These were alright. I used some thin top round steaks that were probably 1/4" thick. They were about 12" by 5" and I cut them in half to make 6" steaks (not sure what a 4oz. piece of meat looks like). I marinated them in a london broil marinade that I got off this site. This made them very flavorful. I used canadian bacon instead of proscuitto (sp?), and ground sage instead of fresh. I only had enuf Provolone for half, so used mozzerella for the other half. My only gripe is that the cheese melted out of them, but that was probably my fault cuz I cooked them 17 min's in the oven after browning them. They shrunk a LOT too. I would recommend only cooking 10 or 12 min's. They'll probably be a little pink, but mine were too done. If you don't like rare to pink meat, I wouldn't make this. All in all, it was just ok, too much work. Don't think i'll be making them again.
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