Rotolo di carne, or Italian beef roll, is one of those wonderful recipes my mom shared with me, and one that immediately takes me back to the meals I grew up enjoying. Thinly pounded beef is layered with eggs, spinach, ham, Fontina cheese, Parmigiano Reggiano, and bell peppers, then rolled tightly and cooked until beautifully browned.
I have enjoyed this beef roll both warm and cold, although I have to admit that I love it cold. It is also a wonderful make-ahead dinner. Prepare it over the weekend, refrigerate it, and you have an easy Monday-night meal ready to serve with crispy rosemary roasted potatoes and a fresh green salad.
Recipe Overview: Rotolo di Carne
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Cook Method: Stovetop
- Flavor & Texture: Savory, cheesy, and tender with layers of spinach, ham, eggs, Fontina, and sweet bell peppers.
- Difficulty: Intermediate
- Why this Recipe? A beautiful Italian family recipe that transforms simple ingredients into an impressive rolled beef dinner that can be enjoyed warm or cold.
Recipes like this are the ones I treasure most, especially when they come from family. My Italian stuffed bell peppers are another recipe rooted in the Italian cooking I grew up enjoying.
In this Article
- Recipe Overview: Rotolo di Carne
- What is Rotolo di Carne?
- What is Fontina Cheese?
- A Note From Giangi
- Key Ingredients
- How to Make Rotolo di Carne
- Giangi’s Pro Tips
- What to serve with Rotolo di Carne
- Can I serve rotolo di carne hot or cold?
- Storage and Reheating
- Rotolo di Carne FAQs
- More Stuffed Meat Recipes
- Rotolo di Carne – Beef Roll an Italian Tradition
What is Rotolo di Carne?
Rotolo di carne simply means “meat roll” in Italian. In this version, the beef is pounded thin, covered with layers of egg, spinach, ham, Fontina cheese, Parmigiano Reggiano, and bell peppers, then rolled tightly and tied before cooking.
The thin meat and layered preparation remind me of other traditional Italian dishes such as classic veal saltimbocca, where keeping the meat thin helps it cook quickly while remaining tender.
Flat iron steak is flavorful and wonderfully tender when prepared correctly. If this cut is new to you, I share more tips on preparing and cooking it in my flat iron steak recipe.
What is Fontina Cheese?
Fontina is ideal for this Italian beef roll because it melts beautifully while still holding its structure inside the meat. Its mild, nutty flavor complements the ham, spinach, and eggs without overpowering them.
Provolone is a good substitute if Fontina is unavailable, but avoid American cheese, as it melts too quickly and may escape from the roll while cooking.
A Note From Giangi
Key Ingredients
Beef: Clarify flank versus flat iron first.
Eggs: Cook them very thin, almost like a delicate omelet or crepe, because they become one of the interior layers.
Fresh spinach: Your existing note that fresh spinach makes a difference belongs here.
Ham: Creates the savory layer between spinach and cheese.
Fontina: Mild, nutty, and excellent for melting without disappearing into the roll.
Parmigiano Reggiano: Adds salty depth without needing much.
Bell peppers: Add sweetness, texture, and color to every slice.
How to Make Rotolo di Carne
Step 1. Lay the butterflied beef flat on a cutting board and gently pound it to an even thickness. Season both sides with salt and pepper.
Step 2. Beat the eggs and cook them in a large skillet as you would a very thin omelet or crepe. Remove from the pan and set aside.
Step 3. Steam the fresh spinach for a couple of minutes, just until wilted. Drain well and set aside.
Step 4. Place the thin egg layer over the beef, followed by the spinach. Season lightly with salt and pepper, then sprinkle with a thin layer of Parmigiano Reggiano. Add the ham, Fontina cheese, and sliced bell peppers.
Step 5. Starting at one end, tightly roll the beef around the filling, keeping everything tucked inside as you go. Secure the roll firmly with kitchen twine and season the outside with salt and pepper.
Step 6. Heat a small amount of oil in a large skillet over medium-high heat. Add the beef roll and cook for about 30 minutes, turning it regularly so that all sides are beautifully browned and the meat cooks evenly.
Step 7. If you prefer your rotolo di carne warm, remove the kitchen twine, slice it into rounds, and serve immediately.
Step 8. If serving it cold, wrap the cooked beef roll tightly while still warm and refrigerate it. Once completely chilled, remove the twine and slice it into rounds. Chilling helps keep the juices inside the meat and makes those beautiful layers easier to slice.
Giangi’s Pro Tips
- Ask your butcher to butterfly the beef for you. It saves time and gives you a more even piece of meat to work with.
- Pound the beef to an even thickness so that it rolls easily and cooks evenly.
- Do not overfill the roll. You want distinct layers without having the filling escape as you roll it.
- Roll the beef as tightly as possible and secure it firmly with kitchen twine.
- Keep the Fontina sliced thin so that it melts without running out of the beef roll.
- If serving it cold, wrap and refrigerate it immediately after cooking to retain the juices.
- Use a sharp knife when slicing so that you can see all those beautiful layers.
What to serve with Rotolo di Carne
I like to keep the side dishes simple and let the beef roll remain the star of the meal. My roasted carrots with orange brown butter and sage add a lovely touch of sweetness, while crispy roasted rosemary potatoes make the meal wonderfully comforting.
For something fresh alongside, a butter lettuce salad with shallot vinaigrette balances the richness of the beef and cheese beautifully.
Can I serve rotolo di carne hot or cold?
Rotolo di carne can be served either warm or cold. I personally love it cold. If you plan to serve it chilled, wrap the beef roll immediately after cooking and refrigerate it. This helps hold the juices inside the meat and keeps each slice tender.
Chilling it also makes the roll easier to slice cleanly, which is one reason I love preparing it over the weekend for an easy weeknight meal.
Storage and Reheating
Store: Store leftover rotolo di carne in an airtight container in the refrigerator for up to 3 to 4 days. You can store it whole or already sliced.
Reheating: Place the sliced beef roll in a baking dish, cover with foil, and warm in a 325°F oven until heated through. You can also reheat individual slices gently in a skillet over low heat.
Serve cold: This beef roll is also delicious straight from the refrigerator. I particularly enjoy it cold, and chilling makes it easier to cut into beautiful, even slices.
Rotolo di Carne FAQs
Can I make rotolo di carne ahead of time?
Yes. This is a wonderful make-ahead recipe. You can prepare and cook it in advance, then refrigerate it until you are ready to serve.
How do I keep the filling from falling out?
Do not overfill the beef, and roll it as tightly as possible. Secure it firmly with kitchen twine before cooking.
What cheese can I use instead of Fontina?
Provolone is a good substitute. Choose a cheese that melts well but still has enough structure to stay inside the beef roll.
Can I use frozen spinach instead of fresh spinach?
Yes, but make sure it is completely thawed and squeezed very dry. Too much moisture can make the filling watery.
More Stuffed Meat Recipes
If you tried this Rotolo Di Carne or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Rotolo di Carne – Beef Roll an Italian Tradition
Ingredients
- 2 pounds flank steak
- 2 eggs
- 1 pound spinach, stemmed
- 3 slices ham
- fontina cheese, thinly sliced
- 1 bell peppers, sliced and seed removed re or orange bell peppers
Instructions
- Have the butcher butterfly the flank steak. When butterflied, lay it out flat and pound it more to make it even flatter.
- Scramble the eggs and cook them as you would a very fine crepe. Set aside.
- Steamed the spinach for a couple of minutes and set aside.
The dish is prepared on layers
- Start with the flat iron steak flat, season with salt and pepper.
- Add a layer of the eggs scramble, steamed spinach and season with salt and pepper. A thin layer of Parmiggiano Reggiano. A layer of the ham slices, top it with the Fontina cheese. Last layer with the bell peppers.
- Roll it up very tight and tied with cooking string. Season the outside with salt and pepper.
- In a large pan, add some oil and warm over medium high heat. Sear the Rotolo on all sides, around 30 minutes.
- When done wrap it, seal it and place it in the refrigerator so all the juices will stay in the meat. When cold, slice and serve with a green salad, artichokes hearts, carrots or roasted potatoes.
- If eaten hot, must eat immediately after cooking.
Notes
- Ask your butcher to butterfly the beef for you. It saves time and gives you a more even piece of meat to work with.
- Pound the beef to an even thickness so that it rolls easily and cooks evenly.
- Do not overfill the roll. You want distinct layers without having the filling escape as you roll it.
- Roll the beef as tightly as possible and secure it firmly with kitchen twine.
- Keep the Fontina sliced thin so that it melts without running out of the beef roll.
- If serving it cold, wrap and refrigerate it immediately after cooking to retain the juices.
- Use a sharp knife when slicing so that you can see all those beautiful layers.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Sunday Night Dinner
- Cuisine: Italian
Did you make this?
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Giangi Townsend
I always loved when my mother and grandmother used to make this for us. To me, this is pure comfort food.