Braciole, or Beef and Cheese Pinwheels...it sounds better in Italian

I've seen it done a dozen times over the years and never got around to trying it myself until last night.  Why?  I thought was a bit fussy for dinner on the fast and I was only partially correct.  It is a bit labor intensive with the prep of ingredients but once done it goes pretty fast.  The braise to completely tenderize the meat takes about an hour, but that is all hands free so its really not an issue...unless you need dinner on the table in 30 minutes.

This recipe is a blend of many from several sources.  I took meticulous notes of what I used to save you the guess work.  The end result is quite tasty with all but one in my house actually enjoying the final product which makes it a win in my book.  The lone dissenter is one who isn't a fan of cheese to start with.

Braciole

• 1 lb, about 4 thin cut round steaks
• 1/2 lb Fontina cheese - shredded.
• 1/2 c Parmesan, grated
• 1/2 c panko bread crumbs
• 1 small bunch parsley - chopped
• 4 cloves garlic- minced
• salt 
• pepper
• 1 can beef broth
• 1 can tomato puree
• 1 can tomato sauce
• 1 T parsley - chopped
• 1 T basil -chopped

Combine Parmesan, panko, parsley and garlic, toss to combine.  Take a piece of meat and season with salt and pepper.  Add 1/4 of the bread crumb parsley mixture and spread evenly over the meat. Top with 1/4 of the shredded Fontina.  Roll up from widest end jelly roll style,  Secure with toothpicks.  Repeat with remaining slices of meat.


In large skillet add some olive oil and over medium high heat sear all sides of the beef rolls.  When seared remove meat from pan and set aside.  Stir in your beef broth to deglaze pan, then add in tomato puree and tomato sauce.  Return meat to pan.  Cover and put in a 325F oven for 1 hour.