I love this recipe because it turns simple, humble ingredients into something truly special. Each bite has the perfect combination of savory meat, melted cheese, and herbed breadcrumbs. It’s the kind of dish that makes me slow down and enjoy the process—from rolling the meat to simmering it slowly in rich tomato sauce. Whether served with pasta, mashed potatoes, or crusty bread, it’s a meal that always feels like a celebration.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds flank steak, thinly sliced ½ tsp salt ¼ tsp pepper 1 cup grated parmesan ½ cup grated provolone ½ cup Italian breadcrumbs ½ tsp garlic powder 1 tsp dried basil 5 Tbsp olive oil 4 cups tomato sauce
Directions
I start by mixing the garlic powder, cheeses, breadcrumbs, and dried basil together in a medium bowl. This will be the flavorful filling for the braciole.
Next, I lay the flank steak on a clean surface and pound it flat using a meat tenderizer so it cooks evenly and becomes tender. I season the flattened steak with salt and pepper on both sides.
Then, I spread the breadcrumb mixture evenly across the steak and roll it up tightly from the short end, like a jelly roll. To keep the rolls secure during cooking, I tie them with butcher’s twine.
In a large pot, I heat the olive oil over medium–high heat. I sear the braciole rolls for about 30 seconds on each side, just until they’re nicely browned. This step locks in flavor and helps them hold their shape while cooking.
Once seared, I pour in the tomato sauce, reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour. I occasionally baste the rolls with the sauce to keep them moist and ensure they soak up all that rich flavor.
When the braciole are tender and the sauce has thickened beautifully, I remove them from the pot, cut off the twine, and serve them hot with plenty of sauce spooned over the top.
Servings and Timing
This recipe serves 8 people and takes about 1 hour and 15 minutes total—15 minutes of prep time and 1 hour of cooking.
Variations
Sometimes I add a sprinkle of chopped parsley or crushed red pepper to the filling for extra flavor. I’ve also tried using thinly sliced chicken or veal instead of beef for a lighter variation. If I’m in the mood for something richer, I stir a splash of cream into the tomato sauce at the end to make it silky.
Storage/Reheating
I store leftover braciole in an airtight container with some of the sauce to keep them moist. They last up to 3 days in the fridge or up to 2 months in the freezer. When reheating, I simmer them gently in a covered pan with the sauce over low heat until warmed through.
FAQs
What kind of meat should I use for braciole?
I prefer flank steak because it’s thin and flavorful, but top round or sirloin can also work well.
Can I make braciole ahead of time?
Yes, I often prepare and roll them in advance, refrigerate overnight, and cook them the next day.
Can I cook braciole in the oven instead of the stovetop?
Absolutely. I bake them in a covered dish with the sauce at 350°F (175°C) for about an hour.
What’s the difference between braciole and involtini?
They’re essentially the same—involtini is the Italian word for “little rolls,” while braciole is the southern term.
Can I use store-bought tomato sauce?
Yes, I can, though I prefer homemade for a more authentic taste.
How do I keep the rolls from falling apart?
Tying them securely with butcher’s twine before searing keeps them intact during cooking.
Can I use fresh herbs instead of dried?
Yes, I sometimes use fresh basil and parsley for a brighter flavor.
What should I serve with braciole?
I love serving it with spaghetti, polenta, or mashed potatoes to soak up the sauce.
How do I know when the braciole are done?
They should be tender enough to cut easily with a fork, and the sauce should have thickened slightly.
Conclusion
Authentic Italian Braciole is one of those comforting, heartwarming dishes that makes me feel like I’m back in an Italian kitchen. I love the layers of flavor—from the seasoned filling to the slow-cooked sauce—that come together in every bite. It’s a dish that celebrates tradition, family, and the art of good food made with care.
Authentic Italian Braciole (Involtini) is a traditional southern Italian dish made of thin beef slices rolled with a savory filling of cheese, herbs, and breadcrumbs, then simmered slowly in rich tomato sauce. Tender, flavorful, and comforting, it’s a perfect family meal that brings the taste of Italy to your table.
Ingredients
2 lbs flank steak, thinly sliced
½ tsp salt
¼ tsp black pepper
1 cup grated parmesan cheese
½ cup grated provolone cheese
½ cup Italian breadcrumbs
½ tsp garlic powder
1 tsp dried basil
5 tbsp olive oil
4 cups tomato sauce
Instructions
In a medium bowl, mix garlic powder, parmesan, provolone, breadcrumbs, and dried basil to create the filling.
Lay out the flank steak on a clean surface and pound thin with a meat tenderizer. Season both sides with salt and pepper.
Spread the breadcrumb mixture evenly over the steak, then roll tightly from the short end to form a log. Secure each roll with butcher’s twine.
Heat olive oil in a large pot over medium–high heat. Sear each braciole roll for about 30 seconds per side until browned.
Pour in the tomato sauce, reduce heat to low, cover, and simmer for 1 hour, basting occasionally with the sauce.
When tender and fully cooked, remove braciole, cut off the twine, and serve with the sauce spooned over the top.
Notes
Use top round or sirloin instead of flank steak if preferred.
Add chopped parsley or red pepper flakes to the filling for extra flavor.
For a lighter version, use chicken or veal slices.
Can also be baked at 350°F (175°C) for 1 hour instead of simmered on the stovetop.
Store leftovers in sauce for up to 3 days in the fridge or 2 months in the freezer.
