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Photo Credit: Elizabeth Newman

Steak Involtini

An involtini is sort of the Italian version of a roulade - a stuffed and rolled piece of meat. In traditional Roman cooking, this type of basic, down-to-earth cooking is classic.

This steak involtini is inspired by an older way of Roman cooking - Romans used to buy scraps of beef leftover at the markets because they were cheaper. They'd fill those scraps with whatever was leftover at home - vegetables, cheese, or even breadcrumbs. It's a simple way to elevate a less expensive cut and serve it in a way that's still delicious.

steak involtini

Steak Involtini


Main Course

Prep Time

10 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Steak Involtini


    For The Breading:

  • 1 cup plain bread crumbs
  • 1/4 cup grated Parmesan
  • For The Filling:

  • 3/4 cup grated Parmesan
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup olive oil, (plus 1/4 cup)
  • 1/2 cup chopped fresh basil leaves
  • 2 cloves garlic, (minced)
  • Kosher salt and freshly ground black pepper
  • 2 8-ounce London Broil or Top Sirloin steaks, trimmed and pounded 1/8-inch thick
  • 1 26-ounce jar marinara sauce
  • Special equipment: 4 (4-inch skewers)


  1. For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.
  2. For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.
  3. In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
  4. Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.



per serving
Amount/Serving % Daily Value
21 grams
44 grams
31 grams
Saturated Fat
11 grams
108 milligrams
786 milligrams
1 grams
2 grams

3 reviews & comments

  • Author's avatar image
    Eleanor Treole

    This sounds to me a great deal like bracciole, except for the breading on the outside. All bracciole I've eaten includes the breadcrumbs in the filling, the rolls can then be put into the "Sunday sauce" pot and cooked along with the meatballs, sausage and whatever other meats are used. Delicious. I'm sure the involtini are wonderful.

  • Author's avatar image
    Traci Cole

    Family loved this recipe! I will definitely be making again. I served with Gnocchi which the kids absolutely went bananas over it. Thanks Giada!

  • Author's avatar image
    Angeline Resignola

    I plan to make this recipe soon, but I’m confused about the Parmesan amounts🤔. 1/4 for breading, then 3/4 for filling, so 1 cup total…but then the actual recipe steps only call for 1/4 in the filling. Where does the additional 1/2 cup come into play? What am I missing?? Thanks for clarifying!! Can’t wait to make this!!😋

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