Excellent recipe. The ketchup glaze is very good. I double the recipe so I can freeze one.

Reviewed On: Feb. 6, 2012

This is wonderful, even my 2-year-old loves it. It's in regular rotation at our house. We slice the beef thinly and serve it on whole wheat wraps with spinach, sweet peppers or zucchini. And, of course, shredded mozzarella cheese. A few tips: My onions fall apart when I cook them that long, so I usually keep most of them on the side and add them back in close to the end. Mushy onions aren't great in wraps. Add mushrooms for more depth. Keep them in with the onions. You can shorten the cooking time a bit if you slice the meat beforehand. Just be careful that you do not overcook, as it will dry out.

Reviewed On: Oct. 13, 2011

This is incredible. Truly. So easy to make and so simple, yet they look beautiful and taste even better. I used 5 stalks of asparagus each and wrapped the proscuitto on an angle so the whole length was covered. Did not blanch first, just made as directed. I brought it to a dinner and they were devoured. Thanks!

Reviewed On: Oct. 19, 2009