If you’re craving an Italian classic that warms the soul and dazzles the palate, this Beef Braciole Recipe is an absolute must-try. Tender, thinly sliced beef rolls stuffed with a flavorful mixture of breadcrumbs, Parmesan, herbs, and a hint of spice, slow-cooked in rich marinara sauce until meltingly tender—this dish offers a perfect balance of savory, cheesy, and aromatic notes that feel like a loving hug on a plate. Whether you’re preparing a cozy family dinner or impressing guests with your culinary chops, this Beef Braciole Recipe will quickly become one of your favorite go-to meals.
Ingredients You’ll Need
These ingredients are straightforward but each plays an important role in crafting the perfect Beef Braciole. From the tender beef flank steaks to the fragrant herbs and creamy cheeses, every item contributes layers of flavor, texture, and color that transform simple components into something extraordinary.
- 4 thinly sliced beef flank steaks (about 1/4 inch thick): These provide the perfect canvas for rolling and a tender bite when cooked low and slow.
- 1/2 cup breadcrumbs: They soak up the flavors inside the roll while adding texture to the filling.
- 1/4 cup grated Parmesan cheese: Adds a sharp, salty richness that enhances every bite.
- 2 cloves garlic, minced: Infuses the filling with that irresistible, aromatic garlic punch.
- 1 tbsp fresh parsley, chopped: Brings a fresh, herbal brightness to balance the richness.
- 1 tsp dried oregano: Classic Italian herb that adds warm, earthy undertones.
- 1/2 tsp red pepper flakes (optional): Adds just the right amount of gentle heat to awaken the flavors.
- 1/4 cup pine nuts (optional): Adds a delightful crunch and buttery note inside the filling.
- 1/2 cup grated mozzarella cheese (optional): Offers gooey, melty cheese magic that makes each bite extra comforting.
- Salt and pepper to taste: Essential seasoning that brings all the ingredients together harmoniously.
- 2 tbsp olive oil: For perfectly browning the braciole and building the base of the sauce flavor.
- 1/2 cup dry white wine: Deglazes the pan, lifting all those caramelized bits into the sauce for complexity.
- 1 jar (24 oz) marinara or tomato sauce: The soul of the dish that gently braises the beef rolls till tender.
- Fresh basil, for garnish (optional): Adds a fresh, green pop and an herbal aroma for serving.
How to Make Beef Braciole Recipe
Step 1: Prepare Your Beef
Start by preheating your oven to 350°F (175°C), setting the stage for slow, even cooking. Next, take each flank steak and carefully pound it between sheets of plastic wrap or parchment paper with a meat mallet until it’s about 1/4 inch thick. This tenderizes the meat and makes rolling a breeze.
Step 2: Make the Flavorful Filling
In a bowl, combine breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, red pepper flakes, optional pine nuts, and season with salt and pepper. This filling mixture embodies the perfect balance of savory, spicy, and nutty components that will explode with flavor inside every bite of beef.
Step 3: Assemble and Roll
Lay each flattened steak on a clean surface, then spread the breadcrumb mixture evenly over the meat, pressing gently to help it stick. For a luscious surprise, sprinkle the optional grated mozzarella cheese over the filling before rolling. Roll each steak tightly from one end to the other and secure the ends with toothpicks or kitchen twine—they need to stay snug while cooking.
Step 4: Brown the Braciole
Heat olive oil in a large oven-safe skillet over medium-high heat. Carefully place the beef rolls in the skillet and brown them on all sides, about 5 to 7 minutes total. This step locks in the juices and builds a rich, deep flavor foundation for the dish.
Step 5: Deglaze and Simmer
Remove the browned beef rolls and set them aside. Pour the dry white wine into the hot skillet and cook for 2 to 3 minutes, stirring to loosen all those golden bits stuck to the pan. Then stir in the marinara sauce and bring it gently to a simmer, letting the flavors meld together beautifully.
Step 6: Bake to Tender Perfection
Return the beef rolls to the skillet, spooning a bit of sauce over each one to keep them moist. Cover the skillet with a tight-fitting lid or foil and transfer it to your preheated oven. Bake for 45 to 60 minutes until the beef becomes incredibly tender and the filling cooks through, soaking up all that luscious tomato sauce.
Step 7: Finish and Serve
Carefully remove the skillet from the oven and take out the toothpicks or twine. A quick sprinkle of fresh basil will add an aromatic flourish that brightens the dish beautifully. Your Beef Braciole Recipe is now ready to wow at the table!
How to Serve Beef Braciole Recipe
Garnishes
Fresh basil leaves are a classic way to garnish Beef Braciole, contributing a fragrant, herbaceous note that contrasts the rich tomato sauce. For an extra touch, a sprinkle of freshly grated Parmesan adds that irresistible savory finish and a bit of texture.
Side Dishes
Serve Beef Braciole alongside creamy polenta, buttery mashed potatoes, or a mound of al dente pasta to soak up the delicious juices. A crisp green salad or roasted vegetables bring balance to the meal with bright, fresh flavors and contrasting textures.
Creative Ways to Present
For an elegant dinner, slice the beef rolls into spirals to reveal the beautiful stuffed layers and arrange them neatly on a plate with sauce drizzled artistically. Alternatively, serve the entire roll atop a rustic wooden board with sides in small bowls for a family-style feast that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Braciole can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and beef rolls together to maintain moisture and flavor, reheating gently to preserve tenderness.
Freezing
If you want to freeze Beef Braciole, place the fully cooked rolls along with sauce in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to enjoy that freshly made taste anytime you desire.
Reheating
Reheat leftover or thawed Beef Braciole in a covered skillet on low heat or in a 350°F oven until warmed through. Adding a splash of water or extra sauce while reheating helps keep the meat juicy and tender, just like fresh from the oven.
FAQs
What cut of beef is best for braciole?
The most popular choice is thinly sliced flank steak or top round—both are lean, flavorful, and tenderize well when pounded thin and slow-cooked like in this Beef Braciole Recipe.
Can I prepare Beef Braciole Recipe ahead of time?
Absolutely! You can assemble the rolls a day in advance and store them in the fridge, then brown and bake on the day you plan to serve. This makes entertaining much easier and lets the flavors meld overnight.
Do I have to use pine nuts and mozzarella?
Both are optional but recommended to add texture and richness. Pine nuts bring a subtle crunch, and mozzarella offers melty cheesiness. Leaving them out still results in a delicious dish.
Can I cook this dish on the stovetop instead of the oven?
You can simmer the Beef Braciole gently on the stove in a covered pan over low heat, but be sure to check regularly and add a bit of liquid if it gets too dry. Baking in the oven provides more even heat and tender results.
What wine pairs well with Beef Braciole?
A medium-bodied Italian red like Chianti or Sangiovese complements the tomato sauce and savory beef beautifully. If you prefer white, a dry, crisp option like Pinot Grigio works nicely as well.
Final Thoughts
Now that you’ve explored every step of this mouthwatering Beef Braciole Recipe, you’re more than ready to dive into making a dish that’s as comforting as it is impressive. It’s a beautiful blend of simple ingredients and Italian flair, perfect for sharing with loved ones or savoring on a cozy evening. Trust me, once you try this recipe, it’ll become a beloved staple in your kitchen!
Print
Beef Braciole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Italian Beef Braciole recipe features thinly sliced beef flank steaks stuffed with a flavorful mixture of breadcrumbs, Parmesan cheese, garlic, herbs, and pine nuts, then browned and slow-baked in a rich marinara sauce. Perfect for a comforting dinner that impresses with its tender meat and delicious filling.
Ingredients
Beef Braciole
- 4 thinly sliced beef flank steaks (about 1/4 inch thick)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup pine nuts (optional)
- 1/2 cup grated mozzarella cheese (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1 jar (24 oz) marinara or tomato sauce
- Fresh basil, for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the meat rolls.
- Flatten Beef Steaks: Place each beef steak between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until about 1/4 inch thick for easier rolling and even cooking.
- Prepare Filling: In a bowl, combine breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, red pepper flakes if using, pine nuts if desired, and salt and pepper. Mix thoroughly to combine all flavors.
- Assemble Rolls: Lay each beef steak flat on a clean surface and evenly spread the breadcrumb mixture over the top, pressing gently to adhere well.
- Roll and Secure: Roll each steak tightly around the filling and secure each roll with toothpicks or kitchen twine to keep the stuffing intact during cooking.
- Brown Rolls: Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the beef rolls on all sides for about 5-7 minutes to develop flavor and seal in the juices.
- Deglaze Skillet: Remove beef rolls to a plate, add white wine to the skillet, and cook for 2-3 minutes scraping up browned bits from the bottom to enrich the sauce.
- Add Sauce and Simmer: Pour marinara sauce into the skillet and bring it to a gentle simmer, then return the beef rolls to the skillet, spooning some sauce over them for moisture and flavor.
- Bake: Cover the skillet and transfer it to the preheated oven. Bake for 45-60 minutes until beef is tender and filling is cooked through.
- Serve: Remove toothpicks or twine from the beef rolls. Garnish with fresh basil if desired and serve hot.
Notes
- Flattening the beef steaks ensures even cooking and easier rolling.
- Red pepper flakes and pine nuts are optional; omit or adjust to taste.
- Use an oven-safe skillet for browning and baking to streamline the process.
- Allow the beef rolls to rest a few minutes after baking for better flavor absorption.
- This dish pairs well with pasta, mashed potatoes, or a simple green salad.
