Beef Braciole Recipe
Beef Braciole is a classic Italian dish featuring thin slices of beef rolled up with a flavorful mix of garlic, cheese, and herbs, then slow-cooked in a rich tomato sauce.…
Tip: save now, cook later.Beef Braciole is a classic Italian dish featuring thin slices of beef rolled up with a flavorful mix of garlic, cheese, and herbs, then slow-cooked in a rich tomato sauce. The beef turns tender and juicy, soaking up all those wonderful flavors, making every bite satisfying and comforting.
I love making Beef Braciole when I want something that feels special but isn’t too complicated. Rolling up the beef with the filling is actually kind of fun, and it’s a great chance to get creative with your favorite herbs or cheeses. A little tip I always follow is to tie the rolls tightly so all the delicious fillings stay inside as they cook.
My favorite way to enjoy Beef Braciole is with a big side of pasta to soak up the tomato sauce. It’s also perfect for a cozy family dinner since everyone loves that hearty, home-cooked taste. Plus, the leftovers reheat wonderfully, making it a great dish to make ahead and enjoy again the next day.
Key Ingredients & Substitutions for Beef Braciole
Beef: Thin slices of top round or flank steak work best because they’re tender but hold shape when rolled. If you can’t find these, try sirloin or eye of round, just pound them thin.
Cheese: I usually use ricotta for creaminess and Parmesan for sharpness. Mozzarella adds gooey texture. For a lighter option, you might use part-skim cheeses or omit ricotta.
Herbs & Garlic: Fresh parsley and oregano brighten the filling. If fresh isn’t available, dried herbs work but use less since they’re stronger. Garlic adds punch; roasted garlic is a milder substitute.
Tomato Sauce: Homemade marinara adds freshness, but good-quality store-bought sauce works well too. You can spice it up with extra chili flakes if you like heat.
How Do You Roll and Secure the Beef Without the Filling Falling Out?
Rolling beef braciole tightly is key to keeping the filling inside:
- Lay the beef flat and spread filling evenly, leaving a small border so the filling doesn’t spill.
- Roll from one end to the other, keeping it tight but not squeezing out the filling.
- Use kitchen twine or toothpicks to secure the roll firmly.
- When browning, handle the rolls gently to avoid breaking the seal.
Tying the twine snugly but not too tight prevents the cheese from leaking and helps the beef cook evenly.
Equipment You’ll Need
- Large skillet – perfect for browning the beef rolls evenly and getting a nice crust.
- Large pot or deep skillet with lid – to simmer the braciole gently in the tomato sauce.
- Kitchen twine or toothpicks – essential for keeping the rolls secure while cooking.
- Cutting board – to lay out and roll the beef slices comfortably.
- Mixing bowl – for combining the cheese and herb filling easily.
Flavor Variations & Add-Ins
- Swap beef for thin pork cutlets for a lighter, tender option with a different flavor.
- Add chopped spinach or sautéed mushrooms to the filling for extra veggies and earthiness.
- Mix fresh basil or oregano in the filling for a brighter, herbal kick.
- Use provolone cheese inside for a milder, melty texture if you prefer less tangy cheese.
How to Make Beef Braciole
Ingredients You’ll Need:
For the Beef Rolls:
- 1 ½ pounds thinly sliced beef top round or flank steak (about ¼ inch thick)
- Salt and freshly ground black pepper, to taste
- 1 cup fresh bread crumbs
- ½ cup grated Parmesan cheese
- ½ cup ricotta or mozzarella cheese, crumbled or shredded
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
- Kitchen twine or toothpicks for securing
For the Sauce:
- 4 cups marinara or crushed tomato sauce, homemade or store-bought
- Fresh basil or parsley for garnish
How Much Time Will You Need?
This Beef Braciole recipe takes about 20 minutes to prepare, including seasoning and rolling the meat. Browning the rolls will take about 15 minutes. Then, you’ll simmer them gently covered in sauce for 1½ to 2 hours until tender. All together, you’re looking at around 2 hours and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef and Filling:
Lay the beef slices out flat on a clean cutting board. Sprinkle salt and black pepper evenly on both sides of each piece. In a bowl, mix together bread crumbs, Parmesan, ricotta or mozzarella cheese, minced garlic, parsley, oregano, and red pepper flakes if using. Make sure it’s well blended.
2. Roll the Beef:
Spread a thin, even layer of the cheese and herb mixture over each slice of beef. Carefully roll each slice from one end to the other, creating tight rolls that hold the filling. Use kitchen twine or toothpicks to secure each roll firmly so the filling stays inside while cooking.
3. Brown the Beef Rolls:
Heat the olive oil in a large skillet over medium-high heat. Place the beef rolls in the hot oil and brown them on all sides, about 3 to 4 minutes per side. This gives the meat a flavorful crust and locks in the juices.
4. Simmer in Sauce:
Transfer the browned rolls to a large pot or deep skillet. Pour the marinara or crushed tomato sauce over the rolls, making sure they’re mostly covered. Cover and simmer on low heat for 1½ to 2 hours. Turn the rolls occasionally to cook evenly and let them soak up the sauce flavors.
5. Serve:
Once tender, carefully remove the twine or toothpicks from the beef rolls. Serve the Beef Braciole hot, spooning extra tomato sauce on top. Garnish with fresh basil or parsley for a fresh touch. It’s perfect served over pasta, with polenta, or alongside warm crusty bread to soak up all the delicious sauce.
Can I Use Frozen Beef for Braciole?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before slicing and rolling. This helps the meat stay tender and easier to work with when rolling.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, mozzarella or even cream cheese can work well. Just keep in mind that mozzarella will be stretchier, while cream cheese adds a richer texture.
How Should I Store Leftovers?
Store leftover braciole in an airtight container in the fridge for up to 3 days. Reheat gently on the stove in the sauce to keep the meat moist and flavorful.
Can I Make Beef Braciole Ahead of Time?
Absolutely! Prepare and roll the beef in advance, then refrigerate or freeze before cooking. Simmer the braciole in sauce when ready to serve for the best flavor and tender results.
