Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.

Recipe Summary

30 mins
1 hr 20 mins
1 hr 50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.

  • Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.

  • Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.

  • Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.

Nutrition Facts

318 calories; protein 22.6g 45% DV; carbohydrates 5.5g 2% DV; fat 22.8g 35% DV; cholesterol 88.7mg 30% DV; sodium 749.1mg 30% DV. Full Nutrition

Reviews (11)

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14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
My family loved it. I put the steak rolls together the night before and refridgerate. Then brown them in the olive oil and onions the next day. Put the browned beef onions and other sauce ingredients in a slow cooker and cook on low for 4-5 hours it melts in your mouth. Read More
Rating: 4 stars
The main reason I picked this recipe over all the other flank steak recipes on this sight is because it didn't require it to be marinated. That I think is a mistake. Maybe mechanical tenderizing would work as well as marinating but it needed something. It tasted great but was pretty tough. Instead of tomato sauce I used jarred spaghetti sauce & served with a side of linguine. Read More
Rating: 5 stars
I made this recipe with the following increases 2.5 lbs of flank and about 1-1/2 hard boiled eggs and 2 chopped tomatoes. It was outstanding!!! My only change I would make to this receipe is serving size. I served this to my husband two 30 year old men and myself and there were only 2 tiny pieces left!!! 6 servings would have been pushing it. Maybe it was just too good!!! I would highly recommend this recipe. Read More
Rating: 5 stars
I followed the recipe as written. My husband and I loved this! Wouldn't change a thing. Served with a nice salad w/Italian dressing.:) YUM! Read More
Rating: 5 stars
This was a really nice change from regular spaghetti or bolognese. Read More
Rating: 4 stars
The Bracciole is just like Nonna's! but the sauce lacks flavour and needs basil garlic oregano and some parsley. This was a staple at Easter and I've missed it these past few years Nonna no longer cooks. I cut the steak in half lengthwise to make it easier to pound and seared it before cooking the onions. This was finished in the oven @ 350 for 2 hours. Thanks for sharing. Read More
Rating: 5 stars
Excellent flavors and very authentic. Read More
Rating: 5 stars
This recipe is great, the last 20 minutes that I simmer in the red sauce I add just a little bit of juice from hot pepper rings probably a quarter to a half a cup and it gives it a really awesome taste to the sauce! Read More
Rating: 5 stars
I'm hoping I don't have to rate it. I didn't try it yet;but I wanted to tell people that my ex husband's family were true Italian and they ate this for Christmas day. It seems fairly close to authenticate. If it doesn't have the hard boiled egg it's not. I also remember green or bell peppers in the sauce with the onions. Read More