This classic beef braciole is made with tender flank steak stuffed with a savory filling of prosciutto, parmesan and herbs, then slowly braised in a rich tomato sauce until perfectly tender. It’s comforting, rustic and the perfect slow cook project.
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About This Recipe
Tender and rustic, beef braciole is an Italian-American classic and the perfect slow cook recipe to make on a Sunday evening.
The base of the recipe starts with a pounded flank steak that is stuffed with a delicious savory mixture of prosciutto, parmesan, herbs and breadcrumbs. Once rolled tightly, the braciole gently braises in a tomato sauce until fork tender.
The result is a melt-in-your mouth tender bite. When you slice into the braciole, you’ll see perfect spirals of filling. And because the braciole simmered in the tomato sauce, the sauce becomes thick and reduced and perfect for spooning over polenta or tossing with pasta.
There are many variations depending on the region and family tradition. Some include raisins, pine nuts or hard-boiled egg, but this version leans more savory with prosciutto and parmesan cheese.
📋 Ingredients
- Flank Steak: Also called London broil, look for one that is about 2- 3 pounds. Use a meat mallet to pound the flank steak into an even thickness so it rolls easily and cooks evenly.
- Prosciutto: Prosciutto is an Italian sliced ham that is cured and sliced thin. You will need about 2 ounces, roughly 4 to 5 slices. As it cooks, it melts into the mixture and adds a savory, salty flavor.
- Parmesan Cheese: Freshly grated parmesan adds nutty richness to the filling. If you can, buy an imported chunk of Parmigiano Reggiano and grate it yourself. Then save the rind and add it to the sauce for extra flavor.
- Crushed Tomatoes: Use good quality canned crushed or strained tomatoes for the sauce.
- Red Wine: Wine adds depth and balances the acidity of the tomatoes and I always suggest using one you enjoy drinking. A Tuscan red, Cabernet or red blend all work well.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Different Meats: Flank steak works best because it is long enough to roll and sturdy enough to braise. You could also try pounded pork cutlets for a pork version. They will cook a bit faster but are delicious prepared the same way.
- Filling Variations: Add sliced hard-boiled egg, raisins or pine nuts for another traditional version. Instead of Parmesan, provolone would be another delicious savory and salty cheese.
- Gluten Free: Use your favorite gluten free breadcrumbs in place of panko.
- No Red Wine: If you prefer not to use wine, you can omit it. For a little depth, add a small splash of balsamic vinegar, just be careful not to add too much since it can become sweet.
⏲️ Instructions
Pound the Flank Steak: Use a meat mallet to pound the steak into an even thickness. This helps it roll easily and cook evenly.
Spread the Filling: Evenly spread the prosciutto and parmesan filling over the steak, gently pressing it in. Leave a small border around the edges to prevent overflow when rolling.
Roll and Tie: Roll the steak tightly into a log and tie with kitchen twine every 1 to 2 inches to hold its shape.
Sear Until Deeply Browned: Brown the braciole on all sides in a Dutch oven until a deep crust forms.
Braise in Tomato Sauce: Nestle the seared beef braciole into the tomato sauce along with a parmesan rind. Cover partially and simmer until the meat is tender.
Simmer Until Tender: After about 1½ hours, the sauce will darken and reduce slightly and the braciole will be fork tender.
📍 Recipe Tips
- Save the Parmesan Rind: When buying a chunk of Parmigiano Reggiano, save the rind and keep in a resealable bag in the freezer. Then when you’re making soups (such as pasta fagioli), sauces and stews, add a chunk. As it simmers, the cheese slowly dissolves into the sauce and adds great flavor.
- Pound the Steak Evenly: Pat the flank steak dry and use a meat mallet to pound the steak into an even thickness. This helps the braciole cook evenly and makes rolling easier.
- Roll with the Grain: You will notice that flank steak has muscle fibers running lengthwise. Roll the steak in the same direction as those fibers so that when you slice it later, you cut across the grain. This keeps the slices tender.
- Tie Securely: Use kitchen twine to tie the roll every 1 to 2 inches so it holds its shape while searing and braising. You can often find twine in the meat section of grocery stores or online.
- Get a Deep Sear: Take your time browning the beef braciole on all sides. Those browned bits in the pot are the foundation of the sauce’s flavor.
- Let It Rest: Once the braciole is done braising, remove it to a cutting board and let it cool for at least 5 to 10 minutes before slicing. This helps keep the slices neat. Just be sure to remove the twine before serving.
Serving Suggestions
For a delicious meal, serve the beef braciole over creamy parmesan polenta or toss the rich tomato sauce with cooked rigatoni.
It is also wonderful with crusty bread or garlic focaccia to soak up the sauce and a crisp Caesar salad or simple green salad on the side.
More Beef Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Beef Braciole with Prosciutto and Parmesan
LittleFerraroKitchen.com
Ingredients
Braciole
- 2 pound flank steak pounded thin
- Salt and pepper
- Olive oil for searing
Filling
- Olive oil for cooking
- ½ onion diced
- 2 garlic clove finely chopped
- 1 egg
- 2 oz prosciutto about 4-5 slices, chopped
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan
- Small bunch fresh parsley chopped
Tomato Sauce
- ½ onion diced
- 3 garlic cloves sliced or chopped
- 2 tablespoons tomato paste
- ½ teaspoon red pepper flakes optional for heat
- 1 cup red wine
- 28 ounce canned crushed tomatoes + water
- Salt and pepper
- Fresh parsley and basil for garnish
Instructions
- Make the filling: Heat a drizzle of olive oil in a small pan and sauté the chopped onion and garlic until softened, about 3–4 minutes. Let cool slightly. Add the cooked onion mixture to a bowl along with the egg, prosciutto, breadcrumbs, parmesan and chopped parsley. Mix until well combined.
- Prepare the steak: Lay the flank steak on a lined flat surface and dry with paper towels. Pound with a meat mallet until evenly flattened. Season both sides with salt and pepper.
- Add the filling and roll: Spread the filling evenly over the steak, leaving a small border around the edges.
- Starting from the long side, roll the steak tightly into a log. Tie with kitchen twine every 1–2 inches to secure. Season the outside with salt and pepper.
- Sear the braciole: Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the rolled braciole on all sides until browned, about 6–8 minutes total. Remove to a plate and set aside.
- Make the sauce: In the same pot, add the chopped onion and cook until softened, about 4–5 minutes. Add the garlic and red pepper flakes and cook for another minute. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half. Add the crushed tomatoes and about one cup of water, filling the can halfway with water to rinse. Season with salt and pepper.
- Braise the braciole: Return the braciole to the pot along with any juices that collected on the plate. Partially cover and simmer gently for about 1½ hours, or until the meat is very tender.
- Serve: Remove the braciole from the sauce and let rest for 10 minutes. Cut away the twine and slice into ½-inch rounds. Serve the slices with plenty of tomato sauce and garnish with fresh parsley and basil.
Notes
- Pound the Steak Evenly: Pat the flank steak dry and pound to an even thickness for easier rolling and even cooking.
- Roll with the Grain: Roll the steak in the same direction as the muscle fibers so that when sliced, you cut across the grain for tender pieces.
- Tie Securely: Tie the roll with kitchen twine every 1 to 2 inches to help it hold its shape while searing and braising.
- Let It Rest: After braising, let the braciole rest for 5 to 10 minutes before slicing. Remove the twine before serving.
- Save the Parmesan Rind: Freeze leftover parmesan rinds and add one to soups, stews, or tomato sauce while simmering for extra flavor.
- Serving Suggestions: Serve over creamy parmesan polenta or spoon the sauce over cooked rigatoni. Add crusty bread or garlic focaccia and a crisp Caesar salad or simple green salad on the side.
Jim says
I used round steak cutlets for this recipe . It turned out great. I used my garden Roma tomatoes (abundance) and peeled them . Then I hand crushed them instead of using canned. I might of used a little too much crushed red pepper. It got a little spicy, so I added a little sugar and it calmed the heat down.
Samantha Ferraro says
Fantastic Jim, It was a big tomato harvest here in our neck of the woods also. The line between too spicy and perfection is separated by a thin line so we understand your yummy dilemma. Thanks for the feedback. Samantha.
Jan says
I made this 45 yrs. ago & too young to get it right. This is excellent. Because of my hips I added it to my crockpot. Excellent & Thank You
Samantha says
Thank you so much! I have made this in the slow cooker as well and it comes out great!
Lucy says
This beef is so tender and moist and the marinara sauce compliments it perfectly.
Samantha says
Thank you so much Lucy!
Giangi Townsend says
Wonderful recipe that brings back fond memories of my grandmother and her cooking in her kitchen. Thank you for bringing back such a fond memory thru this fantastic dish.
Delicious! Thank you for sharing
Lise Snider says
Oh my gosh. This was absolutely delicious. We made some noodles to eat with that amazing sauce and served it for our Christmas meal. Will definitely make again for a future special celebration.
Samantha says
Hi Lise! Thank you so much for commenting and bringing my recipe into your home! So glad you all enjoyed it!! Happy Holidays!
Gina Bellingham says
Hello,
I printed the recipe but I noticed that the list of ingredients doesn't have tomato paste, crushed tomatoes or what type of wine (the instructions do say 1 cup). Can you please update? I'm dying to make this!
Thank you!
Samantha says
Hi Gina! I've been having issues with my recipe cards, so thank you for commenting! Recipe is updated...let me know how it comes out! Such a delicious meal 🙂