It Is a Keeper

Bringing you the BEST in Food, Family & Home

  • Home
  • About Me
    • Meet Christina
    • Work with Me
    • Media Features
    • Contact
  • Recipe Box
    • Appetizers & Dips
    • Beverages & Cocktails
    • Bread
    • Breakfast
    • Desserts
    • Easy Desserts
    • Grilled
    • Main Dishes
    • Salads
    • Sauces & Seasonings
    • Side Dishes
    • Instant Pot
    • Slow Cooker
    • Snacks
    • Soups and Stews
    • Quick & Easy
  • Holidays
    • New Years
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Spring
    • Cinco de Mayo
    • Graduation
    • Patriotic
    • Summer
    • Back to School
    • Fall
    • Game Day
    • Halloween
    • Thanksgiving
    • Christmas
  • Recipe Videos
  • My Products
  • Shop
Braciole (Italian Stuffed Steak)

Braciole (Italian Stuffed Steak)

Published: November 1, 2016 Last Updated: September 24, 2018

This post may contain affiliate links.  For more information, read my disclosure policy here.   

283shares
  • Share
  • Tweet
  • Yummly
  • Reddit
  • Print
JUMP TO RECIPE PRINT RECIPE

This Braciole recipe is a traditional Italian recipe of beef that is stuffed and braised in tomato sauce. It’s pure Italian comfort food.  Continue reading to learn how to make Braciole.

Braciole - this recipe is a traditional Italian recipe of beef that is stuffed and braised in tomato sauce

This time of the year is very special to me. October 20 was my father’s birthday. Well, it may have been the 21st, but that’s a story for another blog post.

My dad’s favorite meal was braciole (pronouced: brah-joel). One day we were talking and he mentioned that his mother used to make it for him. According to him, she made the best braciole. Tender rolls of thinly sliced beef filled with homemade stuffing and braised all day in her homemade sauce.

It’s the way things were done back them. Dinner took all day to make and those that made it did so with love.

My dad wished out loud that he could have his mother’s braciole again. That’s when I set out on a quest to recreate my grandmother’s recipe. However, the only thing I had to go on were my father’s 25 year old memories.

Much like most things my grandmother made, her braciole was one of those dishes that had no recipe and no instructions.

I made several versions, tweaking the recipe as I went along, until I finally had it. A braciole recipe that was so good, it’s no wonder my dad had been dreaming of this dish for 25 years.

Braciole - this recipe is a traditional Italian recipe of beef that is stuffed and braised in tomato sauce

That year, I surprised him with braciole for his birthday. He was floored – it tasted just like my grandmother’s. Even though I was giving him a gift – he gave me one right back – that compliment. From that year forward, I made braciole for his birthday.

My father passed away in 2013. And, even though he’s not with us, I still like to celebrate him by making his favorite meal. It’s a small way that I can continue to honor his memory and celebrate the memories that we have of him.

More Recipes You Might Like

  • Bacon Bourbon Glazed Steak
  • Steak Pizzaiola
  • Skillet Balsamic Chicken
  • Balsamic Steak Roll Ups Recipe
Braciole - this recipe is a traditional Italian recipe of beef that is stuffed and braised in tomato sauce

Braciole (Italian Stuffed Steak)

Prep Time30 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 45 mins
Course: Main Dish
Servings: 4
Author: Christina Hitchcock
Print Recipe Pin Recipe
0 from 0 votes

Ingredients

  • 8 thinly sliced top round steaks
  • 10 slices bread - cut into 1” cubes
  • 2 cloves garlic - minced
  • ½ small onion - finely diced
  • 2 tablespoons fresh parsley - minced
  • ¼ cup grated parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 tablespoons water
  • 2 tablespoons olive oil
  • Marinara sauce

Instructions

  • Pound steaks to ¼ thickness, if not already sliced thin.
  • Season both sides of the beef with salt and pepper.
  • In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.
  • Add water one tablespoon at a time until the mixture is moistened and sticks together but does not become too wet.
  • Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.
  • Roll steak and filling like an egg roll – fold one end over about 1 inch. Fold in sides, about ½ inch, and continue to roll, being careful fold in the sides as you go.
  • Tie the rolls up (like a package) using kitchen string.
  • Heat olive oil in skillet over medium heat. Quickly brown steak rolls on all sides.
  • When steak is browned, transfer to large pot and cover steak rolls with your favorite marinara sauce.
  • Simmer over medium-low heat for at least 2 hours.

Notes

Note 1: For a variation on this recipe, you can use a slice of proscuitto, ½ slice of provolone cheese and a teaspoonful of ricotta cheese in lieu of the bread filling.
Note 2: This is one of those meals that I make in large batches. I find it's just as easy to double the recipe and freeze some rather than only making a single serving.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes on It Is a Keeper
  • Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
  • When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
  • The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.

283shares
  • Share
  • Tweet
  • Yummly
  • Reddit
  • Print
« Herb Roasted Turkey
Parmesan Roasted Brussels Sprouts »

Comments

  1. Rosemary Cardillo says

    February 15, 2019 at 9:00 am

    Hello,

    I will try your recipe very soon-thanks! Whenever I made bracciole in the past, I also used chopped pinoli nuts,some chopped raisins chopped basil, and a little red wine.

    Reply
  2. italianmamachef says

    November 4, 2010 at 9:46 pm

    We use a filing of bacon, cheese, parsley and garlic. Sometimes I add in breadcrumbs too.

    Reply
    • itsakeeper says

      November 4, 2010 at 10:20 pm

      Your filling sounds delicious! Thanks so much for providing the suggestion!

      Reply
  3. Tracy Wood says

    November 1, 2010 at 1:10 pm

    We love braciola! I use a flank steak instead of round steak and brown it in a bit of bacon fat – heavenly! I also include thin slices of ham, mortadella and provolone cheese with the bread crumbs. Congrats on being featured in your paper!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe




It is a keeper on TV

Hi, I’m Christina!

 

I scour the internet, recipe boxes & cookbooks to bring you only the BEST recipes & products that earn my seal of approval.  It Is a Keeper is your source for quick, easy and simple recipes for busy families.  READMORE…

SEARCH THIS SITE

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

READER’S

best apple pie moonshine recipe

Best Apple Pie Moonshine

Burger Seasoning Blend

Korean Pork Chops

FAVORITES

Italian Hoagie Dip in a white bowl with sliced bread on the side

Italian Hoagie Dip

ground beef enchiladas

The Best Ground Beef Enchiladas

Boom Boom sauce in a glass jar with a spoon

Boom Boom Sauce

© 2021 White Birch Media Group, LLC | All Rights Reserved | This blog uses the Divine Theme
MEET CHRISITNA | CONTACT | WORK WITH ME | PRIVACY & DISCLOSURE | PRESS  

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in