Rolled Steak with Prosciutto and Provolone

    30 minutes

    This is an Italian recipe normally made with veal called 'saltimbocca' which means 'jump in the mouth.' I think you will see why when you make it!

    109 people made this

    Serves: 6 

    • 4 steaks, trimmed of fat
    • freshly ground black pepper to taste
    • 185g sliced aged provolone cheese
    • 2 bunches fresh sage leaves
    • 8 slices prosciutto
    • 1/4 cup (65ml) extra virgin olive oil

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 degrees C.
    2. Pound each steak to 5mm thickness. Season with black pepper. On each piece of steak lay one slice of provolone cheese, a few leaves of sage and 2 slices of prosciutto. Roll up and secure with toothpicks.
    3. Heat the oil in a large frypan over medium-high heat. Quickly brown the steaks on the outside. Transfer to a baking dish if your frypan is not oven-safe.
    4. Bake for 7 minutes for medium rare or 10 for medium. Let rest for 5 minutes before carving into thin pinwheels. Place the frypan back over medium-high heat and add any remaining sage leaves. Fry until crispy and then use them to garnish steaks.

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    Reviews in English (78)


    The recipe was delicious and took no time at all. However, we baked for 12 minutes to get medium rare, which is less done than in the picture by spitfire. Seven minutes wouldn't have been nearly long enough!  -  20 Feb 2014


    This was simply the best! I made it for guests last night and it was a rave. My butcher (a first class cook) strongly advised me to use beef flap steak, which is already cut pretty thinly and has a lot more flavor. The only other change I made was to add 2-3 whole spinach leaves, blanched, to each roll. A bit more nutrition without affecting the flavor.  -  10 Dec 2006  (Review from Allrecipes USA and Canada)


    This recipe was a hit! The sage really adds something special. However, I have to agree with some of the other reviewers that the times were a bit off. I think the stated times would work if you pan-seared the side of the steak flat before rolling... but the tradeoff there is that the steak shrinks a bit, and I don't necessarily think that is preferable. So, I say all that to say that I left the rolls in the oven for 15-18 minutes, turning twice. And, although I'm sure that most of you experts will do this naturally, I felt lucky that someone suggested to me that I soak the toothpicks first so they did not burn. I also used the 3-4 toothpicks, evenly spaced, in each roll so that I could easily cut them and put them on trays to serve.  -  11 May 2008  (Review from Allrecipes USA and Canada)