18 Delicious Braciole Recipes Perfect for Any Occasion

Craving a taste of Italian comfort food that’s as versatile as it is delicious? Look no further than braciole—the savory, rolled-up masterpiece that steals the show at any meal. Whether you’re feeding a crowd, prepping a cozy weeknight dinner, or celebrating a special occasion, we’ve rounded up 18 mouthwatering recipes that prove this classic dish never goes out of style. Ready to roll? Let’s dig in!

Classic Italian Beef Braciole

This hearty, rolled beef dish is packed with savory flavors and simmered in a rich tomato sauce—perfect for impressing at Sunday dinner or cozy weeknights.

Ingredients:

• 1.5 lbs flank steak, pounded to 1/4-inch thickness
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• Kitchen twine, for tying

Instructions:

1. Lay the flank steak flat and evenly sprinkle with 1/4 cup Parmesan, 1/4 cup breadcrumbs, 2 tbsp parsley, 2 cloves garlic, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Roll the steak tightly into a log and secure with kitchen twine at 1-inch intervals.
3. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear the braciole on all sides until browned, about 3–4 minutes per side.
4. Pour 2 cups marinara sauce over the beef, reduce heat to low, cover, and simmer for 1.5 hours, turning occasionally, until tender.
5. Remove twine, slice into 1-inch rounds, and serve with sauce.

The magic here? The filling soaks up the tomato sauce as it cooks, creating layers of flavor in every bite.

Tip: For extra richness, stir a spoonful of the simmering sauce into cooked pasta before serving.

Pork Braciole with Tomato Sauce

This Italian-American classic rolls tender pork cutlets around a savory filling, then simmers them in a rich tomato sauce—comfort food at its finest.

Ingredients

• 4 (¼-inch-thick) pork cutlets (about 1½ lbs total)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 garlic clove, minced
• 2 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 1 (28-oz) can crushed tomatoes
• ½ tsp sugar
• Kitchen twine

Instructions

1. Lay pork cutlets flat. In a bowl, mix breadcrumbs, Parmesan, parsley, garlic, 1 tbsp olive oil, ¼ tsp salt, and black pepper. Divide filling evenly over cutlets, leaving a ½-inch border. Roll tightly and tie with twine.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Sear braciole until browned on all sides, about 6 minutes total. Remove from skillet.
3. Add crushed tomatoes, sugar, and remaining ¼ tsp salt to the skillet. Stir, scraping up browned bits. Return braciole to the skillet, nestling them into the sauce. Cover and simmer on low for 1 hour, turning once, until pork is fork-tender.
4. Remove twine before serving. Spoon sauce over braciole.

The magic here? The pork stays juicy while soaking up the tomato sauce, and that crispy breadcrumb filling adds the perfect contrast.

Tip: Swap the pork for flank steak if you prefer—just pound it thinner before rolling.

Chicken Braciole Stuffed with Spinach and Cheese

This Italian-inspired Chicken Braciole is a showstopper—tender chicken rolls stuffed with creamy cheese and earthy spinach, then simmered in a rich tomato sauce.

• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/4-inch thickness
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 (24 oz) jar marinara sauce
• Kitchen twine or toothpicks, for securing

1. Preheat oven to 375°F. In a bowl, mix spinach, ricotta, Parmesan, garlic, oregano, 1/2 tsp salt, and 1/4 tsp pepper.
2. Divide filling evenly among chicken breasts, spreading down the center. Roll tightly and secure with twine or toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken rolls until golden, 2–3 minutes per side.
4. Pour marinara sauce over chicken, cover, and bake for 25 minutes until chicken reaches 165°F internally.
5. Let rest 5 minutes before slicing. Serve with extra sauce spooned over top.

The contrast of the juicy chicken, melty cheese, and bright tomato sauce makes every bite irresistible. Plus, it’s fancy enough for company but simple enough for weeknights!

Tip: For extra flavor, stir a splash of red wine into the marinara sauce before baking.

Braciole in Red Wine Sauce

This Italian-American classic wraps tender beef around a savory filling, then simmers it in a rich red wine sauce—perfect for impressing at Sunday dinner.

Ingredients:

• 4 thin-cut flank steaks (about 1.5 lbs total)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup dry red wine (like Chianti)
• 1 (28-oz) can crushed tomatoes
• 1 tsp sugar

Instructions:

1. Prep the filling: In a bowl, mix 1/4 cup Parmesan, 1/4 cup breadcrumbs, 2 tbsp parsley, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp pepper.
2. Roll the braciole: Lay steaks flat, divide filling evenly, and roll tightly. Secure with kitchen twine.
3. Sear: Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown rolls on all sides, about 6 minutes total. Remove.
4. Simmer the sauce: Pour in 1 cup red wine, scraping up browned bits. Add 28-oz crushed tomatoes and 1 tsp sugar. Return braciole to pot.
5. Cook low and slow: Cover and simmer on low for 1.5 hours, turning rolls halfway, until beef is fork-tender.

The red wine reduces into a velvety sauce that clings to the meat, while the filling stays herby and bright—a knockout contrast. Tip: Serve over polenta to soak up every drop of that luxurious sauce.

Beef Braciole with Garlic and Herbs

This Italian-inspired beef braciole is rolled with a savory garlic-herb filling, simmered in rich tomato sauce, and served in tender slices—perfect for impressing at Sunday dinner.

Ingredients:

• 1.5 lbs flank steak, pounded to ¼-inch thickness
• 3 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh rosemary, minced
• ¼ cup grated Parmesan cheese
• ¼ cup breadcrumbs
• 2 tbsp olive oil, divided
• 1 tsp salt
• ½ tsp black pepper
• 2 cups marinara sauce
• Kitchen twine, for tying

Instructions:

1. Prep the filling: In a bowl, mix 3 cloves minced garlic, ¼ cup parsley, 2 tbsp rosemary, ¼ cup Parmesan, ¼ cup breadcrumbs, 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.
2. Roll the braciole: Lay the flank steak flat, spread the filling evenly over it, then roll tightly lengthwise. Secure with kitchen twine at 1-inch intervals.
3. Sear: Heat 1 tbsp olive oil in a deep skillet over medium-high. Brown the rolled braciole on all sides, about 2–3 minutes per side.
4. Simmer: Pour 2 cups marinara sauce over the braciole, reduce heat to low, cover, and simmer for 1.5 hours until tender, turning once halfway.
5. Serve: Remove twine, slice into 1-inch rounds, and spoon sauce over the top.

The slow simmer infuses the beef with herbaceous flavor while keeping it melt-in-your-mouth tender—slicing reveals those gorgeous swirls of filling!

Tip: For extra richness, stir a splash of red wine into the sauce before simmering.

Braciole Rolled with Prosciutto and Mozzarella

This Italian-inspired braciole is a showstopper—thinly sliced beef rolled around salty prosciutto, melty mozzarella, and a herby breadcrumb filling for a dish that feels fancy but comes together with ease.

• 1 ½ lbs flank steak, pounded to ¼-inch thickness
• 4 slices prosciutto (about 2 oz)
• ½ cup shredded whole-milk mozzarella
• ¼ cup seasoned breadcrumbs
• 2 tbsp grated Parmesan
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• ½ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ cups marinara sauce

1. Prep the filling: In a bowl, mix breadcrumbs, Parmesan, parsley, garlic powder, kosher salt, and black pepper.
2. Assemble: Lay the flank steak flat. Layer prosciutto evenly over the meat, then sprinkle with mozzarella and the breadcrumb mixture, leaving a 1-inch border. Roll tightly away from you, securing with kitchen twine every 2 inches.
3. Sear: Heat olive oil in a large ovenproof skillet over medium-high. Brown the roll on all sides, about 6 minutes total.
4. Simmer: Pour marinara sauce over the braciole, cover, and simmer on low for 1 hour 15 minutes, turning halfway, until tender.
5. Rest & serve: Let rest 10 minutes, then slice into 1-inch rounds. Spoon sauce over the top.

The magic here? The prosciutto crisps slightly as it sears, adding a smoky depth to the juicy, cheesy layers inside. Serve with crusty bread to swipe up every bit of sauce.

Tip: For extra flavor, stir a splash of red wine into the marinara before simmering.

Braciole with Mushroom and Onion Gravy

This hearty Italian-inspired dish features tender beef rolls smothered in a rich, savory gravy—perfect for impressing at Sunday dinner or cozy weeknights.

Ingredients:

• 4 thin-cut beef top round steaks (about 1.5 lbs total)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce

Instructions:

1. Prep the filling: In a bowl, mix 1/4 cup Parmesan, 1/4 cup breadcrumbs, 2 tbsp parsley, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Divide evenly over the steaks, roll tightly, and secure with toothpicks.
2. Sear the braciole: Heat 2 tbsp olive oil in a deep skillet over medium-high. Brown the rolls on all sides (about 2 minutes per side), then remove.
3. Make the gravy: In the same skillet, cook the onion and mushrooms until softened (5 minutes). Stir in 2 cups beef broth, 1 tbsp tomato paste, and 1 tsp Worcestershire sauce. Return the braciole to the skillet.
4. Simmer: Cover and cook on low for 1.5 hours, turning occasionally, until the beef is fork-tender. Remove toothpicks before serving.

The slow simmer turns the gravy into a velvety, umami-packed sauce that clings beautifully to the stuffed beef rolls. Tip: For extra depth, add a splash of red wine to the gravy with the broth.

Braciole Stuffed with Breadcrumbs and Parmesan

This Italian-inspired braciole is a showstopper—tender beef rolls stuffed with garlicky breadcrumbs and nutty Parmesan, then simmered in a rich tomato sauce until fall-apart tender.

• 4 thin-cut flank steaks (about 1.5 lbs total)
• 1 cup plain breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• Kitchen twine (for tying)

1. Prep the filling: In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, 1 tsp salt, and 1/2 tsp pepper. Drizzle with 1 tbsp olive oil and stir until crumbly.
2. Stuff and roll: Lay steaks flat and divide filling evenly. Roll each tightly into a log, securing with twine at 1-inch intervals.
3. Sear: Heat remaining 1 tbsp olive oil in a deep skillet over medium-high. Brown rolls on all sides, about 2 minutes per side.
4. Simmer: Pour marinara sauce over braciole, cover, and reduce heat to low. Simmer for 1.5 hours, turning occasionally, until meat is fork-tender.
5. Serve: Remove twine, slice rolls into pinwheels, and spoon over sauce.

The magic here? The breadcrumbs soak up juices as they cook, creating a savory, almost stuffing-like center. Serve over polenta or crusty bread to soak up every drop.

Tip: For extra richness, stir a splash of the braising liquid into the filling before rolling.

Braciole with Sun-Dried Tomatoes and Basil

This Italian-inspired braciole is rolled with a vibrant filling of sun-dried tomatoes and fresh basil, then simmered in a rich tomato sauce until tender—perfect for a cozy Sunday dinner.

Ingredients:

• 4 thin-cut beef top round steaks (about 1.5 lbs total)
• 1/4 cup sun-dried tomatoes (packed in oil), finely chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (24 oz) jar marinara sauce
• Kitchen twine, for tying

Instructions:

1. Lay the steaks flat and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a bowl, mix 1/4 cup sun-dried tomatoes, 1/4 cup basil, 2 cloves minced garlic, and 1/4 cup Parmesan. Divide evenly over the steaks, leaving a 1-inch border.
3. Roll each steak tightly and secure with kitchen twine.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear the braciole until browned on all sides, about 2 minutes per side.
5. Pour in 24 oz marinara sauce, reduce heat to low, cover, and simmer for 1.5 hours, turning occasionally, until the meat is fork-tender.
6. Remove twine before serving. Spoon extra sauce over the top.

The sun-dried tomatoes add a sweet-tangy punch to the tender beef, while the basil keeps it fresh and aromatic—no one will guess how simple it is to make!

Tip: For extra richness, stir a splash of red wine into the sauce before simmering.

Braciole in a Creamy Marsala Sauce

This Italian-American classic gets a luxurious upgrade with tender beef rolls simmered in a velvety Marsala wine sauce—perfect for impressing guests or treating yourself to a cozy dinner.

Ingredients:

• 4 thin-cut beef top round steaks (about 1/4-inch thick, 6 oz each)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 3/4 cup Marsala wine
• 1/2 cup heavy cream
• 1 tbsp butter

Instructions:

1. Lay beef steaks flat and sprinkle evenly with Parmesan, parsley, garlic, breadcrumbs, 1/4 tsp salt, and black pepper. Roll tightly and secure with kitchen twine.
2. Heat olive oil in a large skillet over medium-high. Sear braciole until browned on all sides, about 6 minutes total. Remove and set aside.
3. In the same skillet, sauté mushrooms until softened, 3 minutes. Pour in Marsala wine, scraping up browned bits, and simmer until reduced by half, 4 minutes.
4. Stir in heavy cream, butter, and remaining 1/4 tsp salt. Return braciole to the skillet, cover, and simmer on low for 25 minutes until tender.
5. Remove twine before serving. Spoon sauce over braciole and garnish with extra parsley.

The magic here? The Marsala reduction creates a sauce that’s rich but not heavy, with a subtle sweetness that balances the savory beef.

Tip: For extra flavor, add a pinch of red pepper flakes to the filling.

Braciole with Roasted Red Peppers and Olives

This Italian-inspired braciole is a showstopper—thinly sliced beef rolled around a savory filling of roasted red peppers, briny olives, and herbs, then simmered in a rich tomato sauce.

Ingredients

• 1.5 lbs flank steak, pounded to 1/4-inch thickness
• 1/2 cup roasted red peppers, drained and chopped
• 1/4 cup pitted kalamata olives, chopped
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 (24 oz) jar marinara sauce
• Kitchen twine, for tying

Instructions

1. Lay the pounded flank steak flat and season with 1/2 tsp salt and 1/4 tsp black pepper. Spread the roasted red peppers, olives, garlic, parsley, and 1 tsp dried oregano evenly over the meat.
2. Roll the steak tightly into a log and secure with kitchen twine at 1-inch intervals.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the braciole on all sides until browned, about 3–4 minutes per side.
4. Pour the marinara sauce over the braciole, cover, and reduce heat to low. Simmer for 1.5 hours, turning occasionally, until the meat is fork-tender.
5. Remove the twine, slice into 1-inch rounds, and serve with the sauce spooned over the top.

The contrast of tender beef, sweet peppers, and salty olives makes every bite irresistible—plus, it’s even better the next day!

Tip: For extra flavor, add a splash of red wine to the sauce while simmering.

Braciole Stuffed with Sausage and Ricotta

This hearty Italian classic gets a rich upgrade with a savory sausage and creamy ricotta filling—perfect for impressing guests or treating your family to something special.

Ingredients:

• 4 thin-cut beef top round steaks (about 6 oz each, pounded to ¼-inch thickness)
• ½ lb Italian sausage (casings removed)
• 1 cup whole-milk ricotta
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• Kitchen twine, for tying

Instructions:

1. Preheat oven to 350°F. In a bowl, mix sausage, ricotta, Parmesan, garlic, parsley, oregano, salt, and black pepper.
2. Divide filling evenly among steaks, spreading in a thin layer. Roll each tightly and secure with twine.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear braciole until browned on all sides, about 2–3 minutes per side.
4. Pour marinara sauce over braciole, cover, and bake for 45 minutes until beef is tender and sauce bubbles.

The ricotta mellows the sausage’s spice while keeping the filling luxuriously moist—no dry braciole here! Serve over pasta or with crusty bread to soak up the sauce.

Tip: For extra flavor, brown the sausage before mixing it with the ricotta filling.

Braciole with a Balsamic Glaze

This Italian-inspired braciole is a showstopper—tender beef rolls stuffed with herbs, cheese, and a sweet-tangy glaze that’ll have everyone asking for seconds.

Ingredients

• 4 thin-cut beef top round steaks (about 1/4-inch thick, 6 oz each)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup beef broth
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions

1. Lay the steaks flat and sprinkle evenly with 1/4 cup Parmesan, 1/4 cup parsley, 2 cloves minced garlic, 1/4 cup breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper. Roll tightly and secure with kitchen twine.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear the rolls on all sides until browned, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add 1/2 cup beef broth, 1/4 cup balsamic vinegar, and 1 tbsp honey. Stir, scraping up browned bits, and simmer for 2 minutes until slightly thickened.
4. Return the braciole to the skillet, cover, and simmer on low for 25 minutes, flipping once, until the beef is tender. Uncover and cook 5 more minutes to thicken the glaze.
5. Slice and serve drizzled with the glaze. The punchy balsamic cuts through the rich beef, while the herby filling keeps every bite bright.

Tip: For extra flavor, let the stuffed rolls chill in the fridge for 30 minutes before searing—they’ll hold their shape better!

Braciole in a Spicy Tomato Sauce

This Italian-American classic gets a fiery twist with a tomato sauce that packs just the right amount of heat—perfect for cozy dinners with a kick.

Ingredients:

• 4 thin-cut beef top round steaks (about 1.5 lbs total)
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 (28 oz) can crushed tomatoes
• 1/2 tsp sugar
• Kitchen twine, for tying

Instructions:

1. Prep the filling: In a bowl, mix Pecorino Romano, breadcrumbs, parsley, garlic, red pepper flakes, black pepper, and 1/4 tsp salt. Lay beef flat and divide filling evenly among steaks, spreading to edges. Roll tightly and tie with twine.
2. Sear the braciole: Heat olive oil in a deep skillet over medium-high. Brown rolls on all sides, about 2 minutes per side. Remove and set aside.
3. Simmer the sauce: In the same skillet, add crushed tomatoes, sugar, and remaining 1/4 tsp salt. Stir, scraping up browned bits. Return braciole to the pan, cover, and simmer on low for 1.5 hours, turning occasionally, until beef is tender.

The slow simmer melts the cheese filling into the meat while the spicy tomato sauce thickens into a rich, velvety glaze—worth every minute!

Tip: For extra depth, add a splash of red wine to the sauce after searing the beef.

Braciole with Caramelized Onions and Gorgonzola

This rich, savory braciole gets a luxurious upgrade with sweet caramelized onions and tangy Gorgonzola—perfect for impressing guests or treating yourself to a cozy Sunday supper.

• 4 beef top round cutlets (about 1/4-inch thick, 6 oz each)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup chopped fresh parsley
• 1 cup beef broth
• Kitchen twine (for tying)

1. Prep the beef: Season cutlets evenly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
2. Caramelize the onions: Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, for 25 minutes until deep golden brown. Season lightly with salt.
3. Stuff and roll: Divide caramelized onions and Gorgonzola among cutlets, sprinkling them evenly over one side. Roll each tightly into a cylinder and secure with twine.
4. Sear: Heat remaining 1 tbsp olive oil in the same skillet over medium-high. Brown braciole on all sides, about 2 minutes per side.
5. Simmer: Pour in beef broth, scraping up browned bits. Reduce heat to low, cover, and simmer for 45 minutes until beef is tender.
6. Finish: Remove twine, sprinkle with parsley, and serve with pan sauce spooned over the top.

The contrast of funky Gorgonzola against the sweet onions melts into a luscious filling, while the slow simmer ensures fork-tender beef every time.

Tip: For extra depth, deglaze the pan with a splash of red wine before adding the broth.

Braciole Stuffed with Artichokes and Feta

This elegant yet approachable braciole swaps traditional fillings for tangy feta and tender artichokes, creating a showstopping centerpiece that’s surprisingly simple to pull off.

Ingredients:

• 4 thin-cut beef top round steaks (about ¼ inch thick, 6 oz each)
• 1 (14 oz) can artichoke hearts, drained and finely chopped
• 1 cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tbsp olive oil, divided
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 (24 oz) jar marinara sauce

Instructions:

1. Preheat oven to 375°F. Lay steaks flat and pat dry. In a bowl, mix artichokes, feta, parsley, 1 tbsp olive oil, oregano, garlic powder, salt, and pepper.
2. Divide filling evenly among steaks, spreading to within ½ inch of edges. Roll tightly and secure with kitchen twine.
3. Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear braciole until browned on all sides, about 2 minutes per side.
4. Pour marinara sauce over braciole, cover with foil, and bake for 45 minutes until beef is tender. Remove twine before serving.

The briny feta melts into the artichokes, creating a creamy pocket that contrasts beautifully with the savory beef. Serve sliced to reveal the swirl!

Tip: For extra flavor, stir ¼ cup grated Parmesan into the sauce before baking.

Braciole with a Lemon and Herb Butter Sauce

This Italian-inspired braciole gets a bright, buttery upgrade with a zesty lemon and herb sauce—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 4 thin-cut beef top round steaks (about 1/4-inch thick)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh basil

Instructions:

1. Prep the filling: In a bowl, mix 1/4 cup Parmesan, 1/4 cup breadcrumbs, 2 tbsp parsley, 1/2 tsp salt, and 1/4 tsp pepper. Lay the steaks flat, divide the mixture evenly, and roll each tightly, securing with kitchen twine.
2. Sear the braciole: Heat 1 tbsp olive oil in a large skillet over medium-high. Add the rolls and sear for 2–3 minutes per side until browned. Transfer to a plate.
3. Make the sauce: In the same skillet, melt 4 tbsp butter over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 1/4 cup chicken broth, 2 tbsp lemon juice, and 1 tsp zest, scraping up any browned bits. Simmer for 2 minutes.
4. Finish cooking: Return the braciole to the skillet, spooning sauce over them. Cover and simmer on low for 15 minutes until tender. Stir in 1 tbsp basil, remaining 1/2 tsp salt, and 1/4 tsp pepper.

The lemon-herb butter sauce cuts through the richness of the beef, creating a dish that’s elegant but surprisingly simple to pull off.

Tip: For extra flavor, let the seared braciole rest in the sauce off the heat for 5 minutes before serving.

Braciole in a Rich Beef Broth

This Italian-inspired braciole simmers in a deeply savory beef broth until tender, making it a showstopping centerpiece for Sunday supper.

Ingredients:

• 1.5 lbs flank steak, pounded to 1/4-inch thickness
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups beef broth
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp dried oregano

Instructions:

1. Lay the flank steak flat. Sprinkle evenly with 1/4 cup Parmesan, 1/4 cup parsley, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Roll tightly lengthwise and secure with kitchen twine.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear the braciole on all sides until browned, about 3 minutes per side.
3. Pour in 4 cups beef broth, 1 can crushed tomatoes, and 1 tsp oregano. Bring to a simmer, then cover and cook on low for 2 hours, turning once, until the meat shreds easily with a fork.

The magic here? The broth reduces into a glossy, herb-infused sauce that clings to every slice. Serve over polenta to soak it all up.

Tip: For extra richness, stir a pat of butter into the broth just before serving.

Conclusion

With 18 mouthwatering braciole recipes to choose from, there’s something here for every taste and occasion! Whether you’re cooking for a cozy family dinner or a festive gathering, these dishes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest so others can enjoy these delicious recipes too. Happy cooking!