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close up view of braciole covered with parsley and pasta sauce

Italian beef braciole

This recipe for Italian beef braciole is made from thin slices of beef and a few other simple ingredients like garlic, parsley, and grated cheese. The secret is long and slow cooking to get the most tender and tasty braciole ever! 
Course Main Meal
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 16 pieces
Calories 216kcal
Author Marie


  • 4 pounds top round steak (London broil or beef cutlets) sliced thin (about 16 pieces)
  • 10 to 12 cloves garlic minced
  • ¼ cup grated cheese (parmesan) up to ½ cup
  • 1 bunch fresh parsley finely chopped
  • 2 teaspoons salt (this is an estimate for all pieces, I simply lightly sprinkle each piece)
  • 1 teaspoon pepper (this is an estimate for all pieces, I simply lightly sprinkle each piece)
  • ¼ cup olive oil for frying and to drizzle
  • 2 quarts pasta sauce
  • 16 toothpicks for closing up/securing the rolls of meat


  • Place a slice of beef (should already have been sliced thin or pounded thin) on a clean work surface
  • Top with a drizzle of olive oil, and season with salt and pepper
  • Then top with minced garlic, parsley, and grated cheese
  • Roll the meat up into a tight roll and then secure tightly with a toothpick or butcher's twine
  • Repeat this process until all the meat slices have been seasoned and rolled up.
  • Set a grilling or frying pan on the stove and heat over medium-high heat
  • Add a few tablespoons of olive oil to the pan and then add the meat rolls (do not overcrowd the pan - you may need to do this in two batches)
  • Brown for about 1 or 2 minutes each side (depending on the power of your stove) and then set aside in a dish
  • In another pot (big enough to fit all of the braciole plus pasta sauce), add pasta sauce with the browned pieces of braciole and place over medium heat.
  • After the braciole and sauce have heated up (2 or 3 minutes), reduce flame to very very low, and continue to cook (barely simmering) for about 1.5 to 2 hours)
  • You may use a crockpot instead (4 to 5 hours on high or 8 to 9 hours on low)


Make sure to roll the beef fairly tightly and secure well with toothpicks or butcher's twine
Make sure you cook these long enough - the meat must be cooked long and slow to develop flavor and turn tender


Serving: 1piece | Calories: 216kcal | Carbohydrates: 7g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 1009mg | Potassium: 842mg | Fiber: 2g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 13.6mg | Calcium: 66mg | Iron: 3.7mg