Italian Beef Rolls

• 2 (4-ounce) lean, boneless beef sirloin steaks
• 2 tablespoons shredded lean cooked ham
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons freshly grated Romano cheese
• 2 teaspoons shredded fresh basil
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly ground pepper
• Olive oil-flavored vegetable cooking spray
• 2 tablespoons finely chopped onion
• 1/3 cup peeled, seeded, and chopped tomato
• 3 tablespoons dry red wine
• 3 tablespoons canned no-salt-added beef broth, undiluted
• Fresh basil sprigs (optional)

1. Trim fat from steaks. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
2. Combine ham and next 5 ingredients in a small bowl, stirring well. Spread ham mixture evenly over steaks, leaving a 1/2-inch border on each. Roll up each steak, jellyroll fashion, starting at short side; secure with heavy string.
3. Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add onion, and saute 3 minutes. Add beef rolls; cook until browned on all sides. Add tomato, wine, and beef broth. Bring to a boil; cover, reduce heat, and simmer 40 to 45 minutes or until meat is tender. Remove rolls to warm plates; spoon tomato sauce mixture over rolls. Garnish with basil sprigs, if desired.

lean, lean cooked ham, parsley, romano cheese, fresh basil, garlic, freshly ground pepper, olive oil, onion, tomato, red wine, salt, fresh basil sprigs

Taken from www.myrecipes.com/recipe/italian-beef-rolls (may not work)