Authentic Italian Braciole is a classic Italian recipe for thin cut steak wrapped around bread crumbs and parmesan that’s slow cooked in marinara sauce. These delicious and tender beef rolls recipe is easy to make and great for Sunday dinner or any special occasion.
There are few dishes that capture the heart of Italian home cooking quite like braciole (pronounced brah-ZHOH-leh). A cherished recipe from Southern Italy, this stuffed and simmered meat roll is rustic, comforting, and absolutely bursting with flavor.
Whether you grew up with it at Sunday dinners or you’re discovering it for the first time, authentic Italian braciole is a dish that deserves a spot in your kitchen. For another Italian favorite try this simple Baked Penne with Ricotta or Italian Sausage Bread.
What is Authentic Italian Braciole?
Braciole is a southern Italian specialty, made by stuffing a large thin slice or slices of lean beef with a savory mixture of breadcrumbs, cheese, herbs, and garlic.
The meat is then rolled up, tied or toothpicked shut, seared until golden, and slowly baked in a rich tomato sauce until melt-in-your-mouth tender. The slow cooking allows the flavors to marry beautifully, and the end result is a dish that’s as hearty as it is deeply flavorful.
While there are different ways to make Italian beef braciole, this is the way I like to make mine. I use a single large cut of beef and roll it up with simple ingredients and bake it to perfection.
The key to a perfect beef braciole recipe is to bake it slow with the perfect marinara sauce until is tender and cooked to perfection.
Tender and juicy beef braciole is sure to become a new Italian favorite recipe. This is one Italian classic you don’t want to miss!
Ingredients
- Flank Steak: use about a 1 ¾ pound of a flank steak or flat iron steak. You want a piece of meat that you can pound thin with a meat mallet. Flank steak is the best meat.
- Parmesan Cheese: use grated parmesan cheese or a blend with Pecorino Romano.
- Breadcrumbs: homemade breadcrumbs are the best, like my Homemade Italian Bread Crumbs recipe.
- Parsley: use fresh parsley to flavor the breadcrumb mixture as well as serve on top of the cooked braciole.
- Olive Oil: you’ll need a few tablespoons of olive oil to brown the meat as well as add to the bread crumb mixture.
- Garlic: fresh minced garlic adds great flavor to the braciole.
- Seasonings: season both the filling and the meat with kosher salt and black pepper. You can add Italian seasoning if you’d like.
- Wine: use a dry white wine to simmer the beef in before adding the marinara sauce.
- Marinara Sauce: use my homemade Simple Marinara Sauce to make Authentic Italian Braciole. The flavors from the San Marzano tomatoes make the best sauce for this recipe.
How to Make Authentic Italian Braciole
Italian Beef Braciole is a delicious thinly sliced beef filled with breadcrumbs and parmesan cheese. The meat is browned and then simmered in a simple tomato sauce.
Some recipes cook the meat on the stove top, but I prefer to bake the braciole to keep meat moist and prevent it from burning.
Step 1: pound the flank steak
Lay the flank steak on a work surface and use a meat mallet to pound the meat until it is even in thickness; set aside.
Step 2: make the filling
In a small bowl, combine the parmesan cheese, breadcrumbs, parsley, 2 tablespoons olive oil, garlic, salt, and pepper. Sprinkle the breadcrumb mixture over the top of the meat to cover evenly.
Step 3: roll the braciole
Roll the steak up jelly-roll style to enclose the filling in the meat. Use butchers or kitchen twine to tie the steak roll to secure. Season the outside of the steak with salt and pepper.
Step 4: braise and bake
Heat the remaining 2 tablespoons of olive oil in a large dutch oven or large ovenproof skillet over medium heat. Once the oil is hot, add the braciole and cook until it is browned on all four sides, about two minutes per side.
Then, pour in the wine and bring to a boil. Add in the marinara sauce and cook the authentic Italian braciole until the sauce is bubbly.
Cover the pot partially with foil and place in oven. Bake for an hour, then uncover, turning the braciole in the sauce, and continue baking until the meat is tender, about 30 more minutes.
Remove the braciole from the sauce to a cutting board. Use a large knife to cut the braciole into ½ inch slices. Transfer the slices to a plate and spoon sauce on top.
How to Serve Braciole?
Braciole is often served over pasta or polenta. Serve this authentic Italian braciole sliced into pinwheels or whole, spooned over al dente pasta, creamy polenta, or with a side of crusty bread to soak up the sauce.
Don’t forget a final sprinkle of Parmesan, parsley and a drizzle of good olive oil for that perfect finish.
Traditional Italian Dinner Recipe
In Italian-American households, braciole often makes an appearance at the Sunday dinner table, nestled in a pot of bubbling sauce alongside meatballs and sausage. But its origins in Italian cuisine go even deeper, with regional variations found across Sicily, Naples, and Puglia.
Some versions are filled with raisins and pine nuts, others with a slices of prosciutto or hard-boiled egg. No matter the filling, classic braciole remains the same: slow-cooked comfort food meant to be shared.
This authentic Italian dish sticks close to tradition, with a filling of garlic, parsley, pecorino, parmesan, breadcrumbs, and a touch of olive oil. Simple ingredients that, when brought together, create something truly special.
Tips for Making Authentic Italian Braciole
- Choose a thin cut of beef: Top round or flank steak works well. Pound it gently to even thickness.
- Don’t overfill the roll: Keep the filling light so it stays sealed and cooks evenly.
- Bake slow: Low, slow heat makes the meat tender and allows the flavors to develop.
- Make ahead: Braciole tastes even better the next day. Reheat slowly in the sauce before serving.
- Storage: store leftover braciole in an airtight container in the refrigerator for up to three days.
More Classic Italian Recipes
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Authentic Italian Braciole
Equipment
- dutch oven or large skillet (ovenproof)
- butchers twine
Ingredients
- 1 ¾ pounds flank steak
- ¾ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ¼ cup chopped fresh parsley
- ¼ cup olive oil divided
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup dry white wine
- 3 ½ cups Simple Marinara Sauce (or store-bought marinara sauce)
Instructions
- Preheat oven to 350 degrees and position rack in center of oven.
- Lay the flank steak on a work surface and use a meat mallet to pound the meat until it is even in thickness; set aside.
- In a bowl, combine the parmesan cheese, breadcrumbs, parsley, 2 tablespoons olive oil, garlic, salt, and pepper. Sprinkle the breadcrumb mixture over the top of the meat to cover evenly.
- Roll the steak up jelly-roll style to enclose the filling in the meat. Use butchers twine to tie the steak roll to secure. Season the outside of the steak with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large dutch oven or large ovenproof skillet over medium heat. Once the oil is hot, add the braciole and cook until it is browned on all four sides, about two minutes per side. Then, pour in the wine and bring to a boil. Add in the marinara sauce and cook until the sauce is bubbly.
- Cover the pot partially with foil and place in oven. Bake for an hour, then uncover, turning the braciole in the sauce, and continue baking until the meat is tender, about 30 more minutes.
- Remove the braciole from the sauce and use a large knife to remove the twine and cut the braciole into ½ inch slices. Transfer the slices to a plate and spoon sauce on top.
Notes
- Beef: I like to make this using one large piece of flank steak. You could always cut the steak into smaller individual pieces.
- Marinara Sauce: use my easy Homemade Marinara Sauce recipe to cook the braciole in.
- Bread Crumbs: you can use store-bought bread crumbs or make your own with my Italian Breadcrumbs Recipe.
- Serving: serve braciole sliced on its own or on top of fresh cooked pasta or polenta.
- Storage: store leftover braciole in an airtight container in the refrigerator for up to three days.
If you’ve never had braciole you are really missing a great meal. I serve the beef with green beans and a crusty Italian bread. The right sauce is important, though, so use the finest marinara possible. Enjoy!
This looks delicious. I love all of your recipes Thank you so much.
Thank you 🙂