Involtini / Italian Beef Roll Ups
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
218 kcal
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Course
Main Course
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Cuisine
Italian
Involtini / Italian Beef Roll Ups
Description
The Involtini / Italian Beef Roll Ups recipe instructs to pound thin veal or beef slices, season with oregano or thyme, then layer with ham or prosciutto and strips of fontina cheese. The meat is folded over the filling and rolled tightly, secured with toothpicks, and dredged in flour.
These roll-ups are browned in a mixture of butter, olive oil, and rosemary to develop a golden crust on all sides. A small amount of beef or vegetable broth is then added, the pan covered, and the involtini simmered briefly to complete cooking and melt the cheese inside.
The result is tender, flavorful rolls showcasing the interplay of delicate seasoned meat, salty cured ham, and creamy melting cheese. They can be served immediately, making a rich first course or main dish.
The notes highlight variations for stuffing, such as omitting cheese and adding herbs or greens, adjustments based on saltiness, and storage instructions for refrigeration and freezing with reheating recommendations.
Ingredients
- 4 thin veal thinly sliced, or beef top round, large slices
- 1 teaspoon oregano or thyme
- 4 lices cooked ham or prosciutto di parma
- ¼ teaspoon salt
- 1-2 dashes black pepper
- 24 trips fontina cheese or firm mozzarella or Swiss cheese
- ¼-½ cup flour
- 1 tablespoon butter
- 1-2 tablespoons olive oil
- 2 prigs rosemary fresh, chopped
- ½ cup beef broth 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
- Traditional stuffing uses prosciutto, but baked ham or smoked Speck are good substitutes.
- Some versions skip cheese and add fresh herbs or leafy greens like sage, arugula, or spinach inside.
- Because prosciutto is salty, additional salt on the meat may not be necessary.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- To reheat frozen involtini, thaw fully then warm gently on the stovetop or microwave until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 162mg | 7% |
| Potassium | 89mg | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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