Italian Braciole (Italian Rolled Beef)

Step 1

Pound steaks to ¼ thickness, if not already sliced thin.

Step 2

Season both sides of the beef with salt and pepper.

Step 3

In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.

Step 4

Add water one tablespoon at a time until the mixture is moistened and sticks together but does not become too wet.

Step 5

Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.

Step 6

Roll steak and filling like an egg roll – fold one end over about 1 inch. Fold in sides, about ½ inch, and continue to roll, being careful fold in the sides as you go.

Step 7

Tie the rolls up (like a package) using kitchen string.

Step 8

Heat olive oil in skillet over medium heat. Quickly brown steak rolls on all sides.

Step 9

When steak is browned, transfer to large pot and cover steak rolls with your favorite marinara sauce.

Step 10

Simmer over medium-low heat for at least 2 hours.