This recipe was AWESOME! I can't get skirt steak so I purchased Flank Steak and I don't care too much for sage so I used garlic powder, onion powder and pepper. I will fix this dish.

This was wonderful! It truly only took 30 minutes from pounding the steaks out to pulling them out of the oven! I used venison steaks, and could not find fresh sage leaves, so used rubbed sage instead, and beat it into the meat. My husband loved it! We will definitely make this again.

I needed slightly more than 8-10 minutes to cook. I like my food still mooing but my guests like theirs actually cooked. Still, this was a HUGE hit. Absolutely delicious, as were the leftovers. Which there were TONS of. I'm not quite sure how you reached 6 as a serving size for those ingredients but we had way more left over than was actually eaten. Also, the meal was very expensive to make. High class meat, expensive steak...worth it, but only for very special occasions!

My provolone cheese all melted out while in the oven. Otherwise, this was an OK dish. My picky husband and 6 year old daughter both ate it up. Thanks for the recipe I am definately going to try it again and hopefully keep the provolone in this time. ***Second review: I really didn't like the sage flavor and can't find prosciutto. These were my changes that made it a 5 star meal. Fried 4 pieces of bacon in a skillet, sprinkled fresh chopped rosemary and fresh cracked pepper on the steak, added provolone then bacon. I left the steak whole and rolled it up and secured with toothpicks. Seared in the skillet with the bacon drippings, put it in the oven until done. This was so much better to me. The rosemary really complemented the taste of the steak, cheese and bacon much better than sage. Oh, and my provolone didn't melt out this time!!!

So good and pretty easy too! We used a only one slice of the proscuitto as some of the other reviewers recommended which was the perfect amount of salt. Will be making again!

Very good recipe. The only thing I did different was add a little garlic powder when seasoning. Will fix again...

This dish was decent, though I don't think I will be making it again. My boyfriend and I found it pretty salty. We decided to call it "Salt-in-Boca" instead of Saltimbocca because that's what it was! If I were to do it again I would definitely only use one slice of prociutto per roll. The crispy sage leaves added a nice touch though!

This was so tasty. Unfortunately I overcooked it a bit and will watch it more closely next time. The combination of flavors really works. Although I had my doubts about the fresh sage...I thought it was going to be too strong - but it was delicious. I scrimped a bit on the prosciutto and I shouldn't have, be sure to use the full amount.

WOW, I made this for a dinner last night and it was AMAZING, absoluetely no changes.

OMG, yum! I used the suggestion of adding basil, oregano, and garlic powder to the inside of the meat. I also used havarti, just because I really like havarti. Wow, this was good. And I did cook it for about 20 minutes. Definitely going in the rotation.

I have been making my version of this for several years. I use swiss, fresh spinach and shaved VA ham from the deli. I roll them up, sprinkle with McCormick's grill seasoning & then freeze till almost frozen and then slice thinly & pan fry the pinwheels till they are done and serve on top of prepared angle hair pasta and my most favorite side of roasted green beans.

This is a very good recipe but is a spin off of the German "Rouladen". No plagiarism please.

Oh...my...god... That's all I need to say!! mmmmmmmmmm

Everybody in the family liked this. Next time I make it though I will make each piece so that when wrapped up it only goes around once. Because my pieces ended up being wrapped up about 2 1/2 times. And so it took about half an hour in the oven. Also, I would use only one piece of prociutto per serving because I thought it was just alittle too salty . I used mozzerella instead but I think any cheese would be good. I agree with other reviewers that it has a unique taste but a very good one!

A versatile recipe one can use pork or veal instead of beef if you can cut chicken breast very finely and very carefully roll out its also another variation.try with other cheeses.Italian Talleggio is superb when cooked.

Did not like the flavor.

I was first a little hesitant to make this dish because I thought 4 ingredients meant bland taste. But not so at all! I couldn't find prosciutto so I ended up using Canadian Bacon and it was amazing! The fresh sage adds so much depth of flavor to the dish. (And the fried leftover sage was a great garnish.) I used round steaks and pounded them to the appropriate thickness and they turned out great. Thanks so much for sharing this recipe!