Makes 22-25 rollatinis
- 2 lb flank steak, pounded
- butter, enough to spread on slices of flank steak
- ½ cup Italian style bread crumbs
- 1 cup grated Parmesan cheese
- salt & pepper to taste
- ¼" olive oil
Special Equipment: Toothpicks
About Beef Rollatini
These mouth-watering rollatinis are like a steak & cheese sub without the bread. Parmesan cheese gives them tons of flavor. Fry them up in some olive oil in just minutes and serve as an entree or as an appetizer. Either way, they won't last long.
About Patricia Randazzo
Having lived in Chicago, New York, San Antonio, Cambridge and Montreal, and enjoyed the wonderful foods in each city, Pat Randazzo has come to realize that the best food she has eaten was served at home when she was growing up in northern New Jersey. She still relies on the familiar dishes from those years and is happy to share them with her family and friends.
Recipe
Ingredients
How-to
- Coat bottom of frying pan with ¼" olive oil and heat
- Slice pounded flank steak into 1½" wide strips
- Spread butter on strips of steak
- Mix bread crumbs and grated cheese together in a bowl
- Spoon mixture onto strips of steak, add salt and pepper to taste
- Roll strips of steak and secure with toothpick. Place in frying pan and cook for 5-8 minutes or until meat is cooked through
Note: Serve as an appetizer or as entree!
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