Beef Braciole (Classic Italian Stuffed Beef)
Beef braciole is a classic Italian comfort dish made with thinly sliced beef, a savory breadcrumb filling, and a slow braise in rich tomato sauce. As it cooks, the beef becomes incredibly tender while soaking up all that garlicky, herb flavor. It’s a timeless recipe that feels both nostalgic and impressive—ideal for Sunday supper, entertaining, or anytime you want a cozy, restaurant-quality meal at home.
Servings: 6 servings
Calories: 485kcal
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
Calories: 485kcal | Carbohydrates: 8g | Protein: 33g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 536mg | Potassium: 561mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 5mg | Calcium: 222mg | Iron: 3mg
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