Beef Braciole
Tender beef braciole rolled with a savory filling and simmered in tomato sauce—an Italian classic perfect for cozy, flavorful dinners.
Servings: 9
Equipment
Ingredients
- 1 Pound top round steak thinly sliced, about 8 slices
- 2 Tablespoon pesto
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon garlic powder
- 1/4 Teaspoon onion powder
- 1/4 Teaspoon red pepper flakes
- 1 Cup breadcrumbs Italian or plain
- 4 slices provolone cheese
- 2 Cups marinara sauce
- 1/2 Tablespoon garlic paste
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.
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
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