Rolled Steak with Prosciutto and Provolone

Rolled Steak with Prosciutto and Provolone


107 people made this

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!


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 (1)


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

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