Spedini

"This is an excellent spedini recipe adapted from an Italian cookbook, but using sandwich steak, making it very easy and economical and very very tasty! Update: Try using a thin sliced sirloin steak for an incredible flavor!"
 
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photo by Chef Annie Z photo by Chef Annie Z
photo by Chef Annie Z
photo by Chef Annie Z photo by Chef Annie Z
Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

  • 1 12 lbs sandwich steaks tastes even better with a thinly sliced sirloin steaks (preferrably wide cut, works better to fill and close)
  • 14 cup olive oil, with
  • 2 tablespoons crushed garlic
  • 1 cup Italian seasoned breadcrumbs
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon garlic (crushed)
  • 1 tablespoon olive oil
  • 1 lb bacon
  • 4 slices provolone cheese
  • 2 cups marinara sauce
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directions

  • Pound steak with a meat hammer to tenderize. Brush pounded steak with olive oil and crushed garlic. Stack and cover with plastic wrap and set aside.
  • Slice raw bacon, fry and crumble, set aside.
  • Mix the breadcrumbs, parmasan cheese, garlic and olive oil in a small bowl.
  • Top each piece of steak with the breadcrumb mixture, sprinkle with some bacon and a slice of provolone cheese. Roll and close with toothpicks.
  • Fry the spedini's in olive oil to brown.
  • Pour 1/2 the marinara sauce in the bottom of a casserole dish. Place spedinis on sauce and pour the remainng sauce over the top.
  • Bake 350 degrees for 30 minutes or until hot and cooked through.
  • Great served over Angel Hair pasta.

Questions & Replies

  1. Someone needs to correct the per serving nutritional info. It is way off. This sodium amount is off the charts for something with no added salt. Plus the protein is way off as well. No way are you getting 63 grams of protein in a single serving. Please recheck and correct this. All of the stats are overestimated. I am cooking this tonight and will be keeping track of everything that is in each serving so I can gage a correct estimate of nutritional facts
     
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Reviews

  1. Hey my family is Sicilian and brought spedini to the New World a century ago. Spedini in our family is always made with pork and not beef. Again the meat is thinly sliced and made into little pockets filled with the bread crumb mixture and either broiled in the oven or roasted over the outdoor fire. Amazing and delicious.
     
  2. There must be some way to increase the number of servings, or to lighten the recipe in some other way. The Nutritional Facts are shocking! Serving it with pasta adds even more calories.
     
  3. This was good - however, there were a few things I would like to point out. The oil/garlic mixture made too much; the breadcrumb mixture was way too dry so I added the extra oil/garlic mixture to it; I had a lot of breadcrumb mixture left and had to throw it out. Other than those things, the end result was good but now outstanding compared to the time/effort. It was a nice dish for something different. Thanks for sharing
     
  4. This was FANTASTIC! Very hearty, great taste. Easy to follow instructions, followed the recipe exactly. Served it with linguine. I'll be making this again! Thank you!
     
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RECIPE SUBMITTED BY

I live in Southeastern Wisconsin and besides a busy family life with 3 kids (17, 13, 10) and all their activities, my husband and I own an Engineering company where we host many visitors for lunch on occasion. I love to try new recipes on my family and employees, with usually good results. Pet peeve - picky eaters!!
 
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