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This Italian braciole is a classic dish featuring beef with a tasty filling of breadcrumbs, cheese, herbs and pancetta slow-cooked in a simple tomato sauce. The beef is rolled and then browned before being slow-cooked in a rich tomato sauce, infusing them with incredible flavor. Perfect for a hearty meal, beef braciole pairs beautifully with pasta or crusty bread.
I'm not one that eats or makes beef that often. Usually if I do, I make something like short rib ragu or homemade meatballs.
But a few years ago I was looking for a good comfort dish during the holidays and was watching Everybody Loves Raymond. Anybody that watched that show knows that was his favorite dish that his mom made.
Basically braciole is meat stuffed with cheese that has been simmering in a sauce for hours. I mean just reading that, you're hooked right? At least I was when I first learned what it was.
Yes this recipe does involve store-bought marinara sauce but I've done homemade sauce with this and to me it wasn't enough of a difference for the extra work.
So my apologies for any that might think it is blasphemous to make an Italian braciole with store-bought sauce. Either way, you should give this a try. And if you are looking for another dish made famous by the show, try this steak pizzaiola.
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Why You Will Love This Recipe
- Customizable - Tailor the stuffing with your favorite ingredients, from classic breadcrumbs and cheese to prosciutto, spinach or nuts.
- Pairs with a variety of dishes - Serve with pasta, polenta or crusty bread, making it adaptable to your menu.
- Make-ahead friendly - Assemble in advance, slow-cook to perfection, and enjoy stress-free entertaining.
Ingredient Notes
- Olive oil - Used to cook the filling and then sear the beef.
- Pancetta - Adds a rich, smoky depth to the filling. Dice finely for even distribution.
- Sweet onion - Provides a subtle sweetness that balances the savory filling.
- Crushed red pepper flakes - Adds a gentle heat. Adjust to your spice preference.
- Garlic - Essential for a classic Italian flavor. Mince finely.
- Italian-style breadcrumbs - Absorbs flavors and helps bind the filling while adding some subtle herb flavors.
- Parmesan and provolone cheese - Combine the two cheeses for a savory, creamy filling with sharp undertones
- Italian parsley - Adds freshness and brightness to the filling mixture.
- Salt and pepper - Enhances the flavors.
- Flank steak - Ideal for rolling up. You need topound to an even thickness for easier assembly.
- Dry red wine - Deglazes the pan, adding richness to the sauce. Use a wine you'd be willing to drink.
- Marinara sauce - Store-bought is convenient base for slow-cooking the beef.
Ingredient Swaps
As with any recipe you can mix up some of the ingredients. Some variations include:
- Substitute pancetta with bacon for a similar smoky flavor, or use prosciutto for a more traditional Italian touch.
- You can swap Italian breadcrumbs with panko breadcrumbs mixed with Italian seasoning.
- Use Pecorino Romano for a saltier bite or mozzarella for a milder, creamier alternative as opposed to Parmesan and Provolone.
- Try skirt steak or thinly sliced top round if flank steak is unavailable.
- Use beef broth with a splash of red wine vinegar as a non-alcoholic alternative to red wine.
- As opposed to store-bought marinara sauce you can always make some homemade marinara sauce.
How to Make Italian Braciole
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Cook pancetta until crispy with oil in pan, then add onions, red pepper flakes and garlic, cooking until onions are translucent.
Step 2: Mix breadcrumbs, cheeses, parsley and pepper, then stir in pancetta mixture.
Step 3: Pound flank steak to ¼" thickness.
Step 4: Spread filling evenly on top.
Step 5: Roll the flank steak tightly from the short end. Secure with butcher's twine and season with salt and pepper.
Step 6: Brown beef in olive oil in a Dutch oven until browned on all sides.
Step 7: Add wine, bring to a boil, and stir in marinara.
Step 8: Cover and bake at 350°F for 2 hours, basting every 30 minutes. Remove twine, slice diagonally, and serve with sauce.
Slow Cooker Option
The great thing about this recipe is a slow cooker works just as well as throwing the beef in the oven. After browning, transfer the braciole to a slow cooker, add the sauce, and cook on low for 6-8 hours.
Recipe FAQs
Braciole is an Italian dish that consists of thin slices of meat (usually beef, chicken or pork) that are rolled as a roulade and filled with cheese and bread crumbs before seared and then slow cooked in a sauce.
There are a ton of variations out there but beef braciole is most common, with the best meat being beef rump, top round or bottom round. I use flank steak which works well with this Italian braciole recipe.
Yes! You can assemble the rolls and refrigerate them for up to 24 hours before cooking. You can also cook it fully, store it in the fridge, and reheat before serving.
As I mentioned above I've made my own and used store-bought sauce and haven't noticed enough of a difference to continue making a sauce. The flavor really comes for searing the steak and the red wine.
So I suggest using a good bottle of red wine and a store-bought marinara sauce you like. For me, Prego is my go-to sauce for this Italian braciole recipe. However if you want to make your own, try this roasted tomato sauce.
Use quality dry red wine for the sauce. When adding wine to a sauce, it has to be something you're willing to drink. I usually go with Chianti or Pinot Noir.
You can store in an airtight container for in the fridge for up to 5 days or in the freezer for up to 3 months. If in the freezer, place in the fridge overnight for it to thaw out.
When ready to reheat, add the sauce and beef to a saucepan and cook covered over low heat for 8-10 minutes or until warm.
Side Dish Options
There are plenty of side dishes that can soak up the sauce which go with this Italian braciole recipe. Obviously pasta is a go-to but some other options include:
Pro Tips/Recipe Notes
- Take your frustrations out on the flank steak and pound with a meat tenderizer. Flank steak is tough, so pounding it will help tenderize it and make it melt in your mouth when you cook it.
- Use fresh provolone and Parmesan cheese. Do not buy pre-shredded cheese. Just try pre-shredded vs. blocks of cheese and side-by-side and you'll notice the difference.
- When rolling the Italian braciole, start at the short end and roll as tight as possible. If some of the breadcrumb mixture comes out no problem. That means you put plenty!
- Use a friend or sous chef to help you tie the butcher's twine around the beef braciole. Don't tie it so tight you squeeze everything out. You want to tie it where it just holds the flank steak together. I usually use 5 pieces of twine.
- Make sure you sear the flank steak on all sides, so every side is browned nicely. It takes about 2 minutes per side. Searing meat is all about building flavor and texture so don't skip it!
- Cut the braciole crosswise and diagonally into ½ inch slices so it is tender and melts in your mouth.
Other Recommended Beef Recipes
If you’ve tried this Italian braciole recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Italian Braciole
Ingredients
- 4 tablespoon olive oil, divided
- ¼ lb pancetta, diced
- ½ cup sweet onion, diced
- ¼ teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- ½ cup dried Italian-style breadcrumbs
- ⅔ cup grated Parmesan
- ⅓ cup grated provolone
- 2 tablespoon fresh Italian parsley, chopped
- ¼ teaspoon black pepper
- 1 (1 ½ lb) flank steak
- 1 cup dry red wine
- 3 cups store-bought marinara sauce
Instructions
- Preheat oven to 350°F. Heat 2 tablespoon olive oil in large sauté pan over medium heat. Add pancetta and cook until it's browned and crispy, about 5 minutes. Add the onions and crushed red pepper and cook until onions are translucent, about 5 minutes. With 1 minute remaining, add garlic. Remove and let cool.
- Mix together the breadcrumbs, cheese, parsley and pepper. Stir in the pancetta onion mixture until everything is combined. Set aside.
- Lay the flank steak flat and pound until about ¼" thick. Sprinkle the breadcrumb mixture evenly to cover the steak. Starting at the short end, roll up the steak like you would a jelly roll to enclose the filling. Using some butcher's twice, tie the steak to secure. Sprinkle the braciole with salt and pepper.
- Heat remaining 2 tablespoon of olive oil in a large Dutch oven over medium heat. Add the braciole and cook until browned on all sides, about 2 minutes per side. Add the wine and bring to a boil and stir in the marinara sauce. Cover and cook in the oven for 2 hours or until the meat is tender. Baste with the sauce very 30 minutes.
- Remove the twine and cut the braciole crosswise and diagonally. Transfer to a plate and spoon sauce over to serve.
Notes
- Take your frustrations out on the flank steak and pound with a meat tenderizer. Flank steak is tough, so pounding it will help tenderize it and make it melt in your mouth when you cook it.
- Use fresh provolone and Parmesan cheese. Do not buy pre-shredded cheese. Just try pre-shredded vs. blocks of cheese and side-by-side and you'll notice the difference.
- When rolling the Italian braciole, start at the short end and roll as tight as possible. If some of the breadcrumb mixture comes out no problem. That means you put plenty!
- Use a friend or sous chef to help you tie the butcher's twine around the beef braciole. Don't tie it so tight you squeeze everything out. You want to tie it where it just holds the flank steak together. I usually use 5 pieces of twine.
- Make sure you sear the flank steak on all sides, so every side is browned nicely. It takes about 2 minutes per side. Searing meat is all about building flavor and texture so don't skip it!
- Cut the braciole crosswise and diagonally into ½ inch slices so it is tender and melts in your mouth.
Chris says
Man this sounds amazing! I remember from Everybody Loves Raymond as well!
Rhonda says
It was actually his wife Deb that made the dish and was apparently the only decent thing she ever cooked for him lol
Ryan says
That and lemon chicken!
monika says
What if you absolutely cannot stand parmesan?
Will this recipe "work" without it or with an equal amount of provolone?
Ryan says
Cheese is important to this but yes you can use something besides parmesan. An equal amount of provolone would work just fine. Hope you enjoy it!
Pat Medrick says
This was so easy and the results so impressive. Can’t wait to make it again..
Toni-Jean F. says
This sounds really good, but I’m confused. The first instruction says to preheat the oven, but at no point does the recipe say anything about putting it in the oven. Is it done stove top or baked?
Ryan says
Sorry I recently just made an update and must have deleted. You place in the oven for 2 hours. Just updated. Thanks for pointing out.
Sherrie says
Do you cook with the lid on in the oven?
Ryan says
Yes for 2 hours and then remove the lid and cook for another 30 minutes.
Shari says
Soooooo goood! My whole family loved it! Can’t wait to make again.
Ryan says
Glad you enjoyed it!
Janet Shaw says
Did mine in a slow cooker and came out amazing!
Ryan says
Awesome!
Denise says
I think 350 is too high. Mine was boiling like crazy. When I took the cover off, the sauce became too thick.
Ryan says
Yes the sauce gets a little thicker but it also helps break down the meat. Hope you enjoyed it!
Becky says
Have you ever tried this in a slow cooker? My brother in law wants to make for a hunting trip.
Ryan says
Yes. You still want to sear but then you can throw in a slow cooker on low for 6-8 hours or high for 3-4 hours.
John says
This was outstanding!
Jesse says
Made this multiple times. You can't go wrong with it.
Ryan says
Yeah it's a favorite of mine!