Easy, Gluten-Free Involtini

Recipe by Nic Hutnick, Weavers Way Chestnut Hill Sandwich Station Staff


  • 7-8 thin-cut pounded steaks (Note: A good butcher will give you quality cheesesteak cuts, although you can use pork, beef, veal, turkey or chicken)
  • 2 Tbs. olive oil
  • 5-6 Tbs. butter
  • ½ cup gluten-free flour
  • 1/3 cup dry white wine
  • 1 Tbs. finely chopped garlic
  • Hot pepper flakes, to taste (optional)
  •  1 cup fresh spinach or arugula
  • ¼ cup Italian flat-leaf parsley
  • ¼ cup fresh sage (optional)
  • 7-8 slices thin-sliced prosciutto or bresaola
  • 1/3 cup grated pecorino or very dry provolone (optional)
  • ½-1 cup beef broth


Lay the steaks on a flat surface and sprinkle them with garlic, hot pepper flakes, spinach or arugula, parsley, sage (if using) and prosciutto or bresaola. Roll them up and pin with a large toothpick, then dust the rolls with flour.

Heat two tablespoons olive oil and brown steaks on high heat for five minutes, turning them frequently. Lower the heat and add the white wine. Cook for five minutes or until the wine fumes burn off. Remove the involtini and add butter to the pan drippings to create a gravy. Add flour to thicken and beef broth or wine to thin it as needed.

Serve with the pan sauce and roasted multicolored potatoes with onions and parsley.

Makes four servings