Go Back

Authentic Italian Beef Braciole

Indulge in the rich, savory flavors of this traditional Italian beef Braciole, featuring thinly sliced beef filled with a delicious breadcrumb and cheese mixture, then rolled, seared, and simmered to tender perfection in a luscious marinara sauce. This dish serves 4-6 and can be made ahead of time for a hassle-free meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 540 kcal

Equipment

  • Large skillet or Dutch oven
  • Meat mallet
  • Kitchen twine or toothpicks
  • Mixing bowl
  • Tongs

Ingredients
  

  • 1.5 lb Top round or flank steak thinly sliced
  • 1 cup Breadcrumbs
  • 1/2 cup Pecorino Romano or Parmesan cheese grated
  • 3 cloves Garlic minced
  • 1/4 cup Fresh Parsley chopped
  • Salt and pepper to taste
  • Olive oil for searing
  • 1/4 cup pine nuts optional
  • 1/4 cup raisins optional
  • Red pepper flakes optional
  • 4 cup marinara sauce homemade or store-bought
  • Fresh basil or parsley for garnishing

Instructions
 

  • Take your beef slices out of the refrigerator 30 minutes before cooking. Pound each slice to about 1/4-inch thickness using a meat mallet.
  • In a bowl, mix breadcrumbs, grated cheese, garlic, parsley, salt, and pepper. Add olive oil to bind the mixture. Customize with pine nuts, raisins, or red pepper flakes if desired.
  • Lay the beef flat, spread a spoonful of filling on each slice, then roll tightly and secure with kitchen twine or toothpicks.
  • Heat olive oil in a large skillet over medium-high heat. Sear the rolls on all sides until browned, about 2-3 minutes per side.
  • Transfer the seared rolls to a pot with marinara sauce. Cover and simmer on low heat for 1.5 to 2 hours until the meat is tender.
  • Remove the kitchen twine or toothpicks, then serve hot, garnished with fresh herbs and a sprinkle of cheese. Enjoy with pasta or crusty bread!

Notes

  • Let the beef come to room temperature before searing to achieve an even, golden-brown crust.
  • Use kitchen twine instead of toothpicks for a more secure hold and easier removal after cooking.
  • Always taste and adjust seasoning throughout the cooking process for the most flavorful dish.
  • Pair this Braciole with a robust Italian red wine like Chianti or Sangiovese.
  • Serve with creamy polenta, garlic mashed potatoes, or a fresh arugula salad.