Auricchio Braciole (Stuffed Flank Steak Rolls)

 



6

2 lbs.  flank steak
1/2 cup  thinly sliced bacon
3 cups  shredded Imported Auricchio Provolone Cheese
2  garlic cloves, minced
1 1/2 tsp.  salt
1 tsp.  pepper
 Olive Oil
Preheat oven to 350⁰F.

Cut the steak into 1/2" thick slices. Pound each piece until about 1/8" thick.

In a mixing bowl, combine the shredded Imported Auricchio Provolone Cheese, garlic, salt and pepper. Spread 2 tablespoons of mixture down the center of each steak slice. Roll up each piece and tie with string. In a skillet, brown the rolls in olive oil over medium heat.

Line up rolls on a baking dish and bake for 1 to 1 1/2 hours, depending on size of rolls. Remove from oven and remove strings. Slice rolls into 1/4" thick slices and serve.

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