rosemary

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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