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Beef Spiedini

 Beef Spiedini
An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.
40 ServingsPrep: 45 min. Broil: 5 min./batch


  • 1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cups seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Dash pepper
  • 3/4 cup marinara sauce
  • 1 medium red onion
  • 40 fresh sage leaves
  • 1/4 cup olive oil


  • Thinly slice steak widthwise into 5-in. strips. In a large resealable
  • plastic bag, combine the marinade ingredients. Add beef; seal bag
  • and turn to coat. Refrigerate for 4 hours or overnight, turning
  • occasionally.
  • Combine the bread crumbs, cheese, parsley, salt, garlic powder and

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Beef Spiedini (continued)

Directions (continued)

  • pepper. Transfer half of the mixture to a shallow bowl; set aside.
  • For filling, add marinara sauce to the remaining crumb mixture and
  • mix well. Spread 1 teaspoon filling over each beef strip and roll up
  • into pinwheels. Coat with reserved crumb mixture.
  • Cut onion into 1-in. pieces and separate into layers. Thread a piece
  • of onion, a sage leaf and a beef pinwheel onto soaked wooden
  • appetizer skewers. Drizzle lightly with oil and place on a greased
  • 15-in. x 10-in. x 1-in. baking pan.
  • Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired
  • doneness, turning once. Yield: 40 appetizers.
To Make Ahead: Skewer spiedini as directed, without adding sage and onion. Freeze unbaked spiedini in a single layer on a waxed paper-lined baking sheet. Once frozen, transfer to a freezer container and freeze for up to 1 month. To use frozen spiedini, thread sage and onion as directed. Bake at 375° for 13-15 minutes or until beef reaches desired doneness, turning once.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.