Moist Italian seasoned steak rollups are melt in your mouth and adds flavor to your sauce. My mom makes these a lot usually served on a Sunday. The meat just comes apart and melts in your mouth. This is also a great addition as it adds flavor to your sauce during the cooking process. Just make sure you remove the string before serving or to warn your guests about any string you might of missed.
When you go to the grocer ask your butcher to cut the steaks to 1/4 inch thickness.
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Pound the meat to a 1/8 of an inch thickness between 2 pieces of wax paper. You'll want to have a rectangular pieces of 7"x4". Cut the steak accordingly.
If using chopped up hard broiled egg, add right before you roll the steaks.
Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
In a skillet pan, heat 2 tablespoons of olive oil. Seer (brown) the rolls on all sides, this will take about 8-10 minutes. Put rolls into your sauce, and from this point on when stirring your sauce be gentle. Cook sauce with Braciole for at least 40-60 minutes for even cooking in the meat.
Serve as a second course after pasta or along your pasta with sauce.