Heat your oven to 275 degrees.

Pound the steak with a meat mallet until it is as thin as you can get it. Then generously dust with salt and pepper. Spread half of the garlic over the steak. Add the cheese on top, pressing it into the steak. Top with 14 basil leaves.

Tightly roll up the steak, tying it with butcher's twine. Season the outside of the steak with more salt and pepper.

Heat the olive oil in a dutch oven over high heat. Add the steak and brown all sides, this will take about 5 minutes. Then remove the steak and set aside.

Reduce the heat to medium, and add the onion. Cook the onion for about 10 minutes, until golden brown, stirring frequently. Add the remaining garlic and cook for another minute.

Add the wine, beef stock, red wine vinegar, and bay leaves. Bring to a boil, and use a wooden spoon to scrape up any brown bits stuck to the bottom of the dutch oven. Place the steak in the sauce, seam side facing up. Cover the dutch oven and place it in the oven, letting the steak bake for 90 minutes to 2 hours, until extremely tender. Check on the steak after an hour to make sure that the sauce isn't reducing too much, add more beef stock if necessary.

After removing the steak from the oven, place it on a platter. Pour the sauce into a bowl to serve on the side (I poured a little over the beef for photos). Chop the remaining basil and sprinkle over the steak.

Slice the steak into ¾ inch slices and serve with the sauce drizzled over. (remove the bay leaves).