Beef Braciole is a classic Italian dish that features thin slices of beef rolled up with a flavorful mix of herbs, garlic, and cheese, all simmered in a rich tomato sauce until tender and delicious. The beef becomes wonderfully soft, soaking up all those delicious tomato flavors, while the filling inside adds just the right amount of zest and texture.
I love making beef braciole because it feels like a special meal that’s also really comforting. There’s something so satisfying about rolling up those little bundles and watching them cook slowly, filling the kitchen with that warm, inviting aroma. My favorite part is when I get to slice into the rolls and see the cheesy herb filling inside—it’s like a little surprise in every bite!
Whenever I serve beef braciole, I like to pair it with some creamy pasta or a simple side of crusty bread to soak up all the tomato sauce. It’s a dish that immediately brings people around the table, perfect for family dinners or a weekend get-together. If you’re looking to make your meal feel cozy and a bit special, this recipe is definitely one I recommend giving a try.
Key Ingredients & Substitutions
Beef: Flank steak or top round works best because they’re thin and easy to roll. If you can’t find these, try skirt steak or sirloin—just pound them thin so they cook evenly.
Breadcrumbs & Cheese: Italian-style breadcrumbs add flavor and texture. If you need gluten-free, use gluten-free breadcrumbs or crushed nuts. Parmesan and mozzarella give that classic cheesy taste; you can swap mozzarella for provolone or fontina for a twist.
Herbs and Garlic: Fresh parsley and oregano add brightness. If fresh isn’t handy, dried herbs can work—just use less. Garlic is key for that punch of flavor.
Tomato Sauce: Use a good-quality marinara or homemade tomato sauce. You can spice it up with red pepper flakes if you like a bit of heat.
How Do I Roll and Secure the Beef Braciole Without It Falling Apart?
Rolling and securing the beef tightly is essential for a neat, intact braciole. Here’s my method:
- Lay the beef flat and spread the filling evenly, leaving a small border so the filling doesn’t spill out.
- Roll from one long edge, keeping the roll tight but gentle—not too tight to squeeze out the filling.
- Use kitchen twine to tie the roll at intervals or toothpicks to hold it closed. Twine holds better especially for longer cooking.
- Make sure to remove twine or toothpicks before serving!
This method ensures the rolls keep their shape and cook evenly while soaking up the tomato sauce flavors.
Equipment You’ll Need
- Large cutting board – gives you plenty of space to spread and roll the beef slices easily.
- Meat mallet – helps you pound the beef thin and even for uniform cooking.
- Mixing bowl – perfect for combining your breadcrumb, cheese, and herb filling smoothly.
- Large oven-safe skillet or pan – use this to brown the beef rolls and then finish cooking in the oven with the sauce.
- Kitchen twine or toothpicks – keeps the beef rolls securely rolled during cooking, so nothing falls apart.
Flavor Variations & Add-Ins
- Swap mozzarella for provolone or fontina cheese for a creamier, richer filling that melts beautifully inside.
- Add sautéed mushrooms or chopped spinach to the breadcrumb mix to boost the veggie content and add earthiness.
- Use ground Italian sausage instead of beef by mixing it into the filling for a spicier, meatier roll-up.
- Mix fresh basil or thyme in place of or alongside parsley for a different herbal aroma that brightens the tomato sauce.
Beef Braciole Recipe
Ingredients You’ll Need:
- 1 ½ to 2 pounds beef flank steak or top round, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 jar (about 24 oz) marinara or tomato sauce
- Kitchen twine or toothpicks, for securing rolls
How Much Time Will You Need?
The whole process takes about 20 minutes of prep time, around 10 minutes for browning the beef rolls, and then 1 to 1½ hours of baking to make the beef tender and flavorful. So, plan for roughly 1 hour and 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prep the Beef:
Start by preheating your oven to 350°F (175°C). If your beef slices aren’t thin enough, give them a gentle pounding with a meat mallet to even them out. Lay the slices out on a clean surface, then sprinkle both sides lightly with salt and pepper.
2. Make the Filling and Roll:
In a mixing bowl, combine the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, and oregano. Spread this mixture evenly over each beef slice. Next, sprinkle shredded mozzarella on top. Starting from one long edge, roll each slice tightly, then secure the roll with kitchen twine or toothpicks so it stays together while cooking.
3. Cook and Bake the Rolls:
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown all sides of the beef rolls, about 2-3 minutes per side, until they get a nice color. Pour the marinara sauce around the rolls, then transfer the pan to the preheated oven. Bake for 1 to 1½ hours, until the beef is tender and cooked through.
4. Serve and Enjoy:
Remove the pan from the oven and carefully take out the kitchen twine or toothpicks. Spoon some of the tomato sauce over the braciole, garnish with extra parsley if you like, and serve hot. These rolls go wonderfully with pasta, creamy polenta, or your favorite crusty bread.
Can I Use a Different Cut of Beef for Braciole?
Yes! Flank steak or top round are ideal because they’re lean and thin, but skirt steak or sirloin can also work well. Just make sure to pound the meat thin and even for best results.
How Do I Store Leftover Beef Braciole?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave, adding a splash of sauce or water to keep it moist.
Can I Prepare Beef Braciole in Advance?
Absolutely! You can assemble the rolls and refrigerate them, covered, for up to 24 hours before cooking. This actually helps the flavors meld. Just be sure to bring them to room temperature before browning and baking.
What Are Good Side Dishes to Serve with Braciole?
Braciole pairs beautifully with pasta, creamy polenta, or crusty bread to soak up the delicious tomato sauce. A simple green salad or sautéed vegetables make great lighter sides too.
