braciole italian stuffed steak rolls

Name: Braciole Italian Stuffed Steak Rolls
Prep time: 45 min
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 1/2 pound(s) beef flank steak, or round steak or london broil; 1/2 cup(s) italian seasoned bread crumbs (i use progresso); 3 clove(s) garlic, minced; 2/3 cup(s) freshly grated pecorino romano cheese; 1 cup(s) grated provolone cheese; 2 tablespoon(s) freshly chopped flat leaf parsley; 2 tablespoon(s) olive oil, extra virgin; - hard boiled eggs, chopped (optional)

(5 RATINGS)

234 Pinches 3 Photos

Annamaria Settanni McDonald

Brooklyn, OH

Updated on May 18, 2011

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.

Rate

prep time 45 Min

cook time 1 Hr

method ---

yield 4-6 serving(s)

Ingredients

1 1/2 pounds beef flank steak, or round steak or london broil
1/2 cup italian seasoned bread crumbs (i use progresso)
3 cloves garlic, minced
2/3 cup freshly grated pecorino romano cheese
1 cup grated provolone cheese
2 tablespoons freshly chopped flat leaf parsley
2 tablespoons olive oil, extra virgin
- hard boiled eggs, chopped (optional)

How To Make braciole italian stuffed steak rolls

Step 1

When you go to the grocer ask your butcher to cut the steaks to 1/4 inch thickness.

Step 2

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.
Step 3

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.
Step 4

If using chopped up hard broiled egg, add right before you roll the steaks.
Step 5

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.
Step 6

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.
Step 7

Serve as a second course after pasta or along your pasta with sauce.
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