Grilled Beef Spiedini

This is an old-school Italian classic that I love to grill in the Summer, filled with pecorino romano, prosciutto, and a seasoned Italian breadcrumb mixture. Grilled Beef Spiedini is usually baked, but this grilled version makes for a crispy caramelized crust with a tender, flavorful filling!

If you love classic Italian grilling meals, try our Chicken Spiedini or Garlic Parm Chicken Skewers.

What is Beef Spiedini

Italian Beef spiedini is a rolled piece of beef usually filled with a breadcrumb-based filling that includes a combination of Italian herbs and cheese, cured meats, pine nuts, anchovies, and more. Depending on the region and the family, each filling can be a little different.

Every family seems to have its own version. Some add raisins for sweetness, while others use anchovies for a savory depth of flavor. Like many Italian recipes, beef spiedini has evolved over time, reflecting family traditions and local ingredients.

I love to grill beef spiedini because it really differentiates it from its Winter counterpart, Authentic Italian Braciole. While braciole is braised in Italian Sunday Sauce for hours, beef spiedini is cooked quickly over high heat, resulting in a lighter version, but still tender and savory, making it perfect to serve in the Summer.

Ingredient Notes and Substitutions

• Top Round: Top round beef is perfect for making beef rolls because, once tenderized, the slices are large enough to create a substantial roll around the filling. I either slice them really thin myself or just ask the butcher for top round cutlets. When slicing at home, I usually save the thinner end pieces for another recipe because they're too small to roll. Similar to braciole, you can also substitute bottom round or flank steak.
• Prosciutto: I love how prosciutto creates this delicious little cocoon of flavor for the stuffing. I've seen other Italian-American families use cured meats like salami, pepperoni, and sopresatta. I wouldn't leave this out because the prosciutto helps keep the filling moist inside the beef.
• Breadcrumbs: We use Italian Seasoned Breadcrumbs, and you specifically want fine breadcrumbs, not panko. Fine breadcrumbs absorb the olive oil more evenly, while panko fillings can feel loose.
• Bay Leaves: Bay leaves are placed between each skewered roll to add a savory and earthy flavor to the meat. It's one of those ingredients you don't notice unless it's gone.
• Pine nuts: Pine nuts are found in many Sicilian versions of Beef Spiedini. They add a subtle buttery flavor that complements the saltiness of the anchovies. A lot of our family history traces back to Sicily, which may be why our family uses pine nuts in a lot of the classic Italian recipes.
• Anchovies: Anchovies are always a tough sell for some people, but they don't make the filling taste fishy. They melt into the breadcrumbs and add a rich umami flavor that amplifies the other flavors in the fillings. It's the same reason we use them in Traditional Caesar Dressing.
• Olive Oil: Olive oil is the glue that holds together the breadcrumb mixture and keeps it moist while cooking.
• Pecorino Romano: I prefer the nutty tanginess of pecorino, and because this recipe has a Sicilian background, pecorino is more traditional. Parmigiana is a good substitute in a pinch.

*Please see the recipe card below for more information on the ingredients.

How To Make Grilled Beef Spiedini

Step 1: In a bowl, combine breadcrumbs, salt, and pepper. Take ½ cup of the breadcrumbs and set aside. To the remaining 1 cup, add pecorino, garlic, parsley, anchovies, pine nuts, and ¼ cup olive oil. Mix really well. Drizzle in more olive oil as needed to make a texture similar to damp sand. It should hold together when squeezed but crumble easily.

Step 2: If you're starting with a whole top round roast, remove it from its packaging, dry thoroughly, and place it on a plate in the freezer. Firming up the meat makes it easier to cut thin slices for beef spiedini. Slice into pieces ¼ inch thick or thinner. If your butcher already sliced your top round cutlets, you can skip this step.

Step 3: Place the slices on a cutting board and top with plastic wrap. Use a kitchen mallet to tenderize the meat until about ⅛-inch thick and noticeably larger in surface area. The thin slices will make them easier to roll.

Step 4: Place a piece of prosciutto over every slice of top round. Spread 2-3 tablespoon of the breadcrumb mixture evenly over the slice. Roll the top round tightly to create the stuffed beef rolls.

How to Roll Spiedini: Start at the short end of the meat and roll the meat towards the larger end, tucking in the filling as you roll. Watch the video in the recipe card to see how I do it.

Step 5: Brush the roll with olive oil and roll it in the remaining ½ cup of breadcrumbs. This creates the crispy breadcrumb crust that spiedini is known for.

Step 6: Skewer the beef spiedini by threading 2 parallel skewers through the sides of the spiedini to hold it closed. Tightly pack 3-4 rolls on each skewer pair. Place a bay leaf between each roll when packing them on.

Step 7: Preheat the grill to medium-high heat, 450-500°F. Brush the grates with olive oil and place the spiedini on the grill. Close the grill and cook for 5-7 minutes, or until the beef begins to crackle with a golden-brown color. Flip and cook for another 5 minutes or until the temperature of the center is 160°F.

Remove the beef spiedini from the grill and rest for 5 minutes. Serve spiedini with Classic Marinara Sauce for dipping and make this a simple grilling meal by adding Balsamic Italian Grilled Eggplant and Grilled Foil Potatoes onto the grill.

Serving Suggestions

I typically recommend serving Beef Spiedini with a simple marinara sauce, but you can switch it up with different sauces like Creamy Red Pepper Sauce or Spicy Vodka Sauce.

You can also serve them with some of these sides for dinner or for family parties.

• Pasta: Serve a pasta dish as a primi or first dish before the grilled spiedini, like Italian Summer Pasta with Zucchini, Busiate with Pesto Trapanese, or a Simple Pasta with Eggplant and Tomatoes
• Vegetables: Grill some easy vegetables with the spiedini, like a Neapolitan classic, Zucchini alla Scapece.
• Make-ahead Salads: I love to have already-made salads whenever I'm grilling to cut back on work. Some of my favorites are Italian Green Bean Salad, Orzo and Garbanzo Bean Salad, or a classic Italian Pasta Salad.

FAQs about Beef Spiedini

More Stuffed Italian Meat Recipes

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