Being Italian, this Italian beef braciole always makes me happy. A stuffed Italian rolled steak or beef roll with tomato sauce is always good. Braciole is delicious served with pasta, mashed potatoes or a vegetable based side dish. It makes a truly wonderful Sunday family dinner and is one of the Italian classics when it comes to steak roll recipes.
Italian rolled beef in butcher’s twine is an Italian favourite made with thin slices of beef and boasting a rich tomato sauce. This authentic Italian braciole recipe is a dish from southern Italy and makes a hearty Sunday dinner. You’ll find it a flavourful, filling and really tasty example of Italian cuisine.
The ingredients for this beef with tomato sauce dish are top round steak slices, pesto, garlic and onion powder, red pepper, breadcrumbs, provolone, marinara sauce, and garlic paste. That’s all you need to make the best beef braciole recipe, also known as Italian stuffed beef.
Top round sirloin steak works well for Italian beef braciole. 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. You’ll need to get ¼-inch slices so they’re thick enough not to fall apart yet thin enough to enclose the filling and cook until tender.
A simple green basil-based pesto works well to flavour the beef. Choose Italian style breadcrumbs for infusing the dish with a more intense taste of Italy.
How to Make Italian Rolled Steak
Italian beef braciole, which is also known as ‘involtini’ (literally ‘rolled stuffed meat’ in Italian), isn’t hard to make. First of all you will 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.
Add a slice of provolone cheese to the plain side of each slice of meat. Next, roll the 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!
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.
Some Ingredient Variations
You can use pecorino romano in place of the parmesan or swap the red pepper flakes for cayenne powder to dial up the heat a notch. If you’re out of basil, you can garnish with any fresh herb sprig in its place for making braciole rolls. Regular breadcrumbs are fine if you don’t have the Italian kind.
As for braciole filling variations, a slice of prosciutto and some fresh spinach or basil inside the steak is always good. Simple ingredients are preferred for this classic Italian dish. No need to overcomplicate it since this dish already offers the most incredible flavour.
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 flavour of your Italian braciole recipe.
What to Serve with Italian Beef Braciole
I like to have beef with tomato sauce with mashed potatoes. It is also nice served with your favourite pasta or polenta if you want to continue the Italian culinary theme. Some steamed, sautéed or roasted vegetables would pair well too. Any kind of veggies will help make this Southern Italy style braciole filling and satisfying, as well as nutritious.
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.
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 flavour to the braciole.
5 Top Tips for Italian Rolled Steak
- 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).
- Leftovers will keep for up to 3 days in the refrigerator or up to 3 months in the freezer, in which case let the braciole thaw completely before reheating.
- Use any type of marinara sauce or tomato-based sauce for this beef with tomato sauce dish. Passata (strained tomatoes) would also work.
- Don’t be stingy with the garlic powder – I often add extra!
- I like to pound the beef before adding the braciole filling to make it go further. You don’t have to as long as it isn’t thicker than ¼-inch.
Italian beef braciole is a regular dish in many Italian households. It is also popular on this side of the pond. This Italian rolled steak in tomato sauce served with pasta, roasted or mashed potatoes, vegetables, or other side dishes, is always well-received.
If you like this Italian rolled steak, you might also like Herb Grilled New York Steak with Bacon and Scallions, Simple Marinated Grilled Flank Steak Tacos or Steak and Shiitake Mushroom Bruschetta Crostini Appetizers.
Italian Beef Braciole Stuffed Beef Roll Recipe
Italian Beef Braciole Stuffed Beef Roll
- 1 Pound steak thinly sliced top round steak, about 8 slices
- 2 Tablespoon pesto
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 1/2 Teaspoon garlic powder
- 1/4 Teaspoon onion powder
- 1/4 Teaspoon red pepper flakes
- 1 Cup bread crumbs Italian
- 4 slices provolone cheese
- 2 Cups marinara
- 1/2 Tablespoon garlic paste
- Parmesan cheese
- basil as garnish
- 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 bread crumbs. 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, serve with pasta.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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.