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


  • 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


  • 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.
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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.
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  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
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  • I always use a meat thermometor to test for doneness when cooking meat.
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