Steamed beef rolls stuffed with Parma ham and goat’s cheese

Who said that steaming as a method of cooking is sad and tasteless? It’s simply not true! Steaming is not only light and healthy, but also tasty and delicious! In the end, it always takes a bit of creativity and imagination to create a truly sublime dish which is perfect for the whole family. But with steaming you can make dishes very much in line with the dietary needs of all your guests: if, amongst those eating with you, there are those who want light food, those who have to lose weight, those who prefer delicate flavours, and those who could eat a horse … they will all be perfectly satisfied! The recipe we’re proposing today is rolls of topside beef, flavoured with a fabulous stuffing of Parma ham and goat’s cheese. If you want you can modify the recipe according to taste, adding a different cheese or another type of sliced meat. You will discover that, once you’ve tried steaming as a method of cooking, you’ll use it again and again!


  • beef 4 slices of beef topside
  • Parma ham 150 grams
  • goat's cheese 150 grams
  • sage A few leaves of sage
  • salt
  • pepper
  • rocket As accompaniment
  • balsamic vinegar As accompaniment
10 minutes Total time
10 minutes Active time
Serves 4 persons
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Cut the cheese thinly. Place the ham on the slices of meat. Place a slice of cheese on the ham. Roll up the slices and secure the roll with a toothpick; do this for all the rolls. Place the steam basket inside a saucepan filled with water just as far as the steaming basket. Bring the water to the boil and place the rolls in the basket, add salt, a sage leaf on each if you like, and then cover the pan and wait until cooked - if the meat is not too thick this will take just a few minutes. Serve the rolls with a side salad of fresh rocket and a few drops of balsamic vinegar.

If the beef slices for your rolls are not particularly thin, lightly beat them with the help of a meat pounder or similar utensil. By doing this you will make the meat thinner and far more tender.
The slices of topside beef are tender and lean, perfect for making stuffed rolls or escalopes. However, you can also use a piece of topside to make a roast or braised joint of beef. In the latter case, use a cut from a young animal: the result will be both tender and tasty at the same time.

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