Braised Stuffed Flank Steak with Fettuccine Recipe Serves 6
Prep Time 20 min
Cook Time 1 hr 45 min

Nutritional Information

Serving Size 1 serving
Amount Per
Calories 720
Calories from Fat 190
Total Fat 21 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 990 mg
Total Carbs 70 g
Dietary Fiber 5 g
Sugars 10 g
Protein 61 g
Vitamin A 6 %
Vitamin C 25 %
Calcium 25 %
Iron 35 %

Braised Stuffed Flank Steak with Fettuccine

Kitchen twine is just regular string that you can use for cooking.


  • 2 Tbsp. plain dry bread crumbs
  • 1 Tbsp. grated Parmesan cheese
  • 2 Tbsp. finely chopped fresh parsley leaves
  • 2 1/2 -lb. boneless flank steak
  • 4 slices provolone cheese
  • 2 ounces thinly sliced prosciutto
  • 1 tsp. olive oil
  • 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
  • 1 lb. fettuccine or pappardelle nests , cooked and drained


  1. Combine bread crumbs, parmesan cheese and parsley in small bowl. Evenly layer provolone cheese, bread crumb mixture then prosciutto on flank steak. Roll lengthwise, with the grain, and tie securely with kitchen twine.
  2. Heat olive oil in a large deep nonstick skillet over medium-high heat and brown steak. Add Pasta Sauce. Simmer covered about 1-1/2 hours or until steak is tender. Remove steak and let stand covered 5 minutes. Toss sauce with hot fettuccine. Remove twine, slice steak and serve over fettuccine.

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