Beef Braciole is a classic Italian dish that features thin slices of beef rolled up with a flavorful filling of garlic, herbs, and cheese, then simmered in a rich tomato sauce. The beef gets nice and tender as it slowly cooks, soaking up all those delicious flavors. It’s a hearty, comforting meal that feels like a warm hug on a plate.
I love making Beef Braciole when I want something special but not too complicated. The trick is getting the rolls nice and tight so they hold together during cooking, and I usually tie them up with kitchen twine or secure them with toothpicks. The aroma that fills the kitchen while the sauce simmers always makes me look forward to dinner even more.
My favorite way to serve Beef Braciole is over a bed of spaghetti or your favorite pasta, so the sauce gets all spread around every bite. It’s a great dish to make when friends or family come over because it feels like a meal made with love that everyone can enjoy together. Plus, leftovers taste just as good the next day!
Key Ingredients & Substitutions
- Beef
- Thin slices of top round or flank steak work best because they’re lean and easy to roll. If you can’t find them, try sirloin or even thinly sliced chuck, but pound it thinner so it cooks evenly.
- Breadcrumbs and Pine Nuts
- Fresh breadcrumbs add nice texture inside the roll. If you don’t have pine nuts, chopped walnuts or almonds are a good alternative that still give crunch and flavor.
- Cheese
- Parmesan adds saltiness and depth. I like provolone or mozzarella for gooey melting inside, but you can skip the cheese if you want it dairy-free.
- Tomato Sauce
- Use your favorite marinara or a simple tomato sauce. If you want extra flavor, add a splash of red wine when simmering.
How Do You Keep the Braciole Rolls Tight and Intact?
Rolling the beef tightly is key to keep the filling inside while cooking. Here’s how I do it:
- Spread filling evenly but don’t overstuff, so the roll isn’t too thick.
- Start rolling from one short edge, tucking in the filling as you go.
- Secure with kitchen twine or toothpicks to hold the shape during cooking.
- Don’t skip browning! It helps seal the edges and adds deep flavor.
Taking these simple steps makes a big difference in how your braciole looks and tastes at the end.
Equipment You’ll Need
- Large skillet – perfect for browning the beef rolls evenly before simmering.
- Meat mallet – helps you pound the beef thin and tender for easy rolling.
- Kitchen twine or toothpicks – keeps the beef rolls tight while cooking.
- Large pot or deep pan with lid – allows gentle simmering of the braciole in sauce without drying out.
- Cutting board and sharp knife – for slicing the finished rolls before serving.
Flavor Variations & Add-Ins
- Swap beef for pork loin slices if you want a lighter taste but still a tender roll.
- Add chopped sun-dried tomatoes to the filling for a tangy, sweet punch.
- Mix in fresh basil or oregano with parsley for different herb flavors.
- Use ricotta cheese instead of mozzarella for a creamier, softer filling.
How to Make Beef Braciole?
Ingredients You’ll Need:
- 1 ½ pounds thinly sliced beef top round or flank steak
- Salt and freshly ground black pepper, to taste
- 1 cup fresh breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts, toasted
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley, plus more for garnish
- ½ cup shredded provolone or mozzarella cheese (optional)
- 2 tablespoons olive oil
- 1 jar (about 24 ounces) marinara or tomato sauce
- Kitchen twine or toothpicks for securing rolls
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, including pounding and rolling the beef, plus 2 hours simmering time to make the meat tender and flavorful. So, allow about 2 hours and 20 minutes from start to finish for the best results.
Step-by-Step Instructions:
1. Prepare the Beef:
Lay your beef slices flat on a cutting board. Pound them gently with a meat mallet until they’re about ¼ inch thick if they’re too thick or uneven. Sprinkle both sides with salt and pepper to season well.
2. Make the Filling:
In a bowl, mix together the fresh breadcrumbs, grated Parmesan, toasted pine nuts, minced garlic, chopped parsley, and shredded cheese if you’re using it. Stir until it’s well combined.
3. Assemble the Braciole Rolls:
Spread a thin, even layer of the breadcrumb mixture over each piece of beef. Carefully roll the beef slices up from one end into tight logs. Use kitchen twine or toothpicks to secure each roll so the filling doesn’t spill out during cooking.
4. Brown the Rolls:
Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and cook, turning carefully, until browned on all sides—around 2 to 3 minutes per side. Browning seals in the flavor and gives a nice crust.
5. Simmer in Sauce:
Remove the browned rolls from the skillet and set them aside for a moment. Pour the marinara or tomato sauce into the skillet and bring it to a gentle simmer. Return the braciole rolls to the pan, cover partially, and let them simmer on low heat for 1 to 1 ½ hours, or until the beef is tender and the flavors blend beautifully.
6. Serve and Enjoy:
Carefully remove the twine or toothpicks before slicing each braciole into thick, 1-inch pieces. Spoon plenty of the tomato sauce over the slices and garnish with a sprinkle of fresh parsley. Serve hot with your favorite pasta or side dishes. Enjoy your delicious homemade Beef Braciole!
Can I Use Frozen Beef for Braciole?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before preparing. This ensures even pounding and rolling without tearing the meat.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts, walnuts or almonds make excellent substitutes. Toast them lightly to bring out their flavor and add a nice crunch.
How Do I Store Leftover Braciole?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of sauce or microwave until warmed through.
Can I Make Braciole Ahead of Time?
Absolutely! You can prepare and roll the beef in advance, then refrigerate for up to 24 hours before cooking. The flavors often improve when allowed to rest.