This delicious and flavorful Braciole is going to be your next go to dish. The meat is tender and it is very easy to put together.

They have already cancelled school for tomorrow for snow and we haven’t even had one flake touch the ground yet. As much as I love a snow day (and I really do – no one likes to stay in their pj’s and do nothing all day more than me), I feel like we have missed so much school this year that we are going to be in school until the 4th of July. I just went and took the puppy for a walk and it has gotten really cold and smells like snow. Tomorrow is going to be a great day to simmer something on the stove all day and make the house smell cozy. Have you ever had braciole before? It was one of my favorite meals that my mom made growing up.
If you have never had braciole, it is basically thin flank steak stuffed with a bread crumb mixture and rolled up. It is browned on the stove and nestled in a big pot of tomato sauce. It is simmered until tender and then sliced. Sort of like a meatball but not with ground beef. I serve it with pasta and the sauce that it has been simmering in all afternoon. If I am really feeling ambitious, I will make a nice dessert too. I feel like rice pudding might be just what the doctor ordered. It is the perfect winter dinner. Even better if it is a snow day.
What Kind of Meat is Used in Braciole?
Braciole is an Italian word that literally means “slices of meat roasted over coals.” There are different kinds of meat that you can choose from. But if you are confused about what protein you can use a great option is a flank steak. This steak is a versatile cut of beef that’s suitable for many ways of cooking including grilling and braising.

Braciole Ingredients //
- 1/2 cup Italian-style bread crumbs
- 1 minced garlic clove
- 2/3 cup grated Parmesan cheese
- 1/3 cup grated provolone cheese
- 2 Tablespoons flat leaf parsley
- 4 Tablespoons olive oil
- Salt and pepper
- 1 (1 1/2 pound) flank steak
- 1 cup dry white wine
- 3 1/2 cups tomato sauce (homemade or store-bought)

How to Make // The Steps
Step 1: Stir together bread crumbs, garlic, Parmesan, provolone, and parsley. Stir in 2 tablespoons olive oil.

Step 2: Lay flank steak out. Spread bread crumb mixture evenly over the steak. If using one big flank steak, roll up starting on the shortest end. If using pieces like mine, just roll them however you can so you can keep the most filling inside.

Step 3: Using butcher’s twine, tie the steaks to secure them. Sprinkle with salt and pepper.

Step 4: Heat a skillet over medium heat. Add 2 Tablespoons olive oil and brown on each side.

Step 5: Meanwhile, heat the tomato sauce in a Dutch oven. (I was making the sauce at the same time and only have one Dutch oven. If the sauce was already done, you can do this in one pot. Me, I did a lot of dishes.) Add the wine to the pan with the flank steak. Make sure that you scrape up the brown bits from the bottom. That is where all of the flavor is.

Step 6: Add the braciole to the tomato sauce. Pour the wine over top.

Step 7: Cover with foil or a lid and bake for one hour in a 350 degree oven. Uncover and bake for another 30 minutes, or until tender. My sauce covered the steak, but if yours does not, baste it with sauce every 30 minutes. Cut the braciole into 1/2 inch thick slices and serve over pasta with more sauce.

What to Serve Alongside Braciole?
This braciole recipe is a great meal on its own, but if you want to go all out and make it a feast for your family you can start with green beans almondine. For a more well-rounded side, you should consider this roasted vegetable and farro salad with pomegranates. And if you want to make it heartier this horseradish and chive twice-baked potatoes.
How to Store Leftover Braciole?
If you have leftover braciole you can transfer it to a container with a lid and store it in the fridge. This will keep for about 3 to 4 days. If you want to keep it longer, wrap your braciole completely in tin foil. Then put it in a covered container or freezer-safe bag. This will prevent it from drying out and freezer burns. It will also help extend the shelf life of your braciole for up to 3 months.

Braciole
How to make braciole - Flank steak rolled with bread crumbs, provolone, and Parmesan. Serve with spaghetti and marinara.
Ingredients
- 1/2 cup Italian-style bread crumbs
- 1 minced garlic clove
- 2/3 cup grated Parmesan cheese
- 1/3 cup grated provolone cheese
- 2 Tablespoons flat leaf parsley
- 4 Tablespoons olive oil
- Salt and pepper
- 1 (1 1/2 pound) flank steak
- 1 cup dry white wine
- 3 1/2 cups tomato sauce (homemade or store-bought)
Instructions
- Stir together bread crumbs, garlic, Parmesan, provolone, and parsley. Stir in 2 tablespoons olive oil.
- Lay flank steak out. Spread bread crumb mixture evenly over the steak. If using one big flank steak, roll up starting on the shortest end. If using pieces like mine, just roll them however you can so you can keep the most filling inside.
- Using butcher’s twine, tie the steaks to secure them. Sprinkle with salt and pepper.
- Heat a skillet over medium heat. Add 2 Tablespoons olive oil and brown on each side.
- Meanwhile, heat the tomato sauce in a Dutch oven. (I was making the sauce at the same time and only have one Dutch oven. If the sauce was already done, you can do this in one pot. Me, I did a lot of dishes.) Add the wine to the pan with the flank steak. Make sure that you scrape up the brown bits from the bottom. That is where all of the flavor is.
- Add the braciole to the tomato sauce. Pour the wine over top. Cover with foil or a lid and bake for one hour in a 350 degree oven. Uncover and bake for another 30 minutes, or until tender. My sauce covered the steak, but if yours does not, baste it with sauce every 30 minutes.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Expertans
Wednesday 15th of April 2020
This was my first braciole.My husband is italian and he said it was better than his mother s !It was easy to prepare and so moist and delicious. This was even better the next day.Thank you for sharing.
Bree Hester
Wednesday 15th of April 2020
Whoa. That is HIGH praise. I love this recipe too, I am so glad that you liked it too.
bobby
Sunday 7th of December 2014
Your bracoile recipe is wonderful (and great choice using whole foods for your meat!)
I usually have them butterfly my flank then I tie it as one big roast but the filling is very similar!
bakedbree
Wednesday 10th of December 2014
Thanks Bobby!
John
Sunday 28th of September 2014
My mother used to make these when I was a young kid, but stopped when she went back to work. I never got her recipe before she died, but I made yours and it really brought back some good memories. I ended up using Skirt steak instead of flank and went well with my meat sauce I make ... thanks for the easy and delicious recipe!
bakedbree
Monday 29th of September 2014
This makes me so happy. This is one of my favorite dinners. I am so glad that it brought back good memories.
Denise
Friday 24th of January 2014
I have never had braciole, and now I wish I had not hit the market before catching up with you. This would have been perfect for this weekend. Guess, I will add it to next week's menu.
bakedbree
Saturday 25th of January 2014
It is perfect for a cozy night. Something tells me that it is a bit warmer where you are. :)
Joshua Hampton
Friday 24th of January 2014
This braciole does look perfect for tucking in on a cold day. It's beautiful. Thank you for sharing this.
bakedbree
Friday 24th of January 2014
You are welcome Joshua, this is delicious!