Spiedini alla Siciliana (Sicilian Beef Spiedini)
These Spiedini alla Siciliana are a traditional Sicilian dish and a cherished family recipe. Thin slices of breaded beef cutlets are stuffed with sweet onions, salty salami, sharp Pecorino cheese, and a delicious tomato sauce, then baked to perfection with fragrant bay leaves. It's a crowd pleaser and everyone will ask you for the recipe!
This tasty dish is a really special family recipe and it's a staple in my house for family gatherings, festive occasions (like Italian Christmas Dinner) and dinner parties.
I even made this recipe on The Today Show and everyone in the studio (including Matt Lauer) went crazy for it!
For more classic Sicilian recipes, try this Pesto alla Trapanese made with tomatoes and almonds, or Scaccia Ragusana, a delicious stuffed and folded bread, or make a traditional Eggplant Caponata!
What is Spiedini?
Spiedini translates to skewers in Italian, and there are a million different recipes associated with the name. It often just refers to grilled or roasted meat and vegetables on long wooden skewers, like Spiedini alla Romana, or Italian style kebabs.
Spiedini alla Siciliana, or Sicilian Spiedini, are a traditional recipe from Sicily, an island in Italy known, amongst other things, for its delicious food and ingredients.
This recipe, instead, is my Sicilian American family's version and the name refers to the toothpicks that hold the meat closed, similar to Beef Braciole. However, spiedini are smaller, have a different filling and are baked, rather than simmered in marinara sauce.
There are many different variations of Sicilian spiedini and differ from family to family, even within my own!
For instance, my family never added salami to their spiedini, but my cousin Paul's wife MaryAnne's Sicilian family does, and it's delicious!
Most people roll up the meat, which is easier, but my mom and grandma always bunched up the meat into a beggars purse, which allows for more filling.
No matter how you choose to make your beef spiedini they'll be delicious!
Why This Recipe Works
- An old family recipe that's stood the test of time.
- You can easily scale it up or down, depending on the occasion.
- They can be served as an appetizer or main course.
Ingredient Notes
Beef Cutlets - Thinly sliced beef or veal cutlets, pounded out (if needed) to be as thin as possible, like carpaccio - about ⅛-1/4 inch thick, to ensure quick cooking and tender meat. At my grocery store, I buy what they call "sandwich steak." It's shaved extremely thin (for making cheese steaks) and works really well for spiedini.
Oil - Use good quality extra virgin olive oil, regular olive oil or vegetable oil, preferably neutral in flavor to bread the beef cutlets.
Italian Seasoned Breadcrumbs - If you can't find the pre-seasoned Italian bread crumbs, you can make them yourself by mixing regular bread crumbs with Italian seasonings, dried parsley, and garlic powder to taste.
Tomato Sauce - Better if you can make homemade tomato sauce, but your favorite jarred tomato sauce will also work well.
Onion - Use yellow, Spanish, or white onion for a milder taste.
Pecorino Romano Cheese - Buy good quality Pecorino Romano cheese (such as Locatelli) in a slice or already cut into chunks. This recipe does not use grated cheese. Alternatively, you can also use Parmesan cheese but it has a much milder flavor.
Bay Leaves - Tucking dried or fresh bay leaves between the spiedini as they bake gives them a subtle, but beautiful fragrant flavor. It really makes a difference, so don't leave them out! If using dried bay leaves, make sure they are not old.
Genoa Salami - This is optional, but thin slices of salami add another layer of flavor that really compliments the other ingredients. Just make sure the salami is sliced paper thin.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
9"x13" Baking Dish - Use a rectangular or oval ceramic casserole dish to fit all of the Sicilian Spiedini and bring them directly to the table.
How to make Spiedini: Step by Step Instructions
Bread the cutlets
- Dip each cutlet in a little olive oil, allow it to drip off, then dredge in breadcrumbs. Set aside.
Make the filling
- In a small bowl, mix together the tomato sauce, onions and cheese, then add a few handfuls of seasoned breadcrumbs until the mixture is the consistency of runny oatmeal.
Assemble the Spiedini
- Place a few cutlets down on a cutting board, then lay a piece or two of salami (if using) on top. Place a heaping teaspoon of bread crumb mixture filling on top of the salami, being careful not to put too much.
- Roll them up like cigars or bunch the meat up into a pouch and use two toothpicks to hold it close.
- Place the meat rolls into a greased baking dish. Be sure to pack them in tight, as this will help them cook evenly.
- Spoon any extra sauce, onion, or remaining breadcrumbs mixture into any holes in the pan, then tear a few bay leaves into pieces and tuck them in between each spiedini.
Bake the Spiedini
- Preheat the oven to 425 degrees.
- Cover the pan with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes to crispy perfection or so until the breadcrumbs are golden brown.
- Serve hot or warm with fresh parsley or lemon wedges.
Tips for Success
- The beef cutlets should be no bigger than 6 inches long. If they are too large after pounding them out, you can cut them in half.
- Don't go overboard with the filling, otherwise it will overflow during cooking.
- For a spicy kick, you can add some red pepper flakes to the filling.
How to Serve spiedini
This recipe is really versatile since it can be served either as an appetizer or a main course.
I like to have 2-3 spiedini per person as a starter and about 4-6 per person as a main dish, depending on other food being served.
Pair with a side dish like roasted potatoes and onions or these Brussels sprouts with anchovy caper lemon butter sauce. I always love to serve them with something green, like this Neapolitan style Escarole or Sautéed Broccoli Rabe.
In my family, we often serve spiedini at holidays and big events along with lots of other family recipes, like our Sugo (Sunday Sauce) with Meatballs and Chicken Cutlets or Lasagna Bolognese.
And don't forget to finish with a classic Sicilian dessert like Cannoli or Picotta Pie!
Spiedini FAQ
You can assemble the spiedini and refrigerate them covered for a few hours before baking. Just make sure to bring them back to room temperature before baking to ensure even cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stove for best results, as microwaving may make the breadcrumbs soggy.
Absolutely! While Pecorino Romano is traditional for its sharp flavor, you can experiment with other hard cheeses like Parmesan or Asiago if you prefer a milder taste.
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Sicilian Beef Spiedini (Spiedini Alla Siciliana)
Ingredients
- 1 lb beef cutlets very thinly sliced and pounded out (if needed) to be about ⅛-1/4 inch thick *
- ¼ cup olive or vegetable oil or more as needed
- 3 cups Italian seasoned breadcrumbs or more as needed
- 2 cups tomato sauce any kind, though homemade is preferred
- 1 large yellow onion finely minced
- 4 oz pecorino Romano cheese cut into small chunks
- 20 slices Genoa salami very thinly sliced (about 1 slice per cutlet), optional
- Toothpicks optional
- Dried bay leaves optional
Instructions
Bread the cutlets
- Arrange a work space by filling a medium, shallow bowl with oil and filling another medium, shallow bowl with about 2 cups of breadcrumbs. Working one at a time, dip each cutlet in oil, allowing the excess to drip off, and then dredge in breadcrumbs. Set aside.
Make the filing
- Mix together the tomato sauce, onions and cheese, then add a few handfuls of seasoned breadcrumbs a little at a time until the mixture is the consistency of runny oatmeal - but not too wet. If it’s too saucy it will ooze out when you roll these up.
Assemble the Spiedini
- Create an assembly line by placing a stack of breaded cutlets next to a stack of sliced salami (if using), and the bowl of filling. Place a few cutlets down on a cutting board, then lay a piece or two of salami (if using) on top. Place a heaping teaspoon of filling on top of the salami, being careful not to put too much. At this point, you can choose to roll them up like cigars or bunch the meat up into a pouch and use two toothpicks to hold it closed.
- Place the spiedini into a greased baking dish. Be sure to pack them in tight, as this will help them cook evenly. Preheat the oven to 425 degrees.
- Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. No need to chop more onions and cheese for this part if you don’t have any left.
- Break up some pieces of dried bay leaves and tuck them in between each spiedini. This is optional, but gives them a nice, subtle flavor.
- Cover the pan with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes or so until the breadcrumbs are golden brown. Serve hot or warm.
Notes
- * I used eye round cutlets sold as "sandwich steaks" because that’s what they offer in my grocery store, but any cut will work as long as they are nice and thin
- * Mary Ann's rule is that these should be finger food: 2-3 per person as an appetizer or 4-6 per person as an entree
- If the cutlets are too large after pounding them out, you can cut them in half.
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- Don't exaggerate with the filling, otherwise it will overflow during cooking.
Nutrition
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This recipe sounds very tasty and easy to make. I enjoy making and serving your dishes to my wonderful wife Mina, family, and friends! Thanks
Thanks John!! I hope you guys love this old family recipe!
Good recipe but I would probably remove the reference to Matt Lauer
Cooking on the Today Show was a highlight of my career and I won't let his alleged bad behavior negate my positive experience. Glad you liked the recipe!
These were a staple growing up with a gigantic Sicilian step family on Christmas eve. Your recipe seems spot on to theirs. Pro-tip: i found super thin sliced top sirloin at my local Costco that was magnificent and easy for these. One package made 40. Baking now!
Thank you so much for leaving a review and that's an awesome tip!