Save on Pinterest

Nana’s Italian Roulade

My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll 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

Ingredients

  • 6 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-boiled 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

Directions

  • 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.
  • Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness.
  • 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.
  • 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.
  • Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • shelleyd
    Nov 11, 2020

    This is Italian Braciole. Often made using round steak pounded thin, stuffed and rolled. Lightly dredge in seasoned flour once rolled and tied then brown in some oil in hot pan. Add to sauce with other meats to simmer away and you have Sunday sauce. Suggested to cook with are pork neck bones, riblets, Italian sausage links, homemade meatballs, even a lamb bone if you are so lucky to have one. The braciole combined with all the other meats gives you a wonderful flavor and a beautiiful meat platter! With your pasta, a huge salad and Italian bread, you have a feast!

  • Bonnie
    Apr 27, 2020

    Actually, the eggs ARE traditional but so is homemade sauce, never jarred! My non-traditional bracciolle uses sliced pepperoni instead of bacon and minced garlic and parmesan cheese in the filling, no eggs. Then a homemade tomato/mushroom sauce-devine!

  • bjsilve0
    May 7, 2015

    Agree with matteliz.

  • BobbysChicagoBAbe
    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.

  • matteliz
    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
    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.