Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

My family loves this steak. It is festive and delicious. This recipe came out of a recipe book put together from Home Economic Teachers all over the U.S. called "Foreign Foods".

Ingredients Nutrition

  • 1 breakfast steak (cut into pieces about 2-inchx6-inch) or 1 any thin steak (cut into pieces about 2-inchx6-inch)
  • 12 slice bacon
  • 12 teaspoon parsley
  • 1 teaspoon parmesan cheese
  • 14 teaspoon garlic, chopped
  • toothpick
  • 2 tablespoons oil (for frying)
  • tomato sauce to cover roll


  1. Lay all thin steaks out flat on cookie sheets.
  2. Put 1/2 slice of bacon on each steak.
  3. Sprinkle parsley over each steak.
  4. Sprinkle parmesan cheese over each steak.
  5. Sprinkle chopped garlic over each steak.
  6. Roll steak up and fasten with toothpick so steak does not unroll.
  7. Brown outside of steak rolls in oil in 4 to 6 quart pan.
  8. After all steak rolls are browned, place back in pan.
  9. Cover with tomato sauce. (I usually cover the bottom of the pan with steak so I would use approximately two to three 8 ounce cans tomato sauce and a little water to make sure meat is completely covered.).
  10. Simmer for approximately 1-1/2 to 2 hours.
  11. Sauce will thicken quite a bit. Make sure steak doesn't start to stick to bottom of pan.
Most Helpful

5 5

A very tasty steak dish that is so tender! I didnt have three cans of tomato sauce so I used some beef broth that I had in the refrigerator. Also used turkey bacon instead of regular but think I would prefer regular bacon next time. DH loves a lot of sauce so this was perfect for him. Served over brown rice and added a tossed green salad. Made and reviewed for ZWT8 - 2012 The Fearless Red Dragons.

5 5

Oh my we had a fabulous dinner tonight! These are so tasty and impressive! Very tender, I simmered for the full 2 hours and they were more than just perfect. Awesome, easy recipe that is going to be a staple here now. 6 thumbs up from the household!

5 5

This was very good! The meat was tender due to the long cooking time. I only had 2 cans of tomato sauce and then added a can of V8 spicy. It gave it a little punch that was great. This recipe makes a lot of sauce, so I saved leftover sauce and added more garlic, basil and oregano and used it for spaghetti the next night. In fact, I may serve it that way for an Italian twist. To change it up, for Mexican night. instead of parsley add 1 t cumin and 1 T cilantro and add 2 cans tomato sauce and one can of tomatoes and green chili. This is a great way to make an inexpensive cut of meat look like a 5 star dinner! Thanks, Lynn, for the recipe! Made for ZWT5-Genies of Gourmet