Beef Braciole Recipe
Beef Braciole is a classic Italian dish where thin slices of beef are rolled up with a flavorful mix of garlic, herbs, and breadcrumbs, then simmered in a rich tomato…
By Ava
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Reading time: 6 min
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Beef Braciole is a classic Italian dish where thin slices of beef are rolled up with a flavorful mix of garlic, herbs, and breadcrumbs, then simmered in a rich tomato sauce until tender and delicious. The combination of tender meat and the garlicky, herby filling makes every bite a comforting treat. It’s a perfect meal for those who love hearty, home-cooked food with a bit of a rustic touch.
I love making beef braciole because it feels like a bit of a special project in the kitchen, but it’s really not hard once you get the hang of rolling and securing the meat. I usually make extra sauce so I can pour it over pasta or even steamed veggies. The smell of it cooking fills the house with cozy, inviting aromas that make everyone look forward to dinner.
One of my favorite ways to enjoy beef braciole is alongside some spaghetti or creamy polenta, soaking up all that delicious tomato sauce. It’s the kind of meal that brings people together around the table, and I always find myself telling stories as we eat. If you want to make guests feel extra cared for, this dish will do just that!
Key Ingredients & Substitutions
Beef: Thin slices of top round or flank steak work best because they’re easy to roll and cook evenly. If you can’t find thin slices, you can ask your butcher to butterfly and pound the meat thinner.
Bread crumbs & cheese: Italian seasoned breadcrumbs add flavor and texture. If unavailable, use plain breadcrumbs mixed with a pinch of Italian herbs. For cheese, provolone or mozzarella both melt nicely and add creaminess inside the rolls.
Herbs & garlic: Fresh parsley and basil bring bright, fresh notes. You can substitute dried herbs if needed — just use less (about a teaspoon total). Fresh garlic gives a punchy flavor, but garlic powder works in a pinch.
Marinara sauce: Homemade sauce is great here, but a good quality store-bought jar works just fine too. The sauce keeps the beef tender and adds rich tomato flavor.
How Do You Roll and Secure the Braciole So It Stays Intact?
Rolling the beef tightly is important to keep the filling inside while cooking. Here’s how I do it:
- Lay the beef flat and spread the filling evenly, leaving a small border around edges.
- Place cheese strips closest to you on one side.
- Roll the beef firmly away from the cheese side, making sure it’s tight but not tearing the meat.
- Use kitchen twine or toothpicks to hold the roll together. Twine is best for even cooking and easy removal later.
- When searing, cook the roll on all sides to seal everything in — this helps keep its shape while simmering.
Keep the rolls snug and handle gently to avoid breaking the meat. The slow simmer in sauce will finish softening the beef and blending the flavors deliciously.
Equipment You’ll Need
- Large skillet – perfect for searing the beef rolls and simmering them in sauce all in one pan.
- Meat mallet or rolling pin – helps you pound the beef thin, making it easier to roll and cook evenly.
- Mixing bowl – for combining the breadcrumb filling quickly and evenly.
- Kitchen twine or toothpicks – keeps the rolled beef secure while cooking and helps maintain shape.
- Sharp knife – to slice the cooked braciole into neat rounds when serving.
Flavor Variations & Add-Ins
- Swap beef for pork loin slices for a lighter, milder flavor that still works with the filling.
- Add sautéed mushrooms or chopped spinach to the breadcrumb mix to boost veggies and add moisture.
- Use ricotta cheese along with mozzarella for a creamier, richer filling that melts beautifully.
- Mix in a pinch of crushed red pepper flakes for a little heat if you like a spicier twist.
How to Make Beef Braciole
Ingredients You’ll Need:
For the Braciole:
- 1 1/2 to 2 pounds thinly sliced beef top round or flank steak, butterflied and pounded thin
- Salt and freshly ground black pepper, to taste
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil, plus extra for searing
- 4 ounces provolone or mozzarella cheese, cut into thin strips
- Kitchen twine or toothpicks for securing rolls
For the Sauce:
- 2 cups homemade or store-bought marinara sauce
How Much Time Will You Need?
This dish requires about 30 minutes to prepare, including pounding the meat, mixing the filling, and rolling the beef. Cooking time is roughly 1.5 to 2 hours to allow the braciole to become tender in the sauce. Plan for a total of about 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef and Filling:
Place the beef on a clean cutting board or flat surface. Season it well with salt and pepper on both sides. In a bowl, mix the breadcrumbs, grated Parmesan, minced garlic, parsley, basil, red pepper flakes (if using), and 2 tablespoons of olive oil until combined and slightly moist.
2. Assemble the Rolls:
Spread the breadcrumb mixture evenly over the beef, pressing gently so it sticks. Lay the cheese strips along one long edge of the beef. Starting with the cheese side, roll the beef tightly into a log shape. Secure the roll with kitchen twine or toothpicks to keep it intact during cooking.
3. Sear and Simmer:
Heat a drizzle of olive oil in a large skillet over medium-high heat. Sear the beef rolls on all sides until they are browned, about 2–3 minutes per side. Remove the rolls and pour the marinara sauce into the skillet. Nestle the beef rolls into the sauce, cover, and simmer on low heat for 1.5 to 2 hours until the beef is tender.
4. Serve:
Carefully remove the twine or toothpicks from the braciole. Slice each roll into rounds and serve them hot, spooning plenty of the rich tomato sauce over the top. Garnish with chopped parsley if you like. This dish goes wonderfully with pasta or your favorite Italian sides.
Can I Use Frozen Beef for Braciole?
Yes, but make sure the beef is fully thawed before pounding and rolling. Thaw it overnight in the fridge for best results, and pat dry to remove excess moisture.
How Do I Store Leftover Beef Braciole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water or sauce to keep it moist.
Can I Prepare Braciole in Advance?
Absolutely! You can assemble the rolls a day ahead and keep them refrigerated, covered. When ready, just sear and simmer them in sauce as usual for best flavor.
What Can I Substitute for Cheese in the Filling?
If you prefer a cheese-free option, you can omit it or replace with thin slices of cooked eggplant or roasted red peppers for added flavor and moisture.