Reviewed: Mar. 1, 2009

I'm sure this is great as is, but I didn't have some of these things so this is what I did: I had some milanese steaks (SUPER thin-cut steak), lined them with thin sliced provolone, lined that with fresh baby spinach, rolled it up tight, wrapped it tightly with raw bacon, pinned it with toothpicks and laid it in the casserole dish on its side. Then I drizzled it with worcestershire and sprinkled it with garlic powder, fresh ground black pepper, a pinch of thyme and paprika. Then just cook to temp. Absolutely delicious!!!

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Sophie

Cooking Level: Intermediate

Home Town: Colusa, California, USA

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Reviewed: Feb. 18, 2009

very tasty...

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Donna5503

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Feb. 17, 2009

GREAT DISH! i made it without the soy sauce and just used to cheese, bacon, and spinach, my boyfriend is a picky eater :) but still so very tasty!

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NadiaBear

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Reviewed: Feb. 10, 2009

These were fantastic! I was going to take a picture, but we ate them too fast. I do have a couple of suggestions, though. I used a package of thin cut flank steak, that was cut into individual servings (super cheap). I think it took a little more time, because I had to roll each individual steak, but it was definitely worth it. I used toothpicks to hold them together, three for each. They were easy to put in and easy to take out. The bacon didn't cook all of the way, so I would suggest cooking the bacon half-way first and then layering it on top of the steak pieces. The flavors were outstanding, the presentation was beautiful, and we will be making this again! Thank you for developing and sharing this recipe with us!

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Tiffany

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 30, 2009

This was very good, but the innermost part was a little under cooked, and I used a meat thermometer.

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Amy

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Reviewed: Jan. 26, 2009

This was exactly what I was looking for! I didn't have mushrooms on hand so I left them out, but I am sure it would be delish with them. The marinade works great on steak as well. Definitely a keeper.

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JCHESLEY

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Reviewed: Dec. 21, 2008

The flavor was excellent but there was no way I could use all that cheese - used about half of it...the meat was so piled up with the filling that I couldn't roll it so I just kind of pulled the edges together and tied it at intervals - marinated the steak in my Mom's marinade which I put on this site and poured leftover marinade on top before baking and basted with it during - everyone LOVED it!

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peggy

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 6, 2008

LOVE this recipe! Thank you!

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MelindaG

Cooking Level: Intermediate

Home Town: North Bethesda, Maryland, USA

Living In: Walkersville, Maryland, USA

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Reviewed: Aug. 1, 2008

I made this for dinner last night and it was awesome! I'm sure it would have been even better if I'd followed the directions exactly, but I didn't have all the ingredients on hand, so I had to improvise a little. And I only marinated it for 1 hour before cooking and it was still great. Can't wait to try this again- thanks so much for sharing this recipe!

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SURFSOLAR

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Reviewed: Jan. 1, 2008

I used the teriyaki marinade recipe from the Teriyaki-Flank-Steak recipe and then followed this recipe's directions for making the roll. It was both delicious and eye-pleasing. TIP: Make sure you have a meat thermometer because there's no other way to correctly determine if the dish is done.

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pjr12345

Cooking Level: Beginning

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Reviewed: Jun. 11, 2007

What a great dish! The flavors combine perfectly and the steak just melts in your mouth. I will definitely be making this again, it was a huge hit with my entire family.

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10 users found this review helpful