The Scoop
This is not a “quick dinner” recipe. This is a put on some music, pour a glass of wine, and let the kitchen do its thing kind of meal.
Tender steak gets rolled up with garlicky breadcrumbs, Parmesan, and provolone, then slow-roasted in a rich tomato sauce until every bite is packed with cozy Italian flavor.
It’s the kind of dish that makes a regular Sunday feel like a special occasion. Take our word and don’t rush it.
Braciole rewards patience, and honestly, the smell alone is worth the wait.
Ingredients
- 1-1 1/4 pounds flank steak
- salt, to taste
- pepper, to taste
- 1/3 cup parmesan, grated
- 1/3 cup provolone, grated
- 1/3 cup Italian breadcrumbs
- 2 tablespoons Italian parsley, finely chopped
- 2 cloves garlic, pressed or finely chopped
- 2 tablespoons butter
- 1 cup white wine
- 3 cups tomato sauce
Directions
- Preheat the oven to 300 degrees F.
- Use a meat mallet to pound the steak until it is as thin as possible, about 1 minute.
- Sprinkle both sides of the pounded steak with the salt and the pepper.
- In a bowl, mix the parmesan, the provolone, the breadcrumbs, the parsley, and the garlic together.
- Evenly spread the cheese mixture on top of the steak.
- Roll up the steak and tie it closed with 3-4 pieces of butcher's twine; tying the twine tightly so that the filling won't fall out as it cooks.
- In a Dutch oven over medium-high heat, melt the butter.
- Add the tied-up steak to the butter and cook, turning every 2 minutes, until it is browned on all sides, about 8 minutes.
- Add the white wine to the steak mixture and bring to a bubble.
- Pour the tomato sauce over the steak mixture.
- Cover the Dutch oven with a lid and transfer it to the oven.
- Roast the steak, basting every 30 minutes by spooning the tomato sauce over the top of the steaks, until the steak has reached an internal temperature of at least 130 degrees F, about 1 hour and 30 minutes.
- Transfer the Dutch oven from the oven and let it rest for 10 minutes.
- Slice the steak while discarding the butcher's twine.
- Serve immediately after slicing and spoon with some of the tomato sauce on top.
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