Rolls of flank beef stuffed with garlic, parsley, and Parmesan cheese—an authentic Italian delicacy. Serve with egg noodles, as a topping for ravioli or spaghetti, or both.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- ½ onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup chopped fresh parsley
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 hard-boiled egg, chopped
- 1 pinch salt and ground black pepper
- 1 tablespoon olive oil, or more if needed
- 2 pounds flank steak, pounded until thin
- 5 toothpicks, or as needed
- 1 tablespoon olive oil
- 1 (8 ounce) can tomato sauce
- 1 pinch white sugar
- 1 tomato, chopped, or more as needed
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
- Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
- Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 749 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made this when my children were growing up. It was one of my favorites and I lost the recipe. I did research not thinking I would find it but I did. Thank you so much. Just want to add, I always used my electric skillet and would increase the sauce to serve it with pasta. Sprinkle more cheese on top for serving. Thank you. I would give it 10 stars if I could.
Peccorino-Romano blend instead of Parmesan. Very good!
Thank you for sharing your recipe, would make again!!
Great recipe! Very tender and flavourful!
I made the recipe near exact it’s a good one. I don’t buy someone else’s comment that if it doesn’t have this or that it’s “not authentic”. Go to 10 Italian kitchens you will find ten different versions and ten different opinions. Thats part of the fun. Regional differences, time of year, ingredient availability
Wonderful. Very tender, I tenderized it’s and butterflied the flank steak. I used 1/2 parsley and 1/2 basil. Honey instead of sugar. Served over angel hair nests.
This recipe is great, the last 20 minutes that I simmer in the red sauce I add just a little bit of juice from hot pepper rings probably a quarter to a half a cup and it gives it a really awesome taste to the sauce!
The Bracciole is just like Nonna’s! but the sauce lacks flavour and needs basil, garlic, oregano and some parsley. This was a staple at Easter and I’ve missed it these past few years, Nonna no longer cooks. I cut the steak in half lengthwise to make it easier to pound and seared it before cooking the onions. This was finished in the oven @ 350 for 2 hours. Thanks for sharing.
I’m hoping I don’t have to rate it. I didn’t try it yet;but I wanted to tell people that my ex husband’s family were true Italian, and they ate this for Christmas day. It seems fairly close to authenticate. If it doesn’t have the hard boiled egg, it’s not. I also remember green or bell peppers in the sauce with the onions.
I only used the part of the recipe that explains how and what to do with the meat as I made my own pasta sauce. It was quite tasty and definitely added more taste to my sauce. Had family over for dinner and they all loved it.
I made this recipe with the following increases 2.5 lbs of flank and about 1-1/2 hard boiled eggs, and 2 chopped tomatoes. It was outstanding!!! My only change I would make to this receipe is serving size. I served this to my husband,two 30 year old men and myself and there were only 2 tiny pieces left!!! 6 servings would have been pushing it. Maybe it was just too good!!! I would highly recommend this recipe.
My family loved it. I put the steak rolls together the night before and refridgerate. Then brown them in the olive oil and onions the next day. Put the browned beef, onions and other sauce ingredients in a slow cooker and cook on low for 4-5 hours, it melts in your mouth.
I followed the recipe as written. My husband and I loved this! Wouldn’t change a thing. Served with a nice salad w/Italian dressing. 🙂 YUM!
The main reason I picked this recipe over all the other flank steak recipes on this sight is because it didn’t require it to be marinated. That, I think, is a mistake. Maybe mechanical tenderizing would work as well as marinating but it needed something. It tasted great but was pretty tough. Instead of tomato sauce I used jarred spaghetti sauce & served with a side of linguine.
This was a really nice change from regular spaghetti or bolognese.
Excellent flavors and very authentic.