Steak Rollatini

Steak Rollatini

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Steak Rollatini

Have you ever made Steak Rollatini?  It’s also called Beef Rollatini, and there’s Beef Involtini

Sometimes I will buy something because it look so pretty with absolutely no idea what to do with it. By something pretty, I mean a fabulous looking cut of beef, a huge pomegranate or two pounds of gigantic ass jalapeno peppers. I just can’t help it if things jump out at me.

But, this time I had something in mind – It hit me that I have been wanting to make steak rollatini for a while. I think everybody should pound down a piece of beef, fill it and roll it every now and then, even if it’s just for stress relief alone. 

I have plenty of stress, y’all, PLENTY.

To make it, I put the steak in between two sheets of plastic wrap and pounded it down as much as I could.

The filling for this rollatini is pretty simple. I put arugula, yellow onion, garlic, panko, Cabot Orne Meadows Cheddar Cheese, a little balsamic vinegar and olive oil in my food processor and filled the center of the flattened beef.

I rolled it up tightly, and secured it with twine on each side.

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Then it’s seared on both sides, and into the oven for the finish. 

Steak Rollatini

Let it rest for about 10 minutes before you cut it, so all those juices have some time to settle in. 


I LOVE this part at the ends. It’s kinda crispy, cheesy and right beside a little burnt end.

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I served it with baby carrots and arugula salad with a simple lemon dijon vinaigrette. 

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The Cabot Orne Meadows cheese made the filling exceptional. Exceptional AF. <– Sorry, Cabot. I had to.

It’s almost as if Parmesan and sharp cheddar had a baby, but even better than that.

I love, love this cheese. 

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The filling was a perfect combination from a taste standpoint. For a carb free dinner, replace the carrots with broccoli or brussels sprouts, and omit panko in the filling. OR, put it over a salad.

Here’s your printable –

Yield: 3

Steak Rollatini

Steak Rollatini
Prep Time 45 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour 25 minutes


  • 2 lb. flank steak, top round, or similar cut of beef, pounded flat with a mallet
  • Coarse sea salt
  • 1 cup arugula
  • 1/4 yellow onion, diced
  • 2 tbsp garlic, minced
  • 1 cup Cabot Orne Meadows Cheese, shredded
  • 1/2 cup Panko crumbs
  • 1 tsp balsamic vinegar
  • Olive oil
  • Canola oil


  1. Preheat oven to 350°.
  2. Sprinkle each side of beef with sea salt and allow it to sweat, about 20-30 minutes. Rinse thoroughly and pat dry. Set aside.
  3. In a food processor, combine arugula through Panko and drizzle about a tablespoon of olive oil. Pulse until ingredients combined and chopped.
  4. Add mixture to one side of beef, and roll tightly. Use twine to tie each side securely.
  5. Drizzle canola oil in a cast iron skillet over medium high heat.
  6. Add beef to skillet and sear on each side, about 1-2 minutes.
  7. Put skillet in oven and roast until done, about 25-30 minutes.


*Let it rest for about 10 minutes before cutting.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1051Total Fat: 57gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 329mgSodium: 794mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 112g

The provided nutrition calculated may not always be accurate.

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