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.
Jump to:
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.
Lindsay Cotter says
This is such a gorgeous dinner! Perfect for date night in!
Samantha says
Agreed!! Thank you Lindsay!
Taylor @ Food Faith Fitness says
My husband is going to LOVE this recipe! Cannot wait to try!
Samantha says
Yes I think you both will!! Thanks Taylor 🙂
Jennifer Blake says
I have never had or heard of braciole, but I think these flavors would be great for my family! Adding it to my dinner rotation now!
Samantha says
It's a lovely dish, definitely weekend dinner worthy. And the slow braise in the tomato sauce is heavenly! Can't wait to hear how it goes!
Katie says
This recipe is simply mouthwatering! I want to make this to completely impress my family!
Samantha says
Thank you so much katie!
Liz says
What heavenly comfort food! Perfect for a chilly Sunday dinner!
Karla @ Foodologie says
Ok first: stunning photos! Looooove. But second, I love your Sunday tradition. I want to do that when I get married (or before haha, no need to get married for this). Sunday afternoon drinking wine and meal prepping. That sounds wonderful!
Amy says
I never really knew what went into braciole...until now! Looks and sounds amazing and it is now definitely on my "to-make" list. Anything made with flank steak is guaranteed to be super good!
Samantha says
Thanks Amy!!! Hope you make it soon and let me know!
Tiffany @ Triple Crème Decadence says
This looks delicious! I'd love to have this with a glass of red wine.
Bianca @ Confessions of a Chocoholic says
I love cooking with wine, too. This braciole looks incredible!
Sarah | Curious Cuisiniere says
I love making rolled beef dishes! This looks fantastic!
Samantha says
Thanks so much Sarah!
Shaina says
Red wine is perfect for cooking this type of dish, it looks beautiful!
Samantha says
Thanks Shaina 🙂
Melanie | Melanie Makes says
I made braciole once but haven't tackled it again as of late. This recipe is going to change that. Pinned!
Samantha says
Ohhh yes please make it again!! Thanks Melanie!
Alida says
Gorgeous dish! Gallo's Merlot is my favorite, and would be absolutely delicious with this Sunday Supper.
Samantha says
Thanks Alida! And LOVED your bread pudding!
Courtney @ Neighborfood says
Oh my gosh this looks amazing! I knew it would be good after our Twitter discussions, I just didn't know it would be THIS good. Prosciutto and caramelized onions?! This is a must try!
Constance Smith (@FoodieArmyWife) says
Oh I'm sorry, please excuse me while I wipe DROOL off my keyboard! WOW~!