Ingredients

The following ingredients have 4 Servings
  • ¼ lb Italian sausage (about 2 links, casings removed)
  • ⅓ cup Panko bread crumbs
  • 2 tbsp Parmesan cheese (grated)
  • 1 tbsp parsley (fresh, chopped)
  • 1 tbsp basil (fresh, chopped)
  • 1 large egg
  • 4 round steaks (thinly sliced, pounded (if necessary) to about 1/4-inch thickness)
  • Kosher salt and freshly ground black pepper
  • 3 oz prosciutto (thinly sliced)
  • 3 tbsp olive oil
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 carrot (peeled and chopped)
  • 1 rib celery (chopped)
  • 2 tbsp tomato paste
  • ½ cup dry red wine
  • 1 28 oz. can crushed tomatoes
  • 1 tbsp dried oregano
  • 2 bay leaves
  • 2 tbsp fresh parsley (chopped, for garnish)

Instruction

  • In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
  • Season the steaks on both sides with salt and pepper.
  • Arrange 1 to 2 slices of prosciutto over each steak.
  • Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about 1/4-inch on all sides.
  • One steak at a time, starting at a short edge, roll each steak up.
  • Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
  • Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
  • Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
  • To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
  • Add the tomato paste and stir until well blended.
  • Add the wine and bring to a boil.
  • Stir in tomatoes, oregano and bay leaves.
  • Nestle the rolls into the sauce.
  • Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
  • When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
  • Carefully remove the rolls and transfer to a cutting board.
  • Taste the sauce, and add more salt and pepper, if desired.
  • Using a sharp knife, cut the beef crosswise into slices about 1/2-inch thick, removing the twine as you cut.
  • Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
  • Garnish with chopped parsley.  Serve at once!