Ingredients:

  • 1.5 lb flank steak or top round, sliced into thin sheets
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 4 oz provolone or mozzarella, thinly sliced
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups crushed tomatoes
  • ½ cup beef broth
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 1 bay leaf

Instructions:

  1. Place 1.5 lb flank steak or top round slices between two sheets of plastic wrap and use a meat mallet to pound the beef to a uniform ¼ inch thickness.
  2. Rub the minced garlic, salt, pepper, and parsley evenly across the surface of the beef.
  3. Place a slice of 4 oz provolone or mozzarella at one end, roll the beef tightly into a cylinder, and secure the edge with a toothpick or kitchen twine.
  4. Heat 1 tbsp of olive oil in a skillet over medium-high heat and sear rolls seam-side down first for 2–3 minutes per side until mahogany-colored.
  5. Remove rolls from the pan; in the same pan, add remaining oil and sauté onions until translucent.
  6. Stir in minced garlic and tomato paste, cooking for 2 minutes until the paste darkens.
  7. Stir in crushed tomatoes, beef broth, oregano, sugar, and the bay leaf, then bring to a gentle simmer.
  8. Return the beef rolls to the sauce, cover with a lid, and simmer on low for 30–40 minutes until beef is tender and reaches an internal temperature of 145°F (63°C). Let the rolls rest for 3 minutes before serving.