1 pound lean ground beef
2 tablespoons olive oil
1/2 teaspoon salt
1 cup water
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram, crushed
2 tablespoons finely chopped fresh thyme
In a medium mixing bowl, mix together lean ground beef, olive oil, salt, water, garlic, rosemary, marjoram, thyme and olive oil. Shape into a 1/4 inch thick. Shape mixture into 1/4 to 1/2 inch thick strips. Wrap in plastic wrap, and refrigerate for about 48 hours.
Preheat an outdoor grill for medium high heat and lightly oil grate.
Grill strips of beef in 2 quart steamer or Dutch oven until beef is no longer pink and juices run clear, about 15 minutes. Transfer meat to a large mixing bowl, and spread with 1/2 cup of the grated Italian cheese mixture.
Stuff remaining cheese over meat strips. Place meat on grill, turning strips over. Cook about 5 to 7 minutes on each side. Grill about 2 minutes on each side, until internal meat temperature reaches 145 degrees.