Italian-American Beef Braciole
Thin slices of beef topped with a savory breadcrumb filling and prosciutto, rolled up and braised in a tomato sauce.
I'm Ella, a London-based food blogger who makes cooking simple and focuses on healthy recipes. I'm passionate about helping others enjoy nutritious meals that are easy and fun to make.
Santa Anna•
April 19, 2025
At its core, braciole is a kind of involtini—a stuffed and rolled piece of meat. The details that define braciole can vary by region in Italy, and even by household. The meat type (pork or beef), the rolling size (one larger roll to share or smaller individual bundles), cooking method (braised, pan-fried, or grilled) and seasoning elements (breadcrumbs, chunks of cheese, or fresh herbs) are examples of the different directions this seemingly simple meat bundle recipe can take. (This recipe is from Serious Eats).
WHY IT WORKS
- Pressing the seasoned breadcrumb mixture into the thin steaks before topping with prosciutto prevents the crumbly filling from spilling out during rolling.
- Browning the rolled meat seals it shut so it remains rolled while braising, while also building flavorful fond into the tomato sauce.
- Braising the meat rolls slowly at low heat ensures tender meat that won’t dry out.
- Braising the braciole in a covered pan for half the cooking time before finishing with the lid off guarantees the sauce doesn’t over-reduce.
The version I have created here is inspired by the Italian-American versions I enjoyed at friend’s houses and restaurants where I grew up in New Jersey. It has roots in a classic ragù napoletano, where meat is slowly simmered in a tomato sauce until tender, then served separately—the meat on a platter with some sauce, and the rest of the sauce used to dress pasta. Thin slices of beef are sprinkled with a seasoned breadcrumb filling and topped with a delicate slice of cured meat like prosciutto, all rolled together, tied up, and slowly braised in a simple tomato sauce until the meat practically melts in your mouth. It's a truly comforting meal worthy of a Sunday supper.
One of the biggest divides in the Italian-American braciole world centers around which cut of beef to use. The two main camps are those that favor flank steak and those that prefer top round. If you use flank steak, you place the filling over the large piece of meat—which has been butterflied and pounded thin—and roll it up into one big roulade. The entire rolled-up roast braises in one large piece before being sliced to serve. This is a great option for a larger group of people and for a satisfyingly showy presentation.
Ingredients (18)
Ingredients (18)
Braciole
Sauce
Instructions
Arrange oven rack in middle position and preheat oven to 350 °F.
Braciole
In a medium bowl, add breadcrumbs (½ cup), parmesan (¼ cup), parsley (1 cup), pine nuts (¼ cup), olive oil (2 Tbsp), garlic (1 clove), 1/4 teaspoon black pepper, and red pepper flakes (¼) and stir until well combined. Set aside.
Slice top round (1 ½ lb) into six 1/2-inch slices
Lay slices 3 inches apart on a cutting board and cover with plastic wrap. Using meat pounder, flatten slices into rough rectangles measuring no more than 1/4 inch thick.
Sprinkle both sides of each slice with salt (¾ tsp) and remaining 1/2 teaspoon black pepper. Spread the reserved breadcrumb mixture evenly over steaks, then place 1 slice of prosciutto over each breadcrumb-topped steak, folding prosciutto to fit and pressing firmly into steak. Being careful to keep filling in place and starting from a short end of each steak, roll each steak to form a small bundle. Tie each bundle with 2 pieces of kitchen twine to secure.
Sauce
In a large sauté pan, heat oil (2 Tbsp) over medium-high heat until shimmering. Add braciole bundles and brown on all sides, 6 to 8 minutes total. Transfer browned braciole to a clean plate; set aside.
Add onion (1 small) and salt (¾ tsp) to the now-empty pan and cook over medium-high heat, stirring occasionally, until translucent, about 6 minutes.
Add garlic (3 cloves) and cook, stirring constantly, until just fragrant, about 1 minute.
Stir in wine (½ cup), scraping up any browned bits from the bottom of the pan, and cook until mixture reduces by half, about 5 minutes.
Stir in tomatoes (1 28-oz can) and water (1 ½ cups). Nestle the browned braciole bundles into the sauce and bring the sauce to a simmer.
Roast & Finish
Cover the pan with an oven-safe lid or aluminum foil. Place the pan on a rimmed baking sheet and transfer to the oven. Cook, covered, flipping braciole halfway through, for 90 minutes.
Carefully remove the lid, flip the braciole again, and continue to cook until the meat is fully tender and sauce thickened to gravy-like consistency, 15 to 45 minutes longer.
Season sauce with salt to taste. Use scissors to cut off twine around each bundle. Transfer braciole to a large serving platter or individual plates and spoon sauce overtop. Serve.
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