Pound steaks to ¼ thickness, if not already sliced thin.
Season both sides of the beef with salt and pepper.
In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.
Add water one tablespoon at a time until the mixture is moistened and sticks together but does not become too wet.
Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.
Roll steak and filling like an egg roll – fold one end over about 1 inch. Fold in sides, about ½ inch, and continue to roll, being careful fold in the sides as you go.
Tie the rolls up (like a package) using kitchen string.
Heat olive oil in skillet over medium heat. Quickly brown steak rolls on all sides.
When steak is browned, transfer to large pot and cover steak rolls with your favorite marinara sauce.
Simmer over medium-low heat for at least 2 hours.
Note 1: For a variation on this recipe, you can use a slice of proscuitto, ½ slice of provolone cheese and a teaspoonful of ricotta cheese in lieu of the bread filling.Note 2: This is one of those meals that I make in large batches. I find it's just as easy to double the recipe and freeze some rather than only making a single serving.
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