2 pounds round steak, about 1-1/2 inches thick
8 ounces prosciutto, sliced thin
4 ounces provolone, sliced thin
8 ounces ground beef
8 ounces Italian sausage, removed from casings
1/2 cup grated pecorino cheese
1/2 cup frozen peas, thawed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup chopped fresh parsley
Salt and pepper
6 hardboiled eggs
1/4 cup olive oil
1/4 cup flour
1 cup red wine
1 cup tomato puree
2 cups beef broth
To butterfly the steak:
Lay the steak on a surface with the long side facing you. Using a sharp knife,
slice the steak in half horizontally. You don't want to separate the meat into 2
pieces, so stop slicing before you reach the end. Open the meat like a book.
Place the meat between 2 pieces of plastic wrap and pound to an even 1/2-
inch thickness. The steak should be roughly a rectangle about 14 x 8-inches.
To assemble the beef roll:
Arrange the slices of prosciutto and then the provolone over the surface of the
steak. In a bowl, combine the ground beef, sausage, pecorino, peas, onions,
garlic, and parsley. Add the egg and season with salt and pepper. Stir or use
your hands to blend the mixture well. Spread the mixture over the prosciutto
and provolone. Don’t spread it all the way to the edges of the meat or it will be
difficult to roll.
Cut the ends off the hard boiled eggs
so that the yolks are still intact but
exposed. Arrange the eggs, end to
end, down the center of the meat.
Roll the meat from the bottom up over
the eggs. Bring the top edge of the
meat down over the eggs and slightly
overlapping the bottom edge.
Tie the roll at 1-inch intervals with kitchen string along the entire length. Tuck
in the ends of the meat and tie the roll from end to end to secure the filling.
Bake and serve:
Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Dust the meat roll
with flour and add it to the skillet. Brown the meat on all sides, about 1 minute
per side. Transfer the meat roll to a roasting pan; set aside.
Add the wine to the skillet, scraping up the brown bits in the pan. Cook the
wine briskly until reduced by half. Add the tomato puree and beef broth to the
skillet; bring to a simmer. Pour the sauce into the roasting pan; turn the meat
in the sauce to coat. Cover the roasting pan with a lid or aluminum foil; place
it in the oven. Cook for 1-1/2 hours, turning and basting the meat every 30
minutes. Remove from the oven and allow to rest for 20-30 minutes. Cut off
the strings and cut the meat roll into 1/2-inch thick slices. Ladle some of the
sauce onto a deep platter. Arrange the slices of meat on top. Serve hot.
The roast may also be prepared ahead and refrigerated before slicing:
Preheat the oven to 350 degrees F. Cut off the strings and cut the meat roll
into 1/2-inch thick slices. Pour some of the sauce in a baking dish. Arrange
the slices of meat over the sauce. Cover and bake for 30 minutes.