Authentic Italian Steak Braciole Recipe (Easy & Delicious)

I have cooked Italian dishes for years, but nothing hits home quite like an authentic Italian beef braciole recipe.

This classic Italian dish brings together tender beef, a savory filling, and slow-simmered tomato sauce to create a comforting meal that reminds me of big Sunday dinners with family.

Let me walk you through every step of making this delicious braciole so you can master it in your own kitchen.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 55 minutes
• Servings: 4

Recipe Ingredients

Here is what you need for an authentic Italian braciole recipe.

• 4 thin slices of top round steak (about 1/4 inch thick)
• 1/2 cup Italian bread crumbs
• 1/4 cup grated Romano or parmesan cheese
• 2 tbsp chopped fresh parsley (flat leaf)
• 2 tbsp golden raisins
• 2 tbsp pine nuts
• 2 hard boiled eggs, chopped
• 2 cloves minced garlic
• 1/4 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Butcher's twine or kitchen twine
• 2 tbsp extra virgin olive oil
• 1/2 cup chopped onion
• 2 cloves sliced garlic
• 1/2 cup red wine
• 1 (28 oz) can San Marzano tomatoes, crushed
• 1/4 cup marinara sauce
• Pinch of sugar
• Freshly ground black pepper to taste

Instructions

Step 1: Prepare the Filling

In a small bowl, mix together Italian bread crumbs, Romano cheese, parsley, golden raisins, pine nuts, chopped hard-boiled eggs, minced garlic, garlic powder, and Italian seasoning. This is your savory filling, and it should be well-mixed but not too wet.

Step 2: Tenderize the Meat

Place each piece of steak between two pieces of plastic wrap on a clean cutting board. Use a meat mallet to pound each slice until it is about 1/8 inch thick. This helps the meat cook evenly and makes it easier to roll.

Step 3: Assemble the Braciole

Lay out the thin slices of beef on your work surface. Season both sides with salt and freshly ground black pepper. Spread a layer of the breadcrumb mixture on each piece, then tightly roll each steak slice into a log. Secure each roll with butcher's twine.

Step 4: Brown the Braciole

In a large pan, heat oil over medium-high heat. Brown the beef rolls on all sides, working in batches if needed. Once browned, transfer to a plate and set aside.

Step 5: Build the Sauce

In the same pan, lower heat to medium. Add more olive oil if needed, then sauté chopped onion and sliced garlic until soft. Pour in red wine and scrape up the browned bits. Add crushed San Marzano tomatoes, marinara sauce, a pinch of sugar, and salt and pepper. Simmer for 5 minutes.

Step 6: Simmer the Braciole

Return the braciole to the pan. Cover and cook on low heat for 2 to 2.5 hours, turning occasionally, until the meat is fork-tender and the sauce is thick. You can also cook it in a slow cooker on low for 6–8 hours.

Step 7: Serve

Remove the butcher's twine and slice each braciole into rounds. Spoon sauce over the top and serve with pasta, roasted vegetables, or crusty bread.

"Braciole is one of those recipes that looks fancy but is really about taking simple ingredients and making them shine together."

— Chef Marc Murphy

Recipe Notes

• Use plastic wrap when pounding meat: This prevents splatter and makes cleanup easier.
• Do not skip the meat mallet: Thinner steak cooks more evenly and is easier to roll.
• Sear before simmering: Browning adds flavor to both the beef and the sauce.
• Wine is optional: But it deepens the sauce flavor and enhances the savory filling.
• Leftovers freeze well: Store in an airtight container for up to 2 months.

Nutritional Facts (Per Serving)

• Calories: 510
• Protein: 41g
• Fat: 28g
• Carbs: 24g
• Sugar: 6g
• Sodium: 710mg

How to Pick the Right Meat for Braciole

Here are my tips to help you get the right beef that becomes tender with slow cooking and is easy to roll.

• Choose top round or round steaks: These are traditional for braciole and slice well.
• Look for thin slices: Ask your butcher for 1/4 inch slices to save time.
• Marbling is not necessary: This dish gets flavor from the stuffing and sauce.
• Buy fresh, not frozen: You’ll get better texture and flavor.
• Avoid pre-seasoned cuts: Start with plain beef so you control the flavor.

Secret Tips for Making This Recipe

Here are my favorite tips for making delicious beef braciole at home:

• Roll tightly: Loose rolls can fall apart during cooking.
• Secure with twine or toothpicks: You want to keep those fillings inside.
• Simmer gently: Low and slow is the way to go.
• Scrape the browned bits: That’s where the flavor is hiding.
• Use San Marzano tomatoes: They give the sauce a true authentic Italian taste.

Best Side Dishes to Serve With

You want sides that complement the bold, savory flavor of your Italian steak braciole without overpowering it. These options bring balance, texture, and variety to the plate.

1. Garlic Mashed Potatoes

Creamy, buttery mashed potatoes with a hint of garlic create a smooth and comforting contrast to the bold tomato-based sauce. They soak up the rich marinara beautifully, making each bite even more satisfying. The texture is soft and velvety, which pairs well with the tender beef. It is a familiar side that adds warmth and comfort to your plate.

2. Roasted Vegetables

Zucchini, bell peppers, and carrots tossed in olive oil with a pinch sugar, and roasted until golden brown bring out their natural sweetness. That sweetness plays well against the acidity and richness of the braciole’s tomato sauce. Roasting also adds a slight char and depth of flavor that gives the vegetables a savory edge. This side offers color, nutrients, and balance to your meal.

3. Simple Spaghetti Aglio e Olio

This minimalist pasta, just garlic, olive oil, and a touch of red pepper, offers a light and subtle side dish. It gives you the satisfaction of pasta without introducing competing flavors. The garlic adds a familiar punch, and the oil lightly coats the noodles, making them shine without stealing the show. It is ideal if you want to serve a pasta side without it being too heavy.

4. Italian Chopped Salad

A mix of romaine, salami, mozzarella, olives, red onion, cherry tomatoes, and herb mixture finished with a zesty red wine vinaigrette, cuts through the richness of the braciole. The freshness of the greens and the sharpness of the vinaigrette help cleanse your palate between bites. The textures, crisp lettuce, chewy salami, cand reamy cheese, bring variety to your plate. It’s a refreshing way to lighten up a hearty main course.

5. Crusty Italian Bread

No braciole dinner is complete without some fresh, crusty bread. It is perfect for mopping up any leftover sauce on your plate, ensuring you do not waste a drop. The crunchy crust contrasts beautifully with the soft interior, giving each bite a satisfying chew. It also works well as an appetizer when paired with a bit of olive oil or balsamic vinegar.

Related Articles: 

• Bourbon Steak Sauce Recipe
• Brazilian Steak Seasoning Recipe
• Breaded Steak Sandwich Recipe

FAQs