1 lb. top round steak
1 tsp. garlic salt
3 – 4 slices Provolone (or other mild cheese)
1 – 2 cups fresh spinach leaves
1. Pound steak until about 1/2 inch thick. Sprinkle with garlic salt and pepper. Place slices of provolone and follow with a layer of spinach.
3. Slice layered beef into 1-inch strips. Roll each slice tightly and secure with toothpick (not completely necessary: I don’t care if the rolls fall apart a bit, so don’t usually do this)
4. Heat olive oil in a medium skillet over medium high heat, and saute rolls until browned on all sides. Reduce heat and continue to cook 5 – 10 minutes until meat is cooked through.