Irresistible Italian Stuffed Beef Braciole Recipe

Introduction

This Irresistible Italian Stuffed Beef, or braciole, is a flavorful family favorite that combines savory herbs, cheeses, and tender flank steak. Slow-baked in a rich tomato sauce, it’s perfect for a comforting weekend dinner or special occasion.

Ingredients

• 1 cup Dried Italian-style Bread Crumbs (For a gluten-free version, use gluten-free breadcrumbs)
• 1 clove Garlic (minced)
• ⅔ cup Pecorino Romano Cheese (freshly grated)
• ⅓ cup Provolone Cheese (freshly grated)
• 2 tablespoons Fresh Italian Parsley (chopped)
• 1 tablespoon Fresh Italian Basil (chopped)
• 4 tablespoons Olive Oil (total)
• Salt (to taste)
• Black Pepper (to taste)
• 1½ pounds Flank Steak
• 4 slices Prosciutto (thinly sliced)
• 1 cup Red Wine
• 4 cups Sugo al Pomodoro (or homemade tomato sauce)
• 2 tablespoons Pine Nuts (optional)
• 2 tablespoons Raisins (optional)

Instructions

1. Step 1: In a bowl, mix the dried breadcrumbs, minced garlic, Pecorino Romano, provolone, parsley, basil, olive oil, salt, and pepper until well combined. The mixture should be fragrant and slightly moist.
2. Step 2: Lay the flank steak flat on a cutting board and pound it to about ¼ inch thickness using a meat mallet. Season both sides with salt and pepper.
3. Step 3: Spread the stuffing evenly across the steak, then layer the prosciutto on top. Carefully roll the steak tightly from one end to the other and secure it with butcher’s twine or toothpicks to hold its shape.
4. Step 4: Preheat your oven to 350°F. In a skillet, heat a splash of olive oil over medium-high heat. Sear the braciole until browned on all sides, about 8 minutes.
5. Step 5: Pour the red wine into the pan to deglaze, scraping up any browned bits. Bring to a boil for 1 minute, then stir in the tomato sauce.
6. Step 6: Place the braciole in the pan, cover, and bake for 90 minutes, basting every 30 minutes for optimal juiciness.
7. Step 7: Allow the braciole to rest for 15 minutes after baking. Remove the twine or toothpicks and slice into ½-inch thick pieces.
8. Step 8: Serve with a generous scoop of sauce and some warm ciabatta for an unforgettable meal.

Tips & Variations

• Add pine nuts and raisins to the stuffing mixture for a sweet and nutty contrast.
• Use gluten-free breadcrumbs to make this recipe suitable for gluten-sensitive diets.
• For extra flavor, marinate the stuffed flank steak in the refrigerator for 1 hour before cooking.
• Serve with polenta or creamy mashed potatoes instead of bread for a hearty side.

Storage

Store leftover stuffed beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of sauce or water to keep it moist. You can also freeze cooked slices wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Flank steak works best for rolling and stuffing due to its size and texture, but you can substitute with top round or sirloin, ensuring it is pounded thin for even cooking.

What if I don’t have Sugo al Pomodoro?

If you don’t have sugo al pomodoro, a good-quality store-bought marinara or homemade tomato sauce works well as a flavorful alternative.

Irresistible Italian Stuffed Beef Braciole Recipe

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★★★★★

4.6 from 73 reviews

• Author: Lana
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Irresistible Italian Stuffed Beef, also known as Braciole, is a flavorful family favorite featuring tender flank steak rolled with a savory blend of cheeses, herbs, garlic, and prosciutto. Slow-baked in a rich tomato and red wine sauce, this classic Italian dish offers an impressive presentation and mouthwatering taste that’s perfect for gatherings and special dinners.

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Ingredients

Scale 1x2x3x

Stuffing

• 1 cup Dried Italian-style Bread Crumbs (For a gluten-free version, use gluten-free breadcrumbs)
• 1 clove Garlic, minced
• ⅔ cup Pecorino Romano Cheese, freshly grated
• ⅓ cup Provolone Cheese, freshly grated
• 2 tablespoons Fresh Italian Parsley, chopped
• 1 tablespoon Fresh Italian Basil, chopped
• 4 tablespoons Olive Oil, divided
• Salt, to taste
• Black Pepper, to taste

Main Ingredients

• 1½ pounds Flank Steak
• 4 slices Prosciutto, thinly sliced

Sauce & Garnish

• 1 cup Red Wine
• 4 cups Sugo al Pomodoro (or homemade tomato sauce)
• 2 tablespoons Pine Nuts (optional)
• 2 tablespoons Raisins (optional)

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Instructions

1. Prepare the Stuffing: In a bowl, combine the dried Italian-style breadcrumbs, minced garlic, Pecorino Romano cheese, provolone cheese, chopped parsley, chopped basil, 2 tablespoons of olive oil, salt, and black pepper. Mix well until the mixture is fragrant and slightly moist.
2. Prepare the Flank Steak: Lay the flank steak flat on a cutting board. Using a meat mallet, pound the steak until it reaches about ¼ inch thickness. Season both sides generously with salt and black pepper to enhance flavor.
3. Assemble the Roll: Spread the prepared stuffing evenly over the flattened steak. Layer the thinly sliced prosciutto over the stuffing. Carefully roll the steak tightly from one end to the other, ensuring it holds its shape. Secure the roll with butcher’s twine or toothpicks.
4. Sear the Braciole: Preheat your oven to 350°F (175°C). Heat a skillet over medium-high heat and add a splash of olive oil. Sear the stuffed steak roll on all sides until browned, approximately 8 minutes total. This seals in the juices and adds flavor.
5. Deglaze and Add Sauce: Pour the red wine into the skillet to deglaze, scraping up any browned bits from the pan bottom. Bring the liquid to a boil and cook for 1 minute. Stir in the Sugo al Pomodoro or your homemade tomato sauce. Optionally, add pine nuts and raisins for a traditional touch.
6. Bake the Braciole: Place the seared steak roll into the skillet with the sauce. Cover the skillet tightly with a lid or foil. Transfer to the preheated oven and bake for 90 minutes. During baking, baste the braciole with the sauce every 30 minutes to keep it juicy and flavorful.
7. Rest and Serve: After baking, remove the skillet from the oven and let the braciole rest for 15 minutes. Carefully remove the twine or toothpicks, then slice the roll into ½-inch thick pieces. Serve with the tomato sauce ladled over and accompanied by warm ciabatta bread for an unforgettable meal.

Notes

• For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
• Use a meat mallet to evenly flatten the flank steak for better rolling and cooking.
• Securing the roll tightly with twine or toothpicks ensures the stuffing stays inside during cooking.
• Basting the roll every 30 minutes while baking keeps it moist and flavorful.
• If you prefer a milder sauce, omit the pine nuts and raisins.
• Letting the meat rest before slicing helps the juices redistribute, keeping the beef tender.
• Pair this dish with crusty bread like ciabatta or a side of pasta to complete the meal.

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Braciole, Stuffed Beef, Italian Stuffed Steak, Flank Steak Roll, Italian Dinner, Tomato Sauce Beef Roll