A Cicilian Family Recipe


1 lb Sirloin cut to lunch meat thickness

1 cup Italian seasoned bread crumbs mixed with Parmesan/Romano Cheece

Olive Oil

1Block Provolone Cheese cut in small chunks

1/2 yellow onions chopped

2 bunches Parsley snipped in small pieces


1) Make sure the meat is thin enough to roll, pound if needed. Cut in squares.

2) Dip both sides of the meat in olive oil.

3) Coat the meat in the Italian bread crumbs/cheese mixture.

4) Place about a teaspoon to 1 1/2 teaspoons of onion and parsley with about 4 chunks of cheese and roll up.

5) Place on wooden skews about 6 per skewer.

6) Bake 10-15 minutes on each side at 350°

This is a recipe handed down through my Sicilian family side. There is no exact measurements, after you make them enough, you can adjust to your personal preference.

History in My Ingredients

Ancient Greeks honored their Olympic athletes with crowns of parsley.

The only oil regularly available to colonial Americans was olive oil.

The offensive odor of the onion led many to fear its power.

My Opinion

I personally dislike the taste of Spedini. If you are Italian and like the onion, cheese, sirloin, and bread crumbs flavors together, you will like the Spedini. I recommend on trying new combinations if you don't like a certain ingredient