Italian Braciole Recipe with Tender Strips of Steak & Sauce (2024)

What is Braciole?

Table of Contents hide

What is Braciole?

History of Braciole

The Meats

Braciole Fillings

Neapolitan Braciole

How to Cook Braciole

Traditional Italian Beef Braciole Recipe

Authentic Italian Braciole Recipe

Thinly sliced, tender strips of steak rolled together with cheese and bread crumbs then fried and slow cooked in a rich tomato sauce…now that sounds like a fantastic dinner!

If this also makes your mouth water, then you have come to the right place. It’s time to learn all about the Italian favorite, braciole.

History of Braciole

Before there was braciole, there was involtini which in Italian means ‘little bundles”. Involtini is a thinly sliced meat, usually chicken, beef or pork, which is rolled together with cheese and bread crumb mix.

If this sounds like braciole to you, then you are correct! Involtini and braciole are essentially the same dish with different names.

So how did braciole get its name?

Well, braciole comes from the cooking technique called alla brace which means grilling the meat over charcoal and also from a cut of meat with bone.

Braciole became the more common term to refer to involtini in the Italian American community and has stuck with the dish.

Braciole in Northern and Southern Italy are two very different things. Northern Italian braciole is simply thinly cut pork or veal that is pan fried.

Southern style braciole is what is most recognizable today and more closely resembles the involtini described earlier.

Sicily, Calabria and Naples all make braciole with cuts of pork and beef, rolled with cheese and breadcrumbs, ties with string and then stewed in a tomato sauce.

Slow cooking the rolled meats in sauce is really what braciole is all about.

The Meats

The most common meats used in braciole are veal, pork and beef top round.

However, as the term braciole mainly refers to the dish construction (rolled, stuffed meat cooked in sauce), chefs took many liberties with the dish, making braciole with almost any kind of meat.

Pork braciole, beef braciole…it is all delicious!

To perfect the meat for braciole, the already skinny slices are pounded to be as thin and tender as possible and since the meat gets tender in such a manner, it is fine to use cuts that are cheaper.

As the braciole slow cooks in sauce for some time, the meat will also begin to soften. In fact, braciole were a low-cost dish for many years, primarily for lower income families.

No need to pay for the fanciest slices of meat to make this Italian classic!

Braciole Fillings

The filling for authentic Italian braciole is typically very straight forward- breadcrumbs, cheese and possibly some herbs.

Some recipes incorporate eggs into the filling to make it thicker and more hearty while others get creative with cheese combinations using provolone, parmesan and mozzarella together.

While it goes against the traditional Italian style braciole, caramelized onions or toasted garlic are also fantastic to roll inside. So many things to try!

Neapolitan Braciole

Different regions of Italy have developed their own versions of braciole but the Neapolitan braciole is worth noting for its difference to the classic dish.

While most braciole has a filling of just cheeses, breadcrumbs, and herbs, the Neapolitan braciole contains pine nuts and raisins for a sweet and savory combination.

It is also common to find slices of prosciutto within the layers of Neapolitan braciole. Still cooked in an Italian Sunday sauce, this version is much different from the typical involtini of other Italian regions.
Italian Braciole Recipe with Tender Strips of Steak & Sauce (1)

How to Cook Braciole

We are going to focus on a traditional style braciole but keep in mind the many variations mentioned that you can try.

Once you have the basic method of authentic Italian braciole down, you can do so much to make the dish your own!

Lay the thin slices of steak on the counter and pound them as flat as possible, then season the meat with salt and pepper to encourage the juices to come to the surface.

While the steak is tenderizing, you can work on the filling which is a fairly quick process.

The herbs, breadcrumbs and cheeses are simply mixed together in a bowl to make the braciole filling – how easy is that!

The filling is then sprinkled across the thin meat slices.

It is best to keep the filling about 1/8 of an inch away from the edge of the meat to prevent it from falling out later on.

Begin to roll the meat by starting at the skinniest end and rolling it upward like a jelly roll.

The braciole rolls are then tied together with butchers twine or skewered with toothpicks to hold the filling.

Pan sear the braciole in olive oil over high heat briefly, just enough to brown the outside of the roll. You may skip this step, but it definitely adds flavor to the dish.

Then, into the sauce the meat goes! This is the part that takes a good amount of time but it is worth the wait.

Slow cooking the meat in the sauce will add flavor which truly makes braciole a special dish.

Nothing beats braciole in sauce! Authentic Italian Braciole is best when served on its own however you can also serve it on top of pasta.

Traditional Italian Beef Braciole Recipe

This Authentic Italian Braciole Recipe is an amazing version of beef braciole and is great when cooked in a homemade Italian Sunday sauce.

Get ready to have your mouth water as this recipe will taste like your Italian grandma made it from scratch!

Italian Braciole Recipe with Tender Strips of Steak & Sauce (2)

Authentic Italian Braciole Recipe

In Italy Braciole are called involtini, you can probably found a version of this recipe for each region but the most traditional braciole recipe hails from Campania. Try this out and let us know what you think!

4.53 from 339 votes

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Course: Secondi

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 385kcal

Author: Guido Pedrelli

Ingredients

  • 2 pounds flank steak thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup grated parmesan
  • 1/2 cup grated provolone
  • 1/2 cup Italian breadcrumbs
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 5 Tbsp olive oil
  • 4 cups Tomato Sauce (or your grandmas Italian 'Sunday' Sauce!)

Instructions

  • In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside

  • Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.

  • Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.

  • Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.

  • Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.

  • Serve hot along with the sauce!

Video

Notes

Calories: 385kcal | Carbohydrates: 12g | Protein: 32g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 1287mg | Potassium: 753mg | Fiber: 2g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 8.7mg | Calcium: 243mg | Iron: 3.8mg

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Interested in an another Italian American classic recipe? Check out the authentic chicken parmigiana recipe and history.

Italian Braciole Recipe with Tender Strips of Steak & Sauce (2024)

FAQs

What cut of meat is braciole made from? ›

Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used.

Why is my braciole tough? ›

Because we're using a tougher cut of meat, cooking it requires time to tenderize and break down the connective tissue. It's best to start your braciole early in the day and allow it to cook in the sauce for several hours on a very low simmer. Deglazing the pan.

What is another name for braciole? ›

It's a perfect dish for a weekend project, Sunday dinner, or when you're looking to make an impressive dish for guests. Braciole is an Italian-style roulade, a rolled and stuffed meat. It's also called involtini, or bruciuluni in Sicilian.

How to cut top round for braciole? ›

For the Braciole: In a medium bowl, add breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes and stir until well combined. Set aside. If using a top round roast, slice roast into six 1/2 -inch slices. If using pre-sliced beef, skip to Step 5.

What do you call Italian raw thin slices of meat? ›

Carpaccio is an Italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil. It's traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison.

What is the difference between braciole and involtini? ›

Reserve the term "braciole" for pork loins, large cuts of flank steak or turkey breasts - essentially, big cuts and roasts that get sliced up and served to many people. Involtini, however, is the name used for thin cutlets of meat that are most often served in individual portions.

Can I prep braciole the night before? ›

Make ahead: The uncooked braciole can be wrapped in plastic wrap and refrigerated overnight. This dish gets better with time. If you can, make it in the morning or the night before, refrigerate, and reheat when you're ready to serve.

Does cooking tough meat longer make it tender? ›

Cook It Slowly

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

How do you soften the toughest meat? ›

The first is to submerge meat in cooking oil (sunflower or olive oil) before you start cooking. The oil is absorbed and softens the meat. The second method is to add some vinegar while you're cooking and the vinegar will begin to tenderise the meat.

What is the difference between braciole and braciola? ›

In Italy, "braciole" often refers to simple grilled slices of meat, usually pork. This is because "braciola" can be a term for any piece of meat cooked over embers or "braci." These are typically smaller pieces of meat, simply seasoned, grilled, and enjoyed right off the fire.

Is braciole Italian or Italian-American? ›

This is an American-Italian dish that is a pounded beef filet that is stuffed with cheese, herbs, and breadcrumbs that is then pan-seared and braised in a tomato sauce. The stuffing will depend on who is making it. You pronounce this classic Italian recipe as Brah-J “yoh- lah.

What cut of meat is braciole made from in the oven? ›

If you have never had braciole, it is basically thin flank steak stuffed with a bread crumb mixture and rolled up. It is browned on the stove and nestled in a big pot of tomato sauce.

How do you cook top round so tender? ›

You can also cook the steak in a skillet on the stovetop or with an electric grill pan. Slice the steak thinly against the grain, which shortens tough fibers and makes the meat more tender. Serve with garlic roasted potatoes and asparagus for a delicious meal.

Why is top round steak tough? ›

Top round steak, often sold as London Broil, comes from the rump of the animal. The muscles are used heavily for locomotion, so this is one of the least tender and leanest cuts sold by butchers. While it can be broiled, slow cooking to fork-tender is a better method.

What cut of meat is Italian beef made from? ›

The Ingredients You Will Need To Make An Italian Beef Sandwich. The Meat: Boneless chuck roast is the cut of choice. Due to its fantastic marbling, chuck roast cooks to that signature melt-in-your-mouth texture and rich beefy flavor you love.

What cut is Capicola made from? ›

Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.

What cut of meat is Prego steak? ›

Our prego steaks are cut from matured rump steaks.

What cut of meat do Italians choose? ›

beef is the king of red meat, and the most Italian cut is the bistecca alla Fiorentina, a very nice version of the T-bone steak! But you'll find stews as well. veal is also commonly seen, used quite like beef. lamb is rare (no pun intended) in the pl.

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