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Italian Beef Braciole (Rolled Beef Roulades)

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Italian Beef Braciole is a classic dish of thinly sliced beef rolled around a savory filling of breadcrumbs, cheese, and herbs, then slowly simmered in tomato sauce until tender.

Ingredients

Scale
  • 1 1/2 pounds (680g) thinly sliced beef top round or flank steak
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 4 tablespoons olive oil, divided
  • Kitchen twine or toothpicks, for securing
  • 3 cups marinara or tomato sauce
  • 1/2 cup dry red wine (optional)

Instructions

  1. Lay out the beef slices on a cutting board. If needed, pound to 1/4-inch thickness.
  2. In a small bowl, mix breadcrumbs, Parmesan, parsley, minced garlic, salt, and pepper.
  3. Sprinkle the filling evenly over each beef slice, leaving a small border.
  4. Roll each slice tightly and secure with kitchen twine or toothpicks.
  5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  6. Sear the beef rolls on all sides until browned, about 5–7 minutes. Remove and set aside.
  7. In the same skillet, add remaining olive oil if needed, and pour in marinara sauce and red wine. Stir to combine and bring to a simmer.
  8. Return the braciole to the sauce, cover, and simmer on low for 1.5 to 2 hours until tender. Alternatively, bake in a covered dish at 325°F (165°C) for the same amount of time.
  9. Remove toothpicks or twine before serving. Serve hot with sauce over pasta or polenta.

Notes

  • Filling can include chopped prosciutto or pine nuts for added richness.
  • Make ahead and reheat — flavors deepen overnight.
  • Use butcher’s twine for better hold during simmering.

Nutrition

Keywords: Italian beef braciole, beef roulades, stuffed beef rolls, tomato sauce, Italian dinner

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