Steak Involtini

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I used flank steak and it was very tender you have to pound the heck out of it! The amount of breading was way too much and the amount of oil in the pan was too much as well. But overall it was delicious!

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Wonderful dish, I don't care for London broil so I used flank steak and it worked perfectly. My family loved it and I will definitely make again.

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This was very good, but like other people, the choice of meat was a little tough. I think if I could have actually gotten it pounded out to 1/8 it would have been more tender. But still very good and I would recommend it.

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I made this recipe for a friend and I. It was somewhat tideous pounding out the steaks myself. ( I didn't think to have the butcher do that for me...but the final product was SOOO worth it! Absolutely delicious. I don't think my friend was planning on it being so tasty, as I got compliments all throughout dinner.

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my husband made this for me and our friend the other night and it was WONDERFUL. we wouldn't change a thing. perfect special evening dinner

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Not a do over for me and I love many of Giada's dishes. I used Italian bread crumbs instead of plain and halved the breading ingredients as suggested. The filling was awesome, I was eating it right out of the bowl. I had top sirloin steak, so I used that and it was tender. Didn't secure because it didn't need it. Browned up nicely but half the oil would suffice. I felt it made it too greasy. Used 1 cup of sauce and that was enough. It was good but not top notch enough for me.

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We love Giada's recipes and have had wonderful success with nearly everything she makes, but this recipe was a huge disappointment - ONLY because of the cut of meat. London broil is so tough even after slicing it and tenderizing it. It was inedible especially for our young kids (5 and 1.5 who couldn't possibly chew it. I can't believe anyone can get London Broil to be edible in this recipe...or any other for that matter. The cheese filling was very tasty (NOT too much garlic like someone else wrote and the jarred tomato sauce even tasted great after cooking with the meat. I recommend making some pasta to go with the sauce. We will actually make this recipe again, but we will try it with chicken instead.

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I am sure the cut of meat makes all the difference but that being said I didn't think this recipe was special. My Mother and Aunts made a similiar dish (pronounced bra-jol-ee and this just didn't compare.

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The garlic in the filling is a bit overpowering since it doesn't really get to cook much. I eat garlic ALL THE TIME, we go through several heads of garlic a week, but this is too much. My kids really liked it though. If I did this one again I might saute the garlic in Olive oil and then add it to the filling.

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with great trepidation, after the Holiday Biscotti Disaster, I tried this recipe today...and it was truly very very easy and really delicious. I made a few mistakes cutting the meat into too smaller sections, and pounding them myself took a little bit of effort, but not too bad. I made Ina Garten's Marinara Sauce recipe in lieu of puchasing a jarred product. I loved this sauce, it really complimented the meat very very well. I wish I had doubled up on the meat...since it would have been very easy to have made twice as many. this dish reminded me of something I use to see at the homes of my italian friends growing up...over all I really loved this recipe and my family liked it too, even my daughter who doesn't eat meat, ate one of these pinwheel things...so thank you very much...I love watching the show!