Easy Italian Beef Braciole Recipe

Let’s talk about a dish that feels straight out of an Italian grandmother’s kitchen. My Braciole Recipe is exactly that kind of meal.

Course Main Course

Cuisine American

Keyword Braciole Recipe

Prep Time 20

Cook Time 2 5

Servings servings

Calories 443kcal

Author Dana DeVolk

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!

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.