Prosciutto Cheddar Stuffed Steak Rolls & Cheesy Parmesan Potato Stacks

Meat and potatoes are the classic go-to supper for most Americans, but why not shake things up a bit? Instead of a flat steak, stuff it with delicious Italian flavors and creamy cheese. Instead of a baked potato, try slicing and stacking it. Dinner is served!

You'll Need:

For the stuffed steak rolls:

  • 10-14 oz flank steak
  • 6 slices prosciutto 
  • 4 slices cheddar cheese

For the steak marinade:

  • 4 fl oz olive oil
  • 2 tbsp chopped parsley
  • 1 shallot, diced
  • 1 garlic clove, minced

For the parmesan potato stacks:

  • 8-10 Yukon Gold potatoes (about 2 lbs)
  • 1 tbsp thyme
  • 3 oz grated parmesan
  • 3 fl oz melted butter
  • salt, pepper & garlic powder to taste


  • cooking twine
  • balsamic glaze
  • sugar snap peas, cherry tomatoes, and carrots on the side

Here's How:

1. Preheat the oven to 325°F. Thinly slice the potatoes, add the melted butter, thyme, and parmesan cheese, season with salt, pepper, and garlic powder, and mix well. Layer the potato slices into stacks, place in the greased molds of a muffin pan, and bake for 40 minutes. Once you have removed the muffin pan from the oven, increase the oven temperature to 350°F for the meat.

2. Prepare the steak marinade.

3. Butterfly the beef steak.

4. Brush the marinade over the steak and layer the prosciutto and cheddar slices on top, leaving a ½-inch space space on the sides so that it's easier to roll.

5. Roll up the steak and secure it with cooking twine in 3 places.

6. Cut the steak into 3 large pieces.

7. Brown the steak rolls on the top and bottom before transferring the pan to the oven. Cook at 350° for 10-15 minutes.

8. Drizzle some balsamic glaze over the stuffed steak rolls and serve with parmesan potato stacks, sugar snap peas, cherry tomatoes, and carrots.

Who knew meat and potatoes could reach such new heights?! The sharp taste of parmesan in the cheesy potatoes, together with the beef steak – which tastes even more aromatic, thanks to cheddar and Italian ham – this recipe makes for the perfect entrée!

You can find the recipe for the Rump Cap Roast featured in the bonus video here.


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