Description
Tender beef rolls stuffed with a savory breadcrumb, cheese, and herb filling, slowly simmered in a rich tomato sauce until fork-tender.
Ingredients
Scale
- 1 1/2 pounds flank steak, pounded thin
- 1/2 cup Italian-style breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 1 large egg, lightly beaten
- 4 cups tomato sauce (homemade or high-quality jarred)
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 rib celery, finely diced
Instructions
- Preheat Your Equipment: Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
- Combine Ingredients: In a medium bowl, whisk together breadcrumbs, Parmesan, parsley, minced garlic, beaten egg, 1 tablespoon olive oil, salt, and black pepper until evenly combined.
- Prepare Your Cooking Vessel: Ensure your Dutch oven or deep skillet is large enough to fit the rolls snugly and allow the sauce to come up around them. Keep a lid nearby for simmering.
- Assemble the Dish: Lay the pounded flank steak flat, season lightly with salt and pepper, spread the breadcrumb mixture evenly over the meat, then roll tightly from one short end to the other. Tie each roll securely with kitchen twine at 1 1/2-inch intervals.
- Cook to Perfection: Add the tied rolls to the hot pot and sear on all sides until deeply browned, about 2 to 3 minutes per side. Remove the rolls and add the chopped onion, carrot, and celery to the pot, sauté until softened, about 6 to 8 minutes. Return the rolls to the pot, pour in the tomato sauce so the rolls are mostly covered, bring to a gentle simmer, cover, and cook on low for 1 hour 30 minutes to 2 hours until the meat is fork-tender.
- Finishing Touches: Remove the twine from the cooked rolls, taste the sauce and adjust seasoning with salt and pepper, and let the rolls rest in the sauce for 10 to 15 minutes to meld flavors.
- Serve and Enjoy: Slice each roll into pinwheels, spoon generous amounts of sauce over the slices, and serve over pasta, polenta, or with crusty bread.
Notes
- Pound the steak evenly so the rolls cook uniformly.
- Do not overfill the rolls to prevent bursting while cooking.
- Sear before simmering to develop deeper flavor in the sauce.
- Make ahead by assembling the rolls a day before and refrigerating until ready to cook.
Nutrition
- Serving Size: 1 stuffed beef roll (approximately 1/6 of recipe)
- Calories: 380
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg