Beef Braciole Recipe (Involtini)
Published March 2, 2023. This post may contain affiliate links. Please read my disclosure policy.
Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce. This is seriously so dang good.
If you’re really into Italian classics, try my Steak Pizzaiola and Italian Wedding Soup.
Braciole
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.
In Italy, braciole is a breaded pork steak cooked and simmered in a tomato sauce. The authentic Italian version as we know it is something known as Involtini di carne in Italy.
I’ve always said that braising is my favorite cooking method, and this beef braciole recipe proves that. I don’t have much of a family history making this, but I’ve definitely made it at some of the eateries that I worked out throughout the last 15 years.
What Cut of Meat Should I Use?
Here are the best cuts of beef to use when making this:
- Top Round
- Flank Steak
- Skirt Steak
- Sirloin
I believe this is about personal preference and availability, so this recipe, in its original intent, may have depended on what was available.
Ingredients and Substitutions
On google, this recipe is murky, and it is incredibly hard to get a read on what this original dish might have looked like. I’ve seen it being stuffed with raisins and pine nuts, hard-boiled eggs, and tons of herbs in some variations. Knowing what I know about Italian cuisine is that recipes were simple.
People used what they had on hand to make the most delicious recipe possible, nothing more than that. Most recipes like this were peasant food, and with that in mind, I took that approach when creating this braciole recipe.
Recipe ingredients would include:
- Tomatoes – I always like to use homemade canned tomatoes or San Marzano Tomatoes.
- Parmesan Cheese – You will need finely grated parmesan.
- Parsley – I always used Italian flat-leaf parsley in my recipes.
- Bread Crumbs – You will need regular unseasoned breadcrumbs for this braciole.
- Top Sirloin – I believe top sirloin is the perfect cut of meat for this.
- Onion – You will use whole garlic cloves in this recipe.
How to Make Beef Braciole
Add the tomatoes to a blender and blend on medium speed until smooth.
Transfer to a medium-sized pot, season with salt and pepper, and cook on low heat.
Next, slice the sirloin roast into 12 thin fillets that are about 1/2″ thick.
Pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set aside.
In a medium-sized bowl, mix together breadcrumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined.
Add a small amount of the breadcrumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet, pressing it down into the beef.
Roll up the beef to make a roulade.
Repeat until the beef and stuffing have all been used, and truss each beef roulade with a butcher’s twine or a toothpick.
Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
Add in white wine and cook for 2-3 minutes.
Pour the tomato sauce, add a lid to the pan, and cook over low heat for 1 hour.
Remove the butcher’s twine, garnish with parmesan cheese and chopped parsley, slice, and serve.
What do You Serve with Braciole?
- Pastas, like ziti or penne
- A risotto side dish will also pair nicely with this braciole recipe.
- You can also serve braciole with polenta.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten when it’s done cooking. However, it can be kept warm over very low heat for up to 30 minutes covered in the pan.
How to Store: Store the steak and sauce covered in plastic for up to 4 days in the refrigerator. Braciole will freeze well covered in a container for up to 3 months.
How to Reheat: Add the sauce and steaks to a saucepan and cook covered over low heat for 8-10 minutes or until warm.
chef notes + tips
- Being incredibly classic, I’ve also seen horse meat being used in classic braciole, but I’ll stay clear of that for now.
- You can use strip loin in this recipe as well.
- Ensure the oil is lightly smoked over medium-high heat before adding the beef to sear.
- You can get creative with this and use pounded pork or chicken instead of beef.
More Awesome Beef Recipes
- Steak Frites
- Bistecca Alla Fiorentina
- Filet Mignon with Blue Cheese Butter
- T Bone Recipe
- New York Strip Recipe
Video
Beef Braciole Recipe (Involtini)
Ingredients
- 2 28- ounce cans of San Marzano Tomatoes
- 2- pound beef top sirloin roast
- 1 cup bread crumbs
- 1 cup grated parmesan cheese
- ¼ cup minced fresh parsley
- 4 finely minced cloves garlic
- 5 tablespoons olive oil
- sea salt and cracked pepper to taste
- 1/2 cup white wine
Instructions
- Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-sized pot, season with salt and pepper, and cook on low heat.
- Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set aside.
- In a medium-sized bowl, mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined.
- Add a small amount of the breadcrumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet, pressing it down into the beef. Roll up the beef to make a roulade.
- Repeat until the beef and stuffing have all been used, and truss each beef roulade with butcher’s twine or a toothpick.
- Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef until golden brown, about 2 to 3 minutes per side.
- Add in white wine and cook for 2-3 minutes.
- Pour the tomato sauce, add a lid to the pan, and cook over low heat for 1 hour.
- Remove the butcher's twine, slice, and serve.
So…what do you do with onion?
where do you see onion?
In the blog portion where you list the ingredients it says Onion-you will be using while garlic cloves in this. On the last line.
Garlic is in the onion family
In the explanation blurb at the top, under ingredients, it says, “Onion – You will use whole garlic cloves in this recipe.” So it’s mislabeled in the header as it says onion in the description.
garlic is in the onion family
Near the top when it originally lists ingredients and what to do with them. The final ingredient says
Onion – you will use whole cloves of garlic
garlic is in the onion family 🙂
I’m hoping to make this recipe this week. Could this be cooked in crockpot/slow cooker and if so high/low and for how long? Thanks
Maybe? However, without testing it myself, I can’t be 100% sure. If you do try it, let me know how it goes.
What is the onion for?
sauce
The sauce was absolutely wonderful. We left out the pine nuts and raisins. Thank you.
My pleasure!
I don’t see any mention of pine nuts and raisins?
My dear mother to make a recipe very similar to this for Sunday dinner at least once a month when I was a child. She would add Crushed tomatoes and potatoes and then bake it in the oven, it was delicious. I’m gonna make this this Sunday with my son. 😊
Thank you for giving it a shot!
This recipe is incredible! My husband’s family has a brciole recipe but I’ve never cared for it. Decided to try yours. OMG.. so much better! We did use pepperoni and sliced hard boiled egg instead of prosciutto since that is the family tradition. The breadcrumb filling was fantastic. Never going back! Thank you so much!
Thanks for giving it a shot!
Pretty decent recipe. Just quietly, i made this masterpiece today alongside an italian sausage (removed from casing) risotto with capsicum, and both recipes using red wine. I used what i had in the house and i can only say outstanding. Very pleased. This recipe goes into the books for future. Thank you
Followed Billy’s recipe-5 stars! my husband requests for his birthday every year! Now we don’t have to go out in mid December – we can celebrate at home with this winner!
awesome!
My braciole is simmering ,right now, mostly covered in a 300 deg.oven. This recipe is pretty much as my Nana taught me with a few small tweeks She always added some chopped raisins (preferrably golden) and a handful of pinenust to the filling. Then after browning they went into her sauce, simmered low, for 2-3 hrs. A really slow simmer is important as too high a heat will make the braciole dry and tough
I am definitely going to make this. My mom used to make it with sliced hard boiled eggs. This will be a nice change. Thanks for all the great recipes.