I’m thrilled to share a tasty twist on the classic Italian Beef Braciole recipe (pronounced bra-zhole.) This version amps up the traditional concept, creating an extra meaty, flavor-packed dish. Made with tender slices of beef enveloping a delicious seasoned cheese filling, with layers of pepperoni and Italian sausage nestled inside. Then it’s slow-simmered in marinara sauce for hours until tender.
If you love authentic Italian recipes, try my Sunday Gravy recipe too!
What Makes This Recipe So Good
This extra meaty version of the traditional Italian Beef Braciole recipe includes not only thinly sliced beef but pepperoni and Italian sausage for a more flavorful and hearty dish! Once you try it, you’ll never go back to the classic! And if your house is anything like mine, there will never be leftovers.
Ingredients
- Thinly sliced top-round steak
- Ground Italian sausage
- Ricotta cheese
- Italian 5-cheese blend, shredded
- Plain breadcrumbs
- Egg white
- Garlic powder
- Oregano
- Thyme
- Basil
- Black pepper
- Red pepper flakes optional
- Sandwich pepperoni (30 slices) – These are the large sandwich-sized pepperoni you get at the deli, not the bagged pizza pepperoni circles.
- Provolone slices
- Tomato sauce
- Marinara sauce – Choose your favorite brand.
How to Make Braciole
Step 1: Cook ground sausage; set aside to cool slightly.
Step 2: In a large bowl, combine ricotta cheese, bread crumbs, egg white, oregano, garlic powder, thyme, basil, black pepper, red pepper flakes (optional) and shredded Italian cheese. Add cooked sausage; mix well. Set aside.
Step 3: Lay a beef strip on a work surface. Starting at the wide side, cover with 5 slices of sandwich pepperoni, extending beyond the edges of the beef slice. Lay both halves of a provolone slice on top. Scoop 3 tablespoons of cheese mixture on top of the cheese slices. We usually don’t bother to spread it, but if you do, spread evenly over the top but maintain a 1 1/2-inch border from the edge.
Step 4: Beginning at the thin tip, roll up the beef strip, tucking pepperoni edges inside as you roll (to prevent filling from leaking out). Secure with two skewers. Repeat for remaining beef strips.
Step 5: Pour marinara sauce and tomato sauce into the slow cooker. Lay meat rolls over the sauce. Cook on low for 4-5 hours.
Look how pretty it is inside when you cut it. It’s a pinwheel of flavor!
Helpful Tips for Making Braciole
- Choose the right cut of beef: Opt for thin slices of beef, such as flank steak or top round, which are easier to roll and cook evenly.
- Tenderize the meat: Use a meat mallet to pound the beef slices to an even thickness. This helps to tenderize the meat and ensures it cooks evenly.
- Season generously: Don’t skimp on the seasoning for the filling. Use a combination of herbs, spices, and cheese to add flavor.
- Secure with toothpicks or kitchen twine: After rolling the beef around the filling, use toothpicks or kitchen twine to secure the braciole in place. This prevents the filling from falling out during cooking.
- Cook low and slow: Braciole is typically braised in a flavorful sauce until the meat is tender. Cook it over low heat for a longer period of time to allow the flavors to meld together and the meat to become tender.
- Let it rest: After cooking, allow the braciole to rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful dish.
What to Serve with Braciole
Braciole is delicious served with pasta tossed in the sauce used to cook it. Pair with a crisp green salad and a crusty loaf of bread.
Recipe FAQ
Braciole is an Italian dish consisting of thinly sliced beef rolled around a filling, typically made with breadcrumbs, cheese, and herbs. The beef is then slow-simmered in a flavorful marinara sauce until tender.
Thin cuts of beef, such as flank steak or top round, are ideal for making braciole as they are easy to roll and cook evenly.
Sure! You can assemble the braciole rolls and refrigerate them for several hours or overnight before cooking.
More Recipes You’ll Love
Italian Beef Braciole Recipe
Ingredients
- 1 lb 6 thin slices top round steak
- 4 oz ground Italian sausage
- ½ cup ricotta cheese
- ⅓ cup Italian 5-cheese blend shredded
- ¼ cup plain breadcrumbs
- 1 egg white
- ¼ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ¾ lb sandwich pepperoni 30 slices
- 6 Provolone slices cut in half
- 15 oz can tomato sauce
- 24 oz marinara sauce
Instructions
- Cook ground sausage; set aside to cool slightly.
- In large bowl, combine ricotta cheese, bread crumbs, egg white, oregano, garlic powder, thyme, basil, black pepper, red pepper flakes (optional) and shredded Italian cheese. Add cooked sausage; mix well. Set aside.
- Lay a beef strip on work surface. Starting at the wide side, cover with 5 slices of sandwich pepperoni, extending beyond the edges of the beef slice. Lay both halves of a provolone slice on top. Scoop 3 tablespoons of cheese mixture on top of cheese slices, spreading evenly over the top but maintaining a 1 1/2-inch border from edge.
- Beginning at thin tip, roll up the beef strip, tucking pepperoni edges inside as you roll (to prevent filling from leaking out). Secure with two skewers. Repeat for remaining beef strips.
- Pour marinara sauce and tomato sauce into slow cooker. Lay meat rolls over the sauce. Cook on low for 4-5 hours.
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