Lay the flank steak on a sturdy work surface and pound with a meat tenderizer or a rolling pin until ½-inch thick.
Combine the breadcrumbs, parmesan, garlic, and parsley in a small bowl and set aside.
Lay the prosciutto in the center of the beef, followed by the provolone. Evenly spread the breadcrumb mixture on top, then roll the beef into a log shape. Secure with 5 to 6 pieces of kitchen twine.
Warm olive oil in a large Dutch oven over medium heat. Add the braciole and sear on all sides, carefully rolling until browned, about 3 minutes. Add red wine and simmer until it reduces slightly, about 3 minutes. Add crushed tomatoes and basil, and season with salt and pepper to taste. Stir to combine. Cover and simmer for one hour, or until the beef is tender.
Remove the basil leaves, then transfer the braciole to a cutting board and remove the twine. Slice the braciole and serve hot, topped with the sauce over pasta or polenta.
