24 slices salami
8 slices provolone cheese (cut in half)
1 Pd. Top Sirloin steak, sliced and pounded thin for scallopine*
¼ t. salt
¼ t. pepper
2 ½ T. flour
3 T. olive oil
1 T. butter
¼ cup chopped onion
4 garlic cloves, thickly sliced
¼ t. red pepper flakes
¼ t. dried oregano
¼ c. dry Marsala wine**
½ c. tomato sauce
½ c. beef stock
1 bay leaf
2 T. fresh parsley, chopped
Place 1 slice of the salami and 1 slice of slice of halved cheese in center of a beef slice and roll up like a jelly roll. Secure the end with a toothpick. Repeat with remaining slices.
Chop remaining salami and set aside
Mix the salt, pepper, and flour on a plate and coat the meat rolls with the mixture, patting off any excess.
Heat 2 T. of olive oil and the butter in a large sauté pan set of high heat until hot. Add the meat pockets and cook for 30 second on each side – you may need to do this in batches. Transfer the browned meat to a plate and add remaining oil to the pan.
Add the onion, garlic, red pepper flakes, the reserved chopped salami, and the oregano and cook for 1 minutes or until onion and garlic begin to brown, but not burn.
Add Marsala wine and boil until reduced by half, about 1 minute. Add the tomato sauce and the beef broth, bay leaf and parsley. Cook for 1-2 minutes until slightly reduced and thickened. Return browned meat pockets to pan and heat for 1 -2 minutes. Serve immediately.
*If you don’t want to slice the meat yourself, ask your butcher to do it for you.
**I use red wine as it’s what I usually have open and available. Any wine will work, just make sure it’s a wine that you would drink.