Stuffed steak rolls with mushrooms and cheese

Mmmm these were ever delicious--another recipe made here in France!  I based the idea loosely on a rolled flank steak recipe I'd done before.  I did not measure anything, just put it together, so that is why the amounts are missing.  You can adapt it to your taste, of course :)  10/10, will make again for sure!  Served with rosemary potatoes.

Ingredietns:

butter (around maybe 1.5 T.)
8 oz. button mushrooms, quartered (I ended up with some leftover, which I just served alongside)
salt and pepper, to taste
1 large clove garlic, minced large
dry white wine (I used Chardonnay, would guess maybe 1/4 c. at most)
bread crumbs
Italian parsley, chopped
thyme (I used dried, but think it would be even better with fresh)
4 thinly sliced steaks (each one was slightly larger than the size of my palm spread open wide, maybe 3/8" thick)
4 slices of prosciutto
shredded Gruyère (used maybe 1 T. per steak roll)
Roquefort, crumbled (used maybe 1/2 T. per steak roll)
olive oil

Directions:

1. In a medium saucepan over medium to medium-high heat, melt the butter, then add the mushrooms and salt and pepper.  Cook for around 2-3 minutes (when mushrooms begin to give their liquid), then add the garlic.  Cook for additional 2 minutes, stirring often.

2. Deglaze pan with the white wine, cook until evaporated (should be fairly quickly).  Transfer mushrooms to a dish and set aside.

3. Combine the bread crumbs, parsley, and thyme in a bowl. (I forgot to get pic after I combined them lol.)

4. Lay steaks out on a work surface.  Place 1 slice of prosciutto on each, then top with a thin layer of the breadcrumb mixture.

5. In the middle, make a row using the reserved mushroom mixture.  Top with Gruyère and Roquefort.

6. Roll up gently and tie with kitchen string (or, if you don't have any (like I didn't here), you can make strips of crumpled aluminium foil--works great!).

7. Reheat the same pan used for the mushrooms over medium-high heat.  Add steaks and drizzle with olive oil, turning to coat all over.  Cook until desired doneness (I didn't quite get them done after going around 2 minutes per "side" (they cooked on 4 rolled 'sides'), so I had to return them to pan and cook another couple of minutes.  I would guess they should take around 10-12 min total, depending on thickness of the steaks.  Serve with the excess mushrooms and desired sides.  Enjoy!