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Classic Beef Braciole

A beloved Italian-American comfort food, this dish features thin slices of beef rolled around a savory breadcrumb and herb filling, then slow-simmered in a rich tomato sauce until fork-tender. Perfect for a family dinner or special occasion.
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Cook Time 1 hour 30 minutes

Equipment

  • Small bowl For mixing filling
  • Plastic wrap For pounding beef
  • Zip-top bag Alternative for pounding beef
  • Meat mallet For pounding beef
  • Heavy pan Alternative for pounding beef
  • Cutting board
  • Kitchen twine For securing rolls
  • Toothpicks Alternative for securing rolls
  • Large, heavy skillet or Dutch oven For browning and simmering

Ingredients
  

For the Braciole

  • 4 slices Thin slices beef About 1/4-inch thick; top round or flank steak
  • 0.5 cup Italian breadcrumbs
  • 0.25 cup Grated Parmesan cheese
  • 2 tablespoons Chopped fresh parsley
  • 2 cloves Garlic minced
  • Salt To season
  • Pepper To season
  • 4 slices Provolone or mozzarella cheese optional

For the Sauce

  • 2 tablespoons Olive oil
  • 2 cups Marinara or homemade tomato sauce
  • 0.5 cup Dry red wine optional

For Garnish

  • Fresh basil or parsley

Instructions
 

  • Get the filling ready. In a small bowl, toss in the breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, and a pinch of salt and pepper. Stir to combine evenly.
  • Prepare the beef. If slices are not 1/4 inch thick, place between plastic wrap or in a zip-top bag and pound gently with a meat mallet or heavy pan until evenly thin.
  • Lay each beef slice flat. Divide the breadcrumb mixture among the four slices, spreading evenly and leaving a small border. If using, place a slice of provolone or mozzarella over the mixture on each piece.
  • Carefully roll up each beef slice tightly from a shorter end. Secure firmly with kitchen twine or toothpicks.
  • Heat the olive oil in a large, heavy skillet or Dutch oven over medium heat. Brown the beef rolls on all sides until they have a nice color.
  • Pour marinara or homemade tomato sauce over the browned beef rolls. Add red wine if using. Ensure braciole are mostly submerged.
  • Bring the sauce to a gentle simmer, then reduce heat to low, cover tightly, and cook for 1 1/2 to 2 hours, or longer, until beef is fork-tender.
  • Before serving, carefully remove the kitchen twine or toothpicks from each beef roll.
  • Serve hot, spooning sauce generously over the top. Garnish with a sprinkle of fresh basil or parsley.

Notes

Substitutions & Additions:
Cheese: Substitute provolone/mozzarella with Monterey Jack, fontina, or sharp cheddar.
Filling Boosters: Add chopped pine nuts, golden raisins, chopped hard-boiled egg, or cooked, crumbled sausage to the filling.
Beef Cuts: Use sirloin or thin-sliced boneless short ribs (adjust cooking time).
Sauce: Use crushed tomatoes seasoned with garlic, onion, and herbs as a base.
Tips for Success:
Pound It Thin: Ensure uniform thickness for even rolling and cooking.
Don't Overfill: Avoid too much filling to prevent bursting.
Secure Properly: Use enough twine or toothpicks to hold rolls together.
Low & Slow is Key: Tenderness develops with a long, gentle simmer (1 1/2 to 2+ hours).
Make Ahead: Braciole can be made completely ahead, cooled, and stored in the fridge in sauce. Flavors deepen overnight.
Storage Instructions:
Refrigerate: Store leftovers and sauce in an airtight container for 3-4 days. Reheat gently on stovetop or microwave.
Freeze: Freeze cooked braciole and sauce for 2-3 months. Thaw overnight in the refrigerator before reheating.
FAQ:
Best beef: Thin top round or flank steak.
Make without cheese: Yes, the breadcrumb/herb filling is sufficient.
Not tender after 2 hours: Continue simmering covered on low heat for another 30-60+ minutes until fork-tender.
Serving suggestions: Serve over pasta (rigatoni, ziti), creamy polenta, roasted vegetables, or with crusty bread.