Description
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.
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 410
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 105 mg
