Ingredients
2.5 pounds lean thin-cut steak
8 ounces portobello mushroom slices
6 ounces basil pesto
sliced prosciutto
picante provolone cheese thin sliced
3 Tbsp extra virgin olive oil
spices to taste
tomato spaghetti sauce
Preparation
Saute mushroom slices in olive oil until al dente. Lay out meat slices - pound meat if necessary to get thinness desired. Place one slice of proscuitto on each beef slice. Top with heaping teaspoon of pesto, then add slice of cheese. Top with one large or two small mushroom slices. Roll and hold together with toothpick. Brown meat in teaspoon of olive oil. Add to tomato sauce, simmer for 1/2 to one hour. Serve over your favorite pasta.
