1. On a work surface, spread the slices of beef, overlapping them slightly to form a large rectangle. Cover with the cheese and ham. Place the vegetables and parsley in a thin line on the longest side of the rectangle. Season with pepper.
2. Roll up the piece of meat. Tie at eight equal intervals to cut, in between the strings, ending up with eight 2.5-cm (1-inch) thick rolls.
3. In a large skillet, heat the oil. Cook the rolls a few minutes on each side.
4. Serve with vegetables.

NOTE FROM RICARDO

This recipe makes eight rolls. If you want to freeze some, it must be done before cooking.