Braciole (Italian Stuffed Beef Recipe)
Updated Jul 13, 2025, Published Jan 14, 2023
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This Italian braciole recipe is a cozy and comforting meal made of thinly sliced steak stuffed with Italian herbs, two kinds of cheese, prosciutto, and breadcrumbs. The beef roll is slow-cooked in red wine and a rich tomato sauce. It’s a specialty of Southern Italy. This recipe for braciole will become an Italian favorite in your home!
If you love classic Italian dinners, don’t miss these recipes for Easy Steak Pizzaiola and Porchetta (Italian Pork Roast)!
Why You’ll Love This Recipe
This Italian braciole recipe is one of those comforting dishes that quickly brings everyone to the table! It’s made from tender beef rolled up with a garlic, herb, and cheese filling, then simmered slowly in a rich homemade tomato sauce until tender. It’s simple, traditional, and full of flavor!
This delicious Italian dish requires little work, since the true depth of flavor is found in the long cooking time. Especially when served with creamy polenta or best mashed potatoes, it’s the perfect cozy Italian meal. This recipe takes a little time, but it’s always worth the effort, and just like in my nonna’s kitchen, it’s made with love!
Made With Amoré,
Ingredients for Italian Braciole
To make this recipe for braciole, you’ll need a few simple ingredients. Let me tell you about the key ingredients for this traditional Italian dinner.
- Flank Steak: Look for a flank steak that’s evenly shaped with good marbling and minimal sinews. Other cuts that work well include veal, pork, top round, or skirt steak.
- Italian-Style Breadcrumbs: This is a key ingredient in the filling, as it holds it together and adds good texture. You can always make your own breadcrumbs with authentic Italian bread!
- Prosciutto: This thinly sliced cured ham contrasts beautifully with the beef and adds extra flavor to the filling.
- Red Wine: Deglazing the pan after searing the beef is a wonderful way to build a lot of deep flavor in this dish. If you don’t have red wine, substitute with white wine; it’s also delicious.
- Tomato Sauce: You’ll cook the beef roast in the sauce, so a richly flavored sauce is important. I recommend using a good homemade tomato sauce, such as my Sugo al Pomodoro recipe.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
Different regions of Italy and Italian-American families make braciole (stuffed beef) with various fillings and sauces. You can get creative with the filling, depending on your personal preference!
- Filling Additions: Try experimenting with adding raisins and pine nuts, thinly sliced ham or mortadella, hard-boiled egg, or red pepper for different flavors.
- Different Cheeses: Instead of the traditional Pecorino Romano, try using parmigiano or parmigiano reggiano. Instead of provolone, use mozzarella.
- Sauce Variations: Cook it in a bacon and tomato sauce such as Authentic Italian Amatriciana Sauce, or add Italian soffritto to the tomato sauce.
- Gluten Free Version: Either leave out the breadcrumbs or use a gluten-free breadcrumbs.
How to Make Italian Braciole
Follow these step-by-step photos for the best results. Find the full steps and ingredients in the recipe card below.
- Prepare the sugo al pomodoro sauce and set aside. Make the breadcrumb filling by stirring together the breadcrumbs, garlic, cheese, parsley, and basil until combined.
- Add half the olive oil and season the mixture with salt and pepper. Set aside.
- Lay the flank steak flat on a clean work surface and pat it dry with paper towels. Place the meat between two sheets of parchment paper and pound it with a meat mallet to about 1/4 inch thick. Season both sides generously with salt and pepper.
- Sprinkle the breadcrumb mixture over the thin slices of beef to cover the meat.
- Add the prosciutto in layers on top of the breadcrumb mixture.
- Starting at the short end, roll up the steak like a jelly roll to seal the filling. Using butcher’s twine, tie the steak roll to secure it; I usually tie it in 4 spots.
- Preheat the oven to 350°F. Heat the remaining oil in an ovenproof skillet or dutch oven over medium heat. Add the braciole to the pan and brown on all sides, about 8 minutes. Add the wine to the pan and scrape all the browned bits from the bottom. Boil for about 1 minute, then stir in the prepared tomato sauce.
- Cover partially with foil or an oven-safe lid, and bake for 1 hour. Baste the braciole with the sauce every 30 minutes. After 1 hour, uncover and bake until the meat is tender, about 30 minutes more. (The total cooking time should be about 90 minutes.)
- Let the braciole rest for 15 minutes. Remove the butcher’s twine from the braciole. Remove the braciole from the sauce.
- Cut the braciole crosswise and diagonally into 1/2-inch-thick slices using a large sharp knife. Transfer the slices to plates. Spoon the sauce over and serve. Enjoy with ciabatta bread to soak up the sauce!
Recipe FAQs
The key to making tender braciole is cooking it slowly in a flavorful tomato sauce. Since the thin cut of beef meat is fairly lean, it is important to sear it first to seal in the meat juices and then braise it for a long time (for at least 90 minutes or up to 3 hours).
The most common meats for making braciole (also known as braciola) are veal, pork, top round, skirt steak, or flank steak. Since braciole is cooked long and slow, you can turn a tough piece of meat into a tender sensation!
Yes, this is a great meat dish to make ahead of time. Italian beef braciole can be ahead of time. After filling the beef with the filling and wrapping it in butcher’s twine, wrap it in plastic wrap and store it in the refrigerator for up to 24 hours. When ready to make the braciole, take it out of the fridge and let it rest for 1 hour at room temperature before proceeding with cooking and baking instructions.
Refrigerate leftover cooked braciole and sauce in an airtight container within 2 hours, and consume within 3 days.
Freeze. Transfer the cooked braciole and sauce to a freezer container or resealable freezer bag. Freeze for up to 3 months. Defrost frozen braciole in the refrigerator overnight.
Reheat. To reheat the leftover braciole, place it in a sauté pan. Cover with a lid and cook over low heat until the center reaches at least 165°F.
Serving Suggestions
Traditionally, Italian beef braciole is served as the second course along with a simple green salad like this La Scala Chopped Salad. For the first course, serve a simple pasta dish or homemade ravioli.
Make sure to make some ciabatta bread to soak up the incredible sauce. Side dishes like Duchess Potatoes, Red Skin Mashed Potatoes, Creamy Polenta, or Roasted Green Beans are also a great pairing with braciole. For dessert (il dolce), enjoy a piece of Classic Italian Tiramisu.
My Pro Tips
Expert Tips
- Sear the braciole on all sides before baking in the oven. The browned braciole layer will help seal the juices when baking it in the tomato sauce.
- Use good quality butcher’s twine to secure the beef roll and ensure it doesn’t fall apart when braising in the oven.
- You can braise the meat for up to 3 hours. If you’re cooking it longer, ensure the sauce doesn’t reduce too much, and add a little beef broth if it gets too dry.
Other Beef Recipes You’ll Love
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Italian Beef Braciole Recipe
Ingredients
For the Breadcrumb Filling
- ½ cup dried Italian-style bread crumbs
- 1 garlic clove, minced
- ⅔ cup Pecorino Romano cheese, freshly grated
- ⅓ cup provolone cheese, freshly grated
- 2 tablespoons fresh Italian parsley leaves, chopped
- 1 tablespoon fresh Italian basil, chopped
- 2 tablespoons olive oil
- salt, to taste
- black pepper, freshly ground, to taste
Optional Breadcrumb Mixture Add-Ins
- 2 tablespoons pine nuts
- 2 tablespoons raisins
For the Braciole
- 1 ½ pound flank steak
- salt, to taste
- black pepper, freshly ground, to taste
- 4 slices thinly sliced prosciutto
- 2 tablespoons olive oil
- 1 cup red wine
- 4 cups Sugo al Pomodoro, or homemade tomato sauce
Instructions
Make the Breadcrumb Mixture
- Stir together the breadcrumbs, garlic, cheese, parsley, and basil in a medium bowl until combined. Add 2 tablespoons of olive oil and season the mixture with salt and pepper. Set aside.
Prepare the Braciole
- Lay the flank steak flat on a wooden board or clean work surface. Pat the steak dry with paper towels. Place one piece between two sheets of parchment paper. With a rolling pin or meat mallet, pound the meat to flatten it to about 1/4 inch thickness. Season both sides generously with salt and pepper.
- Sprinkle the breadcrumb mixture over the steak to cover the meat. Add slices of prosciutto over the pounded beef and breadcrumb mixture to cover evenly.
- Starting at the short end, roll up the steak (like a jelly roll) to seal the filling. Using butcher's twine, tie the steak roll to secure it (I usually secure it in 4 spots).
Cooking the Braciole
- Preheat the oven to 350°F.
- Heat 2 tablespoons of oil in a heavy large ovenproof skillet, or cast iron pan, over medium heat. Add the braciole to the pan and cook until browned on all sides, about 8 minutes.
- Add the wine to the pan and scrape all the browned bits from the bottom of the pan. Bring it to a boil for about 1 minute. Stir in the prepared tomato sauce. Cover partially with foil or an oven-safe lid, and bake until the meat is almost tender. Baste the braciole with the sauce every 30 minutes.
- After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 90 minutes total. You can braise the meat for up to 3 hours. If cooking longer, ensure the sauce doesn't reduce too much, and add a little beef broth if needed.
- Let the braciole rest for 15 minutes. Remove the twine from the braciole. Remove the braciole from the sauce. Cut the braciole crosswise and diagonally into 1/2-inch-thick slices using a large sharp knife. Transfer the slices to plates. Spoon the sauce over and serve. Enjoy with ciabatta bread to soak up the sauce.
Notes
- Sear the braciole on all sides before baking in the oven. The browned braciole layer will help seal the juices when baking it in the tomato sauce.
- Use good quality butcher’s twine to secure the beef roll and ensure it doesn’t fall apart when braising in the oven.
- You can braise the meat for up to 3 hours. If you’re cooking it longer, ensure the sauce doesn’t reduce too much, and add a little beef broth if it gets too dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Haven’t made this yet but we plan an Italian meal for Christmas. I have a question: The instructions say to roll up the flank steak starting on the short side but the photo seems to show the rolling starting with the long side. I have read that the Braciole needs to be cut across the grain when served and my guess is that the rolling needs to be with the grain in order that slicing the rolled meat cuts across the grain for the slices. Does this sound right…start rolling with the long side?
Thanks!
Yes! You’ll love this authentic recipe. Yes, you can roll with the long side :).
Delicious! Easy to follow recipe and outstanding results. Made it for friends tonight and canโt wait to try it again soon.
I’m thrilled you loved it. Yes, make again soon. Many more delicious recipes to try. Have a wonderful day!
Absolutely delicious! I have wanted to make braciole for years and it always seemed too intimidating. This recipe made it very approachable and the results were amazing! I will be making this one many times in the future. Thank you!!
Yay! Yes, it is actually easier than it sounds and so tasty. I’m thrilled you loved it.
This is the ABSOLUTE BEST braciole recipe ever!! I have made it several times and I would like to make it for a special dinner party that I am having in February. I want to make a white chicken lasagne as well but I am not sure these two dishes will complement each other. What do you think? I usually don’t mix white and red sauce. Although part of me thinks it will be great!
Thank you
Yes! You should make both that sounds yummy. You could also make my spinach and ricotta lasagna- if you don’t want to do the white sauce with it! Enjoy.
This looks delicious. What would work as a substitute for prosciutto?
Hi! Sliced ham works great.
Anything not pork, that would work as a good substitute?
You can try chicken and pound really thin. You may also just want to try my stuffed chicken recipe.
Love this. Looks delish. Can I asking you were into use pork what kind of meat would you use?
Thin piece of pork that is ponded to tenderize might work. I have not made this with pork.
I need recipe for 8 people…how would I adjust?
Hi! You can double and have leftovers.
Your Recipe caught our attention, so we added it to our list: 49 Best Italian Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!
Thanks!!
This dish looks like a showstopper, but it isnโt very hard to do! So comforting and cozy, It was a huge hit for my family and my son said itโs even better than Beef Wellington. High praise from him ๐
Hi Daniela! I was so happy your family loved the recipe. Here’s to many more!
So tender with the most flavorful sauce! Itโs the perfect comfort food. Thank you!
It is a major comfort food recipe!