Steak Roulade with Provolone

Total Time:
7 hr 30 min
25 min
5 min
7 hr


  • 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
  • Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker. Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine. Cover and cook on high while you prepare the meat.

  • Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick. Remove the plastic; season the steak with salt and pepper. Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley.

  • Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours.

  • Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta; top with more sauce from the slow cooker.

  • Photograph by Christopher Testani

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