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Braciole is the Sunday dinner that makes your whole house smell like an Italian grandma took over the kitchen, thin flank steak rolled around a garlicky provolone and herb filling, then braised low and slow in a rich tomato sauce until fork tender. I made this for the first time on a rainy Sunday afternoon when Maddie wanted “something fancy,” and it has been our cold weather comfort food ever since. If you love a cozy braise, you will also adore our homemade Italian meatballs.
Do not let the fancy Italian name fool you, because this braciole comes together with simple pantry ingredients and a little patient simmering that does most of the work for you.
Braciole Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 2 hours 5 minutes
- ⏳ Total Time: 2 hours 25 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 443kcal
- 🌶️ Flavor Profile: Savory, garlicky, and rich (tender beef in a herby tomato sauce)
- ✋ Difficulty: Easy, on par with our easy Italian meatballs
Quick Answer
Pound flank steak thin, spread it with a filling of provolone, panko, parmesan, garlic, and fresh herbs, then roll it tight and tie it with butcher twine. Sear the roll on all sides, build a quick tomato sauce in the same pan, then ladle the sauce over the beef and braise it covered in a 350 degree oven for about an hour and a half until the meat is fork tender. Slice, remove the twine, and serve over the sauce.
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Why This Recipe Works
Click to see the technique science
- Rolling traps the flavor. Spreading the cheese and herb filling across the steak before rolling means every single slice has a swirl of melty provolone and garlic inside, not just on top.
- Searing builds the base. Browning the tied roll before it braises locks in the juices and leaves behind fond, those tasty browned bits, that give the tomato sauce a deep beefy backbone.
- Low and slow makes it tender. Flank steak is a lean, tight muscle, so a long gentle braise in the oven breaks it down into fork tender beef instead of leaving it chewy.
- Basting keeps it moist. Ladling the sauce back over the beef three times during cooking bastes the roll so it never dries out and soaks up extra tomato flavor.
- One pan does double duty. Building the sauce in the same skillet you seared the meat means zero wasted flavor and one less pot to scrub.
Why You’ll Love This Recipe
- It looks like a restaurant showpiece but uses one budget friendly flank steak that feeds the whole family.
- The hands on time is short, so the oven does the heavy lifting while you set the table or make a batch of focaccia bread.
- Leftovers are even better the next day once the beef has soaked up more of that rich tomato sauce.
Key Ingredients
A few simple ingredients do all the heavy lifting in this braciole. Here is what each one brings to the rolled beef and the sauce.
- Flank steak: The classic cut for braciole because it is wide, thin, and rolls beautifully. Pound it to an even thickness so it cooks evenly and stays tender.
- Provolone cheese: Use non smoked provolone for a clean, melty pull inside the roll. It melts into the filling and holds everything together.
- Panko and parmesan: Panko keeps the filling light while parmesan adds salty, nutty depth. Together they soak up the meat juices as the beef braises.
- Fresh basil and garlic: These are the heart of the Italian flavor. Fresh basil keeps it bright and the garlic perfumes both the filling and the sauce.
- Crushed tomatoes and white wine: The base of the braising sauce. A splash of dry white wine deglazes the pan and adds a gentle acidity that balances the rich beef.
See recipe card for exact quantities.
Variations and Substitutions
Braciole is endlessly adaptable, so use what you have and make it your own.
- Swap the cheese: Mozzarella or a sharp pecorino work in place of provolone for a different melt and flavor.
- Add pine nuts or raisins: A traditional Sicilian touch, stir a handful of toasted pine nuts or golden raisins into the filling for a sweet and savory bite.
- Use a different cut: Thin sliced top round or sirloin tip also roll well if you cannot find flank steak.
- Make it spicy: A pinch of red pepper flakes in the sauce adds a gentle heat.
- Serve it saucy: Double the sauce and serve the extra over a pot of pasta alongside the sliced beef.
How to Make Braciole
- Preheat the oven to 350 degrees. Add the provolone, panko, minced garlic, parmesan, fresh basil, oregano, and olive oil to a bowl and mix until the filling holds together.
- Lay the flank steak flat and spread the breadcrumb and cheese filling evenly across the entire surface, leaving a small border around the edges.
- Starting at the narrow end, roll the beef into a tight jelly roll and secure it all the way down with butcher twine so the filling stays inside.
- Heat 2 tablespoons of olive oil in a hot skillet and sear the braciole roll on all sides until deeply browned, then transfer it to a baking dish.
- In the same pan, add the garlic, then quickly follow with the wine, crushed tomatoes, tomato sauce, bay leaves, oregano, and basil. Bring to a boil, then reduce to a simmer.
- Ladle the sauce over the beef, cover, and braise for 30 minutes. Baste with sauce and repeat twice more, finishing uncovered, until fork tender. Rest, slice into half inch pieces, remove the twine, and serve over the sauce.
Recipe Tips & Tricks
- Flatten the meat first. If your flank steak is thick, pound it to about a quarter inch so it rolls easily and cooks evenly.
- Do not skip the searing. Browning the roll before braising locks in flavor and builds the savory base for the sauce.
- Tie it snug. Secure the roll every inch or two with twine so the filling does not spill out during the long braise.
- Check for fork tender. The beef is done when a fork slides in easily. If it still feels tight, give it another 15 to 20 minutes.
- Rest before slicing. Letting the braciole sit a few minutes out of the oven keeps the filling from sliding out when you cut it.
- Remove every piece of twine. Slice between the strings and pull them out before serving so no one gets a surprise.
Serving Ideas and Suggestions
Braciole is built for a big plate of comfort. Spoon the sliced beef and extra tomato sauce over a bed of creamy fettuccine alfredo or simple buttered pasta, and you have a Sunday supper that feels straight out of a trattoria.
Round out the meal with warm homemade focaccia bread for soaking up the sauce and a crisp green salad on the side. A few Italian stuffed mushrooms make a beautiful starter.
For a true Italian feast, start with a plate of classic Italian meatballs and finish with something sweet. The rich tomato sauce and tender beef are the kind of meal everyone asks you to make again.
Braciole FAQs
Flank steak is the classic choice for Braciole because it is wide, lean, and thin enough to roll. Top round or sirloin tip cut into thin slices also work well if flank steak is hard to find.
Yes. Braciole actually tastes better the next day. Make it fully, cool it in the sauce, and refrigerate for up to 3 days. Reheat gently on the stove or in a 325 degree oven until warmed through.
Tough Braciole usually means it needs more time. Flank steak is a lean muscle that only turns tender after a long, gentle braise. If it is still chewy, cover it and keep simmering until a fork slides in easily.
Absolutely. Freeze the cooked and sliced Braciole in its sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat slowly so the beef stays moist.
Braciole is traditionally served over pasta or rice with plenty of the tomato sauce. Add crusty bread, a green salad, or roasted vegetables to make it a complete meal.
No. The dry white wine adds a little acidity and depth, but you can leave it out and add a splash of beef broth with a squeeze of lemon instead for a similar bright note.
Looking for your next cozy dinner? Try our easy Italian meatballs next, they are another family favorite that disappears fast.
Easy Italian Beef Braciole Recipe
Ingredients
- 1/2 Cup shredded provolone (non-smoked!)
- 1/2 Cup panko breadcrumbs
- 1 glove garlic minced
- 1/4 Cup parmesan cheese
- 2 Tablespoons Olive Oil
- 2 Tablespoons fresh chopped basil
- 1/2 teaspoon dried oregano
- 1 1/2 pound flank steak
Sauce:
- 28 ounces can crushed tomatoes
- 28 ounces can tomato sauce
- 2 garlic cloves minced
- 1 Cup dry white wine
- 2 bay leaves
- 3 Tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 Cup fresh chopped basil
Instructions
- Preheat oven to 350°F.
- Place the provolone, panko, garlic, parmesan, basil, oregano, and Olive Oil in a bowl and mix to combine.1/2 Cup shredded provolone, 1/2 Cup panko breadcrumbs, 1 glove garlic, 1/4 Cup parmesan cheese, 2 Tablespoons fresh chopped basil, 1/2 teaspoon dried oregano, 2 Tablespoons Olive Oil
- Lay out flank steak and evenly place the breadcrumb mixture on top.1 1/2 pound flank steak
- Starting at the narrower end, roll the beef into a jelly roll. Secure with butcher’s twine.
- Sear meat in a hot skillet with 2 Tbls Olive Oil. Let get brown on all sides and transfer to a baking dish.3 Tablespoons olive oil
- In the pan with the hot oil and drippings, quickly put the garlic and immediately follow with the wine, tomatoes, and the additional ingredients. Bring to a boil, then reduce to a simmer.28 ounces can crushed tomatoes, 28 ounces can tomato sauce, 2 garlic cloves, 1 Cup dry white wine, 2 bay leaves, 1 teaspoon dried oregano, 1/4 Cup fresh chopped basil
- Ladle 3 1/4 Cups of the tomato sauce over the beef. Cover and let cook for 30 minutes in the oven.
- After 30 minutes, ladle the sauce over the meat again, cover and cook another 30 minutes.
- Uncover, ladle sauce over meat one last time and cook uncovered for additional 30 minutes.
- Take out of oven, and slice into 1/2 inch thick slices. Make sure not to serve any of the string! Serve over rice with sauce or with the sides you prefer, enjoy!
Notes
- Flatten the Meat: If your flank steak seems thick, use a meat mallet to pound it down to about ¼ inch thickness. This makes rolling easier and ensures faster cooking.
- Secure with Toothpicks or Twine: If you’re out of kitchen twine, toothpicks work fine—just remember to remove them before serving!
- Don’t Skip the Searing: Browning the braciole meat in a pan first locks in flavor and helps create a browned braciole crust that adds depth to the rich tomato sauce.
- Check for Fork Tender: After cooking, the beef should be tender when poked with a fork, so it’s easy to cut. If it’s tough, let it simmer a bit longer.
- Serve in a Single Layer: If you’re cooking a large batch, try not to stack the rolls on top of each other in the pot. Make sure each piece has contact with the sauce.
- Rest Before Slicing: Let the Italian beef braciole rest a few minutes out of the oven—this keeps the savory filling from spilling out and makes slicing smoother.
Nutrition
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I do flank steak extra thin. Put layer of bread crumbs Parma regeopatsley. Baste meat with olive oil put down bread crumb mixture. Pepper. Onion garlic simmer on side. Layer thin ham. Thin pravalone cheese. Put peppers mixture on top. And roll. Bake in oven 375. 45 minuyes