1.Place beef out flat on clean surface. Spread garlic over each piece. Top each with a slice of prosciutto and a slice of cheese. Place 1 tablespoon of the breadcrumbs in centre of each piece. Roll up beef to enclose filling; secure with string. Toss rolls in flour; shake away excess.
2.Heat oil in large saucepan; cook beef rolls until well browned all over. Remove from pan. Cook onion in same pan, over low heat until very soft. Stir in undrained crushed tomatoes, water, tomato paste and wine. Bring to a boil; reduce heat. Simmer, covered for 20 minutes.
3.Remove lid; return beef rolls to pan. Simmer, uncovered for 15 minutes or until sauce thickens slightly. Remove string before serving.
Best made a day ahead; can be refrigerated, covered, up to 3 days, or frozen for up to 3 months. Reheat in moderately slow oven about 45 minutes or until hot. Smoked provolone is an all-purpose semi-hard Italian cheese with a firm texture wit a mild, smoky flavor.