• Thinly slice steak and gently pound to 1/4 to 1/8-inch thickness.
• Pat steak dry with paper towel; season with salt and pepper on both sides.
• Place minced garlic, followed by grated Parmigiano Reggiano and chopped parsley on top of tinley sliced beef.
• Add sliced Prosciutto on top of beef, evenly distributed.
• Optional: Add sliced provolone cheese and diced egg on top of beef.
• Tightly roll the beef, tucking in the sides, and secure with toothpicks or kitchen twine (recommended).

Instant Pot

• In the instant pot, heat 1/4 cup of olive oil with the SAUTÈ setting.
• Add steak and brown all sides. About 5-7 minutes. NOTE: Start browning the meat with the seam side down to seal it.
• Once browned, remove from pot and set aside.
• Add tomato sauce to the instant pot and deglaze the pan (scrape up the brown bits from the bottom of the pan).
• Place the braciole back into the pot.
• Lock the lid in place and select MEAT/STEW on high pressure for 30 minutes.
• Once the Braciole is finished cooking, carefully turn to value to a quick release.

Stovetop

• Heat olive oil in a Dutch oven or large pot over medium-high heat.
• Brown all sides of the braciole starting with the seam side to seal it.
• Once browned, add the sauce into the pot, cover and simmer on low heat for 90 minutes. 
• Remove the rolls with tongs to a cutting board and slice the Braciole for serving. About 1/2 inch thick.
• Add sauce on top of the sliced Braciole and serve with some fresh parsley.
• Enjoy!