Roll steak up and fasten with toothpick so steak does not unroll.
Brown outside of steak rolls in oil in 4 to 6 quart pan.
After all steak rolls are browned, place back in pan.
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.).
Simmer for approximately 1-1/2 to 2 hours.
Sauce will thicken quite a bit. Make sure steak doesn't start to stick to bottom of pan.