Steak cheese prosciutto roulade
STEAK CHEESE PROSCIUTTO ROULADE
This elegant dish with tender flank steak rolled with melted cheese and savory prosciutto is then grilled to perfection. STEAK CHEESE PROSCIUTTO ROULADE is juicy, melty, and packed with flavor in every bite. It’s a dish that impresses without stress and works beautifully for everyday dinners or special gatherings; it brings decadence without grains, sugar, or fuss—just pure, nourishing indulgence. This roulade hits all the right notes: tender steak as the outer wrap, salty prosciutto as a crisp and savory layer, and gooey melted cheese at the heart. This carnivore-friendly, keto-approved, flavorful centerpiece celebrates quality ingredients, perfect for impressing guests or enjoying a quiet family dinner, and is shockingly simple to prepare. Plus, it looks gorgeous sliced and served.Carnivore version: Leave out garlic and herbs.Stuffing twist: Add a thin layer of sautéed mushrooms or caramelized onions if you're not strictly carnivore.Cheese swap: Try blue cheese for a bold, tangy twist, or goat cheese for a creamy melt.Drizzle with chimichurri sauce or garlic herb butter for an extra touch and serve with roasted vegetables or a simple dill pickle salad.This roulade showcases flank steak, a lean yet flavorful cut, paired with cheese and the delicate saltiness of prosciutto and then grilled to perfection. Grilling locks in the juices, while the cheese melts into a luscious layer, making every bite a treat. Packed with protein and healthy fats, this dish brings a touch of sophistication to your kitchen.The creamy cheese melts into the juicy steak, while prosciutto adds a savory crunch, making it a standout dish for carnivore or keto enthusiasts. Its elegant presentation belies the simplicity of preparation, perfect for impressing guests or enjoying a quiet family dinner.Pair it with vibrant greens to echo our kitchen’s ethos, and savor the rich, satisfying taste. Try this recipe tonight, and let me know how it turns out—or share your favorite side in the comments. Happy cooking from Julia’s Green Kitchen!Try it once, and it might just become your go-to favorite for when you want steak with something extra.
Equipment
- 1 Butcher’s twine or skewers if using wooden skewers, soak them in water for 30 minutes
- 1 Meat tenderizer
Ingredients
- 2 flank or sirloin steaks about 2 lbs
- 10-12 slices cheddar cheese
- 8-10 slices prosciutto
- 1 cup parsley
- 3 cloves garlic
- salt to taste
- pepper to taste
CHIMMICHURRI SAUCE
- 1 ¼ cup olive oil
- 4 cloves garlic finely chopped or minced
- 1 yellow onion finely chopped
- ⅓ cup parsley finely chopped
- ⅓ cup cilantro finely chopped
- 1 tsp dried oregano
- ¼ tsp red pepper
- 2 TBSP red wine vinegar
- ½ tsp salt
- ⅛ tsp ground black pepper
Instructions
- Preheat your grill to high heat.
- Lay the steak on a large cutting board and cover it with parchment paper. Using a meat tenderizer, pound it to an even thickness of about ½ inch.
- Brush the meat with grated garlic.
- Season with salt and pepper.
- Arrange slices of cheddar cheese evenly over the steak, followed by a layer of prosciutto on top, and sprinkle chopped parsley.
- Starting from the short side, roll the steak tightly into a log, keeping the filling tucked in.
- Tie with butcher’s twine or secure with skewers. Cut in half.
- Preheat your grill to high heat. Sear the roulades on all sides until a rich, golden-brown crust forms. Then reduce the heat to low—or move the roulades to the cooler side of the grill while keeping the opposite side hot. Continue grilling over indirect heat, turning occasionally, until they reach your desired doneness: about 130°F for medium-rare or 140°F for medium.
- Let the roulade rest for 10 minutes. Serve hot and enjoy the gooey cheese, the crisp prosciutto edges, and the tender steak in every bite. Drizzle with chimichurri sauce if you want extra flavor.
CHIMICHURRI SAUCE
- Mix all ingredients together and let sit for 5 minutes.
Video
Notes
Steak Choice: Flank steak works best, but skirt steak is a good alternative—ensure it’s pounded evenly.
Secure Well: Use extra toothpicks or twine if the roll feels loose during searing to prevent unraveling.
Make Ahead: Assemble the roulade a few hours ahead, refrigerate, and sear/bake when ready.
Nutrition
Serving: 1servingCalories: 404kcalCarbohydrates: 3gProtein: 37gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 121mgSodium: 453mgPotassium: 542mgFiber: 1gSugar: 0.3gVitamin A: 1696IUVitamin C: 21mgCalcium: 350mgIron: 3mg
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