Nana's Italian Roulade Recipe
Nana's Italian Roulade Recipe photo by Taste of Home
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Nana's Italian Roulade Recipe

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My great aunt from Sicily taught my mother how to stuff and bake a steak in a jellyroll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
TOTAL TIME: Prep: 30 min. Cook: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 1-1/2 hours
MAKES: 8 servings


  • 6 Jones Dairy Farm Dry-Aged Bacon strips
  • 2 garlic cloves, minced
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 1/4 cup grated Parmesan cheese
  • 3 hard-cooked large eggs, sliced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons olive oil
  • 3 jars (24 ounces each) meatless pasta sauce
  • Hot cooked spaghetti
  • Additional minced fresh parsley

Nutritional Facts

1 slice with 3/4 cup sauce (calculated without spaghetti): 331 calories, 15g fat (5g saturated fat), 119mg cholesterol, 1491mg sodium, 24g carbohydrate (17g sugars, 4g fiber), 26g protein.


  1. Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper.
  2. Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/4-in. thickness; remove plastic.
  3. Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string.
  4. In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender.
  5. Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley. Yield: 8 servings.
Originally published as Nana's Italian Roulade in Taste of Home February/March 2015, p38

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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bjsilve0 User ID: 172187 226015
Reviewed May. 7, 2015

"Agree with matteliz."

MY REVIEW User ID: 1665956 221459
Reviewed Feb. 26, 2015

"This is a definite keeper in this household! I just cut down the spaghetti sauce to 1-1 12 jars and didn't include the boiled egg, since my daughter is allergic to eggs. My husband and I had that on the side, and just mixed it in with our portions."

MY REVIEW User ID: 77962 220512
Reviewed Feb. 14, 2015

"Delicious! My children (and husband) gobbled it right down for Valentine's Day. I gave it 4 stars because it takes some time to make. And you have such a huge pot of tomato sauce left over."

aug2295 User ID: 4631582 220063
Reviewed Feb. 8, 2015

"Really awesome recipe. Like beef braciole. I liked the eggs and bacon here, they added just enough flavor to make this different but didn't overpower the tender beef."

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