Braciole Recipe, Italian Stuffed Steak

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Oh my goodness, there have always been so many jokes around the kitchen making braciole, Italian stuffed steak. Italian women are like that. I just sat back in the corner, watching and not understanding why making braciole was so funny.

What is Braciole?

Braciole is thin slices of steak, (round or flank) stuffed with parmesan, garlic, parsley, prosciutto and bread crumbs, browned and braised in a tomato sauce. I skip the bread crumbs and I add wine and broth to the tomato sauce and allow it to cook down for several hours. You end up with a flavorful and tender Italian braised steak.

This is a simple dish, which helps to stretch the budget, using a less expensive cut of meat. I like to make this with flank steak, but round steak is cheaper and will still be delicious if you opt for that.

Ingredients for Braciole Recipe

  • Round Steak or Flank Steak
  • Breadcrumbs (can skip for grain free)
  • Pecorino Romano or Parmesan, freshly grated
  • Pepperoni (optional)
  • Italian Parsley
  • Prosciutto (optional)
  • Fresh Garlic
  • Salt, Pepper
  • Tomato Sauce

However, you must use fresh parsley, freshly chopped garlic and a very good cheese such as pecorino romano or parmigianna reggiano.

Often a braciole recipe will call for prosciutto, which is a nice addition and adds more flavor like these prosciutto meatballs. I’ll leave that as an option. Prosciutto is expensive and as prices are today, I found that chopped pepperoni is a great addition. Make your own simple tomato sauce from scratch, which is nearly just as easy as opening a jar. Trust me.

You can choose to serve braciole with pasta, mashed potatoes or just an Italian salad and bread. This is a dish that is better the next day, and one in which you should make plenty and freeze.

When I made this braciole recipe a few years ago, I got kids involved. They enjoy the pounding, stuffing and wrapping in string. Please do engage your family in the kitchen. I know, I  say this all the time, but it’s one of the few joys in life and makes amazing memories.

Stringed Uncooked Braciole
Braciole Italian Rolled Steak

How to Pound Steak for Braciole

You can use flank or round steak. I use round steak, which is not that easy to pound. If either steak is too thick, try to get your butcher to slice through it butterfly style.

Put the meat on either parchment sheets or a plastic cutting board with colored mats that you only use for meat. I like this set from Amazon. Use a meat pounder like this (which I’m an Amazon affiliate).

If your round steak is not wide enough to roll from short side up, roll it cross wise. You will need to use string. If I can roll it all in one piece, I will do that and then cut it into more individual pieces. These are easier to fry and put into the sauce. Don’t worry how it looks. By the time it’s fried, braised and sauced, it will look delicious.

Don’t worry if your rolled steak does’t look good before you fry it. Just make sure it’s tied enough to be able to fry without falling apart. Once it is in the sauce, it will look just fine. Serve with more sauce, and smattering of cheese and parsley.

Add wine and broth (beef or chicken) to the Sauce to add more flavor, and let the braciole cook for hours. You’ll know it’s ready when you jab at with a fork and it wants to comes apart.

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More Italian Recipes from Spinach Tiger

Braciole (Stuffed Steak)
Print Recipe
4.72 from 7 votes

Authentic Braciole (Stuffed Rolled Steak)

Flank or Round Steak stuffed with parsley, cheese and garlic, braised in tomato sauce.
Prep Time20 minutes
Cook Time2 hours
Course: Entree
Cuisine: Italian
Keyword: braciola, braciole, flank steak, round steak
Servings: 6 Servings


  • 3 tablespoons avocado or olive oil
  • 2 pounds flank steak or round steak
  • 1/2 cup Itallian Parsley chopped (more for garnish)
  • 6 garlic cloves minced
  • 1/2 cup Pecorino or Parmesan freshly grated (more for garnish)
  • 1/4 cup chopped pepperoni
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dried bread crumbs optional
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Tomato Sauce

  • 3 tablespoons olive oil
  • 2 28 ounce cans San Marzano whole tomatoes
  • 1 cup broth or water can be beef or chicken broth
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper



  • Pound steak very thin. Depending upon the size of steak, you may get more steak slices. You may stuff two large pieces and then you will roll lengthwise and cut into pieces.
  • If you are using prosciutto, lay a piece across the steak before filling.
  • Chop parsley, mince garlic, grate pecorino or parmesan cheese together along with pepperoni.
  • Add this mixture to center of each piece.
  • If you want to add a little heat, add a pinch of red pepper flakes.
  • Roll up from short side to long. You might also roll lengthwise as stated above, depending on what is easier.
  • Tie with string. If rolling lengthwise in large piece, cut Into pieces before tying. You will will get 6 to 8 pieces.
    Stringed Uncooked Braciole
  • Fry in large frying pan, browning all sides.
  • I prefer to make my sauce separately and add braciole to pot.

Tomato Sauce

  • Add olive oil and a few garlic cloves to pan. Remove garlic once it turns golden.
  • Using hands squeeze tomatoes into oil, along with the juice.
  • Season with salt and pepper.
  • Add browned braciole to sauce and braise on low for 2 to 3 hours.
  • Remember to remove string before eating.
  • Freeze: Braciole freezes well and can be reheated in oven or microwave.

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If you love this recipe, please give it five stars. It means a lot. xoxo

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4.72 from 7 votes (5 ratings without comment)

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