• Have the butcher butterfly the flat iron steak. When butterflied lay it our flat and pound it more to make it even more flat.
• 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.