Beef Braciole Recipe
Beef Braciole is a classic Italian dish where thin slices of beef are stuffed with a tasty mix of cheese, herbs, and breadcrumbs, then rolled up and cooked in a…
Tip: save now, cook later.Beef Braciole is a classic Italian dish where thin slices of beef are stuffed with a tasty mix of cheese, herbs, and breadcrumbs, then rolled up and cooked in a rich tomato sauce. The result is tender, flavorful meat that soaks up all those wonderful flavors from the sauce and filling. It’s such a comforting dish that feels like a big, warm hug from nonna’s kitchen.
I love making Beef Braciole when I want something special but not too complicated. The most fun part for me is rolling up the beef with the filling inside—that little task feels kind of like making a tasty little present. Plus, the smell that fills the kitchen as it simmers is absolutely irresistible. If you’re new to this, just take your time with rolling and securing the meat, it really makes a difference.
One of my favorite ways to enjoy Beef Braciole is over a bed of creamy mashed potatoes or alongside a big plate of pasta. The sauce is perfect to soak up, so don’t be shy about adding plenty to your plate. It’s a dish that brings people together, whether you’re sharing stories around the dinner table or keeping it cozy on a chilly night. I promise it’s worth the wait!
Key Ingredients & Substitutions
Beef: Top round or flank steak works great because they’re thin and tender after slow cooking. If unavailable, try sirloin or skirt steak. Just make sure to butterfly and pound thinly for easy rolling.
Breading & Cheese: Italian-style breadcrumbs add flavor and texture. If you want gluten-free, use crushed gluten-free crackers or almond flour. Ricotta or mozzarella gives creaminess, but you can skip cheese if dairy-free.
Herbs & Garlic: Fresh parsley and oregano add brightness and classic tastes. Dried herbs can be swapped but use less as they are stronger. Fresh garlic really lifts the flavor here.
Tomato Sauce: A simple marinara or crushed tomatoes work well. Use homemade or store-bought. For a twist, add a splash of red wine to the sauce for extra depth.
How Do You Roll and Secure the Beef Braciole Without It Falling Apart?
Rolling the beef tightly is key so the filling stays inside and the meat cooks evenly. Here’s what I do:
- Lay beef flat and spread filling, leaving a small border so the stuffing won’t squeeze out.
- Roll from one end tightly but gently, avoiding tears.
- Use kitchen twine or toothpicks to keep the roll secure. If using toothpicks, place a few spaced evenly to hold everything in place.
- After searing, handle rolls carefully—too much turning can loosen them. Simmer covered so they cook slowly and hold shape.
This careful approach keeps your braciole neat and helps it absorb all that saucy flavor.
Equipment You’ll Need
- Meat mallet – helps you pound the beef thin and even for easy rolling.
- Sharp knife – essential for trimming and slicing the beef neatly.
- Cutting board – gives you a clean, safe space to prep the meat and herbs.
- Large skillet or sauté pan with lid – perfect for searing the braciole and simmering them gently in sauce.
- Kitchen twine or toothpicks – keeps the rolled beef secure during cooking.
- Mixing bowl – for combining the breadcrumb and cheese filling with herbs.
Flavor Variations & Add-Ins
- Swap beef for thin pork loin slices for a lighter, equally tasty braciole.
- Add chopped spinach or sautéed mushrooms to the filling for extra veggies and flavor.
- Try smoked provolone or fontina instead of ricotta for a richer, meltier cheese twist.
- Include red pepper flakes in the breadcrumb mix if you like a subtle spicy kick.
How to Make Beef Braciole
Ingredients You’ll Need:
- 1 ½ pounds beef top round or flank steak, thinly sliced and butterflied
- Salt and freshly ground black pepper, to taste
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- ½ cup ricotta cheese or shredded mozzarella (optional)
- 2 tablespoons olive oil, plus extra for searing
- 1 small onion, finely chopped
- 2 cups marinara or crushed tomato sauce
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including pounding the beef, making the filling, and rolling the braciole. Then, expect 1.5 to 2 hours of gentle simmering time to make the beef tender and flavorful. Overall, plan for roughly 2 hours.
Step-by-Step Instructions:
1. Prepare the Beef:
Place the beef slices on a clean surface and gently pound them with a meat mallet until they’re about ¼ inch thick. This helps make the meat tender and easy to roll. Season both sides with salt and pepper.
2. Make the Filling:
In a bowl, mix together breadcrumbs, grated Parmesan, minced garlic, chopped parsley, and dried oregano. If you like, stir in ricotta cheese or mozzarella for a creamy touch.
3. Roll the Braciole:
Spread the breadcrumb mixture evenly over each slice of beef, leaving a small border around the edges. Roll each slice tightly into a log, and secure it with kitchen twine or toothpicks to keep the filling inside.
4. Brown and Cook:
Heat olive oil in a large skillet over medium-high heat. Sear the rolled beef braciole on all sides until they turn golden brown, about 3-4 minutes per side. Remove them and set aside.
5. Make the Sauce and Simmer:
In the same skillet, sauté the chopped onion until translucent, about 3 minutes. Add marinara or crushed tomato sauce and bring it to a simmer. Return the braciole rolls to the pan, cover with sauce, lower the heat, and simmer gently for 1.5 to 2 hours. Turn occasionally to cook evenly and keep moist.
6. Serve:
Carefully remove the twine or toothpicks. Slice the braciole into 1-inch rounds and spoon some sauce on top. Garnish with fresh chopped parsley and enjoy hot over pasta, polenta, or mashed potatoes.
Can I Use Frozen Beef for Braciole?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before pounding and rolling. This makes it easier to work with and ensures even cooking.
How Can I Store Leftover Beef Braciole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of sauce to keep it moist.
What Can I Substitute for Ricotta in the Filling?
If you don’t have ricotta, you can use shredded mozzarella, cream cheese, or even cottage cheese as a creamy alternative. Or skip the cheese altogether for a lighter version.
Is It Okay to Make Beef Braciole Ahead of Time?
Absolutely! You can assemble the braciole and refrigerate them for a few hours or overnight before cooking. This actually lets the flavors meld even more beautifully.