24 Delicious Braciole Recipes for Every Occasion

Nothing brings a family together like the aroma of braciole simmering in the kitchen. Whether you’re craving a cozy weeknight dinner or planning a festive gathering, our roundup of 24 delicious braciole recipes has something for every occasion. From classic Italian rolls to innovative twists, these dishes promise to delight your taste buds and inspire your next meal. Let’s dive into the flavors that make braciole a beloved comfort food!

Classic Italian Braciole

Crafting Classic Italian Braciole is simpler than you think, yet it delivers deep flavors and tender textures. This dish is a staple in Italian-American homes, perfect for a hearty dinner.

Ingredients

– 1.5 lbs flank steak (pounded to 1/4 inch thickness)
– 1/4 cup grated Pecorino Romano cheese (Parmesan works too)
– 1/4 cup breadcrumbs (Italian seasoned for extra flavor)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic (minced)
– 1/2 cup dry red wine (substitute with beef broth if preferred)
– 2 cups marinara sauce (homemade or store-bought)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground)
– 4 slices prosciutto (thinly sliced)
– 2 tbsp fresh parsley (chopped)

Instructions

1. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
2. Layer the prosciutto slices evenly over the steak, followed by a sprinkle of garlic, breadcrumbs, cheese, and parsley.
3. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
4. Heat olive oil in a large skillet over medium-high heat. Brown the braciole on all sides, about 3-4 minutes per side.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
6. Add the marinara sauce, ensuring the braciole is submerged halfway. Cover and simmer on low heat for 1.5 hours, turning occasionally.
7. Remove the braciole from the sauce, let it rest for 10 minutes before slicing. Serve with the sauce.

Keep the slices thick to enjoy the juicy interior and the crispy exterior. The red wine enriches the sauce, making it a perfect pair with pasta or crusty bread.

Braciole with Pine Nuts and Raisins

Looking for a hearty, flavorful dish that’s perfect for a special dinner? Braciole with Pine Nuts and Raisins combines tender meat, sweet raisins, and crunchy pine nuts for a memorable meal.

Ingredients

• 1.5 lbs flank steak (pounded thin)
• 1/4 cup pine nuts (toasted for extra flavor)
• 1/4 cup raisins (soaked in warm water to plump)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup breadcrumbs (use fresh for best texture)
• 2 cloves garlic (minced)
• 1/2 cup grated Parmesan cheese
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 2 cups marinara sauce (homemade or store-bought)
• 1/2 cup white wine (optional, for deglazing)

Instructions

1. Preheat oven to 350°F.
2. Lay pounded flank steak flat on a clean surface.
3. In a bowl, mix breadcrumbs, pine nuts, raisins, garlic, Parmesan, salt, and pepper.
4. Spread the mixture evenly over the steak, leaving a 1-inch border.
5. Roll the steak tightly from one end to the other, securing with kitchen twine at 2-inch intervals.
6. Heat olive oil in a large oven-proof skillet over medium-high heat.
7. Sear the braciole on all sides until browned, about 3-4 minutes per side.
8. Pour marinara sauce and white wine over the braciole, bringing to a simmer.
9. Cover and transfer to the oven, baking for 1.5 hours until tender.
10. Remove twine before slicing.

Outstanding in both texture and flavor, this braciole is tender with a delightful contrast from the pine nuts and raisins. Serve sliced over polenta or with a side of roasted vegetables for a complete meal.

Slow Cooker Braciole

Nothing beats coming home to a meal that’s been simmering all day. Slow Cooker Braciole is a hearty, flavorful dish that’s surprisingly simple to make.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1/4 cup breadcrumbs (Italian seasoned for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic (minced)
• 1 cup marinara sauce (homemade or store-bought)
• 1/2 cup beef broth (low sodium recommended)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tbsp Italian seasoning
• Kitchen twine (for tying)

Instructions

1. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
2. In a small bowl, mix Parmesan cheese, breadcrumbs, minced garlic, and Italian seasoning. Spread this mixture evenly over the steak.
3. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
4. Heat olive oil in a large skillet over medium-high heat. Brown the rolled steak on all sides, about 2-3 minutes per side.
5. Transfer the browned steak to the slow cooker. Pour marinara sauce and beef broth over the top.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender.
7. Remove the braciole from the slow cooker, let it rest for 5 minutes before slicing. Serve with the sauce.

You’ll love the tender, juicy slices of beef infused with rich, herby flavors. Try serving it over a bed of creamy polenta for a comforting meal.

Braciole in Tomato Sauce

Zesty and hearty, Braciole in Tomato Sauce is a classic Italian-American dish that combines thin slices of beef rolled with a savory filling, simmered in a rich tomato sauce.

Ingredients

• 1.5 lbs flank steak, pounded thin (ask your butcher to do this)
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/4 cup breadcrumbs (Italian-style preferred)
• 2 cloves garlic, minced (more if you love garlic)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh parsley, chopped (flat-leaf for more flavor)
• 1 egg, lightly beaten (helps bind the filling)
• 2 cups tomato sauce (homemade or store-bought)
• 1/2 cup water (to adjust sauce consistency)

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. In a bowl, mix Parmesan, breadcrumbs, garlic, parsley, egg, salt, and pepper.
4. Spread the filling evenly over the steak, leaving a 1-inch border.
5. Roll the steak tightly from one end to the other, securing with kitchen twine at 2-inch intervals.
6. Heat olive oil in a large oven-proof skillet over medium-high heat.
7. Brown the rolled steak on all sides, about 2-3 minutes per side.
8. Pour tomato sauce and water over the steak, bringing to a simmer.
9. Cover and transfer to the oven. Bake for 1.5 hours, until tender.
10. Remove twine before slicing. Serve with sauce spooned over.

Velvety tomato sauce and tender beef rolls make this dish a comforting meal. Serve over pasta or with crusty bread to soak up the sauce.

Beef Braciole with Prosciutto and Cheese

This classic Italian-American dish rolls up tender beef with savory prosciutto and melty cheese for a hearty meal.

Ingredients

• 1.5 lbs flank steak, pounded thin (ask your butcher to do this)
• 4 slices prosciutto, thinly sliced
• 1/2 cup grated Pecorino Romano cheese (Parmesan works too)
• 1/4 cup breadcrumbs, toasted for extra crunch
• 2 tbsp olive oil, or any neutral oil
• 1 cup marinara sauce, homemade or store-bought
• 1/2 cup dry white wine, optional for deglazing
• Salt and pepper, adjust to taste
• Kitchen twine, for tying

Instructions

1. Preheat oven to 350°F.
2. Lay pounded flank steak flat. Season both sides with salt and pepper.
3. Layer prosciutto slices evenly over the steak.
4. Sprinkle grated cheese and breadcrumbs over prosciutto.
5. Roll steak tightly from one end to the other, like a jelly roll.
6. Secure roll with kitchen twine at 1-inch intervals.
7. Heat olive oil in a large oven-safe skillet over medium-high heat.
8. Sear beef roll on all sides until browned, about 2 minutes per side.
9. Pour in white wine to deglaze pan, scraping up browned bits.
10. Add marinara sauce, ensuring it covers the bottom of the pan.
11. Transfer skillet to oven. Bake for 45 minutes, or until internal temperature reaches 145°F.
12. Remove twine before slicing. Serve with sauce spooned over top.

When sliced, the beef reveals a spiral of prosciutto and cheese. The edges are crisp from searing, while the inside stays juicy. Try serving over polenta for a comforting twist.

Braciole Stuffed with Spinach and Ricotta

Very few dishes offer the comforting embrace of a well-made braciole. This version, stuffed with spinach and ricotta, is a hearty choice for any occasion.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 1 cup ricotta cheese (whole milk for creaminess)
• 2 cups fresh spinach (chopped, stems removed)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 2 cloves garlic (minced)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 2 cups marinara sauce (homemade or store-bought)
• Kitchen twine (for tying)

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. In a bowl, mix ricotta, spinach, Parmesan, garlic, salt, and pepper.
4. Spread the mixture evenly over the steak, leaving a 1-inch border.
5. Roll the steak tightly from one end to the other.
6. Secure the roll with kitchen twine at 1-inch intervals.
7. Heat olive oil in a large oven-safe skillet over medium-high heat.
8. Sear the braciole on all sides until browned, about 2 minutes per side.
9. Pour marinara sauce over the braciole, ensuring it’s fully covered.
10. Cover the skillet and transfer to the oven. Bake for 1.5 hours.
11. Remove from oven and let rest for 10 minutes before slicing.

Now the braciole is tender, with a rich, flavorful filling. Serve slices over pasta or with crusty bread to soak up the sauce.

Pork Braciole with Herbs

Every home cook needs a reliable braciole recipe in their arsenal, and this herb-packed version delivers. Tender pork rolls stuffed with a vibrant mix of herbs and cheese, then simmered in a rich tomato sauce.

Ingredients

• 1.5 lbs pork loin, sliced thin (ask your butcher to do this)
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 tbsp chopped fresh parsley (or substitute with basil)
• 1 tbsp chopped fresh rosemary (dried works in a pinch)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper (freshly ground)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup tomato sauce (homemade or store-bought)
• 1/2 cup chicken stock (low sodium recommended)

Instructions

1. Preheat oven to 350°F. Lay pork slices flat on a clean surface.
2. In a small bowl, mix Parmesan, parsley, rosemary, garlic, salt, and pepper. Spread evenly over pork slices.
3. Roll each slice tightly and secure with kitchen twine or toothpicks.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown braciole on all sides, about 2 minutes per side.
5. Pour tomato sauce and chicken stock over braciole. Bring to a simmer.
6. Cover skillet and transfer to oven. Bake for 45 minutes, until pork is tender.
7. Remove toothpicks before serving. Tip: Let braciole rest for 5 minutes for juicier slices.

Perfectly tender pork braciole pairs wonderfully with creamy polenta or crusty bread. The herb filling infuses the meat with aromatic flavors, while the tomato sauce adds a comforting richness.

Braciole with Breadcrumbs and Parmesan

Just like grandma used to make, this Braciole with Breadcrumbs and Parmesan is a hearty, flavorful dish that’s perfect for a family dinner. It’s a classic Italian recipe that combines thin slices of beef with a savory filling, rolled up and simmered in a rich tomato sauce.

Ingredients

• 1.5 lbs flank steak, pounded thin (ask your butcher to do this for you)
• 1 cup breadcrumbs (use Italian-style for extra flavor)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup tomato sauce (homemade or store-bought)
• Salt and pepper (adjust to taste)
• Kitchen twine (for tying the rolls)

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
3. In a bowl, mix breadcrumbs, Parmesan, and garlic. Spread this mixture evenly over the steak.
4. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the rolled steak on all sides, about 2 minutes per side.
6. Pour tomato sauce over the steak, covering it completely. Bring to a simmer.
7. Cover the skillet and transfer to the preheated oven. Bake for 1.5 hours, or until the steak is tender.
8. Remove from the oven and let rest for 10 minutes before slicing.

Very tender and packed with flavor, this Braciole pairs wonderfully with a side of pasta or a crisp green salad. The breadcrumb and Parmesan filling adds a delightful crunch and richness to every bite.

Braciole in White Wine Sauce

Every home cook needs a standout dish, and Braciole in White Wine Sauce is just that. Elegant yet simple, it’s a weeknight hero dressed for the weekend.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/4 cup breadcrumbs (Italian-style preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio works well)
• 2 cloves garlic (minced)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. Sprinkle Parmesan cheese and breadcrumbs evenly over the steak.
4. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat.
6. Sear the rolled steak on all sides until browned, about 2 minutes per side.
7. Remove steak from skillet; set aside.
8. In the same skillet, add minced garlic; sauté for 30 seconds until fragrant.
9. Pour in white wine, scraping up any browned bits from the bottom of the pan.
10. Return the steak to the skillet; bring wine to a simmer.
11. Cover skillet with a lid or foil; transfer to the preheated oven.
12. Bake for 1 hour, or until the steak is tender and cooked through.
13. Remove twine before slicing; garnish with fresh parsley.

Perfectly tender Braciole pairs beautifully with the rich, aromatic white wine sauce. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Braciole with Mushrooms and Onions

Let’s dive into making Braciole with Mushrooms and Onions, a hearty dish that’s perfect for any dinner table.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup red wine (optional, adds depth)
• Salt and pepper (adjust to taste)

Instructions

1. Season the flank steak with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the steak to the skillet. Sear for 3-4 minutes per side until browned. Remove and set aside.
4. In the same skillet, add mushrooms and onions. Cook for 5 minutes until softened.
5. Add garlic and cook for 1 minute until fragrant.
6. Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pan.
7. Return the steak to the skillet. Reduce heat to low. Cover and simmer for 1.5 hours until tender.
8. Check the steak for doneness. It should easily pull apart with a fork.

Very tender and flavorful, this Braciole pairs wonderfully with mashed potatoes or crusty bread to soak up the rich sauce. For a twist, try adding a sprinkle of fresh parsley before serving.

Braciole with Sundried Tomatoes

Just like grandma used to make, this Braciole with Sundried Tomatoes is a hearty, flavorful dish that’s perfect for a family dinner. It’s a roll-up of thinly sliced beef, stuffed with a savory filling, then simmered in a rich tomato sauce.

Ingredients

– 1.5 lbs flank steak, pounded thin (ask your butcher to do this for you)
– 1/2 cup sundried tomatoes, chopped (packed in oil, drained)
– 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
– 2 cloves garlic, minced (or 1/2 tsp garlic powder)
– 1/4 cup fresh parsley, chopped (or 1 tbsp dried)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup beef broth (low sodium recommended)
– 1 can (28 oz) crushed tomatoes (San Marzano preferred for sweetness)
– Kitchen twine (for tying the braciole)

Instructions

1. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
2. In a small bowl, mix sundried tomatoes, Parmesan, garlic, and parsley. Spread evenly over the steak.
3. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
4. Heat olive oil in a large skillet over medium-high heat. Brown the braciole on all sides, about 2-3 minutes per side.
5. Remove braciole from skillet. Add beef broth to deglaze, scraping up any browned bits.
6. Stir in crushed tomatoes. Return braciole to the skillet, spooning sauce over it.
7. Cover and simmer on low heat for 1.5 hours, turning occasionally, until beef is tender.
8. Remove twine before serving. Slice into 1-inch rounds.
Outstanding in flavor, the braciole is tender and juicy, with a rich tomato sauce that’s perfect over pasta or mashed potatoes. The sundried tomatoes add a sweet, tangy depth that elevates the dish.

Braciole with Garlic and Parsley

Vibrant and hearty, this Braciole with Garlic and Parsley is a classic dish that packs a punch of flavor. Perfect for a family dinner or a special occasion, it’s sure to impress.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 1/4 cup fresh parsley (chopped, plus extra for garnish)
• 3 cloves garlic (minced)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (Italian seasoned preferred)
• 1/4 cup olive oil (or any neutral oil)
• 1 cup marinara sauce (homemade or store-bought)
• Salt and pepper (adjust to taste)
• Kitchen twine (for tying)

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
3. In a small bowl, mix parsley, garlic, Parmesan, and breadcrumbs. Spread evenly over the steak.
4. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown the braciole on all sides, about 2 minutes per side.
6. Pour marinara sauce over the braciole, ensuring it’s well coated. Cover with a lid or foil.
7. Transfer skillet to the oven. Bake for 1.5 hours, or until the meat is tender and easily pulls apart.
8. Remove from oven. Let rest for 10 minutes before slicing. Serve with extra sauce and garnish with parsley.

Succulent and flavorful, the braciole is tender with a rich, garlicky filling. Pair it with a side of pasta or crusty bread to soak up the delicious sauce.

Braciole with Mozzarella and Basil

You’ve probably heard of Braciole, but adding mozzarella and basil takes it to another level. This dish is a hearty, flavorful roll-up that’s perfect for a family dinner.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 1 cup shredded mozzarella cheese (fresh is best)
• 1/4 cup fresh basil leaves (chopped)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup marinara sauce (homemade or store-bought)

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. Season both sides of the steak with salt and black pepper.
4. Spread the shredded mozzarella evenly over the steak, leaving a 1-inch border.
5. Sprinkle the chopped basil over the mozzarella.
6. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
7. Heat olive oil in a large oven-safe skillet over medium-high heat.
8. Sear the Braciole on all sides until golden brown, about 2-3 minutes per side.
9. Pour marinara sauce over the Braciole, covering it completely.
10. Transfer the skillet to the preheated oven and bake for 45 minutes, or until the internal temperature reaches 145°F for medium-rare.
11. Let the Braciole rest for 10 minutes before slicing.
12. Remove the twine, slice into 1-inch pieces, and serve hot.

Now the Braciole is ready to serve. The mozzarella melts beautifully, creating a creamy texture that contrasts with the tender beef. Serve it over a bed of pasta or with a side of roasted vegetables for a complete meal.

Braciole in Red Wine Sauce

Fancy a hearty Italian classic? Braciole in Red Wine Sauce combines tender beef, rich wine, and aromatic herbs for a comforting meal.

Ingredients

• 1.5 lbs flank steak (pounded thin for even cooking)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/4 cup breadcrumbs (Italian-style preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup red wine (dry, like Chianti)
• 2 cups tomato sauce (homemade or store-bought)
• 3 garlic cloves (minced)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tbsp fresh rosemary (chopped, or 1 tsp dried)

Instructions

1. Preheat oven to 350°F.
2. Lay flank steak flat. Season with salt and pepper.
3. Mix Parmesan, breadcrumbs, and rosemary. Spread over steak.
4. Roll steak tightly. Secure with kitchen twine.
5. Heat oil in a skillet over medium-high. Brown braciole on all sides, about 3 minutes per side.
6. Remove braciole. Add garlic to skillet. Sauté until fragrant, about 30 seconds.
7. Pour in red wine. Scrape up browned bits. Simmer until reduced by half, about 5 minutes.
8. Add tomato sauce. Return braciole to skillet. Cover.
9. Transfer to oven. Bake until tender, about 1.5 hours.
10. Remove twine before serving.

Braciole emerges fork-tender, infused with wine and herbs. Serve sliced over polenta or with crusty bread to soak up the sauce.

Braciole with Sausage and Peppers

Layers of flavor come together in this hearty dish, perfect for a family dinner. Braciole with sausage and peppers is a crowd-pleaser that’s easier to make than it looks.

Ingredients

• 1.5 lbs flank steak (pounded thin for easy rolling)
• 1 cup Italian sausage (removed from casing, or substitute with ground beef)
• 2 bell peppers (sliced into strips, any color works)
• 1 onion (sliced thinly, yellow or white preferred)
• 2 cloves garlic (minced, more if you love garlic)
• 1 cup breadcrumbs (Italian seasoned for extra flavor)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1/4 cup olive oil (or any neutral oil)
• 2 cups marinara sauce (homemade or store-bought)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 350°F. This ensures even cooking.
2. Lay flank steak flat. Season both sides with salt and pepper.
3. Spread breadcrumbs and Parmesan evenly over steak. Leave a small border for rolling.
4. Place sausage in a line along one edge of the steak. Roll tightly away from you, securing with toothpicks.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown braciole on all sides, about 3-4 minutes per side. Tip: Don’t rush this step for a better crust.
6. Remove braciole. In same skillet, sauté peppers, onion, and garlic until soft, about 5 minutes.
7. Return braciole to skillet. Pour marinara over top. Cover with foil or lid.
8. Bake for 1 hour, or until internal temperature reaches 160°F. Tip: Let rest 10 minutes before slicing for juicier meat.
9. Remove toothpicks. Slice into 1-inch rounds. Serve over the peppers and onions.

Expect tender meat with a crispy edge, soaked in rich sauce. For a twist, serve slices atop creamy polenta or crusty bread to soak up the juices.

Braciole with Artichokes and Olives

Delight in the rich flavors of this classic dish, perfect for a hearty dinner. Braciole with artichokes and olives combines tender meat with Mediterranean accents.

Ingredients

• 1.5 lbs flank steak, pounded thin (for even cooking)
• 1 cup artichoke hearts, drained and chopped (jarred or canned)
• 1/2 cup pitted kalamata olives, sliced (for a briny kick)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup grated Parmesan cheese (adds a salty depth)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (for aromatic flavor)
• Salt and pepper (to season the steak)
• 1 cup beef broth (for deglazing and sauce)

Instructions

1. Preheat oven to 350°F (175°C) to ensure it’s ready for baking.
2. Lay the pounded flank steak flat; season both sides with salt, pepper, and oregano.
3. Spread minced garlic, chopped artichokes, sliced olives, and Parmesan evenly over the steak.
4. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat; brown the rolled steak on all sides, about 2-3 minutes per side.
6. Pour beef broth into the skillet, scraping up browned bits for extra flavor.
7. Transfer the skillet to the preheated oven; bake uncovered for 45 minutes, or until the internal temperature reaches 145°F (63°C) for medium.
8. Remove from oven; let rest for 10 minutes before slicing to retain juices.

Serve the braciole slices with the reduced sauce from the skillet. The meat should be tender, with a savory filling that’s perfectly balanced by the artichokes and olives. Pair with a side of roasted vegetables or over a bed of creamy polenta for a complete meal.

Braciole with Capers and Anchovies

Savory and rich, this Braciole with Capers and Anchovies brings a punch of umami to your table. Perfect for a cozy dinner, it’s a dish that marries bold flavors with tender meat.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 2 tbsp capers (drained, chop if large)
• 4 anchovy fillets (minced, adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1 cup breadcrumbs (use panko for extra crunch)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 2 cloves garlic (minced)
• 1 tsp red pepper flakes (adjust to taste)
• 1 cup dry white wine
• 2 cups marinara sauce (homemade or store-bought)
• Salt and pepper (to taste)

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
3. In a bowl, mix breadcrumbs, Parmesan, garlic, red pepper flakes, capers, and anchovies. Spread evenly over the steak.
4. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown the braciole on all sides, about 3-4 minutes per side.
6. Pour in white wine, scraping up any browned bits. Simmer for 2 minutes.
7. Add marinara sauce, bring to a simmer, then cover and transfer to the oven. Bake for 1.5 hours, until tender.
8. Remove from oven, let rest for 10 minutes before slicing.

With its tender meat and savory filling, this braciole is a showstopper. Serve it over creamy polenta or alongside roasted vegetables for a complete meal.

Braciole with Eggplant and Tomato

Braciole gets a hearty twist with layers of eggplant and tomato, simmered to perfection. Bold flavors meet tender textures in this comforting dish.

Ingredients

• 1 lb beef braciole (thinly sliced, ask your butcher)
• 1 large eggplant (sliced into 1/2-inch rounds)
• 2 cups tomato sauce (homemade or store-bought)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup grated Parmesan cheese (for serving)

Instructions

1. Preheat oven to 375°F. Lightly oil a baking sheet.
2. Arrange eggplant slices on the baking sheet. Brush with olive oil and season with salt and pepper.
3. Roast eggplant for 20 minutes, flipping halfway, until golden and tender. Tip: Don’t overcrowd the pan for even cooking.
4. Layer beef slices flat. Place a roasted eggplant slice on each beef slice. Roll tightly and secure with toothpicks.
5. Heat remaining olive oil in a large skillet over medium heat. Brown the braciole rolls on all sides, about 2 minutes per side.
6. Pour tomato sauce over the braciole. Reduce heat to low, cover, and simmer for 45 minutes. Tip: Check occasionally to prevent sticking.
7. Remove toothpicks before serving. Sprinkle with Parmesan cheese. Tip: Let rest for 5 minutes to absorb flavors.

Meaty braciole melts with the creamy eggplant and tangy tomato sauce. Serve over polenta or with crusty bread to soak up the sauce.

Braciole with Zucchini and Squash

Kickstart your meal with this hearty Braciole with Zucchini and Squash, a dish that combines tender meat with fresh vegetables for a balanced flavor profile.

Ingredients

• 1.5 lbs flank steak (pounded thin for even cooking)
• 1 cup breadcrumbs (Italian seasoned for extra flavor)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 2 tbsp olive oil (or any neutral oil)
• 2 medium zucchinis (sliced into 1/4-inch rounds)
• 2 medium yellow squashes (sliced into 1/4-inch rounds)
• 3 cloves garlic (minced, adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cups marinara sauce (homemade or store-bought)
• 1/2 cup water (to adjust sauce consistency)

Instructions

1. Preheat oven to 350°F. Prepare a baking dish by lightly greasing it with olive oil.
2. Lay the pounded flank steak flat. Evenly spread breadcrumbs and Parmesan cheese over the steak. Roll tightly and secure with kitchen twine.
3. Heat olive oil in a large skillet over medium-high heat. Brown the braciole on all sides, about 2-3 minutes per side. Remove and set aside.
4. In the same skillet, add zucchini, squash, and garlic. Sauté until slightly softened, about 3-4 minutes. Tip: Do not overcrowd the skillet to ensure vegetables brown.
5. Pour marinara sauce and water into the skillet. Stir to combine. Bring to a simmer.
6. Place the braciole back into the skillet. Cover and transfer to the oven. Bake for 1 hour, or until the meat is tender.
7. Remove from oven. Let rest for 5 minutes before slicing. Tip: Resting allows juices to redistribute.
8. Serve sliced braciole over the vegetable and sauce mixture. Garnish with additional Parmesan if desired.

Notice how the braciole’s richness pairs perfectly with the lightness of zucchini and squash. For a twist, serve over a bed of creamy polenta or alongside crusty bread to soak up the sauce.

Braciole with Pesto and Goat Cheese

Every home cook needs a show-stopping dish in their repertoire, and this Braciole with Pesto and Goat Cheese is it. Flank steak rolls stuffed with vibrant pesto and creamy goat cheese, then simmered in a rich tomato sauce.

Ingredients

• 1.5 lbs flank steak, pounded to 1/4 inch thickness (ask your butcher to do this)
• 1/2 cup pesto, homemade or store-bought
• 4 oz goat cheese, at room temperature for easier spreading
• 2 cups marinara sauce, preferably chunky
• 2 tbsp olive oil, or any neutral oil
• 1 tsp salt, adjust to taste
• 1/2 tsp black pepper, freshly ground
• Kitchen twine, for tying

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
3. Spread pesto evenly over the steak, leaving a 1-inch border around the edges.
4. Dot the pesto with goat cheese, then roll the steak tightly from one short end to the other.
5. Secure the roll with kitchen twine at 1-inch intervals to prevent filling from leaking.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the braciole on all sides until browned, about 2 minutes per side.
7. Pour marinara sauce over the braciole, ensuring it’s fully covered. Bring to a simmer.
8. Cover the skillet and transfer to the oven. Bake for 1 hour, or until the steak is tender.
9. Remove from oven and let rest for 10 minutes before slicing. Remove twine before serving.

You’ll love the tender steak paired with the melty goat cheese and herby pesto. Serve slices over creamy polenta or with crusty bread to soak up the sauce.

Braciole with Roasted Red Peppers

Whip up a classic Italian-American favorite with this Braciole recipe, featuring tender beef rolls stuffed with savory fillings and roasted red peppers for a sweet, smoky touch.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 1/2 cup breadcrumbs (Italian-style preferred)
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 cloves garlic (minced)
• 1/4 cup chopped fresh parsley
• 1/2 cup roasted red peppers (drained and chopped)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup marinara sauce (homemade or store-bought)
• Salt and pepper (adjust to taste)
• Kitchen twine (for tying)

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
3. In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, and roasted red peppers. Spread evenly over the steak.
4. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the braciole on all sides, about 2-3 minutes per side.
6. Pour marinara sauce over the braciole, ensuring it’s well covered. Bring to a simmer.
7. Cover and transfer to the oven. Bake for 1.5 hours, or until the meat is tender.
8. Remove from oven. Let rest for 10 minutes before slicing.
9. Serve slices with sauce spooned over the top. Garnish with extra parsley if desired.

Braciole emerges from the oven fork-tender, with the roasted red peppers adding a vibrant sweetness against the rich, savory filling. Perfect over pasta or with a side of crusty bread to soak up the sauce.

Braciole with Fennel and Orange

This dish combines tender beef with the bright flavors of fennel and orange for a memorable meal.

Ingredients

• 1.5 lbs flank steak (pounded to 1/4 inch thickness)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup breadcrumbs (fresh for best texture)
• 1/2 cup grated Parmesan cheese
• 1 tbsp fennel seeds (toasted for extra flavor)
• Zest of 1 orange
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley (chopped)
• Salt and pepper (adjust to taste)
• 2 cups marinara sauce (homemade or store-bought)
• 1/2 cup dry white wine (optional, for deglazing)

Instructions

1. Preheat oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. In a bowl, mix breadcrumbs, Parmesan, fennel seeds, orange zest, garlic, parsley, salt, and pepper.
4. Spread the mixture evenly over the steak, leaving a 1-inch border.
5. Roll the steak tightly and secure with kitchen twine at 2-inch intervals.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the braciole on all sides until browned, about 3-4 minutes per side.
8. Remove braciole from skillet and set aside.
9. Deglaze the skillet with white wine, scraping up browned bits.
10. Pour in marinara sauce and return braciole to the skillet.
11. Cover and bake for 1.5 hours, until meat is tender.
12. Let rest for 10 minutes before slicing.

Orange zest brightens the rich beef, while fennel adds a subtle licorice note. Serve slices over creamy polenta or with crusty bread to soak up the sauce.

Braciole with Gorgonzola and Walnuts

Whipping up a dish that’s both elegant and comforting doesn’t get easier than this. Braciole with Gorgonzola and Walnuts combines tender meat with bold flavors for a standout meal.

Ingredients

• 1.5 lbs flank steak, pounded to 1/4 inch thickness (ask your butcher to do this)
• 1/2 cup Gorgonzola cheese, crumbled (room temperature for easier spreading)
• 1/4 cup walnuts, finely chopped (toast for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup marinara sauce (homemade or store-bought)

Instructions

1. Preheat oven to 350°F. Lay the pounded flank steak flat on a clean surface.
2. Spread Gorgonzola evenly over the steak, leaving a 1-inch border. Sprinkle walnuts on top.
3. Roll the steak tightly from one end to the other, securing with kitchen twine at 2-inch intervals.
4. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown the braciole on all sides, about 2 minutes per side.
5. Pour marinara sauce over the braciole, covering it completely. Bring to a simmer.
6. Transfer skillet to the oven. Bake uncovered for 45 minutes, or until the meat is tender.
7. Remove from oven. Let rest for 10 minutes before slicing. Remove twine.

Hearty slices reveal a juicy interior with a creamy, nutty filling. Serve over polenta or with crusty bread to soak up the sauce.

Braciole with Asparagus and Lemon

Unwrap the flavors of Italy with this Braciole with Asparagus and Lemon dish, perfect for a hearty dinner. It combines tender beef, fresh asparagus, and a zesty lemon finish.

Ingredients

• 1.5 lbs flank steak (pounded thin for even cooking)
• 1 cup breadcrumbs (use panko for extra crunch)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 bunch asparagus (trimmed, cut into 2-inch pieces)
• 2 lemons (zested and juiced, adjust to taste)
• 3 cloves garlic (minced)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1/2 cup white wine (optional, for deglazing)

Instructions

1. Preheat oven to 375°F. Lay flank steak flat on a cutting board.
2. In a bowl, mix breadcrumbs, Parmesan, 1 tbsp olive oil, half the lemon zest, garlic, salt, and pepper.
3. Spread the breadcrumb mixture evenly over the steak. Roll tightly and secure with kitchen twine.
4. Heat remaining olive oil in a large oven-proof skillet over medium-high heat. Brown the braciole on all sides, about 3-4 minutes per side.
5. Remove braciole from skillet. Add asparagus to the skillet, sauté for 2 minutes.
6. Return braciole to the skillet. Add white wine, scraping up browned bits. Bring to a simmer.
7. Transfer skillet to the oven. Bake for 25 minutes, or until internal temperature reaches 145°F.
8. Remove from oven. Let rest for 5 minutes before slicing. Drizzle with lemon juice and remaining zest.

Braciole emerges juicy with a crispy crust, while asparagus stays crisp-tender. Serve slices over a bed of the lemony asparagus for a vibrant plate.

Conclusion

These 24 delicious braciole recipes offer something for every occasion, from cozy family dinners to festive gatherings. Tantalizing flavors and easy-to-follow instructions make them perfect for home cooks across North America. We’d love to hear which recipe becomes your favorite—leave a comment below! Don’t forget to share this roundup on Pinterest so others can enjoy these mouthwatering dishes too. Happy cooking!