Steak Roulade with Provolone Recipe

Name: Steak Roulade with Provolone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 6 -ounce cans tomato paste; 1 28 -ounce can whole San Marzano tomatoes, crushed by hand; 1/2 teaspoon red pepper flakes; 1/2 teaspoon sugar; 1 small bunch basil, torn (about 10 leaves); 1 1 1/2 -to-1 3/4-pound flank steak; Kosher salt and freshly ground pepper; 1 2/3 cups grated provolone cheese (6 to 7 ounces); 3 small cloves garlic, minced; 1 cup panko breadcrumbs; 1/2 cup grated pecorino romano cheese (about 2 ounces); 1/3 cup golden raisins; 1/4 cup pine nuts or chopped walnuts; 1 cup lightly packed fresh parsley; Polenta, for serving

Servings: persons

2 6 -ounce cans tomato paste
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1 small bunch basil, torn (about 10 leaves)
1 1 1/2 -to-1 3/4-pound flank steak
Kosher salt and freshly ground pepper
1 2/3 cups grated provolone cheese (6 to 7 ounces)
3 small cloves garlic, minced
1 cup panko breadcrumbs
1/2 cup grated pecorino romano cheese (about 2 ounces)
1/3 cup golden raisins
1/4 cup pine nuts or chopped walnuts
1 cup lightly packed fresh parsley
Polenta, for serving

1
Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker.
2
Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine.
3
Cover and cook on high while you prepare the meat.
4
Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book.
5
Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick.
6
Remove the plastic; season the steak with salt and pepper.
7
Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley.
8
Starting with a long side, tightly roll up the steak like a jelly roll.
9
Secure with twine in several spots.
10
Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours.
11
Remove the meat to a cutting board and let rest 5 minutes.
12
Remove the twine, then slice 1 inch thick.
13
Serve with polenta; top with more sauce from the slow cooker.
14
Photograph by Christopher Testani

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 6 -ounce cans tomato paste, 1 28 -ounce can whole San Marzano tomatoes, crushed by hand, 1/2 teaspoon red pepper flakes, 1/2 teaspoon sugar, and more.

Yes, Steak Roulade with Provolone falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak Roulade with Provolone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions