Basil and Mozzarella Stuffed Braised Beef Braciole

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.

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How to Make Italian Braised Braciole:

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

Italian Struffoli

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The post Basil and Mozzarella Stuffed Braised Beef Braciole appeared first on Honest Cooking and Travel.