I make these quite often, but I sometimes use all Humboldt grassfed ground
round and no pork shoulder, as well as 4 ounces of
chopped pancetta from Trader Joe's in place of the pork fat and prosciutto.
Beef rolls & stuffing: Extra-virgin olive oil 1/2 cup finely diced
pancetta 1 large onion, finely diced Kosher salt Pinch crushed red pepper flakes 1 cup Italian - style bread crumbs 1/2 cup milk 2 cloves garlic, smashed and finely
chopped 4 ounces button or cremini mushrooms,
chopped 1/2 cup grated provolone 1/2 cup grated Parmigiano - Reggiano 1 1/2 pounds top
round, cut into 1 / 2 - inch thick slices (about 12)