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4.62 from 13 votes

Beef Braciole Recipe with Prosciutto and Parmesan

A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in a hearty marinara.
Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time10 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Italian
Keyword: braciole recipe, braciole filling, beef braciole recipe, braciole stuffed with prosciutto, braciole with egg
Servings: 6 servings
Calories: 381kcal
Author: Samantha Ferraro


  • 2 lb Flank steak
  • Salt and pepper

Braciole Filling

  • Olive oil for drizzling
  • 1/4 onion chopped
  • 1 garlic clove chopped finely
  • 1 egg
  • 4 oz Prosciutto
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 Small bunch of fresh parsley chopped

Marinara Sauce

  • 1/2 onion chopped
  • 2 garlic cloves chopped
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 2 28 ounce can crushed tomatoes
  • Fresh parsley and basil for garnish


  • First caramelize onions and garlic in olive oil. When done, add to a bowl.
  • Make the filling by combining the onions and garlic, prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.
  • Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even. Season with salt and pepper.
  • Remove the plastic wrap and place the filling evenly on the steak.
  • Then begin to roll the steak, making sure the filling is tight inside. Once rolled, use butcher string to tie the steak in several places so that it is as even in shape as it can be. Season with salt and pepper.
  • In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate. To the same pot, add chopped onions, garlic, dried oregano, red pepper flakes and sauté until onions are translucent. Add tomato paste and stir to combine. Then add 1 cup of wine and deglaze while using a wooden spoon to scrape the bottom. The wine should reduce by half and thicken.
  • Add crushed tomatoes to the pot and season with salt and pepper. Add the braciole (with any juices that have accumulated) into the tomato sauce and cover the pot, leaving a small opening.
  • Bring up to a boil and then reduce to a simmer and cook everything until meat is tender and cooked through, about an hour and a half.
  • To serve, remove braciole from sauce and if allow to rest for 10 minutes. Then cut strings off braciole and slice into 1/2 inch thick slices. Serve with marinara sauce and garnish with fresh herbs.


Calories: 381kcal | Carbohydrates: 8g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 134mg | Sodium: 363mg | Potassium: 713mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 2.9mg | Calcium: 113mg | Iron: 3.5mg