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Cook Time 6 to 8 hours

Prep Time 35 minutes


Makes 8 servings


1 can (28 ounces) tomato sauce
2-1/2 teaspoons dried oregano, divided
1-1/4 teaspoons dried basil, divided
1 teaspoon salt
1/2 pound bulk hot Italian sausage
1/2 cup chopped onion
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon dried parsley flakes
1 to 2 beef flank steaks (about 2-1/2 pounds)


  1. Combine tomato sauce, 2 teaspoons oregano, 1 teaspoon basil and salt in medium bowl; set aside.
  2. Brown sausage in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Combine sausage, onion, cheese, garlic, parsley, remaining 1/2 teaspoon oregano and remaining 1/4 teaspoon basil in medium bowl; set aside.
  3. Place steak between 2 pieces waxed paper. Pound with meat mallet until steak is 1/8 to 1/4 inch thick. Cut steak into 3-inch-wide strips.
  4. Spoon sausage mixture evenly onto each steak strip. Roll up, jelly-roll-style, securing meat with toothpicks. Place each roll in slow cooker. Pour reserved tomato sauce mixture over rolls. Cover; cook on LOW 6 to 8 hours.
  5. Cut each roll into slices. Top with hot tomato sauce.

Nutritional Information

Serving Size: 1/8 of total recipe
Fiber 3 g
Carbohydrate 12 g
Cholesterol 104 mg
Saturated Fat 10 g
Total Fat 23 g
Calories from Fat 45 %
Calories 466
Protein 50 g
Sodium 1,576 mg

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