View Full Version : Beef Florentine

Jeff S.
05-15-2004, 01:45 PM
Beef Florentine

Sirloin tip, cubed, approx. 18 X 8 X 3/4" (sheet)
Ramona cheese
Provolone cheese
Fresh spinach
Garlic salt

Sprinkle meat generously with garlic salt, covering one side.
Sprinkle meat generously with Ramona cheese, (same side as garlic salt).
Cover with provolone cheese, (same side as Ramona cheese)
Cover with fresh spinach, (same side as Provolone cheese)
Roll up into a big stogie...(All the goodies are inside)
Using twine, tie in the center of roll first. (This helps hold it all together)
Tie every inch or so with twine working your way out (both ways of course)
Slice between twine. (They should look almost like cinnamon rolls, of course with meat and cheese instead!).
Place sections flat in a baking dish, and bake at 350*F.

FYI, I usually go for 40 minutes when cooking around a pound of this ( = a couple sections), however if fixing all the sections at once (which I have never done, cooking times may vary).

I usually freeze most of this to enjoy later as I normally cook for two.

05-21-2004, 01:00 PM
what do you roll it into? a hoagie? a tortilla? filo dough? if we're talking filo dough or pastry it sounds good!

the instructions have the salt and cheese all on 1 side of the meat, is this correct?

no olive oil? off with your head! /infopop/emoticons/icon_wink.gif

Jeff S.
05-21-2004, 02:07 PM

Yes, everything goes on one side.
And no hoagie, tortilla, or filo dough.
You can put olive oil on if you like.
I may have to try that.
Just roll it up, slice it, and bake em.
Goes good with mashed potatoes, and steamed veggies and dinner rolls.

Jeff S.
05-23-2004, 06:07 PM
Attached is a link to my web page.
There you will find a pic of my beef florentine prior to going in the oven.
Just click on the photo's tab.