Tender, Saucy, and Packed with Classic Italian Flavors
Kitchies! Let’s talk about a classic Italian dish that will transport you straight to Nonna’s kitchen—Beef Braciole. Imagine thin slices of beef, rolled up with a flavorful filling of cheese, herbs, and breadcrumbs, then slow-simmered in a rich tomato sauce. It’s pure comfort food, the kind that makes your home smell like a Sunday dinner tradition.
Now, traditional Braciole can take hours, but this Easy Italian Beef Braciole gives you all the deep, slow-cooked flavors without spending all day in the kitchen. The beef becomes incredibly tender, the sauce thickens beautifully, and each bite is filled with garlicky, cheesy goodness.
Serve it over pasta, polenta, or alongside crusty bread to soak up that luscious sauce. Trust me—this is the kind of meal that turns an ordinary night into a special occasion.
Why You’ll Love This Easy Italian Beef Braciole
- Flavor-packed filling – Parmesan, breadcrumbs, and herbs create a rich, cheesy stuffing.
- Melt-in-your-mouth beef – Slow cooking makes it unbelievably tender.
- Aromatic tomato sauce – Simmered to perfection for a deep, robust flavor.
- Easier than traditional recipes – Less prep, but still full of classic Italian taste.
- Great for meal prep – Even better the next day!
Cuisine: Italian
Tips for the Best Italian Braciole
- Thinly slice the beef – It should be about ¼-inch thick for easy rolling.
- Sear before simmering – This locks in flavor and adds a beautiful crust.
- Don’t rush the simmering – Slow cooking makes the meat incredibly tender.
- Use red wine in the sauce – It adds depth, but you can replace it with beef broth.
- Make it ahead – The flavors get even better the next day!
Substitutions and Variations
- Use chicken instead of beef – Try rolling thin chicken cutlets for a lighter version.
- Make it cheesy – Add a slice of provolone or mozzarella before rolling.
- Go low-carb – Swap breadcrumbs for crushed pork rinds or almond flour.
- Add prosciutto – Layer prosciutto inside for extra richness.
- Spicy version – Add extra red pepper flakes for heat.
Make a Healthier Version
- Use lean sirloin or chicken breast instead of fattier cuts.
- Swap out breadcrumbs for ground flaxseed or almond flour.
- Reduce cheese or use part-skim Parmesan for lower fat.
- Serve with zucchini noodles instead of pasta.
And there you have it!
A simple yet stunning Italian classic that’s comforting, rich, and bursting with flavor. Whether it’s a cozy family dinner or a special occasion, this Easy Italian Beef Braciole is sure to impress.
Try it out and let me know how you love it! Buon appetito! 🍝✨
Relevant Categories:
Dinner, Italian Classics, Comfort Food, Slow-Simmered Recipes, High-Protein Meals
Tags:
beef braciole, Italian beef roll-ups, slow-cooked beef, homemade Italian, Sunday dinner, stuffed beef roll, traditional Italian recipes
Frequently Asked Questions
1. Can I make Braciole ahead of time?
Yes! It reheats beautifully. Store in the fridge for up to 4 days or freeze for up to 3 months.
2. What’s the best cut of meat for Braciole?
Top round, flank steak, or sirloin works best. You want a cut that’s thin and tender.
3. Can I cook Braciole in the oven?
Yes! Place in a baking dish with the sauce, cover with foil, and bake at 325°F for 2 hours.
4. Can I make this in a slow cooker?
Absolutely! After searing, place everything in the slow cooker and cook on LOW for 6-8 hours.
5. What should I serve with Braciole?
Pasta, polenta, mashed potatoes, or roasted vegetables are perfect!
6. How do I keep the beef rolls from falling apart?
Use kitchen twine or toothpicks to secure them tightly.
7. Can I use pork instead of beef?
Yes! Pork tenderloin works great as a substitute.
8. Can I make this dairy-free?
Just skip the Parmesan or use a dairy-free cheese alternative.
Easy Italian Beef Braciole
Description
Let’s talk about a classic Italian dish that will transport you straight to Nonna’s kitchen—Beef Braciole.
Ingredients
For the Beef Rolls:
- 1 ½ lbs beef top round, sirloin, or flank steak (sliced into thin cutlets)
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pine nuts (optional, for extra texture & flavor)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for searing)
- Kitchen twine or toothpicks (to secure the rolls)
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- ½ cup dry red wine (optional, for depth of flavor)
- ½ teaspoon salt
- ½ teaspoon black pepper
For Garnish:
- Fresh basil or parsley, chopped
- Extra grated Parmesan
Instructions
1. Prepare the Beef Cutlets
- Lay the thin slices of beef on a cutting board.
- If needed, pound them out with a meat mallet until they are about ¼-inch thick.
2. Make the Filling
- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, pine nuts, garlic, salt, and black pepper.
- Spread a thin layer of the filling evenly over each beef cutlet.
3. Roll & Secure
- Carefully roll each piece of beef like a jelly roll, tucking in the sides as you go.
- Use kitchen twine or toothpicks to secure the rolls.
4. Sear the Beef Rolls
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
- Sear the beef rolls for 2-3 minutes per side, until browned all over.
- Remove from the pan and set aside.
5. Make the Sauce
- In the same pan, add olive oil, onion, and garlic. Sauté for 2-3 minutes.
- Pour in the red wine (if using) and let it simmer for 2 minutes to cook off the alcohol.
- Stir in crushed tomatoes, diced tomatoes, oregano, basil, red pepper flakes, salt, and black pepper.
6. Simmer the Braciole
- Return the seared beef rolls to the sauce.
- Cover and simmer over low heat for 1.5 to 2 hours, until the beef is fork-tender.
7. Serve & Enjoy
- Remove the kitchen twine or toothpicks before serving.
- Garnish with fresh basil and extra Parmesan.
- Serve over pasta, polenta, or with crusty bread.
