Involtini / Italian Beef Roll Ups

5 from 12 votes

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 perfect for a family dinner idea.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 218kcal

Author: Rosemary Molloy

Ingredients

4 thin large slices of veal or beef top round (thinly sliced)
1 teaspoon oregano or thyme
4 slices of cooked ham or Prosciutto di Parma*
¼ teaspoon salt
1-2 dashes black pepper
24 strips cheese fontina, firm mozzarella or Swiss cheese
¼-½ cup flour
1 tablespoon butter
1-2 tablespoons olive oil
2 sprigs fresh rosemary chopped
½ cup beef or vegetable broth
4-8 toothpicks

Instructions

On a clean chopping board place 1 slice of beef or veal, pound the meat, sprinkle with a little oregano or thyme, top with a slice of ham or prosciutto* and top with 4-5 cheese strips.
Fold the edges over the filling like an envelope (see photos) then roll up the meat. Secure with a toothpick or two.
On a small plate add the flour, dredge the rollups well in the flour one at a time.
In a medium / large frying pan add the butter, oil and rosemary heat on medium until the butter has melted, then add the rollups, sprinkle a little salt* and pepper on each rollup, brown lightly on both sides approximately two minutes on each side, add the broth, cover and cook 5-6 minutes. Serve immediately. Enjoy!

*If you use prosciutto then I would omit the salt or use very little.

Notes

The traditional stuffing for an Involtini is a slice of Prosciutto, I usually use thin slices of baked ham instead or you could use Speck which is a smoked prosciutto. Some omit the cheese and add 2-3 leaves of sage or some chopped Arugula, Italian parsley or even spinach leaves. Because Prosciutto is quite salty on its own, there is no need to salt the meat.

Store any leftover rollups in an airtight container in the fridge. It will keep for up to 4 days in the refrigerator. They can also be frozen, freeze in a freezer bag or container. They will keep for up to 3 months in the freezer. To reheat, thaw the involtini then heat lightly on the stovetop or in the microwave until just warm.

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