This is a thin sliced ribeye that I pounded flat and filled with layers of Parmigiano, panko, ham, and shrimp. It was then rolled, seared, and braised in pasta sauce until cooked through.
Growing up with Sicilian grandparents, we were often served “braciolini”, mini-braciole on a skewer with a meal sometimes. Ours were always steak and breadcrumbs. This looks interesting!