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Beef and Prosciutto Spirals

Total Time

Prep: 40 min. Cook: 2 hours


6 servings

Beef and Prosciutto Spirals Recipe photo by Taste of Home


  • 1 beef flank steak (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 3 cups fresh baby spinach
  • 8 thin slices prosciutto
  • 1 cup shredded Italian cheese blend
  • 2 tablespoons Bertolli® Olive Oil
  • 2 jars (24 ounces each) Bertolli® Traditional Marinara
  • 1 teaspoon crushed red pepper flakes
  • Hot cooked pappardelle pasta
  • Optional: Grated Pecorino Romano cheese


  1. Preheat oven to 325°. Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side; open steak flat. Pound with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. In a small bowl, combine eggs, bread crumbs, basil and garlic. Spoon over beef to within 1 in. of edges; press onto meat. Layer with spinach, prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string.
  2. In a Dutch oven, brown meat in oil on all sides. Pour sauce over beef; sprinkle with pepper flakes. Bring mixture to a simmer; transfer Dutch oven to oven. Bake, covered, until beef is tender, 1-1/2 to 2 hours.
  3. Remove meat from sauce and discard string. Cut into slices; serve slices on pappardelle pasta with sauce. Sprinkle with Romano cheese if desired.

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