Beef Braciole Recipe
Beef braciole is a classic Italian dish featuring thin slices of beef rolled up with a flavorful mix of breadcrumbs, cheese, herbs, and sometimes garlic. The rolls are then simmered…
By Ava
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Reading time: 7 min
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Beef braciole is a classic Italian dish featuring thin slices of beef rolled up with a flavorful mix of breadcrumbs, cheese, herbs, and sometimes garlic. The rolls are then simmered gently in a rich tomato sauce until tender and full of delicious juices. The combination of tender meat and savory filling makes for a comforting and satisfying meal that’s perfect for family dinners.
I love making beef braciole because it brings a little bit of Italy right into my kitchen. The rolling part is fun and it’s always a treat to see how the filling holds inside once the beef cooks down. If you have time, letting it simmer slowly really makes a difference—it lets the flavors get to know each other and makes the meat so tender that it almost melts in your mouth.
My favorite way to serve beef braciole is with a side of spaghetti or creamy polenta to soak up all that tasty tomato sauce. It’s a great dish to share, and I’ve noticed that everyone always asks for seconds because the mix of cheesy, herby filling and rich sauce is just so good. If you want to add a little extra, some freshly grated Parmesan on top is always a winner!
Key Ingredients & Substitutions
Beef: Thin slices of top round or flank steak work great here. They’re affordable and tender enough when rolled. If you can’t find these, sirloin is a good substitute—just slice it thin.
Cheese: Romano or Parmesan adds salty depth to the filling. For a milder flavor, try Pecorino Romano. Mozzarella or provolone inside melts beautifully. If dairy-free, use a good melting plant-based cheese.
Bread crumbs: Seasoned bread crumbs give texture and flavor. If you’re gluten-free, try gluten-free crumbs or finely crushed nuts for crunch.
Tomato sauce: Homemade works best for freshness, but good-quality store-bought is fine. You can add a splash of red wine or broth to deepen the sauce flavor if desired.
How Do You Roll and Secure the Braciole So It Doesn’t Fall Apart?
Rolling tight is key to keeping all the filling inside while cooking. Here’s how I do it:
- Lay the beef flat and spread filling evenly but don’t overstuff—it makes rolling difficult.
- Leave a small border around edges so the filling doesn’t squeeze out.
- Start rolling from the cheese end, rolling tightly but gently.
- Use kitchen twine or toothpicks to secure the roll firmly.
- Brown the rolls seam-side down first to help seal the edges.
This method helps the braciole hold its shape during the slow simmer and keeps the cheese from leaking out.
Equipment You’ll Need
- Large skillet – perfect for browning the beef rolls evenly and cooking the sauce in the same pan.
- Cutting board – gives you a sturdy surface to season and roll the beef slices.
- Kitchen twine or toothpicks – helps keep the beef rolls tight while cooking.
- Mixing bowl – to combine the breadcrumb filling easily.
- Spoon or spatula – great for spreading the filling and stirring the sauce.
Flavor Variations & Add-Ins
- Swap beef for thin pork loin or veal slices for a lighter, yet still tender, braciole.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for a sweet and tangy twist.
- Mix fresh basil and oregano into the breadcrumb filling for a brighter herb flavor.
- Use fontina or gouda cheese instead of mozzarella for a richer, creamier melt inside the rolls.
Beef Braciole Recipe
Ingredients You’ll Need:
For the Beef Rolls:
- 1 ½ to 2 pounds thinly sliced beef top round or flank steak (about 1/4 inch thick)
- Salt and freshly ground black pepper, to taste
- 1 cup seasoned bread crumbs
- ½ cup grated Romano or Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley, plus extra for garnish
- 1 teaspoon dried oregano
- 1 egg, beaten
- ½ cup mozzarella or provolone cheese, cut into strips or small chunks
For Cooking:
- 3 tablespoons olive oil, divided
- 1 onion, finely chopped
- 2 ½ cups tomato sauce (homemade or store-bought)
- Optional: ¼ cup red wine for cooking or water
- Fresh basil leaves or additional parsley for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, including assembling and browning the beef rolls. Then, it needs to simmer gently for about 1.5 to 2 hours to become tender and let the flavors blend. So in total, you can expect around 2 hours to have a delicious meal ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Beef:
Lay out your beef slices on a clean flat surface and sprinkle them lightly with salt and pepper. This seasoning brings out the natural beef flavor.
2. Make the Filling:
In a bowl, mix together the bread crumbs, grated cheese, minced garlic, chopped parsley, oregano, and the beaten egg until you get a moist mixture. This will be spread over the beef slices to create a tasty filling.
3. Assemble the Braciole:
Spread the breadcrumb filling evenly over each beef slice, leaving a small border around the edges. Place some mozzarella or provolone strips along one end of the slice to add melty cheese goodness inside the roll.
4. Roll and Secure:
Starting from the cheese side, roll up each beef slice carefully but firmly, making a neat log. Use kitchen twine or toothpicks to hold each roll together, so the filling doesn’t fall out while cooking.
5. Brown the Rolls:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef rolls and brown them on all sides, about 3-4 minutes per side, until they have a nice golden crust. Then, take the rolls out and set aside.
6. Cook the Sauce:
In the same skillet, add the last tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 4 minutes. Pour in the tomato sauce and red wine (if using), stirring to mix and scrape up any browned bits on the pan. Let the sauce come to a gentle simmer.
7. Simmer the Braciole:
Return the beef rolls to the skillet with the sauce. Cover and let them cook very gently on low heat for about 1.5 to 2 hours. Turn the rolls occasionally so they cook evenly and the sauce thickens nicely.
8. Serve:
Carefully remove the kitchen twine or toothpicks from the rolls. Slice each roll into thick pieces, arrange on a plate, and spoon plenty of the tomato sauce over them. Sprinkle with fresh parsley or basil for a pop of color and fresh flavor.
9. Enjoy Your Meal:
Serve your delicious beef braciole with pasta, creamy polenta, or hearty Italian bread to soak up every bit of that rich sauce. It’s a classic, comforting dish everyone will love!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef slices but make sure to thaw them completely in the refrigerator before assembling. Thawing properly prevents excess moisture and helps the beef roll up smoothly.
Can I Make Beef Braciole Ahead of Time?
Absolutely! You can prepare and roll the beef braciole a day in advance. Store the assembled rolls covered in the fridge, then brown and simmer them when you’re ready to cook. This makes mealtime easier!
How Should I Store Leftovers?
Keep leftover beef braciole and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave to avoid drying out the meat.
What Are Good Side Dishes to Serve With Beef Braciole?
This dish pairs wonderfully with spaghetti, creamy polenta, or crusty Italian bread to soak up the sauce. A simple green salad or roasted vegetables also make great sides.