Nana’s Italian Roulade Recipe

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 jelly-roll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon

Prep: 30 min | Cook: 1-1/2 hours | Servings: 8

Ingredients for Making Nana’s Italian Roulade

  • 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) of meatless pasta sauce
  • Hot cooked spaghetti
  • Additional minced fresh parsley

Directions to Make a Perfect Nana’s Italian Roulade

  1. Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high for 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt, and pepper.
  2. Starting at a long side, cut the steak horizontally in half to within 1/2 in. of the opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness.
  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, for 1-1/2-1-3/4 hours or until meat is tender.
  5. Remove roulade from the pot; remove the 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.


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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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