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.
If you liked this, you are going to love these favorite Italian recipes:
An Italian Classic: How to Make Ciabatta Bread
Maritozzi con la Panna: Cream Filled Italian Buns
Italian Fried Spinach and Cheese Croquettes
Frequently Asked Questions
How do I butterfly the flank steak for the braciole?
Place the flank steak on a cutting board and use a sharp knife to slice horizontally along the grain, being careful not to cut all the way through. Open it like a book and then pound it to an even 1/4-inch thickness.
What type of mozzarella should I use for the filling?
It’s best to use fresh mozzarella for this recipe as it provides a creamy texture that complements the other ingredients well.
Why do I need to tie the rolled braciole with kitchen twine?
Tying the rolled braciole with kitchen twine helps to hold its shape during cooking, ensuring that the filling stays inside while it simmers in the sauce.
I first ran into this dish in Puglia like ten years ago, and had a most lovely meal with this as the main course. So happy to have found a recipe that seems so similar to what I had then. Made it yesterday and it was absolutely perfect!
I always used pine nuts in mine, but this was actually just as good.
Served it with polenta. Comfort food at its best.
My Nonna made small rolls — this version is easier and just as good.
Fantastic dish, I have had this so many times since I found the recipe a few years back. Love this.