Pat dry beef with a paper towel and place it on a smooth surface.

Place parchment paper below and above the steak and pound using ponder until evenly thinned out.

In a bowl, add parmesan cheese, provolone, parsley, Italian seasoning, garlic and breadcrumbs, and mix thoroughly.

Remove the parchment paper from the top of the flank steak and evenly spread the breadcrumb mixture all over the steak, leaving ½" edges on all sides.

Tightly roll the steak by starting from the long side. Then tie using butcher twine.

Season with pepper and salt, drizzle olive oil all over the roll and rub gently; transfer to a baking tray and cover loosely with foil.

Prepare oven and preheat to 350F. Place the baking tray in the preheated oven and bake for 30 minutes.

Then remove the cover and bake for 30 to 60 minutes or until cooked.

When the braciole are ready, remove it from the oven and rest for 10 minutes. Then remove the twine, cut it into 2" thick slices and serve.