This recipe is a blend of many from several sources. I took meticulous notes of what I used to save you the guess work. The end result is quite tasty with all but one in my house actually enjoying the final product which makes it a win in my book. The lone dissenter is one who isn't a fan of cheese to start with.
- 1 lb, about 4 thin cut round steaks
- 1/2 lb Fontina cheese - shredded.
- 1/2 c Parmesan, grated
- 1/2 c panko bread crumbs
- 1 small bunch parsley - chopped
- 4 cloves garlic- minced
- 1 can beef broth
- 1 can tomato puree
- 1 can tomato sauce
- 1 T parsley - chopped
- 1 T basil -chopped
Combine Parmesan, panko, parsley and garlic, toss to combine. Take a piece of meat and season with salt and pepper. Add 1/4 of the bread crumb parsley mixture and spread evenly over the meat. Top with 1/4 of the shredded Fontina. Roll up from widest end jelly roll style, Secure with toothpicks. Repeat with remaining slices of meat.
In large skillet add some olive oil and over medium high heat sear all sides of the beef rolls. When seared remove meat from pan and set aside. Stir in your beef broth to deglaze pan, then add in tomato puree and tomato sauce. Return meat to pan. Cover and put in a 325F oven for 1 hour.