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Italian beef braciole is one of those cozy, old-school dishes that feels like a warm hug from Nonna. Thin slices of beef are stuffed with a garlicky, cheesy breadcrumb filling, rolled up tight, and simmered low and slow in a rich tomato sauce until everything’s tender and full of flavor. It’s the kind of meal that makes the whole house smell amazing and brings everyone to the table without being asked twice. Whether you’re making it for a special Sunday or just because beef braciole never fails to impress.

Baked beef braciole in a round dish with melted cheese and herbs, served with pasta, next to a striped cloth and wooden spoon.

Tender beef braciole rolled with a savory filling and simmered in tomato sauce—an Italian classic perfect for cozy, flavorful dinners.

If you enjoy these flavors, you might also like eggplant lasagna, Swiss steak, paccheri pasta or perhaps an Italian steak with salsa verde.

A bowl of Italian Beef Braciole, served with pasta and topped with rolled meat slices, is garnished with herbs and grated cheese.

Why You’ll Love It

Authentic Italian fare: This dish is popular in Italy, especially in the south, and now you can bring the amazing flavors to your dinner table too.
A delicious dish: Beef braciole really delivers on flavor – think tender, juicy beef, tasty provolone cheese, sweet marinara sauce, and the distinctive herby, nutty flavor of green pesto.
Easy to prepare: This is a simple dish to make. You coat the steak in seasoned breadcrumbs and pesto and roll it up with provolone cheese inside. After that, you just sear it, add marinara sauce, and cook it until tender.

A spatula holding a slice of baked lasagna topped with tomato sauce, shredded cheese, and herbs. In the background, a bowl of pasta is partially visible, served alongside this Italian delight.

Beef Braciole Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Steak: I used top round steak.
Pesto: I like to use homemade pesto for the freshest flavor.
Seasonings: Salt, black pepper, garlic powder, onion powder, and red pepper flakes add delicious flavors to the dish.
Breadcrumbs: Choose Italian style breadcrumbs for infusing the dish with a more intense taste of Italy.
Marinara sauce: You could use a jar, but I like to make my own with this marinara sauce recipe.
Garlic paste: Adds a rich, savory flavor. You can adjust the amount if you want extra garlic.
Parmesan cheese: For garnishing the dish.

Raw meat slices on a plate, perfect for crafting a delicious Italian rolled steak, are surrounded by small bowls of pesto, shredded cheese, tomato sauce, breadcrumbs, grated ginger, spices, chopped herbs, and round cheese slices on a marble surface. Ideal when served with pasta to complement its flavors.

How to Make Italian Rolled Steak

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Coat the steak: Brush the pesto over one side of the meat and then dip the pesto side in a mixture of the salt, pepper, garlic and onion powders, breadcrumbs and red pepper flakes.
Roll up the braciole: Add a slice of provolone cheese to the plain side of each slice of meat. Next, roll the breadcrumb mixture braciole filling up inside the meat and use twine or toothpicks to secure. Even if you don’t think you need this, you will, since you want to make sure they don’t unroll!
The finishing touches: After searing the stuffed beef rolls, you can add the marinara then sprinkle parmesan on top and cook for 10 minutes. Serve hot, garnished with fresh basil if liked.

A bowl of rotini pasta topped with Italian Beef Braciole and rich tomato sauce, garnished with grated cheese and herbs.

Substitutions and Variations

Steak: Top round sirloin steak works well here. Sandwich steaks are a more economical option. Some people prefer to use bottom round beef roast or flank steak. You will need thin slices so it’s easiest to head to a butcher and get him to cut it thin and even for you.
Parmesan: You can use pecorino romano in place of the parmesan.
Spice it up: Swap the red pepper flakes for cayenne powder to dial up the heat a notch.
Basil: If you’re out of basil, you can garnish with any fresh herb sprig in its place for making braciole rolls.
Breadcrumbs: Regular breadcrumbs are fine if you don’t have the Italian kind.
A different filling: A slice of prosciutto and some fresh spinach or basil inside the steak is always good. In Naples, pine nuts and raisins are a popular filling. You can also think up your own but don’t add more than a couple of things so you don’t overcomplicate the overall flavor.
Marinara sauce: Use any type of marinara sauce or tomato-based sauce for this beef with tomato sauce dish. Passata (strained tomatoes) would also work.

Close-up of an Italian rolled steak dish topped with tomato sauce, herbs, and grated cheese in a dark baking dish.

Serving Suggestions

Appetizers: Begin your Italian meal with antipasto salad and maybe mushroom focaccia with peperonata.
Side dishes: Enjoy mashed potatoes, penne rosa or polenta if you want to continue the Italian culinary theme. Some steamed, sautéed or roasted vegetables would pair well too.
Dessert: Finish off with some pistachio cookies.

Something else Italians like to do is put a cheese rind in with the marinara sauce while the stuffed beef rolls cook. Discard it before serving. This adds a subtle yet delicious flavor to the Italian braciole.

A bowl of fusilli pasta topped with a rich tomato and herb sauce, garnished with grated cheese, served alongside a pan of savory beef with tomato sauce in the background.

How to Store Beef Braciole

Store: Stuffed braciole leftovers will keep for up to 3 days in the refrigerator.
Freeze: This dish keeps for up to 3 months in the freezer.
Thaw: Defrost it overnight in the refrigerator.
Reheat: Warm it back up in the oven.

Top Tips

Make it ahead: If you want to make this ahead, it will be fine in the refrigerator overnight. Give it half an hour at room temperature and then cook (never cook beef from very cold, else it toughens when suddenly exposed to heat).
Use good quality sauces: Both the pesto sauce and marinara sauce are important in the recipe, so choose good quality ones (homemade if possible!)
Steak thickness: I like to pound the beef before adding the braciole filling, to make it go further. You don’t have to do this, so long as the meat isn’t thicker than ¼-inch. This will ensure they’re thick enough not to fall apart yet thin enough to enclose the filling and cook until tender.

Italian Stuffed Steak FAQs

How is this dish served in Italy?

The most authentic Italian way to serve this stuffed beef roll dish is to toss some of the marinara sauce with cooked pasta. This would be served as a first course in Italy and followed by a second course and then an optional dessert.

How do you pronounce “braciole”?

The correct pronunciation is bra-shee-o-lay.

Baked beef braciole in a pan, topped with melted cheese, herbs, and savory tomato sauce, served with pasta on the side.

Best Italian Beef Rolls Recipe

5 from 11 votes

Beef Braciole

Tender beef braciole rolled with a savory filling and simmered in tomato sauce—an Italian classic perfect for cozy, flavorful dinners.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 9

Ingredients 

For Garnish:

  • parmesan cheese 
  • basil, fresh

Instructions 

  • Heat a large cast iron skillet over medium high heat.  
  • Lay steak onto a flat surface. Brush one side of each piece with the pesto sauce to coat. 
  • Combine salt, pepper, garlic powder, onion powder, red pepper flakes, and breadcrumbs in a shallow dish. Mix well. Dip the steak pesto side down into the breadcrumbs. Lightly press breadcrumbs into the steak to adhere. Lay steak plain side up on a baking sheet as you work. 
  • Cut provolone slices in half. Place provolone onto one end of each steak. Starting with the cheese end, tightly roll steak into a log. Secure with toothpicks or cooking twine.  Combine the marinara with the garlic paste and set aside.
  • Sear the braciole in the cast iron skillet for 30 seconds per side. Once seared, pour marinara mixture into the skillet and lower the heat to medium low. Sprinkle parmesan cheese over the top and cook for 10 minutes.  
  • Garnish with chopped basil and serve with pasta or your preferred sides.

Notes

Make it ahead: If you want to make this ahead, it will be fine in the refrigerator overnight. Give it half an hour at room temperature and then cook (never cook beef from very cold, else it toughens when suddenly exposed to heat).
Use good quality sauces: Both the pesto sauce and marinara sauce are important in the recipe, so choose good quality ones (homemade if possible!)
Steak thickness: I like to pound the beef before adding the braciole filling, to make it go further. You don’t have to do this, so long as the meat isn’t thicker than ¼-inch. This will ensure they’re thick enough not to fall apart yet thin enough to enclose the filling and cook until tender.

Nutrition

Calories: 210kcal | Carbohydrates: 13g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 764mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg
Like this recipe? Rate and comment below!

Italian beef braciole, which is also known as ‘involtini’ (literally ‘rolled stuffed meat’ in Italian), isn’t hard to make. This authentic Italian braciole recipe is a simple baked dish which is open to different variations. One thing is sure with braciole and that’s it never fails to impress. It is a great way to bring a touch of Italy to the dinner table.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 11 votes (4 ratings without comment)

10 Comments

  1. 5 stars
    Ms. Bella:
    Your recipe for “Italian Beef Braciole Stuffed Beef Roll” includes the ingredient 1/2 Tablespoon garlic paste, but it’s not included in the instructions. I’ve purchased enough ingredients to do a double batch to share with the whole family and I would certainly like to get it right the first time. Thank you and I look forward to your prompt reply.
    Gilbert