Servings: ~2 pieces
Author: Buon-a-petitti

Ingredients
⅓ pound of thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced
Fresh parsley, chopped 
Grated pecorino romano cheese 
Sprinkle of red hot pepper flakes 
Prosciutto, thin sliced
Boiled Eggs, chopped (options)
Provolone Cheese Slices (optional)
Olive Oil 
Salt & Pepper to taste 

Directions
Pound meat with mallet to soften and thin.

Sprinkle with S&P to taste.
Add a few flakes of hot pepper.
Add garlic chunks
Add chopped parsley
Add pecorino cheese
Add two slices of prosciutto per 
Add chopped eggs and provolone (optional)
Tightly roll beef from narrow end to wider end.
Secure with toothpicks.
Heat, over medium flame, enough olive oil to just cover the bottom of a medium sized skillet.
Add the braciole and brown on all sides.
Add browned braciole to the sauce which should already be cooking.
Simmer partially covered for 2 hours, adding water as needed.