There’s something undeniably comforting about a classic Italian beef braciole, reminiscent of warm, cozy Sundays spent with loved ones around the table. This beloved dish, also known as rolled steak or beef roll with tomato sauce, is a staple in many Italian households and for good reason – it’s a masterclass in hearty, satisfying comfort food. When served alongside a simple yet satisfying side like pasta, mashed potatoes, or roasted vegetables, this iconic recipe truly shines as a true showstopper of an Italian classic.
How to Make Italian Rolled Steak
Italian beef braciole, also known as involtini or rolled stuffed meat in Italian, is surprisingly easy to prepare. The process begins by brushing one side of the meat with pesto, followed by a dip into a mixture of salt, pepper, garlic and onion powders, breadcrumbs, and red pepper flakes. A slice of provolone cheese is then added to the plain side of each meat slice before the breadcrumb mixture filling is rolled up inside the meat and secured using twine or toothpicks. Although it may seem unnecessary, these precautions are essential to prevent the rolls from unrolling during cooking. Once seared, the stuffed beef rolls can be finished by adding marinara sauce and sprinkling with parmesan, then cooked for 10 minutes. Serve hot, garnished with fresh basil if desired.
Some Ingredient Variations
While experimenting with pecorino romano instead of parmesan or substituting red pepper flakes for cayenne powder can elevate the dish, feel free to swap out these ingredients if they’re not readily available. If you don’t have fresh basil on hand, any other herb sprig will do as a garnish when assembling braciole rolls. Similarly, regular breadcrumbs are a suitable substitute for Italian breadcrumbs if you don’t have them in your pantry.
5 Top Tips for Italian Rolled Steak
When storing leftover stuffed braciole, you can safely keep it refrigerated for up to three days. Alternatively, you can freeze it for a longer period of time – just be sure to thaw it completely before reheating. As for cooking fresh braciole, it’s best to let it sit at room temperature for about 30 minutes before cooking. Avoid exposing cold beef to sudden heat, as this can cause the meat to toughen.Feel free to use your favorite marinara sauce or tomato-based condiment, such as passata, to add flavor to the dish. Don’t be shy with the garlic powder – I often add an extra boost of flavor! To make the filling go further, consider pounding the beef before adding it. Just ensure that the thickness remains reasonable, ideally no thicker than a quarter-inch.This classic Italian rolled steak in tomato sauce is a crowd-pleaser on both sides of the Atlantic. Serve it with pasta, roasted or mashed potatoes, vegetables, or other side dishes for a satisfying meal. This recipe has earned its reputation as one of the best braciole recipes out there!
Italian Beef Braciole Recipe
Italian Beef Braciole
As I sit down to enjoy my beloved Italian beef braciole, I’m instantly transported back to my Italian heritage. The tender rolled steak or beef roll smothered in rich tomato sauce is a match made in culinary heaven. Whether served alongside comforting pasta, creamy mashed potatoes, or a medley of vibrant vegetables, this classic dish never fails to put a smile on my face. With just 10 minutes of prep time and 15 minutes of cooking, you can enjoy this satisfying meal with your loved ones – perfect for 9 servings.
Instructions
To prepare a flavorful braciole dish, start by heating a large cast iron skillet over medium-high heat. Meanwhile, lay out your steak pieces on a flat surface and brush one side of each piece with pesto sauce to coat. In a separate shallow dish, combine salt, pepper, garlic powder, onion powder, red pepper flakes, and breadcrumbs. Mix the ingredients well. Next, dip the steak pieces into the breadcrumb mixture, pressing gently to adhere the crumbs to the meat. Place the breaded steak pieces on a baking sheet, with the plain side facing up. Cut provolone cheese slices in half and place one piece at the end of each steak. Roll the steaks tightly into logs, securing them with toothpicks or cooking twine as needed. Set aside the remaining marinara sauce and mix it with garlic paste. Once your steak rolls are prepared, sear them in the hot skillet for 30 seconds per side. After searing, pour the marinara mixture over the steaks and reduce the heat to medium-low. Sprinkle parmesan cheese over the top of each log and cook for an additional 10 minutes. Finally, garnish with chopped basil and serve the braciole with pasta.