For Italian Roulade

  • 6 strips of bacon
  • 2 cloves of minced garlic
  • ½ teaspoon of pepper
  • ½ teaspoon of salt
  • ¾ teaspoon of Italian seasoning
  • 1 beef flank steak
  • 3 sliced hard-boiled eggs
  • ¼ cup of grated Parmesan cheese
  • ¼ cup of freshly minced parsley and more for garnishing
  • 3 jars of meatless pasta sauce
  • 2 tablespoons of olive oil
  • Cooked hot spaghetti


  1. Preheat your oven to 350 degrees Fahrenheit. Take a microwave safe plate, line it with paper towels, and place the bacon strips on it. Now, cover it using some additional paper towels. Microwave the strips for 3-5 minutes on high power until it is cooked partially. However, it should not be crisp. Take a bowl, mix garlic, the Italian seasoning, pepper, and salt.
  2. Cut the steak in half in a horizontal manner, starting from the long side. It should be within a ½ inch of the opposite side. Open up the steal and cover it using a plastic wrap. Pound it using a meat mallet for getting a thickness of ¼ inch. Then remove the plastic.
  3. Take the garlic mix and spread it out over the steak. Add cheese and layer it up with bacon and eggs within 1 inch. Sprinkle fresh parsley. Roll up the steak starting from the long side. Tie it up in every 1 ½ inch intervals using kitchen string. Heat oil in Dutch oven on medium flame. Brown the roulade on each side. Add the pasta sauce and bake for 1 ½ hour or till the meat is tender enough.

  1. Take out the roulade from the pot. Get rid of the strings and cut them in slices. Serve the roulade with hot cooked spaghetti. Garnish with fresh parsley.


  • If you do not want to have pasta then you can have a fresh salad with the roulade.
  • Garnish it with lime wedges and oregano if you want.