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1
For the steak: Gently pound the steak to 1/4-inch thickness.
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2
Sprinkle the breadcrumbs, pecorino, parsley and garlic onto the meat.
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3
Drizzle 2 tablespoons olive oil over the meat.
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4
Roll the meat with the grain and tie with butcher's twine to secure the roll.
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5
Sprinkle the outside of the roll generously with salt and pepper.
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6
Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown.
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7
Remove the meat from the pan and set aside.
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8
Turn down the heat to medium and add 3 tablespoons olive oil, the onions, garlic, Italian seasoning and crushed red pepper.
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9
Sweat until translucent, about 10 minutes, stirring to avoid burning.
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10
Add the tomato paste and cook 3 more minutes.
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11
Then deglaze the pan with the wine, scraping all the fond from the bottom, and add the crushed tomatoes.
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12
Season with salt and pepper.
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13
Bring to a simmer and add the meat back to the pan.
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14
Simmer over low heat until the meat is tender, about 2 hours.
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15
Taste and season again with salt and pepper, if necessary.
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16
Remove the meat from the pot, cut the twine and slice against the grain into 1/4 to 1/2-inch slices.
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17
Reserve the tomato sauce.
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18
To assemble the sandwiches: Take a warm, buttered hero roll and place 3 slices of the braciole on the bread.
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19
Follow with a few shaving of the Parmigiano-Reggiano, some dollops of burrata, the peppadew peppers and top with the Fried Onions.
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20
Serve with a side of the tomato sauce for dipping.
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21
In a large pot, heat the oil to 350 degrees F. Slice the onions into thin half moons and soak in the buttermilk for 15 minutes.
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22
Drain on a rack.
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23
Season the flour with salt and pepper and then dredge the onions into the mixture.
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24
Fry until golden brown.
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25
Drain on paper towels.
