clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Grilled Beef Involtini with Pesto Prosciutto and Provolone

  • Author: Julie Miguel
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Serves 8 1x



Pesto Sauce

¼ cup (60 mL) chopped fresh basil

1 tsp (5 mL) grated lemon zest

¼ tsp (1 mL) salt

⅓ cup (75 mL) extra virgin olive oil

2 tbsp (30 mL) balsamic vinegar


8 Beef Grilling Steak Cutlets/Fast-fry/Sandwich Steak, approx. ¼ inch (5 mm) thick, about 2 lb (1 kg)  (e.g. Strip Loin, Top Sirloin, Rib Eye)

Salt and fresh ground pepper

8 tsp (40 mL) basil pesto, divided

8 slices prosciutto

8 slices provolone cheese

4 long metal skewers or soaked bamboo skewers

Olive oil


  1. Pesto Sauce: Stir together basil, lemon zest, salt, olive oil and vinegar in a small bowl. Set aside.
  2. Involtini: Place beef cutlets in a single layer on a cutting board. Season both sides with salt and pepper to your taste. Spread 1 tsp (5 mL) of the basil pesto over each cutlet with a spoon. Set any remaining pesto aside. Layer 1 slice of prosciutto and 1 slice of provolone cheese on top. Starting at one narrower end, roll up each cutlet tightly, jelly roll-style. Set aside with the seam side down.
  3. Holding 2 skewers parallel to each other and about 3 inches (7.5 cm) apart, thread 1 roll onto skewers, crosswise and inserting the skewers near the edge of the seam portion to secure the rolls. Push the involtini to the bottom the skewers. Thread 3 more involtini crosswise onto the skewers, spacing them slightly apart like rungs on a ladder. Repeat with the remaining 4 involtini and 2 skewers. Drizzle and brush the rolls lightly with olive oil.
  4. Grill in closed preheated barbecue over medium-high 400°F (200°C), turning twice or more, for about 10 minutes or until grill marked. Reduce heat to low (250°F/120°C) and cook with the lid closed, turning once, until a digital instant-read thermometer inserted sideways into each involtini reads 145°F (63°C) for medium-rare doneness, about 10 minutes.Transfer to a cutting board and let rest for 5 minutes.
  5. Remove involtini from skewers and arrange on a platter; drizzle with reserved Pesto Sauce.


If steaks are thicker, you can pound them with the flat side of a meat mallet or back of a skillet to make them a thinner/cutlet steak.