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• 1 pound boneless beef top round, trimmed of fat or 1-2 pounds of flank steak and cut into 4 thin slices
• 1 1/2 cups stale bread cubes soaked in 1/2 cup of milk
• 1 clove garlic, peeled, chopped
• 4 thin slices prosciutto
• 1/4 cup olive oil
• 6 ounce slice of provolone cheese cut into 4 equal pieces. As an alternative grate 2 ounces of parmesan cheese and add to bread mix
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts
• 3 or 4 fresh basil leaves, torn into small pieces
• Freshly ground pepper to taste
• Salt to taste (optional since the prosciutto adds salt)