Hearty Italian Beef Braciole

Few dishes say “Italian comfort food” quite like a classic beef braciole. Tender slices of beef wrapped around a flavorful filling of fresh herbs, garlic, cheeses, and breadcrumbs, then gently braised in rich tomato sauce until melt-in-your-mouth delicious — this is the kind of meal that turns an ordinary Sunday into something memorable.

If you’ve never made braciole before, don’t worry. This recipe keeps things approachable while staying true to tradition. It’s simple enough for a family dinner but impressive enough for guests. Gather your ingredients, roll up your sleeves, and get ready to create a dish that feels like a warm hug from Nonna’s kitchen.

Why You’ll Love This Beef Braciole

Classic flavor, simple steps: Old-world taste without complicated techniques.

Melt-in-your-mouth beef: Slow braising makes the beef fork-tender and full of flavor.

Family-friendly: Hearty, satisfying, and a guaranteed crowd-pleaser.

Make ahead: Braciole tastes even better the next day — perfect for meal prepping or planning a stress-free dinner party.

Ingredients Breakdown

Top Round Steak or Flank Steak (1.5–2 pounds)
This is the heart of braciole. Top round or flank steak works well because they’re lean cuts that become tender when braised slowly. Thin slices make it easy to roll and allow the stuffing flavors to infuse into the meat.

Fresh Italian Parsley (¾ cup, chopped)
Parsley adds a fresh, bright note that balances the richness of the beef and cheese. It gives the filling a classic Italian herb flavor and a pop of green color.

Fresh Basil (¼ cup, chopped)
Basil deepens the herbaceous taste and adds a subtle sweetness that complements the tomato sauce. Fresh basil makes the braciole feel authentic and aromatic.

Garlic Cloves (4, minced)
Garlic is essential for that savory backbone. It infuses the filling with bold, robust flavor that carries through each bite and perfumes the sauce as it cooks.

Onion (½ cup, chopped)
Chopped onion adds sweetness and moisture to the stuffing. As it cooks, it softens and melts into the filling, creating a delicious, cohesive texture.

Grated Parmesan Cheese (½ cup)
Parmesan brings a nutty, salty depth to the filling. It melts into the breadcrumbs and herbs, binding everything together and adding an unmistakable Italian flavor.

Shredded Mozzarella Cheese (½ cup)
Mozzarella adds creaminess and a bit of melty richness inside each roll. It balances the sharpness of the Parmesan and makes every bite more satisfying.

Italian Breadcrumbs (1 cup)
Breadcrumbs soak up the juices and flavors from the herbs, garlic, and cheese, keeping the filling tender rather than dry. They also help bind the stuffing so it stays put while rolling.

Tomato Sauce (3 cups)
A good tomato sauce is what transforms braciole from rolled beef to a comforting, saucy masterpiece. It infuses the meat with moisture and rich, tangy depth as it slowly braises, and it’s perfect for spooning over pasta or soaking up with crusty bread.

Optional Seasonings:
You can also sprinkle a little salt and pepper directly onto the steak slices before rolling to enhance the beef’s natural flavor.

Step-by-Step Instructions

1. Prepare the Filling

In a mixing bowl, combine the parsley, basil, minced garlic, chopped onion, Parmesan cheese, mozzarella, and breadcrumbs. Stir until everything is evenly mixed. This will be your savory stuffing.

2. Pound and Season the Beef

To ensure that your beef is thin, place between two pieces of plastic wrap and gently pound with a meat mallet until it’s about ¼ inch thick. Season lightly with salt and pepper.

3. Fill and Roll

Lay the thin steak on a covered counter, and spoon the herb and breadcrumb mixture evenly onto it, but leaving a small border around the edges. Starting at the long end,, roll up the steak tightly like a jelly roll. Secure with kitchen twine or toothpicks to keep it from unrolling while cooking.

4. Sear the Braciole

In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the Braciole and sear on all sides until nicely browned. This step adds depth of flavor.

5. Braise in Tomato Sauce

Once browned, pour the tomato sauce (I like using my Homemade Tomato Basil Sauce with Roasted Garlic for this recipe) over the braciole in the skillet or transfer everything to a baking dish or Dutch oven. Make sure the roll is mostly covered with sauce. Cover with a lid or foil.

6. Cook Low and Slow

Simmer on the stovetop over low heat or bake in a preheated oven at 325°F for about 1.5 to 2 hours, or until the beef is tender and infused with the sauce.

7. Serve

Remove the twine or toothpicks before serving. Spoon extra sauce over the roll and serve with pasta, polenta, or crusty bread to soak up the flavorful sauce.

Kitchen Tools You’ll Need

Sharp knife and cutting board

Mixing bowl and spoon

Meat mallet (optional but helpful)

Large skillet or Dutch oven

Kitchen twine or toothpicks

Tongs for browning

Foil or a lid for braising

Frequently Asked Questions

Can I make beef braciole ahead of time?
Yes! In fact, braciole often tastes even better the next day as the flavors have more time to meld. You can prepare and roll the braciole a day in advance, refrigerate it tightly wrapped, then sear and braise when you’re ready. Or, cook it completely and reheat gently the next day.

What’s the best cut of meat for braciole?
Top round steak and flank steak are both great options. They’re lean but become tender when braised slowly. If you have a good butcher, you can ask them to slice it thinly for you.

Can I add other ingredients to the filling?
Absolutely. Some traditional variations include chopped hard-boiled egg, prosciutto, pine nuts, or raisins for a touch of sweetness. Feel free to experiment with what you like.

How do I keep the roll from falling apart?
Secure the roll tightly with kitchen twine or sturdy toothpicks before searing and braising. Be sure to remove them before serving.

What should I serve with beef braciole?
Braciole is delicious over pasta, polenta, or mashed potatoes to soak up the rich sauce. Add a side of garlic bread or a simple green salad to round out the meal.

Can I freeze leftover braciole?
Definitely. Cool completely, then store in an airtight container with the sauce. It will keep well in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the oven.

Be sure to let me know what you think in the comments! Don’t forget to subscribe to stay in the know about new recipes and cooking tips!