The beef preparation is most important for Italian Beef Braciole. Top Round beef works best in my opinion. You can get the beef cut by your butcher to the needed specifications, 6 strips of 5 inch by 10 inch 1/8 inch thick top round. If not, you will have to use some knife and pounding skills to generate these 6 strips of beef.   

Prepare your filling by combining the bread crumb, parsley, cheeses, garlic, diced onion, salt and pepper in a bowl. Mix uniformly.

On each strip of meat, spoon a layer of the filling to completely cover the meat. Less is more in terms of how deep the layer of stuffing should be, but be sure to cover the entire strip. Based on my measurements, you should be able to use up most if not all of the filling on the six strips.

Next, lay two slices of prosciutto over each strip of meat.

Now you are ready to roll up the bracioles. Tightly roll up each piece of meat, taking care that the stuffing ingredients remain in place. Sometimes on one end of the top round strip you will notice a break or hole in the cut, if you see this, try to roll the bracioles so that the holes end of inside of the roll and not on the outside, because if they are on the outside they may leak some filling. 

Secure each braciole tightly with one tie of butcher's string on each end and two in the middle. You need the roll ups tight enough so they cannot come undone during the cooking process, but don't tie the strings so tightly that you constrict the shape of the bracioles. Cut each braciole in half between the middle strings.

Heat the cast iron skillet under medium heat until a very thin layer of cooking oil is about 350 degrees. Brown the bracioles on all sides.

Once browned, add the bracioles to your tomato sauce to slow braise the meat under low heat until tender, at least 3 hours or longer.