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  • 8 thinly sliced top round steaks
  • 10 slices bread
  • 2 cloves garlic, minced
  • ½ small onion, diced
  • 2 tablespoons fresh parsley, minced
  • ¼ cup grated parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 tablespoons water
  • 2 tablespoons olive oil
  • Spaghetti sauce


Pound steaks to ¼ thickness, if not sliced thin. Season both sides with salt and pepper to taste. In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper. Add water, being careful that the mixture is not too wet. Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.

Roll steak and filling like an egg roll – Fold one end over about 1 inch. Fold in sides, about ½ inch, and continue to roll, being careful fold in the sides as you go. Tie the rolls up (like a package) using kitchen string.

Heat olive oil in skillet over medium heat. Quickly brown steak on all sides. When steak is browned, transfer to large pot and cover steak rolls with your favorite spaghetti sauce. Simmer over medium-low heat for at least 2 hours.

Note: For a variation on this recipe, you can use a slice of proscuitto, ½ slice of provolone cheese and a teaspoonful of ricotta cheese in lieu of the bread filling.