Tender Italian Braciole Recipe (2024)

Published: Dec 7, 2021 · Modified: Nov 21, 2023 by Amanda · This post may contain affiliate links · This blog generates income via ads

This tender Italian beef braciole recipe is a hearty, delicious dish cooked in sauce in the oven. The ultimate Italian comfort food, that is perfect for a Sunday family dinner or a festive holiday meal.

This post was originally published in January 2020 and has been updated for content.

One of my husband's favorite meals for special occasions is a classic Italian braciole. Making this brings back memories of his Gram pounding out flank steak early on Sunday mornings.

Braciole or braciola is an Italian dish made from thin slices of beef rolled up in a roulade with cheese and bread crumbs inside. The roll is secured with toothpicks or cooking twine, seared in a pan, and braised in rich Sunday gravy or marinara.

This Italian beef braciole recipe goes perfectly with an Italian seafood salad, homemade pasta, and crusty Italian bread.

🥩 Ingredient notes

• Beef - Flank steak is the cut of beef traditionally used for Italian braciole. This is what I prefer to use because it is hearty and holds up well to braising. Use top round or bottom round, sliced thinly, for a less expensive option. I prefer to leave my flank steak in one piece and pound it thin. Butterfly the flank steak and then pound it out for an even thinner roll.
• Filling - Italian seasoning, garlic, olive oil, and parmesan cheese make up the savory filling for the Italian braciole recipe. Pecorino romano or asiago cheese can be substituted or added to the mix for extra flavor.
• Sauce - I use my favorite Sunday sauce for this braciole recipe. Use your favorite store-bought marinara if you prefer instead.

📋 Substitutions and variations

• Gluten-Free - Use gluten-free breadcrumbs in the braciole filling.
• Fresh Herbs - Substitute the Italian seasoning with 2-3 Tablespoons of chopped fresh basil, fresh oregano, and fresh parsley.
• Filling - Golden raisins, toasted pine nuts, or cooked ground Italian sausage are other filling ingredients sometimes used in a classic braciole recipe. Layer thin slices of prosciutto on the flank steak before adding the breadcrumb mixture for an extra delicious taste.

🔪Step by step instructions

Use a meat mallet or rolling pin, to pound out the flank steak as thinly as possible. Mix together the breadcrumbs, garlic, parmesan, Italian seasoning, and olive oil in a small bowl.

Spread the stuffing ingredients evenly over the meat, leaving about one-half inch around the edges. Starting on the long side, roll the meat up tightly like a jelly roll, with the breadcrumbs inside.

Secure the large roll with kitchen twine by tying the string around one side of the roll and double-knotting it. Wrap the string around the roll again and then loop it through itself about one inch below the first knot. Continue until the entire roll is secured, double knotting at the end.

Heat a large oven-safe skillet or dutch oven on the stovetop with olive oil and brown the beef braciole on all sides.

Pour the sauce over the top and around the rolled meat, then cover the pan with foil or a lid. Cook the beef in the oven for 30 minutes, then remove the cover and spoon some of the sauce over it.

Replace the cover and then let it cook for an additional 30 minutes. Braise it again with the sauce, then cook uncovered for an additional 30-60 minutes. The beef should be fork tender and the sauce should be reduced.

Let the braciole rest for about 10 minutes and then remove the butcher's twine. Use a sharp knife to slice the braciole and serve with the delicious tomato sauce.

⭐ Expert tips

• When pounding out the meat, start in the center and work outwards, gently pressing out as you are pounding.
• Press the breadcrumb mixture into the meat to help it stick.
• Soak the twine in olive oil before tying it so it doesn't stick to the meat after cooking.
• Cooking times for this Italian beef braciole will depend on how thick the slices of beef are. Thick slices will take longer to braise, while thinner slices will take less time to become tender.
• Let the braciole rest for at least 10 minutes before slicing to help it stay juicy.
• Scrape the bottom of the pot to remove any browned bits and then mix into the sauce. It has a ton of flavor to make a rich tomato sauce that pairs well with the braciole.

🥘Alternative cooking methods

Slow Cooker - To make this Italian braciole recipe in a slow cooker, simply brown the rolled and tied beef in a pan on the stovetop and then add it to the slow cooker. Cover with the sauce and ½ cup of beef stock and then cook on high for 3-4 hours or low for 6-8 hours until tender. Allow the braciole to rest for 10 minutes after cooking before slicing and serving it.

⏲️Make ahead instructions

Roll, tie, and wrap the Italian braciole in plastic wrap. Store in the refrigerator for 24 hours or place in a freezer bag and store in the freezer for 1 month. Thaw frozen braciole in the refrigerator. At cooking time, remove the plastic wrap and then follow the directions for cooking.

🥡 Storage suggestions

Keep leftover braciole in an air-tight container in the refrigerator for 3-5 days and in the freezer for up to 1 month. Thaw frozen leftovers in the refrigerator and then reheat in the oven or microwave.

🍽 More Sunday dinner ideas

If you loved this recipe for tender italian beef braciole recipe, try these other sunday dinner recipes that I know you will love too!

• Classic Italian Lasagna Recipe
• Easy Dutch Oven Chicken and Rice
• Crispy Baked Eggplant Parmesan
• Braised Italian Beef Short Ribs

📖 Recipe