Beef Braciole Recipe
Beef Braciole is a classic Italian dish that's all about tender, thin slices of beef rolled up with a flavorful filling, usually made with cheese, herbs, and breadcrumbs. The rolls…
Tip: save now, cook later.Beef Braciole is a classic Italian dish that’s all about tender, thin slices of beef rolled up with a flavorful filling, usually made with cheese, herbs, and breadcrumbs. The rolls are then simmered slowly in a rich tomato sauce until they become deliciously tender and infused with all those wonderful flavors. It’s a meal that’s both hearty and comforting, perfect for bringing a touch of Italy to your dinner table.
I love making Beef Braciole because it feels like a special occasion dish, but it’s really simple to prepare. Rolling the beef with the filling is a fun little task that always feels rewarding, especially when you pop those rolls into the sauce and let them cook low and slow. I find that letting it simmer gently is key to getting the meat buttery soft and the sauce nice and thick—it’s totally worth the wait!
My favorite way to serve Beef Braciole is over a bed of spaghetti or with some crusty bread to soak up all the sauce. It’s one of those meals that brings everyone to the table and gets people talking, sharing stories, and savoring every bite. Whenever I make this, I feel like I’m sharing a little piece of my family’s traditions and making new memories all at once.
Key Ingredients & Substitutions
Beef: Top round or flank steak works great because they’re lean and thin enough to roll. If you can’t find these, try sirloin or thinly sliced chuck. Just pound them to even thinness for tender rolls.
Breadcrumbs: Italian seasoned breadcrumbs add flavor and texture. If unavailable, plain breadcrumbs mixed with dried Italian herbs is a good option.
Cheese: Parmesan adds sharpness while mozzarella melts beautifully inside. You can swap mozzarella for provolone or fontina if you prefer a different melt and flavor.
Tomato Sauce: Using crushed tomatoes gives a nice texture and freshness. You could also use marinara sauce to save time, or canned whole tomatoes crushed by hand.
How Do You Roll and Secure Beef Braciole Without It Falling Apart?
Rolling is key to keep the filling inside and the shape tight. Here’s how to nail it:
- Lay the beef flat and spread filling evenly, leaving edges clear.
- Start rolling from one end, rolling tightly but gently to avoid tearing.
- Secure firmly with toothpicks or tie gently with kitchen twine.
- Keep rolls close together in the pan to support their shape while cooking.
Take your time here; a well-rolled braciole cooks evenly and holds the filling perfectly!
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning the beef rolls evenly before simmering.
- Meat mallet or rolling pin – helps you pound the beef slices thin and even for easy rolling.
- Mixing bowl – for combining the breadcrumb, cheese, and herb filling.
- Toothpicks or kitchen twine – keep the beef rolls tightly secured during cooking.
- Large pot or Dutch oven – ideal for simmering the braciole slowly in tomato sauce without drying out.
Flavor Variations & Add-Ins
- Use Italian sausage instead of beef for a spicier, more flavorful roll.
- Add chopped spinach or sautéed mushrooms to the filling for extra veggies and texture.
- Swap mozzarella with provolone or fontina cheese for a different melt and taste.
- Include a pinch of red pepper flakes in the sauce for some gentle heat and depth.
How to Make Beef Braciole
Ingredients You’ll Need:
For the Beef Rolls:
- 1 ½ to 2 pounds beef top round or flank steak, thinly sliced
- 1 cup Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped, plus extra for garnish
- 8 oz mozzarella cheese, sliced or shredded
- Salt and pepper, to taste
- 3 tablespoons olive oil, divided
For the Sauce:
- 1 large onion, chopped
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Fresh basil leaves (optional)
How Much Time Will You Need?
Preparing and assembling the beef rolls will take about 20 to 30 minutes. Browning and making the sauce takes around 15 minutes, followed by a slow simmer for 1.5 to 2 hours to get the meat tender and flavorful. In total, plan for approximately 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Beef:
Place the thinly sliced beef flat on a clean surface. If some pieces are uneven, gently pound them with a meat mallet or rolling pin until about ¼ inch thick. Season both sides with salt and pepper.
2. Making the Filling:
In a mixing bowl, combine the Italian seasoned breadcrumbs, grated Parmesan cheese, minced garlic, and chopped parsley. Stir the mixture well so all ingredients are evenly mixed.
3. Assembling the Beef Rolls:
Spread a thin and even layer of the breadcrumb mixture on each slice of beef. Top this with a layer of mozzarella cheese, then carefully roll up the beef tightly, starting from one edge to enclose the filling inside. Secure each roll with toothpicks or tie gently with kitchen twine.
4. Browning the Rolls:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the beef rolls in the skillet and brown them on all sides for about 2-3 minutes per side. Once nicely seared, remove the rolls and set them aside.
5. Making the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until it becomes soft and translucent, about 5 minutes. Add the crushed tomatoes, dried oregano, red pepper flakes (if using), salt, and pepper to taste. Simmer the mixture for 10 minutes to blend the flavors.
6. Cooking the Beef Rolls in Sauce:
Return the browned beef rolls to the skillet with the tomato sauce. Cover with a lid and let them simmer gently over low heat for 1.5 to 2 hours. Turn the rolls occasionally to ensure even cooking. The beef should become very tender and flavorful.
7. Serving:
When ready, carefully remove the toothpicks or twine from the beef rolls. Slice the rolls if desired and serve them over pasta or on their own. Spoon plenty of the rich tomato sauce over the top and garnish with fresh parsley and basil if you like.
Enjoy a warm, comforting classic Italian Beef Braciole with this easy recipe!
Can I Use Frozen Beef for Braciole?
Yes, you can use frozen beef, but be sure to fully thaw it in the refrigerator overnight before slicing and pounding. This helps maintain texture and makes it easier to roll.
How Can I Store Leftover Beef Braciole?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove in the sauce to keep it moist and flavorful.
Can I Make Beef Braciole Ahead of Time?
Absolutely! Prepare and roll the beef a day ahead, then refrigerate. When ready, brown and simmer in sauce as directed, adding extra simmer time if cooking straight from cold.
What Can I Serve with Beef Braciole?
Beef Braciole is delicious over spaghetti or your favorite pasta, or served with crusty bread to soak up the sauce. Roasted vegetables or a simple salad also pair nicely for a balanced meal.