Braciole (Italian Stuffed Beef Recipe)

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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!

Make sure to make some crusty bread to soak up the incredible sauce. Serve with Red Skin Mashed Potatoes or Easy Creamy Polenta Recipe and Roasted Green Beans Recipe with Garlic and Lemon.

Italian Braciole recipe in slices on a serving plate
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Simple Ingredients

ingredient shot for recipe

To make this recipe for braciole you’ll need the following ingredients:

  • Flank steak
  • Italian-style bread crumbs
  • Garlic cloves
  • Pecorino Romano cheese
  • Grated provolone cheese 
  • Fresh parsley
  • Fresh basil
  • 4 tablespoons olive oil
  • Prosciutto
  • Red wine (substitute: white wine- also delicious)
  • Salt and freshly ground black pepper to taste
  • Sugo al Pomodoro

Optional add-ins to the breadcrumb mixture:

  • Pine nuts
  • Raisins
  • Parmesan Cheese

See the recipe card for quantities.

How To Make Braciole

This delicious Italian dish requires little work since the true depth of flavor is found in the long cooking time.

How to make Italian Braciole Process: ingredients for the breadcrumb and cheese mixture

Prepare the sugo al pomodoro sauce and set aside.

In a medium bowl, stir together bread crumbs, garlic, cheese, parsley, and basil until combined.

How to make Italian Braciole Process: make the bread crumb, cheese and herb mixture.

Add half the olive oil (2 tablespoons)—season the mixture with salt and pepper and set aside.

How to make Italian Braciole Process: meat after it is pounded flat.

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.

How to make Italian Braciole Process: layer of bread crumb mixture on top of pounded beef.

Sprinkle the breadcrumb mixture over the thin slices of beef to cover the meat.

How to make Italian Braciole Process: layering the prosciutto on top of the breadcrumb mixture.

Add the prosciutto in layers on top of the breadcrumb mixture.

How to make Italian Braciole Process: rolling up the beef roll

Starting at the short end, roll up the steak (like a jelly roll) to seal the filling.

How to make Italian Braciole Process: tying the beef roll with butcher's twine

Using butcher’s twine, tie the steak roll to secure it (I usually secure it in 4 spots). 

How to make Italian Braciole Process: browning the meat roll in the pan.

Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet, cast iron pan, or dutch oven 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.

braciole meat cooked in pot with meat

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.

spooning tomato sauce of the beef roll in the pot.

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. 

braciole cooked in pot with sauce

Let the braciole rest for 15 minutes. Remove the butcher’s twine from the braciole. Remove the braciole from the sauce.

taking off the butchers twine to cut the beef roll.

Cut the braciole crosswise and diagonally into 1/2-inch-thick slices using a large sharp knife.

slices of braciole on a cutting board.

Transfer the slices to plates. Spoon the sauce over and serve. Enjoy with ciabatta bread to soak up the sauce. 

Recipe Variations

Different regions of Italy and Italian-American families make Braciole or stuffed beef with various fillings and sauces. You can get creative with the filling, depending on your personal preference.

Some Italian variations include adding these flavors for the savory filling. You can also mix and match depending on the occasion.

  • Raisins and pinenuts
  • Thinly sliced ham
  • Thinly sliced mortadella
  • Mozzarella Cheese
  • Parmigiano Cheese
  • Parmigiano Regioano (parmsean cheese) instead of Pecorino Romano
  • Hard-boiled egg
  • Red pepper

You can also vary the delicious tomato sauce.

Braciole Without Bread Crumbs

You can leave out the bread crumbs and make this a gluten-free meat dish. Alternatively, you can use a gluten-free bread crumb variety.

Braciole Without Cheese

If you want to make this a dairy-free meat dish you can leave out the cheese. Instead, use some of the variations above to add more flavor to the filling.

FAQs

Can This Recipe Be Made Ahead Of Time?

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.

Why is my braciole tough?

The key to making tender braciole is the slow cooking method in the 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 (90 minutes to 3 hours).

What Cut Of Meat Is Best For This Dish?

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!

Top 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.
plateed braciole beef roll in a bowl with sauce and bread.

What To Serve With This Recipe

Traditionally, Italian beef braciole is served as the second course (with a simple green salad). The first course is a simple pasta dish, or ravioli. You can also pair it with our Duchess Potatoes with Cheese Recipe!

Don’t forget dessert (il dolce)- Classic Italian Tiramisu Recipe.

You might also love this Steak Pizzaiola Recipe!

Storage & Reheating 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.

braciole slices on plate with sauce and bread for dipping.
bowl of braciole in sauce with bite taken out of it.

More recipes for you

Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

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cover photo.

Beef Braciole Recipe

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5 from 5 reviews

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Italian Braciole Recipe (Stuffed Beef with Sauce) 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 will become an Italian favorite in your home!

  • Total Time: 1 hour 45 minutes
  • Yield: 46 servings 1x

Ingredients

Units Scale
  • 1 (1 1/2-pound) flank steak
  • 1/2 cup dried Italian-style bread crumbs
  • 1 garlic clove, minced
  • 2/3 cup freshly grated Pecorino Romano cheese
  • 1/3 cup grated provolone cheese
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1 tablespoon chopped fresh Italian basil
  • 4 tablespoons olive oil
  • 4 slices of thinly sliced prosciutto
  • 1 cup red wine
  • Salt and freshly ground black pepper to taste
  • 4 cups Sugo al Pomodoro

Optional add-ins to the breadcrumb mixture:

  • 2 tablespoons pine nuts
  • 2 tablespoons raisins

Instructions

  1. Prepare the sugo al pomodoro sauce and set aside.
  2. In a medium bowl, stir together bread crumbs, garlic, cheese, parsley, and basil until combined. Add half the olive oil (2 tablespoons)—season the mixture with salt and pepper and set aside.
  3. 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.
  4. 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.
  5. 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). 
  6. Preheat the oven to 350 degrees F.
  7. Heat the remaining 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.
  8. 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.
  9. 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. 
  10. 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. 

Notes

Top 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.

  • Author: Elena Davis
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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16 Comments

  1. 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






    1. 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.

      1. You can try chicken and pound really thin. You may also just want to try my stuffed chicken recipe.

  2. 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!






  3. This dish looks like a showstopper, but it isn’t very hard to do! So comforting and cozy, It was a huge hit for my family and my son said it’s even better than Beef Wellington. High praise from him 🙂