Tender Oven-Braised Beef Rolls with Prosciutto
Beef braciole (braciola) is one of those deeply comforting Italian dishes that feels like a hug in dinner form. Thin slices of flank steak and prosciutto are rolled around a savory filling of breadcrumbs, garlic, herbs, and cheese, then gently braised in a rich tomato sauce until meltingly tender.
As it cooks, the beef absorbs all that slow-simmered flavor, becoming fork-tender. It’s the kind of meal that fills your kitchen with the best aromas, tastes even better the next day, and turns an ordinary night into something special. It’s elegant enough for company, cozy enough for family dinner, and ideal for make-ahead meals.
Make It A Complete Meal
Italian braciola is an incredibly hearty meal on its own, especially when served with pasta or crusty bread, perfect for mopping up every last drop of sauce. In cooler months, it’s fantastic over a bed of creamy Parmesan polenta with fresh thyme. 💯
For a lighter meal, simply pair with my arugula salad with Parmesan and fresh lemon or a simple try of garlicky oven-roasted broccolini. Dinner is served!
Step-by-Step Instructions
First, make sure you grab a meat mallet to tenderize the beef. A rolling pin will work in a pinch!
The filling is really forgiving: feel free to mix up the herbs and cheeses you use. It’s a great recipe for cleaning out random odds and ends in the fridge! 😉
I’m a big fan of adding toasted pine nuts for crunch, but in some parts of Italy (like Napoli), raisins are used for a sweeter flavor. I love this idea!
Tomato Sauce Options
- Use a store-bought tomato sauce or tomato passata you love.
- Have a can of crushed tomatoes? That works just fine.
- Make marinara sauce at home, then use that!
There’s no wrong answer here. 😉
Chef-Tested Tips 👩🏻🍳
- Pound the beef evenly so it cooks at the same rate and rolls easily.
- Don’t overstuff—too much filling makes rolling tricky.
- A gently simmer is key; boiling will toughen the meat.
- Let the beef rolls rest briefly before slicing so the rolls hold together beautifully.
- Use good quality breadcrumbs. If you have the time, homemade breadcrumbs are fantastic.
Other Cuts of Beef To Try
I’ve tested this with top-round and even thin-cut sirloin steak and both have worked well. My preference, however, is for flank steak, which I find the easiest to pound out and roll.
I haven’t tried this with veal or pork, but I bet either would be delicious here as well!
Wine Pairings
You haven’t truly lived until you’ve sat down to a piping-hot plate of Italian stuffed beef rolls—spooned over pasta or creamy polenta—with a glass of Nebbiolo alongside it. The wine’s structure and acidity cut beautifully through the rich tomato sauce, and the whole experience makes me feel like I’m tucked into a red-sauce Italian join, with Nonna in the kitchen calling everyone to the table.
If Nebbiolo isn’t on hand, Barbera, Chianti, or Montepulciano are all fantastic alternatives.
If you make this homemade beef braciole recipe, I’d love to hear how it turned out—don’t forget to leave a star rating and comment below! ⭐️
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Beef Braciole (Classic Italian Stuffed Beef)
Equipment
Ingredients
For the filling
- 4 cloves garlic, finely chopped
- ½ cup Provolone, shredded (we recommend soft, mild provolone, not hard, sharp Provolone)
- ½ cup Pecorino Romano, grated
- ¼ cup breadcrumbs, Italian breadcrumbs are great here
- ¼ cup chopped fresh parsley
- 2 Tbsp fresh basil, thinly sliced, about 8-10 leaves
- 2 Tbsp extra virgin olive oil
- ½ tsp Kosher salt, plus more
- ¼ tsp freshly ground black pepper
For the meat
- 1½-2 lbs top round or flank steak, cut or pounded out into ¼-thick slices (6 pieces), see note below
- 6 prosciutto slices, for beef
- 2 Tbsp neutral oil
- 3 cloves garlic, thinly sliced
- 1 cup (240ml) dry white wine
- 1 cup (240ml) low-sodium chicken stock
- 1 (15oz) can crushed tomatoes, or tomato passata
- 10 basil leaves, plus more leaved, for serving
- ¼ cup toasted pine nuts, optional, for serving
- Fresh parsley, for serving
Instructions
- Make the filling. Preheat an oven to 300°F/150°C. In a large bowl, combine chopped garlic, ½ cup shredded Provolone, ½ cup grated Pecorino, ¼ cup breadcrumbs, ¼ cup chopped parsley, 2 Tbsp basil, 2 Tbsp olive oil, ½ tsp Kosher salt, and ¼ tsp black pepper. Stir to mix well.
- Assemble the braciole. Place a piece of meat in between a layer of plastic wrap, then use the toothed side of a meat mallet to pound out until about ¼” thick. Repeat with remaining pieces of steak, then place on a large cutting board or work surface for easy assembly. Lay 1 slice of prosciutto on each piece of meat. Divide the filling evenly between slices, spreading into an even layer on top of the prosciutto and leaving a 1-inch border around the edges. Roll each piece of meat tightly so that the filling is completely enclosed, then secure either with kitchen twine or a toothpick to seal. Season the outside of each braciole lightly with Kosher salt and black pepper.
- Brown the braciole. Heat 2 Tbsp (30ml) neutral oil over medium-high heat in a wide, deep pan. When hot, add the braciole and cook, browning on all sides, about 8-10 minutes total. Transfer to a plate.
- Make the sauce. Add 3 cloves thinly sliced garlic, then cook until fragrant and light golden brown, about 1 minute, then deglaze with 1 cup dry white wine. Bring to a boil, then use a spatula to scrape any browned bits from the bottom of the pan, cooking for about 1-2 minutes. Add 1 cup low-sodium chicken stock, 1 can of crushed tomatoes, and basil leaves, then stir.
- Braise until tender. Return the beef braciole to the sauce, along with any drippings on the plate. Cover loosely with aluminum foil, then transfer to a preheated oven and cook for 1½ hours, until the meat is very tender. Baste the meat with sauce every 30 minutes, adding a bit of water or stock as needed if the liquid reduces too much.
- Slice, then serve. Serve beef braciole whole with a spoonful of sauce or transfer each roll to a cutting board, thinly slice into rounds, then serve with toasted pine nuts (optional) and fresh basil or parsley.
Notes
- Meat: Use thinly sliced top round (pound to ¼”) or small pieces of flank, sirloin, or filet, pounded evenly. The toothed side of a mallet helps tenderize.
- Make ahead & freezing: Assemble rolls and freeze, tightly wrapped, up to 3 months. Thaw overnight before cooking.
- Storage & reheating: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently in a skillet until warmed through (microwave carefully—sauce may splatter).
Nutrition
Photography by: Alana of Your Home Made Healthy.
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