1. Using a sharp knife, butterfly the steak to create more surface area for the meats and cheese (ask your butcher for help if you do not feel comfortable doing this). Lay your flank steak on the cutting board so the muscle is going up and down.2. Shingle all of the meats and cheese onto the steak, one layer at a time.
3. Tightly roll the steak from left to right and lay the seam on the cutting board.
4. With your butcher’s twine, tie 4 knots down the length of the steak to keep the everything together.
5. Lower the braciole into a deep roasting pan and cover with sauce (you know Aunt Norma's Sauce is the best, but you should use your favorite).Next, place the dish in a 325-degree oven and let cook for 2-3 hours, or until the braciole is tender. After 2 hours, remove from the oven and let cool. When you are ready to eat, remove the braciole from the sauce, snip the strings off of the braciole, slice the meat and serve with the sauce spooned over top.