Stir together bread crumbs, garlic, Parmesan, provolone, and parsley. Stir in 2 tablespoons olive oil.

Lay flank steak out. Spread bread crumb mixture evenly over the steak. If using one big flank steak, roll up starting on the shortest end. If using pieces like mine, just roll them however you can so you can keep the most filling inside.

Using butcher’s twine, tie the steaks to secure them. Sprinkle with salt and pepper.

Heat a skillet over medium heat. Add 2 Tablespoons olive oil and brown on each side.

Meanwhile, heat the tomato sauce in a Dutch oven. (I was making the sauce at the same time and only have one Dutch oven. If the sauce was already done, you can do this in one pot. Me, I did a lot of dishes.) Add the wine to the pan with the flank steak. Make sure that you scrape up the brown bits from the bottom. That is where all of the flavor is.

Add the braciole to the tomato sauce. Pour the wine over top.

Cover with foil or a lid and bake for one hour in a 350 degree oven. Uncover and bake for another 30 minutes, or until tender. My sauce covered the steak, but if yours does not, baste it with sauce every 30 minutes. Cut the braciole into 1/2 inch thick slices and serve over pasta with more sauce.