This beef braciole recipe is a spin off the beautiful classic Italian dish: rolled and stuffed steak that’s slow-cooked with tomato sauce to tender perfection. Instead of a more traditional breadcrumb mixture, we stuff it with a cheesy, garlicky, spinach filling.
This meal is classic Italian comfort food that’s equally rustic and elegant. Braciole is impressive enough for company, but cozy enough for a Sunday supper with family. And it makes a beautiful holiday dinner, especially this version with red tomato sauce and green spinach filling.
If you’re wondering what to serve with braciole, it’s interesting because the structure of meals in Italy is different than here in the U.S. This is the meal timeline in Italy: antipasto (a starter or appetizer), primo (first course), secondo (second course), contorno (side dish), and lastly, dolce (dessert).
Pasta is a common first course in Italy. Braciole is a second course, and would be followed by the side dish, and then dessert.
However, here in the U.S. it’s not uncommon to find a first course, second course, and even side dish served together. For example, a plate of pasta with pasta, braciole, and broccoli.
You can serve this beautiful meal any way you like, and additionally, with any sides you think will pair well!
The Best Beef Braciole Recipe with Spinach Stuffing
Beef Braciole Recipe Ingredients
- Extra-virgin olive oil – for sautéing the spinach and browning the braciole
- Garlic – adds tons of delicious flavor to this dish
- Baby spinach leaves – the green spinach filling looks beautiful as you slice the braciole
- Italian parsley – a classic ingredient in braciole filling
- Provolone cheese – adds sharp flavor and melty texture to the stuffing
- Parmesan cheese – this is a great blend with provolone cheese
- Flank steak – a cut that’s anywhere from 1 1/2 to 2 pounds is fine
- Salt and black pepper – to season the braciole
- Dry red wine – to deglaze the pan and add a base flavor and complexity
- Marinara sauce – you can use homemade marinara or your favorite store-bought marinara; taste and add a little sugar if it’s tart
- Minced fresh parsley – an optional garnish that adds a pop of color and fresh flavor to the dish
Step-by-Step Instructions
- Add 2 tablespoons oil to a large skillet over medium heat. Once hot, add the garlic and cook 30 seconds, stirring constantly. Stir in the spinach and cook until wilted, about 2 minutes, stirring frequently. Remove from the heat and cool.
- Mix together the spinach/garlic mixture, parsley, provolone, and parmesan in a medium bowl.
- Lay the steak out on a large flat cutting board. Place 1 hand on top of the steak, and starting at 1 end, use a sharp knife to slice the meat (being careful not to cut all the way through) so you can open it and lay it flat like a book.
- Place a piece of plastic wrap on top and pound the meat until it’s an even thickness.
- Remove the plastic wrap and spread the spinach mixture onto the meat, and sprinkle on about half of the salt and pepper.
- Starting with one of the long sides, roll the meat up as tightly as possible, tucking in the ends and any loose filling as you go. Cut the large roll into 2 equal pieces and roll each with kitchen twine to secure them. Sprinkle on the remaining salt and pepper.
- Add the remaining 2 tablespoons oil to a 5-quart Dutch oven over medium-high heat. Once hot, add the meat and sear on both sides, about 4 minutes total.
- After the meat is seared, add the wine and let it cook until evaporated by at least half, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Pour the marinara sauce on top and bring to a boil. Cover the pot, turn the heat down to a simmer, and cook until the meat is tender, about 1 1/2 hours. Baste the meat every 30 to 45 minutes by spooning some of the marinara on top, and flip it over once halfway through.
- The meat is done when a sharp paring knife inserted inside slides right out.
Storage
Leftover braciole keeps well in an airtight container in the fridge for up to 3 days. You can reheat it in a 350F oven covered with foil (add a splash of water if the sauce is very thick) until warm.
Beef Braciole Recipe FAQs
What is Beef Braciole?
Braciole is an Italian meat dish consisting of thinly pounded flank steak that’s rolled up with filling and slow-cooked with tomato sauce. Classic braciole frequently contains a cheese, herbs, and breadcrumb filling. However, in this recipe we use cheese, herbs, and spinach.
Once cooked, the tender, juicy meat is thinly sliced, revealing the spiral stuffing inside. It’s served with the thickened tomato sauce.
What is the Difference Between Involtini and Braciole?
Braciole is typically a larger cut of meat (such as flank steak) that’s stuffed and then sliced into portions. It almost looks like a large roast.
On the other hand, involtini is made from smaller meat cutlets that are cooked in individual portions.
What Cut of Meat is Braciole Made From?
Traditionally, Italian beef braciole is made with flank steak. It’s commonly butterflied open and then pounded to tenderize it and make it even thickness. Skirt steak will also work well to make braciole.
If you’re making involtini (basically individually-portioned braciole) instead, look for top round steak or bottom round steak.
What Goes Well with Braciole?
- Pasta
- Bread
- Mashed potatoes or mashed cauliflower
- Roasted duck fat potatoes
- Italian broccoli (spicy garlic broccoli)
- Bread crumbed salad
More Italian Recipes to Try
- Marinated Mozzarella Balls – these little bites work great as an antipasto course
- Italian Ricotta Cookies – soft, pillowy cookies are perfect for a dolce course
- Marinara – this is the absolute best marinara sauce of your life
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xoxo, Faith
Beef Braciole Recipe with Spinach Stuffing
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 4 large cloves garlic crushed
- 6 cups baby spinach leaves
- 1/4 cup fresh chopped Italian parsley
- 1/2 cup shredded provolone cheese
- 1/4 cup finely grated parmesan cheese
- 1 3/4 pounds flank steak see Notes
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup dry red wine see Notes
- 3 cups marinara sauce homemade or store-bought, taste and add a little sugar if it’s tart
- Minced fresh parsley for garnish
Instructions
- Add 2 tablespoons oil to a large skillet over medium heat. Once hot, add the garlic and cook 30 seconds, stirring constantly. Stir in the spinach and cook until wilted, about 2 minutes, stirring frequently. Remove from the heat and cool. Mix together the spinach/garlic mixture, parsley, provolone, and parmesan in a medium bowl.
- Lay the steak out on a large flat cutting board. Place 1 hand on top of the steak, and starting at 1 end, use a sharp knife to slice the meat (being careful not to cut all the way through) so you can open it and lay it flat like a book. Place a piece of plastic wrap on top and pound the meat until it’s an even thickness.
- Remove the plastic wrap and spread the spinach mixture onto the meat, and sprinkle on about half of the salt and pepper. Starting with one of the long sides, roll the meat up as tightly as possible, tucking in the ends and any loose filling as you go. Cut the large roll into 2 equal pieces and roll each with butcher's twine to secure them. Sprinkle on the remaining salt and pepper.
- Add the remaining 2 tablespoons oil to a 5-quart Dutch oven over medium-high heat. Once hot, add the meat and sear on both sides, about 4 minutes total. After the meat is seared, add the wine and let it cook until evaporated by at least half, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Pour the marinara sauce on top and bring to a boil. Cover the pot, turn the heat down to a simmer, and cook until the meat is tender, about 1 1/2 hours. Baste the meat every 30 to 45 minutes by spooning some of the marinara on top, and flip it over once halfway through. The meat is done when a sharp paring knife inserted inside slides right out.
- Once the meat is cooked, let it rest for 10 to 15 minutes before slicing into 1/2-inch thick slices. Serve the sliced meat with the marinara sauce on top, garnished with fresh parsley.
Video
Faith’s Tips
- Flank Steak: A cut that’s anywhere from 1 1/2 to 2 pounds is fine. You could also use skirt steak.
- Red Wine: Use a good dry red wine here, such as Pinot Noir, Cabernet Sauvignon, or Syrah. Or use your favorite Italian dry red wine!
- Storage: Store leftover braciole in an airtight container in the fridge for up to 3 days. You can reheat it in a 350F oven covered with foil (add a splash of water if the sauce is very thick) until warm.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Wow, Faith, what a meal! Perfect for entertaining or Sunday dinner. Came out tender and delicious!