Beef Braciole is a classic Italian dish featuring thin slices of beef rolled up with a flavorful mix of garlic, cheese, herbs, and breadcrumbs. The rolls are then simmered in a rich tomato sauce that makes the meat tender and juicy. It’s a hearty, comforting meal that feels like a warm hug on a plate.
I love making Beef Braciole because it’s a great way to bring people together around the dinner table. Rolling up the filling and watching the sauce bubble on the stove always fills my kitchen with such a cozy, inviting smell. My favorite tip is to use toothpicks to keep the rolls tight and to let them cook low and slow so all the flavors blend perfectly.
Serving Beef Braciole with a simple side of pasta or crusty bread makes it a full, satisfying meal. I often make extra sauce and pour it over everything because that tomato goodness is just too good to miss. Whenever I make this dish, it always reminds me of family dinners and long talks—there’s something so special about sharing food that’s been cooked with love like this.
Key Ingredients & Substitutions
Flank steak or top round: These cuts are lean and become tender when pounded thin and slow-cooked. If unavailable, you can try sirloin or eye of round—just pound thin to help with tenderness.
Italian seasoned breadcrumbs: These add texture and flavor. If you don’t have Italian seasoned, plain breadcrumbs with a pinch of Italian herbs work well too.
Cheese: Parmesan gives a nutty bite, and provolone or mozzarella offers gooey richness. You can swap with other melting cheeses like fontina or even a bit of grated cheddar.
Walnuts (optional): They add crunch and a mild earthy note. If you don’t like nuts, simply leave them out or swap with pine nuts for a different texture.
Tomato sauce: Crushed canned tomatoes make this easy. For a fresh touch, use homemade tomato sauce or fresh tomatoes blended smooth. Sugar helps balance the acidity but can be skipped if your tomatoes are naturally sweet.
How Do You Roll and Secure the Beef So It Doesn’t Fall Apart?
Rolling and securing the beef is key to keeping all the tasty filling inside while cooking. Here’s how I do it:
- Pound the beef evenly thin, which keeps the roll tight and easy to roll.
- Spread the filling evenly but don’t overfill—leave a ½-inch border around edges.
- Roll tightly from one end, like a jelly roll, pressing the filling inward as you go.
- Use toothpicks or kitchen twine spaced evenly to hold the roll together.
- Brown the roll well in the pan. This “seals” it and helps keep the shape during simmering.
Taking these steps means your braciole will cook without falling apart and slice beautifully for serving.
Equipment You’ll Need
- Large cutting board – gives you a stable surface to butterfly and roll the beef.
- Meat mallet or rolling pin – helps pound the steak thin and even for easy rolling.
- Large skillet or Dutch oven – perfect for browning the braciole and simmering it in sauce.
- Wooden spoon – great for stirring the sauce and scraping browned bits from the pan.
- Toothpicks or kitchen twine – keeps your beef rolls tight and secure during cooking.
- Sharp knife – for slicing the cooked braciole into neat rounds before serving.
Flavor Variations & Add-Ins
- Swap beef for pork or chicken breasts for a lighter twist that still holds the filling well.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra sweetness and tang.
- Use fresh herbs like basil or thyme in place of dried oregano for a brighter herb flavor.
- Mix ricotta cheese into the filling for a creamier texture that balances the savory meat.
How to Make Beef Braciole?
Ingredients You’ll Need:
For the Beef Rolls:
- 1 ½ pounds flank steak or top round, butterflied and pounded thin
- Salt and freshly ground black pepper, to taste
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ cup chopped walnuts (optional)
- 1 cup shredded provolone or mozzarella cheese
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cups crushed tomatoes (canned or fresh)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- Fresh basil or parsley for garnish
- Toothpicks or kitchen twine
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including pounding and assembling the beef rolls. Browning the meat and sautéing the onions will take around 15 minutes. The simmering step takes 1.5 to 2 hours to make the beef tender and soak up all the delicious tomato flavors. Plan a total of about 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Meat:
Place the butterflied flank steak on a clean surface. Season both sides with salt and pepper to taste. Pat it dry with paper towels if needed to help the filling stick better.
2. Making the Filling:
In a mixing bowl, combine the Italian breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, chopped walnuts (if using), and shredded provolone or mozzarella cheese. Stir well until the ingredients are evenly combined.
3. Assembling the Braciole:
Spread the breadcrumb mixture evenly over the steak, leaving about a half-inch border around the edges so the filling doesn’t spill out. Starting at one long side, roll the steak tightly into a log. Secure the edges by inserting toothpicks or tying the roll firmly with kitchen twine.
4. Browning the Rolls:
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef rolls and brown them on all sides, about 3 to 4 minutes per side, until caramelized. Once browned, remove the rolls and set them aside.
5. Preparing the Tomato Sauce:
In the same pan, add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Pour in the crushed tomatoes and add the optional sugar to balance the acidity. Season with salt and pepper. Stir everything together well.
6. Simmering the Braciole:
Return the browned beef rolls to the sauce, nestling them gently into the tomato mixture. Cover the pan and reduce the heat to low. Let the braciole simmer gently for 1.5 to 2 hours, turning occasionally so they cook evenly. The meat will become tender and soak in the sauce flavors.
7. Serving:
Once cooked, carefully remove the beef rolls from the sauce. Take out the toothpicks or cut the twine, then slice the braciole into 1-inch thick rounds. Serve the slices hot, spooning the tomato sauce generously over each piece. Garnish with fresh basil or parsley for a lovely finish.
Enjoy your flavorful and tender Beef Braciole with your favorite pasta, creamy polenta, or a slice of crusty bread to make the meal complete!
Can I Use Frozen Beef for Braciole?
Yes, but be sure to thaw it completely in the fridge overnight before butterflying and pounding it thin. This ensures even cooking and easier rolling.
Can I Make Beef Braciole Ahead of Time?
Absolutely! You can assemble the rolls and refrigerate them for up to 24 hours before cooking. Just let them come to room temperature for about 30 minutes before browning and simmering.
How Do I Store Leftover Braciole?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat with some additional sauce to keep the meat moist.
What Can I Substitute if I Don’t Have Flank Steak?
You can use top round or sirloin steak as alternatives. Just make sure to pound them thin for tenderness and easy rolling.