Italian Beef Braciole Recipe

Italian beef braciole in sauce is a hearty, delicious dish cooked until tender in the oven. This ultimate Italian comfort food is perfect for 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 dishes for Sunday dinner or the holidays, is italian beef braciole. It's a long time family favorite and he still remembers Gram pounding out flank steak early on Sunday mornings.

Italian beef braciole is typically made from thinly pounded or sliced meat filled with a breadcrumb mixture and then rolled up and secured with twine or toothpicks. This beef roll is then seared in a pan and then cooked low and slow in a sauce until tender.

While there are many variations for making beef braciole, this hearty dish is definitely a classic that goes perfectly with creamy mushroom risotto, italian seafood salad or homemade spinach fettuccine.

🥩 Ingredient notes

• Beef - Traditionally flank steak is the cut of meat used for beef braciole. This is what I prefer to use because it is hearty and is perfect for braising and slow cooking. Top or bottom round that has been sliced thinly can also be used for a thinner and less expensive option.
• Filling - This filling for this beef braciole is made from breadcrumbs mixed with italian seasoning, garlic, olive oil and parmesan cheese. Pecorino romano or asiago cheese can be substituted or added to the mix for extra flavor.
• Sauce - I always have a batch or two of my old school italian gravy stored in my freezer to use for recipes such as this. Alternatively, your favorite store bought marinara may be used as well.

📋 Substitutions and variations

• Gluten Free - Substitute the breadcrumbs for gluten free breadcrumbs.
• Fresh Herbs - Add 2-3 Tablespoons chopped fresh basil, oregano or parsley.
• Prosciutto - Lay thinly sliced prosciutto on the pounded out flank steak before adding the breadcrumb mixture.

🔪 Step by step instructions

Using a meat tenderizer or rolling pin, pound out the flank steak as thinly as possible so the meat is in an even layer. Mix together the breadcrumbs, garlic, parmesan, Italian seasoning and olive oil in a small bowl.

Spread the filling evenly over the meat, leaving about one half inch around the edges. Starting on the long side, roll the meat up tightly so the breadcrumbs are inside.

Secure the roll with cooking 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 to do this until the entire roll is secured, double knotting it at the end as well.

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 of the braciole and around it and 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 let cook it for an additional 30 minutes and then braise it again with the sauce. Cook for a final 30-60 minutes uncovered until the beef is tender and the sauce is reduced.

After the braciole is finished cooking, make sure to let it rest for about 10 minutes before removing the butcher's twine and slicing it for serving.

⭐ Expert tips

• Use a rolling pin or meat tenderizer to pound out the flank steak. This not only helps to tenderize the meat, but it helps make it an even thin layer.
• When pounding out the meat, start in the center of the pieces and work outwards, gently pressing out as you are pounding.
• Press the breadcrumb mixture into the meat as you are adding it to help it stick.
• Soak the twine in olive oil before tying the braciole so that it doesn't stick to the meat when you remove it after cooking.
• Let the braciole rest for at least 10 minutes before slicing it to help it stay juicy and tender.

🥘 Alternative cooking methods

Slow Cooker - To make this recipe in a slow cooker, simply brown the rolled and tied beef in a pan on the stove top and then add it to the slow cooker. Cover with the sauce and ½ cup of beef broth and 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

The italian beef braciole can be rolled, tied, wrapped tightly in plastic wrap and stored in the refrigerator up to 24 hours ahead of time. When ready, remove the plastic wrap and following the remaining directions for cooking.

The rolled and tied beef roll can also be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for up to 1 month. Thaw the beef in the refrigerator and then follow the directions for cooking.

🥡 Storage suggestions

Leftover beef braciole will keep in an air tight container in the refrigerator for 3-5 days and in the freezer for up to 1 month. Frozen leftovers should be thawed completely in the refrigerator and then can be heated up in the oven or microwave.

For a quick overview of this recipe, check out my web story for this best braciole in marinara sauce.

🍽 More sunday dinner ideas

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

• One Pot Chicken and Rice
• Baked Mostaccioli con Ricotta
• Classic Italian Lasagna with Ricotta Cheese
• No Fry Baked Eggplant Parmesan

📖 Recipe

Italian Beef Braciole Recipe

Amanda

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

4.92 from 24 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 2 hrs

Resting Time 10 mins

Total Time 2 hrs 40 mins

Course Main Course

Cuisine Italian

Servings 6 servings

Calories 637 kcal

Ingredients

  

1x2x3x

• 1 flank steak approximately 1 ½ - 2 pounds
• ½ cup plain breadcrumbs
• 2 teaspoons chopped garlic approximately 2-3 large cloves
• ½ cup grated parmesan cheese
• 1 Tablespoon italian seasoning
• 5 Tablespoons olive oil divided
• cooking twine
• 4 cups italian gravy or store bought marinara

Instructions

 

• Preheat the oven to 300°.
• Pound the flank steak using a meat tenderizer or rolling pin until the meat is an even thickness and thinned out.
• In a small bowl, stir together the breadcrumbs, garlic, parmesan cheese, italian seasoning, and 3 Tablespoons of the olive oil.
• Spread the breadcrumb mixture evenly over the flank steak, leaving approximately ½ inch around the edges. Press the breadcrumbs into the meat to help it stick.
• Starting with the long side of the meat, tightly roll up the beef with the breadcrumb mixture on the inside and tuck the edges inside to help the filling stay in.
• Cut a piece of twine that is four times the length of the braciole and tie it around one side of the beef roll, double knotting it. Wrap the twine around the roll and pull it through itself about one inch below the first knot. Continue doing this until the entire roll is secured and then double knot the twine at the end.
• Heat a large dutch oven or oven safe pan over medium heat on the stovetop with the remaining 2 Tablespoons of the olive oil.
• Sear the braciole in the pan for 2-3 minutes on each side until browned. 
• Pour the italian gravy over and around the entire braciole. Cover the pan and place in the preheated oven to cook for 30 minutes.
• After 30 minutes, remove the cover and braise the meat by spooning the sauce from around the braciole on to the top of it. Replace the cover and cook for another 30 minutes.
• Remove the cover again, braise the meat and continue to cook uncovered for 30-60 minutes, until the meat is tender and the sauce is reduced.
• Remove the braciole from the oven and let it rest for 10 minutes. Remove the twine and slice into 1-2 inch thick pieces for serving.

Notes

• Use a rolling pin or meat tenderizer to pound out the flank steak. This not only helps to tenderize the meat, but it helps make it an even thin layer.
• When pounding out the meat, start in the center of the pieces and work outwards, gently pressing out as you are pounding.
• Press the breadcrumb mixture into the meat as you are adding it to help it stick.
• Soak the twine in olive oil so that it doesn't stick to the meat when you are remove it after 

 

Substitutions and Variations

• Beef - Flank steak is great for the braising and slow cooking methods used to make braciole. Thinly sliced top or bottom round can also be used for a thinner, less expensive version.
• Cheese - Use pecorino romano or asiago cheese along with or in place of the parmesan cheese.
• Herbs - Add 2 Tablespoons of fresh chopped basil, oregano or parsley to the filling.
• Prosciutto - Add thin slices of prosciutto on top of the pounded flank steak before adding the breadcrumb mixture. 
• Gluten Free - Use gluten free breadcrumbs in place of the regular breadcrumbs. 

 

Alternative Cooking Methods

Slow Cooker - To make this recipe in a slow cooker, simply brown the rolled and tied beef in a pan on the stove top and then add it to the slow cooker. Cover with the sauce and ½ cup of beef broth and 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

The braciole can be rolled, tied, wrapped tightly in plastic wrap and stored in the refrigerator up to 24 hours ahead of time. At cooking time, remove the plastic wrap and following the remaining directions for cooking.

The rolled and tied beef roll can also be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for up to 1 month. Thaw the beef in the refrigerator and then follow the directions for cooking.

 

Storage Suggestions

Leftover braciole will keep in an air tight container in the refrigerator for 3-5 days and in the freezer for up to 1 month. Frozen leftovers should be thawed completely in the refrigerator and then can be heated up in the oven or microwave.

Nutrition

Serving: 6ouncesCalories: 637kcalCarbohydrates: 25gProtein: 59gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 147mgSodium: 1695mgPotassium: 1648mgFiber: 5gSugar: 11gVitamin A: 1190IUVitamin C: 18mgCalcium: 266mgIron: 7mg

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