8 thin slices of top round beef (about 1 1/2 lbs)
1/4 cup all-purpose flour
Salt and pepper, to taste
1 tbsp olive oil
1 large onion, thinly sliced
2 cloves of garlic, minced
1 cup beef broth
1/4 cup red wine
8 slices of provolone cheese
8 thin slices of deli ham
8 basil leaves
Place the beef slices between two pieces of plastic wrap and gently pound with a meat mallet until they are 1/8-inch thick.
In a shallow dish, combine the flour with salt and pepper. Dredge each beef slice in the flour mixture, shaking off any excess.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Remove the onion and garlic from the pan and set aside. In the same pan, brown the beef slices on both sides, about 2 minutes per side.
Return the onion and garlic to the pan and add the beef broth and red wine. Bring the mixture to a boil, reduce the heat, and simmer until the sauce has thickened, about 10 minutes.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Lay a slice of cheese on top of each beef slice, . Roll up the beef slices and secure each one with a toothpick.
Place the beef rollups on the prepared baking sheet and bake in the oven for 15 minutes, or until the cheese is melted and bubbly. Serve hot.
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