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Pinwheel Roast with Prosciutto and Provolone

Creative and Delicious!


  • Bottom Sirloin Flap / Flank Steak / Skirt Steak - any of these will work!

    Starting at: $16 Shop now Arrow Icon

  • 3 - 4 Cloves Minced Garlic
  • 1 Shallot
  • AB Seasoning Spice or your favorite rub

    Starting at: $11 Shop now Arrow Icon

  • 1 Pkg of Prosciutto
  • Provolone or Havarti Cheese Slices
  • Canola Oil or other high smoke point cooking oil (not Olive)
  • Baker's/Butcher's Twine


  • 1

    Start by taking your choice of steak and laying it on top of wax paper on a large flat surface. Unfold it if it's folded over and if it's thick, like a Bottom Sirloin Flap Steak, butterfly it in half but don't cut all the way through. You want to open it like a book.

  • 2

    Place another layer of wax paper on top of the butterflied steak and use a meat mallet, rolling pin or even a heavy pan (like cast iron) and flatten your steak until it averages about 8-9 inches wide and nice and long. The longer and flatter it goes, the more layers you'll get when you roll it up.

  • 3

    Add a thin layer of cooking oil over the flattened steak and add minced garlic, finely chopped shallot and a healthy sprinkling of the Alberta Seasoning Spice.

  • 4

    Add Prosciutto followed by Provolone or Havarti Slices.

  • 5

    Start from one end and roll it up tightly. Cut about 5 pieces of twine to tie around the roast and then trim the ends with a kitchen scissor. Tie near the ends nice and tight to prevent your cheese from escaping as it melts.

  • 6

    Sprinkle more Alberta Seasoning Spice or your favorite rub around the outside of the roast, coating all sides.

  • 7

    Brown all sides in a hot frying pan to help bring out the flavours in the meat.

  • 8

    Remove from Frying pan to wax or foil lined Baking Sheet and bake in the oven around 375F for 20 - 30 minutes or until your desired level of doneness has been reached. I aim for an internal temp of about 150F on this roast for a medium finish.

  • 9

    Remove from oven and let rest for 5 - 10 minutes under a tin foil tent. It will continue to cook if it's covered, so keep that in mind when you're gauging your level of doneness.

  • 10

    Slice, Share and Enjoy! Cheers!

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