- Main
- Beef
- Italian
- Oven
- Stovetop
Ingredients
For the filling and coating
- 2 cups
plain dried breadcrumbs
the rest in step 2, 1 cup in step 4
- 4 tbsp
olive oil
2 tbsp in step 2, 2 tbsp in step 5
- 1/2 cup
grated Pecorino Romano or Parmesan
- 3 tbsp
flat-leaf parsley, finely chopped
- 2 cloves
garlic, minced
- 1/2 tsp
black pepper
salt, to taste
For the skewers
- 1 1/2 lb
beef top round or sirloin, sliced 1/8 inch thick (about 12 slices)
- 4 oz
provolone, cut into 12 thin sticks
- 3 oz
pancetta, thinly sliced
- 1
medium onion, cut into 1-inch wedges, layers separated
- 16
dried bay leaves
- 1
lemon, cut into wedges
Contains milk (provolone).
Not checked: plain dried breadcrumbs, grated Pecorino Romano or Parmesan, beef top round or sirloin, sliced 1/8 inch thick (about 12 slices).
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
If you are using wooden skewers, soak 4 of them in water for 20 minutes. Heat the oven to 425°F and set a rack in the upper third. Line a rimmed baking sheet with foil and brush it lightly with oil.
425°F
- Step 2
Toast the crumbs: warm 2 tbsp of the olive oil in a large skillet over medium heat, add the breadcrumbs and stir constantly until lightly golden and fragrant, 4 to 5 minutes. Scrape into a wide bowl and let cool a few minutes.
5 min
- the rest of the plain dried breadcrumbs
- 2 tbsp olive oil
- Step 3
Stir the cheese, parsley, garlic, black pepper and a good pinch of salt into the toasted crumbs. Scoop about 1 cup of this mixture into a second bowl — that is your filling. The rest stays in the wide bowl for coating.
- 1/2 cup grated Pecorino Romano or Parmesan
- 3 tbsp flat-leaf parsley
- 2 cloves garlic
- 1/2 tsp black pepper
- salt
- Step 4
Lay the beef slices on a board. If any are thicker than about 1/8 inch, cover with plastic wrap and pound them thin with a mallet or small pan. Season lightly with salt. Lay a piece of pancetta on each slice, then a stick of provolone, then about 1 tbsp of the filling crumbs. Roll up snugly from a short end, tucking the sides in as you go.
15 min
- 1 cup plain dried breadcrumbs
- 1 1/2 lb beef top round or sirloin, sliced 1/8 inch thick (about 12 slices)
- 4 oz provolone
- 3 oz pancetta
- Step 5
Brush each roll all over with the remaining 2 tbsp olive oil, then press it into the coating crumbs so it is covered on all sides.
- 2 tbsp olive oil
- Step 6
Thread each skewer with a bay leaf, then a beef roll, then an onion wedge, repeating so you get 3 rolls per skewer with bay leaves and onion between them. Push the pieces close but not crushed together. Set the skewers on the baking sheet and scatter any loose crumbs over the top.
- 1 medium onion
- 16 dried bay leaves
- Step 7
Bake until the crumbs are deep golden and the beef is cooked through, 20 to 25 minutes, turning the skewers once halfway. The cheese should just begin to ooze.
22 min, hands-off · 425°F
- Step 8
Let the skewers rest 5 minutes. Discard the bay leaves and squeeze lemon generously over the rolls before serving.
5 min, hands-off
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026