Beef Braciole is a classic Italian dish that features thin slices of beef rolled up with a flavorful mix of cheese, herbs, and breadcrumbs, then simmered in a rich tomato sauce. The combination of tender beef and the savory filling creates a comforting meal that’s both satisfying and full of personality. The tomato sauce keeps everything juicy and adds just the right touch of tanginess.
I love making Beef Braciole when I want a special dinner that’s still cozy and homemade. It might seem like a bit of work, but rolling up the beef with the filling is actually pretty fun, like making little meat bundles. Plus, the slow cooking lets all the flavors come together in the most delicious way. One tip I always follow is to slice the beef as thin as possible so it rolls easily and cooks up nice and tender.
My favorite way to serve Beef Braciole is over a big plate of spaghetti or with some crusty bread to soak up the tomato sauce. It’s a dish that brings people around the table, perfect for sharing stories and seconds. Whenever I make it, I’m reminded of family dinners where the kitchen smells amazing and everyone can’t wait to dig in. It’s a meal that feels like a warm hug on a plate.
Key Ingredients & Substitutions
Beef: I recommend using top round or flank steak because they’re thin and cook tender when rolled. If unavailable, skirt steak or sirloin can work. Just slice as thin as possible or ask your butcher to do it.
Cheese: Provolone or mozzarella melts well and adds creamy flavor. If you want something stronger, try fontina or even a bit of sharp cheddar for a twist.
Breadcrumbs: Italian-style works best for added herbs, but plain breadcrumbs with a pinch of Italian seasoning are a fine substitute.
Herbs & Seasonings: Fresh parsley and oregano bring classic flavors. You can swap oregano for thyme or basil depending on your taste.
Tomato Sauce: Homemade marinara offers the best flavor but store-bought works great for convenience. Choose one with simple ingredients for a fresher taste.
How Do You Roll and Secure the Beef Without It Falling Apart?
Rolling the beef tightly keeps the filling inside and helps it cook evenly. Here’s how to do it right:
- Lay the beef flat and spread filling evenly but avoid overstuffing—it can break the roll.
- Place cheese on top of the filling for extra flavor and moisture.
- Start rolling from one narrow end, rolling firmly but gently to keep shape.
- Use kitchen twine or toothpicks to hold the roll securely in place during cooking.
- If using toothpicks, remove them before serving for safety.
Taking these steps helps the beef braciole keep its shape and lends to tender, flavorful bites every time.
Equipment You’ll Need
- Large cutting board – gives you a sturdy space to pound and roll the beef.
- Meat mallet or rolling pin – helps thin the beef evenly for easy rolling.
- Sharp knife – for trimming beef edges and slicing if needed.
- Kitchen twine or toothpicks – keeps the rolls tightly secured during cooking.
- Large skillet or frying pan – perfect for browning the beef rolls evenly.
- Deep pot or Dutch oven – ideal for simmering the rolls gently in tomato sauce.
Flavor Variations & Add-Ins
- Swap provolone with fontina or smoked mozzarella for a different cheesy note.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra sweetness and tang.
- Include cooked Italian sausage or pancetta bits in the filling for a meatier taste.
- Stir fresh spinach or basil leaves into the breadcrumb mix to brighten the flavor.
How to Make Beef Braciole
Ingredients You’ll Need:
For the Beef Rolls:
- 1 ½ pounds thinly sliced beef top round or flank steak
- Salt and freshly ground black pepper, to taste
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese (from the 1 cup total)
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 large egg
- ½ cup milk
- 8 slices provolone or mozzarella cheese
For Cooking:
- 2 tablespoons olive oil
- 4 cups marinara or tomato sauce (homemade or store-bought)
For Garnish:
- ½ cup grated Parmesan cheese (remaining from the 1 cup)
- Fresh basil leaves, chopped
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and browning, plus 1½ to 2 hours of gentle simmering to tenderize the beef and develop rich flavors. It’s worth the wait for a comforting and tasty meal.
Step-by-Step Instructions:
1. Prepare the Beef Slices:
Place the beef slices on a large cutting board. If they’re thick, gently pound them with a meat mallet until they are about ¼ inch thick. Season both sides with salt and pepper.
2. Make the Filling:
In a bowl, combine the breadcrumbs, half of the Parmesan cheese, minced garlic, parsley, oregano, egg, and milk. Stir until everything is well mixed and forms a moist mixture.
3. Roll the Beef:
Spread the breadcrumb mixture evenly over each beef slice. Place a slice of provolone or mozzarella cheese on top of the mixture. Carefully roll each slice tightly from one end to the other, then secure each roll with kitchen twine or toothpicks to keep it from unrolling while cooking.
4. Brown the Rolls:
Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and brown them on all sides, about 2 to 3 minutes per side. Once browned, transfer the rolls to a plate.
5. Simmer in Sauce:
Warm the marinara sauce in a large pot or deep skillet over medium heat. Add the browned beef rolls to the sauce. Cover and let them simmer gently for 1½ to 2 hours, turning occasionally, until the beef is tender and flavors meld.
6. Finish and Serve:
Remove the beef braciole from the sauce. Take out the twine or toothpicks before serving. Spoon extra sauce over the rolls, then sprinkle with the remaining Parmesan cheese and fresh chopped basil for a burst of flavor. Serve with pasta, polenta, or crusty bread for a truly satisfying meal. Enjoy!
Can I Use Frozen Beef for Braciole?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before slicing and rolling. This helps maintain even texture and easier handling.
Can I Prepare Beef Braciole Ahead of Time?
Absolutely! You can roll and brown the beef rolls a day in advance, store them covered in the fridge, then simmer in sauce just before serving to save time.
How Should I Store Leftover Beef Braciole?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove in the sauce to keep the rolls moist and flavorful.
What Can I Serve with Beef Braciole?
This dish pairs wonderfully with spaghetti or your favorite pasta, creamy polenta, or crusty bread to soak up the delicious tomato sauce.
