Description
This delicious Italian beef braciole recipe features tender flank steak filled with a savory mixture of provolone, breadcrumbs, garlic, and herbs, then simmered in a flavorful tomato sauce.
Ingredients
For the Braciole:
- 1.5 to 2 lbs flank steak, pounded thin
- 1 cup shredded provolone cheese (non-smoked)
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Kitchen twine or toothpicks, for securing
For the Sauce:
- 1 can (15 oz) crushed tomatoes
- 1 cup tomato sauce
- 1/2 cup dry white wine
- 2 bay leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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In a bowl, combine provolone, breadcrumbs, garlic, Parmesan, basil, oregano, salt, and pepper.
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Lay out the pounded flank steak and spread the filling evenly.
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Roll the steak tightly into a log and secure with toothpicks or kitchen twine.
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Heat olive oil in a large skillet over medium-high heat and sear the braciole on all sides until browned.
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In the same skillet or a Dutch oven, add olive oil, crushed tomatoes, tomato sauce, white wine, bay leaves, and season with salt and pepper.
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Place the seared braciole in the sauce. Cover and simmer on low for 1.5 to 2 hours, until meat is fork-tender.
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Remove toothpicks or twine, slice into rounds, and serve with sauce.
Notes
– For a twist, try adding chopped spinach or sun-dried tomatoes to the filling mixture.
– To save time, you can prepare the braciole ahead of time and refrigerate until ready to cook.
Nutrition
- Serving Size: 1 portion (with sauce)
- Calories: 480
- Sugar: 6g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 105mg