Beef Braciole
Recipe serves 6 Macros (per serving): 48g protein / 32g fat / 9g carbs
Thinly sliced beef rolled with cheese, herbs, and prosciutto, braised in a rich tomato sauce until tender and flavorful.
Ingredients For the beef rolls:
- 2 lbs flank steak or top round, sliced thin into 6–8 cutlets
- 4 oz prosciutto or pancetta, thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp olive oil
- Salt and black pepper, to taste
- Butcher’s twine or toothpicks (for securing rolls)
For the sauce:
- 2 Tbsp butter or tallow
- 1 medium onion, diced
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes (no sugar added)
- 1 cup beef broth
- 2 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- Salt and pepper, to taste
Optional garnish:
- Extra Parmesan cheese
- Fresh basil or parsley
Directions
- Slice steaks into thin cutlets. Lay beef slices flat and season lightly with salt and pepper.
- Top each cutlet with prosciutto, a sprinkle of Parmesan, shredded provolone, garlic, and parsley. Roll tightly and secure with twine or toothpicks.
- Heat butter or tallow in a large Dutch oven or skillet over medium-high. Sear the rolls for 2–3 minutes per side until browned. Remove and set aside.
- In the same pot, sauté the onion for 4–5 minutes until softened. Add garlic and cook for 1 minute.
- Stir in the red wine, scraping up browned bits. Cook 2–3 minutes until slightly reduced.
- Add crushed tomatoes, beef broth, oregano, and red pepper flakes. Return braciole to the pot and nestle them into the sauce.
- Cover and simmer on low heat until beef is fork-tender. For best results simmer on low heat for 1 1/2–2 hours (thinner cuts can cook quicker).
- Remove the twine or toothpicks before serving. Adjust sauce with salt and pepper as needed.
- Plate braciole with sauce ladled over the top. Garnish with extra Parmesan and fresh basil.
Protein-friendly tips
- Use flank steak or top round and slice thin for easier rolling.
- Keep portions even and weigh after cooking if you’re tracking macros.
- Serve with roasted vegetables to keep carbs low.
Storage
- Store in the refrigerator up to 4 days; reheat gently in the sauce.
- Freeze in the sauce for up to 2 months; thaw and reheat until hot.
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