Beef rolls stuffed with spinach and Provolone cheese (Involtini/Braciole)

When these beef rolls or Braciole, started showing up in markets at such a  ridiculous price, I felt the overwhelming desire to share with you a little secret.   They are incredibly easy to make.  They can also be made a day ahead.   Once they're assembled, a little olive oil and white wine is all you need to make a delicious dish.  Don't forget to remove the string before serving.   Once cooked, your rolls will hold together nicely, regardless of the string.   Buon Appetito!
Ingredients:

 

Ingredients:

2 pounds London broil (look for a good piece of beef with plenty of marbling). 
3 teaspoons of salt (plus a little more for the plates)
2 teaspoons of pepper  
1/2 pound provolone cheese sliced thin
Several cups of spinach/ washed/dried
One large skillet
3 tablespoons of olive oil plus more for drizzling. 
1 cup of white wine
String
 
 Assembly:
1.  Pound your slices of beef as thin you can with a mallet and some wax paper. 
2.  If the pieces are large cut them in equal 4 inch pieces.   You will need about that size to stuff and roll your braciole.
3.  Lay your meat flat.  Salt and pepper your beef slices on both sides and set aside. 
4.  Take one slice, lay flat, add your slice of Provolone and handful of spinach.
5.  Carefully roll your braciole as tight as you can.   Hold on to one end and tie with some string.   Tie again in the middle, then on each end.  If you prefer to use a toothpick you can.   The problem with this is that they can be dangerous, if one forgets to remove it before eating.  I don't like to use them.

 Don't worry if they are not perfect. They are very forgiving.

You should have a good pile.  About 2 each per person.  2 pounds should serve 4 people quite well.
Heat your olive oil in a large skillet enough to accommodate all the beef rolls.   (Medium high)
Place them carefully in the hot pan and cook just for a few minutes on each side.  Place about a cup of white wine in the pan over the rolls and let the wine evaporate.  This should take a few minutes.  When the rolls are good and brown and the cheese begins to ooze out of the rolls, place a cover quickly on the pan for about 5 minutes.  Turn the heat off and roll the pan around.   Remove the pan from the heat and set aside to cool.   Be sure and serve plenty of bread for the sauce.   Spoon the sauce over the beef rolls before serving.  Buon Appetito!