Tagline
Tender sirloin rolled with melty provolone and spinach, seared to perfection, and finished in the oven — a steakhouse-worthy dinner you can prep ahead and freeze!
Recipe Card (At a Glance)
Servings: 4–6 rolls (depending on steak size)
Prep Time: 20 minutes (plus freezing if meal-prepping)
Cook Time: 20–25 minutes
Total Time: 40–45 minutes
Dietary: Low-Carb • Keto-Friendly
Ingredients
- 1–2 lbs sirloin steak, cut into thin portions and pounded flat
- Provolone cheese slices (1 per roll)
- Fresh spinach leaves (a small handful per roll)
- Fresh rosemary sprigs (optional, 1 per roll)
- Twine, for tying
- 2 tbsp butter
- 1 tbsp avocado oil (or olive oil)
- Salt & pepper, to taste
Quick Instructions
- Lay out sirloin portions, pound thin.
- Place 1 slice provolone + spinach leaves on each. Roll tightly.
- Add rosemary sprig, tie with kitchen twine, and wrap in foil if freezing.
- When ready to cook: thaw, season with salt & pepper.
- Heat skillet with butter + avocado oil. Sear rolls 3 mins per side.
- Transfer skillet to oven at 375°F (190°C) for 15–20 minutes.
- Rest 5 minutes, remove twine, slice, and serve.
Step-by-Step Cooking Guide
Step 1 — Prep Steak
- Slice sirloin into even portions and pound to ¼-inch thick.
- Season lightly with salt & pepper.
Step 2 — Assemble Rolls
- Layer 1 provolone slice and a handful of spinach on each steak.
- Roll tightly from the short end.
- Place a rosemary sprig on top and tie with kitchen twine.
Step 3 — Freeze (Optional)
- Wrap rolls in foil and freeze for make-ahead convenience.
Step 4 — Cook
- Thaw completely before cooking.
- Heat butter and avocado oil in a cast-iron skillet over medium-high heat.
- Sear each roll 3 minutes per side until browned.
- Transfer skillet to oven and bake 15–20 minutes.
Step 5 — Finish
- Let rest 5 minutes, remove twine, and slice before serving.
Tips & Variations
- Cheese Swap: Mozzarella, provolone, or Swiss all work.
- Greens: Spinach is classic, but arugula or kale give a different flavor.
- Add-ins: A thin layer of prosciutto or sun-dried tomatoes inside adds an Italian twist.
- Sauce Idea: Drizzle with balsamic glaze or serve with marinara for dipping.
Storage & Make-Ahead
- Fridge: Store cooked rolls up to 3 days. Reheat gently in oven.
- Freezer (uncooked): Freeze up to 2 months, thaw overnight before cooking.
Nutrition (per roll, approx.)
290 kcal | 32g protein | 2g carbs | 18g fat
