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Maw-Maw’s Italian Braciole – A Post by MiMi

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Thin steak rolled in spiral around filling served with tomato sauce on top.

Carlee and I were talking about the roulade that her aunt Linda used to make. This made me think of the steak rolls that my mother used to make when I was a child. They were one of my favorite meals.

     I immediately called her to get the recipe. She wasn’t exactly sure how she made them but as we talked about it she remembered. I think we got it pretty close. 

Step by step pictures of filling on top of stead, then rolled and tied, then topped with tomato sauce in baking dish.

My mother, MawMaw, had probably eaten something similar when she was out to dinner one night and tried to replicate it at home. This is what she came up with and it was an instant favorite of mine.

In my early marriage I made this several times. Somehow it found its way out of our lineup of meals. I’m so glad that this recipe is back in our lives.

Plate with spaghetti, roasted broccoli and slice of braciole with spiral of beef and filling showing.

She recalled discussing what she made for dinner one night with some of her friends as they were playing golf. It just so happens that there was an Italian lady or two in her group.

They knew immediately what she was talking about. They called it Braciole. Pronounced bra-jewel. 

Nobody will really care what it’s called. Let’s just call them the best steak rolls ever! 

-MiMi

Yield: 8 Servings

Maw-Maw's Italian Braciole

Maw-Maw's Italian Braciole

Thin steak wrapped around a cheesy stuffing to make a pretty spiral and topped with tomato sauce make this recipe for Italian braciole both tasty and stunning.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Filling

  • 3 eggs, slightly beaten
  • 3 cloves garlic
  • 1 tsp.dried basil
  • 1 tsp. dried oregano
  • 1 T. dried parsley
  • 3/4 c. grated Parmesan/Romano cheese
  • 1 c. shredded mozzarella cheese
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 c. breadcrumbs

Braciole

  • 1.5 pound thinly sliced beef flank steak, round steak or Swiss steak cut into 4×5″ pieces. (My pieces weren’t as thin as I wanted so I pounded them out in a gallon zip bag)
  • 3 c. spaghetti sauce

Instructions

  1. Stir together all of the filling ingredients. 
  2. Smear about 1/4 Cup of the filling each piece of steak. Roll them and secure with a couple pieces of the twine.
  3. Brown the steak rolls as you work and place them in a 9×13-inch casserole. 
  4. Pour the spaghetti sauce over all of the steak rolls. 
  5. Cover with foil and bake at 350°F for about an hour. 
  6. Remove the strings before you serve them. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 430Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 173mgSodium: 1157mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 41g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Thin steak wrapped around a cheesy stuffing to make a pretty spiral and topped with tomato sauce make this recipe for Italian braciole both tasty and stunning.

Share with your friends!

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