Basil and Mozzarella Stuffed Braised Beef Braciole

Braciole (pronounced brah-CHO-lay) is one of those awesome Italian dishes that are both rustic and ceremonial at the same time. In southern Italy (particularly in Campania and Puglia) thin slices of beef are rolled around cheese, herbs, and breadcrumbs, then simmered slowly in tomato sauce. The rolls are often cooked alongside the sauce for pasta, turning one pot into a full meal. Italian immigrants brought the dish to the U.S., where it evolved into the red-sauce classic served at Sunday tables and neighborhood trattorias.

This version uses one whole flank steak instead of small roulades — easier to handle, easier to slice, and just as satisfying.

How to Make Italian Braised Braciole:

Step 1 – Prepare the steak

Place the flank steak on a cutting board. With a sharp knife, slice horizontally along the grain to butterfly the meat without cutting all the way through. Open it like a book. Using a meat mallet, pound the steak to an even 1/4-inch thickness. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Step 2 – Make the filling

In a food processor, pulse the mozzarella, Parmigiano, breadcrumbs, and basil until combined. Spread the mixture evenly over the steak, leaving a small border around the edges.

Step 3 – Roll and tie

Roll the meat lengthwise, jelly-roll style, enclosing the filling. Secure with kitchen twine in five or six places to hold its shape.

Step 4 – Brown the beef

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef and sear until browned on both sides — about 2 minutes per side. Transfer to a plate.

Step 5 – Build the sauce

Add the remaining oil and onions to the pot. Lower heat to medium, season with 1/2 teaspoon salt, and cook until the onions soften and turn golden, about 8 minutes. Add the wine and simmer until nearly reduced, about 2 minutes. Stir in the crushed tomatoes and red pepper flakes. Bring to a boil.

Step 6 – Braise

Return the beef and add the mushrooms to the sauce. Cover, reduce to a gentle simmer, and cook for about 1 1/2 hours, turning the meat occasionally, until it’s tender and slices easily with a knife.

Step 7 – Rest and serve

Remove the beef and let it rest for 10 minutes before slicing thinly. Spoon the sauce and mushrooms over the top to serve.

Recipe Notes

Cut: Flank steak makes this easier to roll and slice, but top round or sirloin can work too.

Wine: Use something dry and medium-bodied — Chianti or Montepulciano fit well.

Serving idea: Serve with pasta, polenta, or crusty bread to soak up the sauce.

Make-ahead: Tastes even better the next day after resting overnight in the sauce.

FAQ – Beef Braciole

What does “braciole” mean?
It refers to thin slices of meat rolled around a filling — traditionally beef, but also pork or veal depending on the region.

Can I make this in the oven instead of stovetop?
Yes. Once the sauce and beef are assembled, cover and bake at 325°F (160°C) for about 1 1/2 hours.

Can I substitute the mushrooms?
You can skip them or swap for roasted red peppers or olives.

How do I slice it cleanly?
Let it rest for at least 10 minutes so the juices redistribute. Use a sharp knife and cut across the grain.

Can I freeze it?
Yes. Slice first, cover with sauce, and freeze for up to 2 months.

Basil and Mozzarella Stuffed Braised Beef Braciole

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• Author: Jovina Coughlin
• Total Time: 125
• Yield: 4 servings 1x

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Description

A whole flank steak butterflied, stuffed with fresh mozzarella, Parmigiano, breadcrumbs, and basil, then braised low and slow in a rich tomato-mushroom sauce.

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Ingredients

Units USM Scale 1x2x3x

• 1 large flank steak (about 1 1/2 lb / 680 g)
• 1 tsp salt, divided, plus more for pasta water
• 1/2 tsp freshly ground black pepper, divided
• 4 oz (115 g) fresh mozzarella
• 1/2 cup (50 g) Parmigiano Reggiano, grated
• 1/4 cup (25 g) plain breadcrumbs
• 1/4 cup (10 g) fresh basil leaves, packed
• 3 tbsp olive oil, divided
• 1 medium onion, diced
• 1/2 cup (120 ml) dry red wine (Chianti or Montepulciano)
• 1 can (28 oz / 794 g) crushed tomatoes
• 1/4 tsp red pepper flakes
• 8 oz (225 g) cremini or white button mushrooms, sliced

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Instructions

1. Place the flank steak on a cutting board. Using a sharp knife, slice horizontally along the grain to butterfly the meat without cutting all the way through. Open it like a book. Using a meat mallet, pound the steak to an even 1/4-inch (6 mm) thickness. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a food processor, pulse the fresh mozzarella, Parmigiano, breadcrumbs, and basil until combined into a rough paste. Spread the filling evenly over the steak, leaving a 1/2-inch border around the edges.
3. Roll the meat lengthwise, jelly-roll style, enclosing the filling. Secure with kitchen twine tied at 5 or 6 evenly spaced intervals.
4. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef roll and sear until browned on all sides, about 2 minutes per side. Transfer to a plate and set aside.
5. Add the remaining 1 tablespoon of olive oil and the diced onion to the pot. Reduce heat to medium, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the onion softens and turns golden, about 8 minutes.
6. Pour in the wine and simmer, scraping up any browned bits from the bottom, until nearly reduced, about 2 minutes. Stir in the crushed tomatoes and red pepper flakes and bring to a boil.
7. Return the seared beef roll to the pot and nestle in the sliced mushrooms. Cover, reduce heat to a gentle simmer, and cook for about 1 1/2 hours, turning the meat occasionally, until the beef is tender and slices easily with a knife.
8. Transfer the beef to a cutting board and let it rest for 10 minutes. Remove the kitchen twine, then slice thinly across the grain. Arrange on a platter and spoon the sauce and mushrooms over the top to serve.

Notes

• Flank steak makes this easiest to roll and slice uniformly, but top round or sirloin also work well.
• For the wine, use something dry and medium-bodied — Chianti or Montepulciano are traditional choices. Avoid anything labeled “cooking wine.”
• Serve with pasta, polenta, or crusty bread to soak up the tomato-mushroom sauce.
• Make-ahead friendly: braciole tastes even better the next day after resting overnight in the sauce. Reheat gently over low heat.
• Oven method: instead of stovetop simmering, cover and bake at 325°F (160°C) for about 1 1/2 hours.
• The mushrooms can be swapped for roasted red peppers or olives, or omitted entirely.

• Prep Time: 20
• Cook Time: 105
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1 portion

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