In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
Season the steaks on both sides with salt and pepper.
Arrange 1 to 2 slices of prosciutto over each steak.
Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about 1/4-inch on all sides.
One steak at a time, starting at a short edge, roll each steak up.
Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
Add the tomato paste and stir until well blended.
Add the wine and bring to a boil.
Stir in tomatoes, oregano and bay leaves.
Nestle the rolls into the sauce.
Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
Carefully remove the rolls and transfer to a cutting board.
Taste the sauce, and add more salt and pepper, if desired.
Using a sharp knife, cut the beef crosswise into slices about 1/2-inch thick, removing the twine as you cut.
Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
Garnish with chopped parsley. Serve at once!