Reviewed: Apr. 23, 2012

Absolutely delicious!

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Reviewer:

shademaster

Cooking Level: Intermediate

Reviewed: Mar. 25, 2012

I have enjoyed all the changes to my recipe. the easiest way to start the flank steak is to have the butcher run it through a tenderizer twice, then add kosher salt and cracked pepper to both sides and pound in with a meat mallet. Add what you want, roll, tie,and sear then drop in your slow cooker with your marinara.... Enjoy

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Reviewer:

bobthecook1

Cooking Level: Expert

Home Town: Elgin, Illinois, USA

Living In: Peoria, Illinois, USA

Reviewed: Feb. 17, 2012

This was so good. I thought I had messed it up because I "rolled" it the wrong way, because it was the only way I could roll the meat. I was afraid it would be hard to cut. It cut like butter. I saved the leftover sauce. It had such a wonder beefy flavor, it adds incredible flavor to other dishes you add it to. Note, I used the marinara on sale at the store, and it was perfect.

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Reviewer:

Karen

Reviewed: Jan. 4, 2012

Having made other Bracioles, this recipe won't let you down. I didn't have bacon but it was still wonderful.

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Reviewer:

Seekery

Cooking Level: Expert

Reviewed: Dec. 20, 2011

Yum! I used slices of provolone cheese and made rice on the side.

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Reviewer:

Diane

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Cooking Level: Intermediate

Reviewed: Dec. 7, 2011

this was verrry good. i liked it a little more than my husband... but made it as stated, with the exception of homemade marinara.... was great over pasta.. next time i might add hot peppers and serve over either rigatoni or rice.

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Reviewer:

lori

Cooking Level: Intermediate

Reviewed: Nov. 30, 2011

This was great comfort food and reminded me of my Italian grandmother's recipe. She used pancetta or smoked pork hock for the sauce, instead of the bacon. The only changes I would make the next time out is to use provolone instead of the cheese blend, and possibly proscuiotto instead of the bacon. But, the recipe, as it stands, is excellent, and I would definitely make it again. My husband and boys said it was 5 stars and restaurant worthy.

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Reviewer:

SharonBunny

Reviewed: Nov. 13, 2011

It's ok, nothing special.

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Reviewer:

Gin

Reviewed: Nov. 10, 2011

YUM!!!!!!

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Reviewer:

pennywon

Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 7, 2011

I used my own homemade sauce, & after making it once, reduced the bread crumbs to 1/4c & 1 egg. I also substituted the bacon for 8 slices (thinly sliced) of sweet capicola. It was so tender & delicious.

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