Braciole, Italian Rolled Steak

Braciole, pronounced Brah-CHO-leh, is stuffed and rolled tenderized thick or thinly cut steak. The recipes are varied and every family has a secret stuffing that is handed down through the generations. My recipe was taught by my Italian Suocera (Mother-in-law) and I modified it a bit (left out the grated parmigiana) so my dairy allergic family could enjoy it. It is usually made for special occasions and Sundays. Tutti mangiare!

Braciole, Italian Rolled Steak

  • Servings: 6
  • Difficulty: easy
  • Print

6 steps to an elegant authentic Italian dinner


  1. 6 slices of thin cut boneless steak
  2. 5 cloves of crushed garlic
  3. ½ c. chopped fresh parsley
  4. salt and pepper
  5. 1-2 hard boiled eggs
  6. Optional 1 uncased sausage or 3 slices of prosciutto


  • Place the steaks on clear food wrap and cover them as well.
  • Pound them out with the smooth side of a meat mallet.
  • Place one steak on top of the other and coat it with parsley, salt and pepper, crushed garlic and a few slices of hard boiled egg. Many recipes add in a slice of prosciutto or a few bits of sausage, your preference.
  • Begin rolling the meat and stuffing and tie the ends.
  • Place in a skillet and braise until cooked.
  • Add the braised braciole into your home made sauce or a jar of organic pasta sauce and serve over any GF pasta.

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4 responses to “Braciole, Italian Rolled Steak”

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