Braciola - Braciole (Italian Stuffed Beef Rolls)

"Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies."
photo by LimeandSpoon photo by LimeandSpoon
photo by LimeandSpoon
photo by LimeandSpoon photo by LimeandSpoon
photo by LimeandSpoon photo by LimeandSpoon
photo by Juenessa photo by Juenessa
photo by Juenessa photo by Juenessa
Ready In:
2hrs 20mins




  • Pound the steak very thin and cut into 4 pieces.
  • Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
  • Roll each piece up tightly and secure with a string.
  • Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
  • Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
  • Remove the strings and serve.
  • (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

Questions & Replies

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  1. kathleen R.
    My mother-in-law came from Italy & was a great cook. She made this dish, but used a bread stuffing that was awesome. Has anyone ever made them this way?


  1. paulaannsonner
    I like to add a paper thin slice of prosciutto right next to the beef. Then provolone and mozzarella or whatever is on hand. Then just bake with a drizzle of olive oil and red wine. 350° for 20 minutes. Then slice for a great hor d'oeuvre.
  2. adopt a greyhound
    Excellent flavors with this dish. I used my homemade sauce, the cheese ozzed out into the sauce which made it even better. Have lots of meat left so will just add more sauce for another meal. Served with spaghetti, salad and hot Italian bread.
  3. bmcnichol
    This was good and fork tender. I followed the recipe other then I used fresh garlic instead of garlic powder. I cooked mine on the stove for 2.5 hours and it was so tender. It smelled awesome as it was cooking.
  4. Carol P.
    Spaghetti sauce is just that, a sauce! Gravy has a flour base. Braciole is a wonderful addition to the sauce. Interesting how many versions are made. I make mind with French chopped garlic, chopped parsley, sprinkle of bread crumbs, Parmesan cheese, salt and pepper. Ask the butcher to put the beef through the tenderizer to keep it thin.
  5. frankdpril
    I have made a similar resipe using all of the same ingrediance but I adder pine nuts. Add as many as you like. they are very tasty and add a very good flavor to the sauce.


  1. limeandspoontt
    This was really tasty, steak and pasta could never be wrong! I added chopped fresh garlic and fresh herbs and that elevated it even more!!
  2. Scott S.
    Really very good. I sprinkled some Italian seasoning, parsley flakes, and Italian-seasoned breadcrumbs on the beef before rolling it up. I served over angel hair pasta with a little oil and sautéed garlic, topped with some of the sauce. I used thin sliced eye of round steak and two jars of Mario Batali’s pasta sauce. Quite tasty!
  3. SUSAN M.
    Add some Italian bread crumbs with cheese
  4. ccuddy
    The version I was taught uses raisins rather than cheese. This adds just a 'hint of sweet' to the recipe.
  5. Bob B.
    I haven't made this recipe yet. I will make mine in the oven.



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