Recipe courtesy of Mrs. Robino's Restaurant

Beef Braciole

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  • Level: Easy
  • Total: 3 hr 50 min
  • Active: 25 min
  • Yield: 4 servings
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4 thinly sliced top sirloin steaks (2 1/2 to 3 pounds)

5 garlic cloves, minced 

1/4 cup chopped fresh Italian parsley

1/4 cup shredded Parmigiano-Reggiano

Kosher salt and freshly ground black pepper 

5 tablespoons vegetable oil 

2 quarts your favorite tomato sauce

Serving suggestion: your favorite pasta


  1. Preheat oven to 400 degrees F.
  2. Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
  3. Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.

Cook’s Note

Beef Braciole is a fantastic way to add additional flavor to a scratch-made tomato sauce. The steaks can be browned in a saucepot and slowly simmered with your family's tomato sauce recipe.

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