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Rolls: Place the beef steaks between plastic wrap or baking paper and use a meat mallet to pound them until they are very thin.
Stuffing: In a bowl, mix together the breadcrumbs, onion, garlic, herbs, and melted butter. Add a small splash of milk or a whisked egg yolk if the mixture needs help sticking together.
Roll and Secure: Spoon a tablespoon or two of the stuffing onto one end of each steak. Fold in the sides and roll it up tightly. Secure each roll with a toothpick or tie with kitchen string if necessary.
Brown the Beef: Heat a little oil or butter in a heavy-bottomed frying pan over medium-high heat. Add the beef olives and brown them on all sides. Remove and set aside.
Make the Gravy and Braise: In the same pan, fry the remaining sliced onion until soft. Sprinkle in the flour and stir for 1-2 minutes. Gradually pour in the beef stock, whisking continuously to scrape up any bits from the bottom and create a gravy. Return the beef olives to the pan, bring to a simmer, and cook gently on the stove (or cover and bake at 180°C/350°F in the oven) for 1 to 2 hours until the beef is tender and the sauce has thickened.
Sprinkle over parsley. Serve with other things.